I used to see a cheesecake as a special occasion kinda treat, a lot because they are richhh and big, so you need a crowd. As an often solo-dweller/traveler/lifer, I thought, “screw that noise, we need a small batch vanilla cheesecake.”

Outside of a craving, this is also a great recipe for people who live in small spaces, with only the necessary baking essentials. You don’t need a massive springform pan to make a cheesecake. Just a loaf pan, a little grease, and some parchment paper.

I’ve realized over the year a very fun fact about myself: I make an awesomely amazing cheesecake. So this recipe is a sized-down version of my vanilla cheesecake, which acts as the base for a lot of my favorite recipes (like this Christmas crack cheesecake and this funfetti cheesecake).

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fresh cut strawberries on vanilla cheesecake

SMALL BATCH VANILLA CHEESECAKE

As with all my cheesecake recipes, this one features a crust (a non-negotiable for me). Specifically, a buttery graham cracker crust.

The filling is a classic vanilla cheesecake blend, though I like my cheesecakes really creamy (more NY style). I use a mix of sour cream, cream cheese, and heavy cream for the perfect texture.

While this recipe is delicious as is, you know what’s also a good time? This strawberry-basil sauce.

Do I need to line all sides of my loaf pan? I highly recommend greasing and lining your pan to ensure an easy removal once your cheesecake is baked and cooled. Since we’re using a loaf pan and not a springform (where the sides and bottom pop off), the parchment paper will aid in a clean lift out.

loaf pan cheesecake batter ready to bake

INGREDIENTS

Graham crackers: Form the crust base for the cheesecake.
Butter: Binds the crust together and adds rich flavor.
Brown sugar: Adds moisture and a subtle caramel flavor to the crust.
Cream cheese: Creates the rich, smooth, and creamy cheesecake filling.
Sour cream: Adds tanginess and helps create a softer, silkier texture.
Heavy cream: Makes the cheesecake extra creamy and smooth.
Vanilla extract: Adds warm flavor throughout the filling.
Sugar: Sweetens the cheesecake and balances the tanginess.
Flour: Helps stabilize the filling and prevents cracking.
Eggs: Bind the cheesecake together and create its classic texture.

How do I measure half of an egg? For this recipe, you need 1 ½ eggs. To measure, simply whisk together two eggs until combined. Then place a bowl on top of a digital scale and weigh out 75 grams. Save the remaining beaten egg for another recipe or your morning breakfast!

HOW TO MAKE A SMALL BATCH VANILLA CHEESECAKE

Prepare your loaf pan and graham cracker crust…

Grease a loaf pan and line it with parchment paper so you can easily remove your baked cheesecake. In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar until evenly coated.

Press the graham cracker crust mixture firmly into the bottom of the prepared loaf pan using the flat bottom of a cup. Freeze the crust for 15 minutes while you preheat the oven to 325°F.

Bake the cheesecake crust for 15 minutes, or until deeply golden brown. Remove the crust from the oven and allow it to cool completely before adding the filling.

To make the vanilla cheesecake filling…

Beat the cream cheese on medium-high speed until completely smooth and creamy. Mix in the sour cream, heavy cream, and vanilla extract until fully combined.

In a separate small bowl, whisk together the sugar and flour to remove any lumps before adding them to the cheesecake batter. Mix until smooth and incorporated.

Add half of the beaten eggs to the cheesecake filling and mix just until combined. Add the remaining eggs and mix again, being careful not to overmix the batter.

Pour the small batch cheesecake filling over the cooled crust and spread it evenly with a spatula. Tap the pan gently against the counter to release any air bubbles.

Baking and cooling a crack-free cheesecake…

Bring 4–6 cups of water to a boil, then place the cheesecake on the center oven rack. Place a large casserole dish on the rack below and carefully pour the boiling water into the dish to create steam in the oven. Immediately close the oven door.

Bake the loaf pan cheesecake at 325°F for 38–42 minutes, or until the edges are set and the center still has a slight wobble like set JELLO. Turn off the oven, crack the oven door slightly, and leave the cheesecake inside for 1 additional hour.

Remove the cheesecake from the oven and let it cool completely at room temperature. Cover the cheesecake tightly with foil and refrigerate for at least 8 hours or overnight before slicing and serving.

vanilla cheesecake with strawberry sauce

3 reasons you’ll love this small batch vanilla cheesecake

Made easy in a loaf pan, perfect for small space dwellers with limited kitchen supplies
Just the right size to satisfy a cheesecake craving without tons of leftovers
Creamy classic vanilla cheesecake flavor that can act as your base for a variety of fillings and toppings

TIPS & VARIATIONS

It’s very important you allow your graham cracker crust to cool completely before adding your small batch vanilla cheesecake filling. This will ensure your crust is stable and won’t break when you go to cut it down the line.
Make sure your cheesecake ingredients are room temperature! This will give you the smoothest cheesecake batter (with minimal bits of cream cheese).
I highly recommend using a name-brand cream cheese for cheesecake, as it seems to smooth out much better than, sadly, the off-brand varieties.
You only want to mix your cheesecake filling until just combined. It’s important that you don’t incorporate too much air into your batter, or it will puff too much in the oven and then crack when dropping.
You’re looking for a wobble in the center of your cheesecake to get that perfect creamy bake. Think set JELLO.
Cooling your cheesecake slowly is crucial to both set and prevent cracking. Slightly crack your oven door to allow it to cool gradually from that oven heat before cooling at room temperature, and then overnight in the fridge.

STORING YOUR LOAF PAN CHEESECAKE

Once baked and cooled, store your small batch vanilla cheesecake in a container in the fridge for 4-5 days. You can also slice it and store it in a freezer-safe container for up to 2 months.

If frozen, I recommend removing it and placing it in the fridge to thaw overnight for the perfect creamy texture.

RECIPES FOR CHEESECAKE TOPPINGS

EQUIPMENT YOU’LL NEED

Prep Time 20

Cook Time 55

Total Time 13 45

Servings 8 slices

Course Dessert

Cuisine American

Satisfy your cheesecake craving with this small-batch vanilla cheesecake. Baked in a loaf pan with a graham cracker crust base, it’s delicious as is or topped with fresh fruit or a little homemade sauce.

Equipment

9” x 5” Loaf Pan
Parchment Paper
Mixer
Mixing Bowls
Whisk
Spatulas
Measuring Cups
Measuring Spoons

Ingredients

CRUST

¾ cup graham cracker crumbs
3 tbsp butter melted
1 tbsp brown sugar

FILLING

12 oz cream cheese softened
⅓ cup sour cream room temp
¼ cup heavy cream room temp
¾ teaspoon vanilla extract
½ cup sugar
½ tbsp flour sifted
1 ½ large eggs* room temp (approx. 75g beaten egg)

Instructions

CRUST

Grease and line your loaf pan with parchment paper
For the crust, in a bowl, combine your graham cracker crumbs with melted butter and brown sugar. Press the mixture evenly into the bottom of your greased and lined baking dish. Use the flat bottom of a cup to press down firmly into the bottom of the pan. Freeze the crust for 15 minutes
Preheat oven to 325°F
Bake the crust for 15 minutes, until the crust is deeply golden brown. Remove from the oven and cool completely.

FILLING

For the cheesecake, add your cream cheese to a bowl and beat with a mixer on medium-high until smooth. Mix in your sour cream, heavy cream, and vanilla until combined
In a small bowl, whisk together your sugar and flour to remove any clumps before mixing into your cheesecake batter
Add half of your beaten eggs into your batter, mix until combined, and then mix in the remaining half
Pour your cheesecake batter over your cooled crust. Use a spatula to spread evenly in the pan
Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack of your oven. Place a large casserole dish on the rack below where your cheesecake will be and quickly (but carefully!) pour your boiling water into it until it reaches about halfway up your dish. Shut the oven door immediately to trap all of that steam inside the oven!
Bake your cheesecake at 325°F for 38-42 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake, like set JELLO. Turn the oven off, but crack the door slightly, leaving the cheesecake in the oven for another hour
After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature before covering it with foil and refrigerating it for 8 hours or overnight