Small Batch Cheesecake (Loaf Pan Cheesecake)
The best loaf pan cheesecake with no water bath needed! Small Batch Cheesecake in a loaf pan makes about 6 strawberry cheesecake bars, ideal if you’re looking for portion control.
As I was looking through my archives, I discovered something I thought would never happen.
It’s been a year since I posted my last cheesecake recipe.
For awhile I was posting a new cheesecake recipe every month, but as I started focusing more and more on dessert for two, I put it on hold. It was only a matter of time until I figured out how to make cheesecake in a loaf pan.
I’ve been on a roll making small batch recipes such as my small batch brownies and small batch lemon bars in my loaf pan.
In fact, I bought a second loaf pan so I could keep up with the baking.
Usually it takes me a few tries to perfect the recipe, so it’s easier to have a second pan rather than wait for the dessert to cool, remove, wash the pan, and try again.
These Small Batch Strawberry Swirl Cheesecake Bars were inspired by my popular Strawberry Swirl Cheesecake with strawberry curd.
It took me two tries to get the cheesecake bar recipe right. I started with my classic cheesecake recipe and divided it by 3 to scale it down to 1 egg.
The first time I used only 8 ounces of cream cheese, which resulted in thin bars. The second time I used 16 ounces for that perfect thickness.
I cut the bars into triangles so you have the illusion you’re serving a regular-sized cheesecake. However, you can also cut them into rectangles or even in half into squares.
The key to a lump free cheesecake is making sure the cream cheese is 100% room temperature. That means it should not be cold to the touch. If it’s even the slightest bit cold, it’ll develop lumps once the egg is added.
If the cream cheese is still cold after leaving it out on the counter, microwave it in 5 second bursts until it no longer feels cold to the touch. Make sure you take it out of the foil because you can’t microwave that.
As much as I love to bake completely from scratch, sometimes I give myself permission to take a little break in the kitchen; I’m ok with buying graham crackers and strawberry preserves when the rest of the recipe is homemade.
After all, my kitchen philosophy is making from scratch while still staying realistic.
For the strawberry swirl, I used strawberry jam without pectin.
You can also use blueberry jam without pectin, raspberry jam without pectin, peach jam without pectin, or even sour cherry jam.
Got a springform pan? Check out my 6 inch cheesecake recipe, 7 inch cheesecake recipe, and 9 inch classic cheesecake recipe.
Small Batch Strawberry Swirl Cheesecake Bars
The best cheesecake recipe baked in a loaf pan with no water bath needed! These Small Batch Strawberry Swirl Cheesecake Bars makes about 6 bars.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, melted
- 16 ounces full-fat cream cheese, room temperature (do not use fat free)
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup strawberry jam
Instructions
- Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper, leaving extra on the sides for handles.
- In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of the pan.
- In a large mixing bowl on medium speed, beat the cream cheese and sugar until smooth, about 1-2 minutes. Scrape down the bowl.
- On low speed beat in the egg and vanilla.
- Transfer the batter to the pan. Add spoonfuls of fruit preserves on top and swirl with a knife.
- Bake for 35-40 minutes minutes or until the center is almost set (it will wiggle when shaken but the top should be firm). Cool for an hour in the pan then carefully remove. Cover and refrigerate for at least 4 hours or overnight.
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Thank you for sharing the small batch recipes with me.I cannot wait to try them.Please keep me posted with other ideas that you may have.
Glad you’re enjoying the recipes! Have you signed up for my email list yet? It’s the best way to stay updated on recipes.
Thank you for the small batch recipes!! This is so helpful, as it is currently just my husband and I :) Can’t wait to try this recipe out for Easter.
Oh this would definitely make a wonderful Easter dessert! Let me know what you think after you make it.
I’ve made this recipe once before without the jam and it turned out perfect! Seriously, amazing butter to crumb ratio once it cools!! I just made it again but put lime juice in the cream cheese and raspberry jam on top! Thanks for this amazingly simple and delicious cheesecake recipe!! Perfect for a single 30 something with no kids to enjoy throughout the week!!
Love the lime and raspberry combination!
How much lime juice did you use? Thanks
I’m not the OP but I’d guess 1 tablespoon lime juice.
Hi! I’m so excited to try this! However, I don’t have a 9×5. Is there another size pan or something I could use to get the same result?
I’ve only tested this recipe in a 9×5 loaf pan. You can check out my other cheesecake for two recipes and see which ones you can make with your pans on hand: https://www.chocolatemoosey.com/2019/04/02/cheesecake-recipes-for-two-people/
Can this be made in a 4in springform? That would be pretty close equivalent to the loaf pan I would think.
You would probably need 2-3 pans if you did. It won’t all fit into one pan.
I followed this to the letter and the cheesecake turned out crumbly. I think turning the heat to 325 at least and baking 40 minutes, maybe 45 as a stretch would be better.
Are you using an oven thermometer? Sounds like you baked it in an oven hotter than 350F regardless of what the oven knob says.
I use an oven thermometer as I know my countertop oven runs a little hot
I love this recipe!!!! Have made it twice so far and trying to decide if I want to do it again for Thanksgiving since there will be only 4 of us. I’m single so the size is perfect, Lord knows I do not need 10 ” of cheesecake hanging around. I can even share part of the loaf pan, and the total ease of making this is wonderful not hours of work.
At some point I will change it up and try a chocolate one for my dad. Again, thanks!!!!!
Kim
Glad you enjoyed the recipe! A chocolate version sounds like a great idea.
I love love love this recipe because it is just me and the ease of it makes it that more delicious!. The usual cheesecake can be a long process but not this, simple, simple simple. Actually making one today and I still want to try a chocolate one. Thanks for the recipe.
Glad you love this recipe! Chocolate sounds like a great idea.
I want o do 1/2 ricotta and cream cheese. I dislike dense ceese ckes with a strng passion. Just hate them. Can we also put i sour cream. I need to do 1/2 RICOTTA DNAD 1/ CREAM CHEESE. Today is 1-26-22 and pease reply this AM> Thank yo so much
I’ve only ever tested it with all cream cheese. I would recommend looking up cheesecakes that use ricotta and go from there.
Sooo yummy! We didn’t have graham cracker crumbs so used chocolate animal crackers. So good! Will be making again!
Animal crackers work too! Glad you enjoyed them!
I’ll be using a glass loaf pan. Do I adjust oven temp? Also can I leave out the preserves and serve with a fruit coulee?
I haven’t made this in a glass pan. Google says lower the oven temperature by 25°F and bake up to 10 minutes longer, but I have not personally tried this. If you do make it, let me know how it goes!
I love the Small Batch recipes. My husband and I are empty nesters and other recipes are just way too much. These are delicious and the perfect amount.
I made the cheesecake recipe and my husband said it was the best cheesecake I’ve ever made. Thanks for sharing all your Small Batch recipes.
Oh wonderful! Glad you enjoyed the cheesecake.