Small Batch Cheesecake Recipe

Embark on a journey into the world of bakery with our scrumptious small batch cheesecake recipe, which promises an indulgent taste with just the right amount of sweetness. Perfect for small gatherings or when you're craving for something sweet but not too heavy. This recipe serves as a simple guide to create a creamy and delicious cheesecake with a perfect graham cracker crust at home.

Photos of Small Batch Cheesecake Recipe

This recipe includes some ingredients that might not be commonly found in your kitchen cabinet, such as graham cracker crumbs and cream cheese. Graham cracker crumbs are typically sold in the baking aisle of your local supermarket. If unavailable, you can always make your own by crushing whole graham crackers. Cream cheese, on the other hand, is a soft, mild-tasting cheese that's usually found in the dairy section. Ensure to buy a full-fat version for the creamiest cheesecake.

Essential Ingredients for Small Batch Cheesecake

Graham cracker crumbs: These form the base of your cheesecake. They add a crunchy texture and a subtle sweetness to the cheesecake.

Unsalted butter: This binds the graham cracker crumbs together to form the crust. It also adds a rich flavor to the crust.

Granulated sugar: This adds sweetness to both the crust and the cheesecake. Adjust the quantity based on your preference.

Cream cheese: This is the star ingredient of any cheesecake. It gives the cake its creamy and tangy taste.

Egg: This acts as a binding agent and provides structure to the cheesecake.

Vanilla extract: This adds a warm, sweet aroma and flavor to the cheesecake.

Lemon juice: This enhances the flavor of the cheesecake and cuts through the richness of the cream cheese.

One reader, Henriette Counts says:

This small batch cheesecake recipe is a game-changer! The cheesecake turned out creamy and delicious, and the portion size was perfect for a small gathering. The crust was just the right amount of crunchy, and the cheesecake itself was rich and flavorful. I'll definitely be making this again!

Henriette Counts

Techniques Required for Making a Small Batch Cheesecake

How to prepare the crust: Mix graham cracker crumbs, unsalted butter, and granulated sugar together, then press the mixture into the prepared loaf pan and bake until lightly golden brown.

How to make the cheesecake batter: Beat cream cheese until smooth, then add sugar, egg, vanilla, and lemon juice and beat until completely combined and smooth.

How to bake the cheesecake: Bake the cheesecake until the entire surface is set and a toothpick inserted into the center comes out mostly clean.

How to chill the cheesecake: Refrigerate the cheesecake for 4 hours to 1 day to allow it to set properly.

How to serve: Remove the chilled cheesecake from the pan using the overhang on the sides, slice, and serve with optional toppings.

How To Make Small Batch Cheesecake

You only need less than one hour to make this cheesecake recipe! Whip up a small batch of rich, creamy, and decadent cheesecake with classic ingredients.

Preparation: 35 minutes

Cooking: 45 minutes

Chill Time: 3 hours 40 minutes

Total: 5 hours

Serves:

Ingredients

For Crust:

1⅓cupsgraham cracker crumbs,(about 8 graham cracker sheets)
3tbspunsalted butter,melted
1tbspgranulated sugar

For Cheesecake:

16ozcream cheese,(2 blocks), full fat, softened to room temperature
½cupgranulated sugar
1large egg,room temperature
1tsppure vanilla extract
1tsplemon juice,fresh

For Topping (Optional):

strawberry sauce
cherry topping
salted caramel

Instructions

Lower the oven rack to the lower third position and preheat the oven to 325 degrees F. Line a 9×5-inch loaf pan with parchment paper with enough overhang on the sides. Set aside.

Crust:

Mix the graham cracker crumbs, unsalted butter, and granulated sugar together. Pour into the prepared loaf pan and press down the crust. Use a flat spatula to compact it down.
Bake the crust for 22 to 24 minutes or until lightly golden brown on the edges and top.

Cheesecake:

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until completely smooth.
Beat in the sugar, egg, vanilla, and lemon juice for about 2 minutes until completely combined and smooth. Scrape down the sides and up the bottom of the bowl and beat again as needed.
Pour the batter on top of the warm crust and smooth into an even layer.
Bake the cheesecake for 40 to 45 minutes until the entire surface is set. A toothpick inserted into the center of the cheesecake should come out mostly clean.
Remove from the oven and allow to cool completely in the pan set on a wire rack. Once cool, refrigerate the cheesecake for 4 hours and up to 1 day.
Remove the chilled cheesecake from the pan using the overhang on the sides.
Slice and serve with optional toppings, and enjoy!

Nutrition

Calories: 546.08kcal
Fat: 42.59g
Saturated Fat: 22.96g
Trans Fat: 0.43g
Monounsaturated Fat: 10.89g
Polyunsaturated Fat: 3.58g
Carbohydrates: 34.94g
Fiber: 0.32g
Sugar: 26.68g
Protein: 7.63g
Cholesterol: 155.31mg
Sodium: 447.24mg
Calcium: 113.57mg
Potassium: 160.14mg
Iron: 1.09mg
Vitamin A: 406.31µg
Vitamin C: 0.39mg

Crucial Technique Tip for a Perfect Small Batch Cheesecake

When preparing your cheesecake, it's crucial to ensure your cream cheese is at room temperature before you begin mixing. This will help to achieve a smoother, creamier texture in your cheesecake. If the cream cheese is too cold, it can result in a lumpy batter. To quickly bring your cream cheese to room temperature, you can cut it into small pieces and let it sit out for about 15 to 20 minutes.

Time-Saving Tips for Making This Cheesecake Recipe

Prep ahead: Prepare the crust and cheesecake batter the day before and refrigerate separately. This will save time on the day of baking. Room temperature ingredients: Allow the cream cheese and egg to come to room temperature before starting. This will help the ingredients blend more easily and reduce mixing time. Chill the crust: While the crust is baking, place the loaf pan in the refrigerator to cool quickly, reducing the overall cooling time before adding the cheesecake batter. Bake while cooling: While the crust is cooling, start preparing the cheesecake batter to maximize oven use and save time. Quick cooling: After baking, place the cheesecake in the freezer for 30 minutes to speed up the cooling process before refrigerating.

Substitute Ingredients For Small Batch Cheesecake Recipe

graham cracker crumbs - Substitute with digestive biscuits: Digestive biscuits have a similar texture and flavor to graham crackers, making them a suitable substitute for the crust.
unsalted butter - Substitute with margarine: Margarine can be used as a substitute for unsalted butter in the crust, providing a similar fat content and texture.
granulated sugar - Substitute with honey: Honey can be used as a natural sweetener instead of granulated sugar, adding a unique flavor to the crust.
cream cheese - Substitute with Greek yogurt: Greek yogurt can be used as a lighter alternative to cream cheese, providing a tangy flavor and creamy texture to the cheesecake filling.
large egg - Substitute with applesauce: Applesauce can be used as a binding agent instead of eggs, making the cheesecake suitable for those with egg allergies or dietary restrictions.
pure vanilla extract - Substitute with almond extract: Almond extract can be used to add a nutty flavor to the cheesecake, providing a unique twist to the traditional vanilla flavor.
lemon juice - Substitute with lime juice: Lime juice can be used as a substitute for lemon juice, adding a slightly different citrus flavor to the cheesecake.
strawberry sauce - Substitute with raspberry sauce: Raspberry sauce can be used as a fruity topping, providing a tart and sweet flavor to complement the cheesecake.
cherry topping - Substitute with blueberry compote: Blueberry compote can be used as a topping, offering a different fruity flavor to enhance the cheesecake.
salted caramel - Substitute with chocolate ganache: Chocolate ganache can be used as a rich and decadent topping, adding a different flavor profile to the cheesecake.

Presentation Ideas for a Delightful Cheesecake

Elevate the crust: Instead of using a traditional graham cracker crust, consider incorporating a unique twist by using a combination of pistachios and almonds for a nutty and flavorful base.
Artistic cheesecake plating: Create an elegant and visually appealing presentation by using a circular mold to shape the cheesecake into a perfect round. Garnish the plate with a drizzle of strawberry sauce and a sprinkle of edible flowers for a pop of color.
Incorporate texture: Add a textural element to the dish by sprinkling a layer of caramelized nuts on top of the cheesecake, providing a delightful crunch with every bite.
Personalized fruit coulis: Instead of traditional fruit toppings, create a custom mango coulis or passion fruit puree to add a burst of tropical flavor and a sophisticated touch to the dessert.
Elevate with edible gold leaf: For a luxurious touch, delicately place a few flecks of edible gold leaf on the cheesecake to add a touch of opulence and elegance to the presentation.

Essential Tools for Making a Small Batch Cheesecake

Oven: A kitchen appliance used for baking and roasting food.
Loaf pan: A deep, rectangular-shaped pan used for baking bread or cakes.
Parchment paper: A non-stick paper used for lining baking sheets and pans.
Hand mixer or stand mixer: Electric kitchen appliances used for mixing, beating, and whipping ingredients.
Flat spatula: A kitchen tool with a flat, flexible blade used for spreading, flipping, and smoothing.
Wire rack: A metal rack used for cooling baked goods and allowing air circulation.

Storing and Freezing Your Small Batch Cheesecake

Cover the cheesecake and store in the refrigerator for up to 5 days.
For longer storage, you can freeze the cheesecake for up to 3 months:
- Wrap the chilled cheesecake (without toppings) in a layer of plastic wrap, followed by a layer of aluminum foil.
- Place the wrapped cheesecake in a freezer-safe container or resealable plastic bag.
- Label the container or bag with the date and contents.
- To thaw, transfer the frozen cheesecake to the refrigerator and let it thaw overnight.
If you plan to freeze individual slices:
- Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe container or resealable plastic bag.
- Thaw individual slices in the refrigerator for a few hours or at room temperature for about 30 minutes before serving.
Note: Freezing may slightly affect the texture of the cheesecake, but it will still taste delicious.

Interesting Fact About Cheesecakes

Cheesecake is believed to have originated in ancient Greece, where it was served to athletes during the first Olympic games in 776 BC. The recipe has evolved over time, with various cultures adding their own unique twists to the dessert. Today, cheesecake is enjoyed worldwide and comes in a wide range of flavors and styles, making it a versatile and beloved treat.

Is Making a Small Batch Cheesecake Economical?

This small batch cheesecake recipe is relatively cost-effective for a household. The main ingredients, such as cream cheese and graham crackers, are reasonably priced and readily available. The optional toppings, such as strawberry sauce and cherry topping, may add to the overall cost, but they are not essential. The approximate cost for a household of 4 people is around $15-$20, making it an affordable dessert option. The overall verdict rating for this recipe is 9/10, considering its simplicity, deliciousness, and cost-effectiveness.

Is This Cheesecake Recipe Healthy or Unhealthy?

This small batch cheesecake recipe, while delicious, is not particularly healthy. The main ingredients contributing to its high calorie and fat content are:

Graham cracker crumbs and butter in the crust
Cream cheese and sugar in the filling
Optional toppings like strawberry sauce, cherry topping, or salted caramel

The recipe is high in saturated fats from the cream cheese and butter, as well as added sugars from the granulated sugar and optional toppings. Consuming excessive amounts of saturated fats and added sugars can lead to various health issues, such as obesity, heart disease, and diabetes.

To make this recipe healthier, consider the following suggestions:

Replace some of the cream cheese with Greek yogurt or cottage cheese to reduce the fat content and increase the protein
Use a lower-fat cream cheese option
Reduce the amount of sugar in the filling and opt for natural sweeteners like honey or maple syrup
Choose a healthier crust option, such as a nut-based crust (e.g., almond or walnut) or a whole-grain graham cracker crust
Serve the cheesecake with fresh fruit toppings instead of sugary sauces or toppings
Reduce the portion size and enjoy the cheesecake as an occasional treat rather than a regular dessert

By making these adjustments, you can still enjoy the indulgence of a creamy cheesecake while minimizing the negative health impacts associated with excessive consumption of saturated fats and added sugars.

Editor's Opinion on This Small Batch Cheesecake Recipe

This small batch cheesecake recipe is a delightful treat for any occasion. The graham cracker crust provides a perfect balance of sweetness and crunch, while the creamy cheesecake filling is rich and velvety. The optional toppings, such as strawberry sauce, cherry topping, or salted caramel, add a burst of flavor and visual appeal. The recipe's simplicity and small batch size make it convenient for smaller gatherings or when you're craving a decadent dessert without making a large quantity. Overall, this recipe is a winner, offering a delicious and manageable way to enjoy a classic cheesecake.

Enhance Your Small Batch Cheesecake Recipe with These Unique Side Dishes:

Grilled Asparagus: Try serving the cheesecake with a side of grilled asparagus drizzled with a balsamic glaze for a savory and tangy contrast to the sweet dessert.

Honey Glazed Carrots: For a touch of sweetness, pair the cheesecake with honey glazed carrots, adding a pop of color and a hint of natural sweetness to the plate.

Mango Salsa: Add a tropical twist to the dessert by serving it with a refreshing mango salsa, featuring diced mango, red onion, cilantro, and a squeeze of lime for a burst of fruity flavor.

Creamy Mushroom Risotto: Indulge in a creamy mushroom risotto as a side dish, providing a rich and earthy complement to the creamy cheesecake, creating a luxurious dining experience.

Crispy Brussels Sprouts: For a crispy and crunchy side, consider serving the cheesecake with roasted Brussels sprouts, seasoned with garlic and parmesan for a satisfying contrast in texture and flavor.

Similar Recipes to Try If You Love This Cheesecake

Creamy Tomato Basil Soup: This creamy tomato basil soup is a comforting and flavorful dish that is perfect for a cozy night in. The combination of ripe tomatoes, fresh basil, and creamy texture will leave you wanting more.

Grilled Lemon Herb Chicken: This grilled lemon herb chicken is a delicious and healthy option for a summer barbecue. The zesty lemon and aromatic herbs create a flavorful marinade that will make your taste buds sing.

Mixed Berry Cobbler: This mixed berry cobbler is a delightful dessert that showcases the sweetness of fresh berries. The buttery, golden crust pairs perfectly with the juicy, tart berries for a satisfying treat.

Appetizers and Main Courses to Serve with This Small Batch Cheesecake

Appetizers:

Stuffed Mushrooms: Savory mushrooms filled with a creamy cheese and herb mixture, baked to perfection.

Bruschetta: Toasted bread topped with a flavorful mixture of tomatoes, garlic, and basil, drizzled with balsamic glaze.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish with tender chicken and a rich, cheesy sauce. Serve it with a side of garlic bread for a comforting and satisfying meal.

Beef Stir Fry: Whip up a quick and flavorful stir fry with thinly sliced beef, colorful vegetables, and a savory sauce. Pair it with steamed rice for a delicious and balanced dinner option.

Why trust this Small Batch Cheesecake Recipe:

This small batch cheesecake recipe is a delightful treat for any occasion. The graham cracker crumbs, cream cheese, and vanilla extract are high-quality ingredients that ensure a rich and creamy texture. The precise measurements and detailed instructions guarantee a perfect outcome every time. The optional toppings such as strawberry sauce and salted caramel add a delightful touch. Trust the expertise behind this recipe, and indulge in a decadent dessert experience.

Want to discuss this small batch cheesecake recipe further? Head over to the Baking and Desserts section of our forum and share your thoughts, tips, and experiences with fellow baking enthusiasts!

FAQ:

Can I use a different type of cookie for the crust?

Yes, you can use different types of cookies for the crust, such as chocolate wafers or vanilla wafers, if you prefer a different flavor.

Can I use a different type of fruit topping?

Absolutely! You can use any fruit topping of your choice, such as blueberry, raspberry, or mixed berries, to suit your taste preferences.

Can I use low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese, but keep in mind that it may affect the texture and flavor of the cheesecake slightly.

Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake ahead of time. It can be refrigerated for up to 1 day before serving, making it a convenient dessert for entertaining.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake for up to 1 month. Be sure to wrap it tightly in plastic wrap and aluminum foil before freezing to maintain its freshness.