This Small Batch Cheesecake is the best loaf pan cheesecake you’ll ever make with no water bath needed! Recipe makes 6 cheesecake slices or 8 cheesecake bars.


Small Batch Cheesecake in a loaf pan

As a recipe developer who focuses on desserts for two, it’s very important I make small batch recipes of my favorite desserts.

After all, I don’t want to miss out on small batch brownies because I don’t have as many people to feed.

One baking pan you absolutely need (and one you likely already own) is a 9×5 loaf pan so you can make my Small Batch Cheesecake.

It’s a rich and creamy loaf pan cheesecake with a strawberry swirl on top. Then you can decide if you want to serve them as 6 slices or 8 cheesecake bars.

The best part? No water bath required!

I love my loaf pan with classic desserts such as small batch rice krispie treats, angel food cake in a loaf pan, and small batch lemon bars.

I’ve even made lasagna for two in it.

These strawberry swirl cheesecake bars were inspired by my popular strawberry swirl cheesecake as I added strawberry jam without pectin on top.

Although I promise your small batch cheesecake will be as equally as delicious without anything added if you didn’t want jam.

Or make my chocolate chip cheesecake bars in a loaf pan with cookie dough on top.

The possibilities are endless!


Slices of small batch cheesecake on plate with strawberries

Ingredients For Small Batch Cheesecake

Here’s what you need to make your loaf pan cheesecake:

  • Graham cracker crumbs: Most traditional crust for cheesecake, but you can swap it out for any cookie crumb you want, such as Oreo
  • Butter: Binds the crust together
  • Salt: Helps flavor the crust if you’re using unsalted butter
  • Cream cheese: Use full-fat cheesecake that comes in blocks as the low fat and fat free versions tend to have more water in them to make up for the missing fat.
  • Sugar: Sweetness to balance out the tanginess
  • Egg: Adds structure to the batter and also helps the cheesecake rise
  • Vanilla: Enhances the flavor of everything
  • Strawberry jam: Optional but adds a fun swirl on top


Adding strawberry jam to loaf pan cheesecake

Additional Cheesecake Flavors

In addition to strawberry jam, you can also swirl in blueberry jam without pectin, raspberry jam without pectin, peach jam without pectin, or sour cherry jam.


Swirling strawberry jam into cheesecake bars

How To Make Small Batch Cheesecake

Here’s how to make your cheesecake in a loaf pan:

  1. Mix together graham cracker crumbs, butter, sugar, and salt then pat into the bottom of a loaf pan.
  2. Beat together cream cheese and sugar until smooth and creamy.
  3. Add egg and vanilla then transfer to your pan.
  4. Swirl jam on top if using.
  5. Bake at 350F for 35-40 minutes or until internal temperature reaches 150F.
  6. Cool 1 hour then refrigerate at least 4 hours or overnight.

Refrigerate leftover cheesecake bars for up to 1 week.


Slices of small batch cheesecake

What if I don’t have a loaf pan?

If you have a springform pan, check out my 4 inch cheesecake, 6 inch cheesecake recipe, 7 inch cheesecake recipe, and 9 inch classic cheesecake recipe.

Got a muffin pan? Make my mini cheesecakes.

Too hot for your oven? Check out No Bake Cheesecake Bars (also made in a loaf pan), No Bake Cheesecake Cups, and No Bake Mini Cheesecakes.


Loaf Pan Cheesecake slices on white plates

Why is my cheesecake lumpy?

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.


=Hands removing cheesecake bars from loaf pan

More Cheesecake Bar Recipes

If you enjoyed this loaf pan cheesecake, you may also enjoy these other cheesecake bar recipes:

Small Batch Cheesecake in a loaf pan

Small Batch Cheesecake

Yield: 6-8 cheesecake bars
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

This Small Batch Cheesecake is the best loaf pan cheesecake you’ll ever make with no water bath needed! Recipe makes 6 cheesecake slices or 8 cheesecake bars.

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, melted
  • 1/8 teaspoon table salt
  • 16 ounces (2 blocks) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free or low fat)
  • 1/2 cup + 1 tablespoon granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup strawberry jam (homemade or store bought)

Instructions

  1. Preheat oven to 350F. Line a 9x5 loaf pan with parchment paper, leaving extra on the sides for handles.
  2. In a medium bowl, mix together the graham cracker crumbs, melted butter, 1 tablespoon sugar, and salt. Press into the bottom of the pan.
  3. In a large mixing bowl on medium-high speed (with paddle attachment if using stand mixer), beat the cream cheese and remaining 1/2 cup sugar until smooth, about 1-2 minutes. Scrape down the bowl.
  4. Turn the speed down to low then beat in the egg and vanilla.
  5. Transfer the batter to the crust. Add spoonfuls of jam on top and swirl with a knife.
  6. Bake for 35-40 minutes or until edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.
  7. Cool for an hour in the pan then carefully remove. Cover and refrigerate for at least 4 hours or overnight. Cut into 6 slices or 8 bars.

    Refrigerate leftovers in an airtight container for up to 1 week.

Notes

Recommended Products

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First published April 9, 2018