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, 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 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.
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.
Mara Senecal says
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.
Carla says
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.
Natalie says
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.
Carla says
Oh this would definitely make a wonderful Easter dessert! Let me know what you think after you make it.
Amanda McGee says
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!!
Carla says
Love the lime and raspberry combination!
Janis says
How much lime juice did you use? Thanks
Carla says
I’m not the OP but I’d guess 1 tablespoon lime juice.
Caroline says
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?
Carla says
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/
Natalie Hutchinson says
Can this be made in a 4in springform? That would be pretty close equivalent to the loaf pan I would think.
Carla says
You would probably need 2-3 pans if you did. It won’t all fit into one pan.
Natalie Hutchinson says
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.
Carla says
Are you using an oven thermometer? Sounds like you baked it in an oven hotter than 350F regardless of what the oven knob says.
Natalie Hutchinson says
I use an oven thermometer as I know my countertop oven runs a little hot
Kim says
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
Carla says
Glad you enjoyed the recipe! A chocolate version sounds like a great idea.
Kimberly A grous says
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.
Carla says
Glad you love this recipe! Chocolate sounds like a great idea.
Karen says
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
Carla says
I’ve only ever tested it with all cream cheese. I would recommend looking up cheesecakes that use ricotta and go from there.