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Creamy Small Batch Cheesecake

A delightful, creamy cheesecake made in a small batch, perfect for satisfying your sweet tooth without overwhelming leftovers.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1 and 1/3 cups 1 and 1/3 cups (160g) graham cracker crumbs (about 10–11 full sheet graham crackers)
  • 3 Tablespoons 3 Tablespoons (43g) unsalted butter, melted
  • 1 Tablespoon 1 Tablespoon (12g) granulated sugar
Filling
  • 16 ounces 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup 1/2 cup (100g) granulated sugar
  • 1 large 1 large egg, at room temperature
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • 1 teaspoon 1 teaspoon fresh lemon juice Optional
Optional Toppings
  • strawberry topping Optional for serving
  • cherry topping Optional for serving
  • salted caramel Optional for serving

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and lower the oven rack to the lower third position.
  2. Line a 9×5-inch loaf pan with parchment paper, leaving enough overhang to remove the cheesecake later.
  3. In a bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined. Pour into the pan and press down firmly.
  4. Bake the crust for about 20 minutes or until lightly golden brown.
Filling
  1. While the crust is baking, beat the softened cream cheese in a large bowl until completely smooth using a hand mixer or stand mixer.
  2. Add sugar, egg, vanilla extract, and lemon juice to the cream cheese and beat until fully combined and smooth.
  3. Once the crust is baked, pour the cheesecake batter on top and smooth it into an even layer.
  4. Bake the cheesecake for 40 to 45 minutes until the surface is set and a toothpick inserted in the center comes out mostly clean.
Cooling and Serving
  1. Allow the cheesecake to cool completely in the pan on a wire rack.
  2. Refrigerate for at least 4 hours or up to 1 day before serving.
  3. After chilling, use the parchment overhang to remove the cheesecake from the pan, slice, and serve with optional toppings.

Notes

To store leftovers, keep in an airtight container in the fridge for about 3 to 5 days. Can be frozen for up to 3 months (wrap tightly in plastic wrap and aluminum foil).