Small Batch Cheesecake (Loaf Pan Cheesecake)
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.
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!
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
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.
How To Make Small Batch Cheesecake
Here’s how to make your cheesecake in a loaf pan:
- Mix together graham cracker crumbs, butter, sugar, and salt then pat into the bottom of a loaf pan.
- Beat together cream cheese and sugar until smooth and creamy.
- Add egg and vanilla then transfer to your pan.
- Swirl jam on top if using.
- Bake at 350F for 35-40 minutes or until internal temperature reaches 150F.
- Cool 1 hour then refrigerate at least 4 hours or overnight.
Refrigerate leftover cheesecake bars for up to 1 week.
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.
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.
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More Cheesecake Bar Recipes
If you enjoyed this loaf pan cheesecake, you may also enjoy these other cheesecake bar recipes:
Small Batch Cheesecake
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
- 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, melted butter, 1 tablespoon sugar, and salt. Press into the bottom of the pan.
- 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.
- Turn the speed down to low then beat in the egg and vanilla.
- Transfer the batter to the crust. Add spoonfuls of jam on top and swirl with a knife.
- 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.
- 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
- Don't want to use strawberry jam? Leave it off altogether or use blueberry jam without pectin, raspberry jam without pectin, peach jam without pectin, or sour cherry jam instead.
- For a no bake version in a loaf pan, check out No Bake Cheesecake Bars.
- Don't have a loaf pan? Make 4 inch cheesecake, 6 inch cheesecake or 7 inch cheesecake in springform pan.
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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.
I’m wondering if anyone has tried this using alternative sugar.
I haven’t, but maybe someone else can chime in.
Hi, is it possible to make this cheesecake and freeze it please.
Yes, you can freeze it.
I was told not to loose the recipe. Did find that I had to bake it almost an hour just like the many other cheesecakes I have made.
If it took you that long to bake your loaf cheesecake, it sounds like your oven isn’t at the proper temperature. Use an oven thermometer to make sure it’s a true 350F.