• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Just As Tasty logo
  • Bread & Muffins
  • Brownies & Bars
  • Cakes
  • Cookies
  • Pies & Tarts
menu icon
go to homepage
  • About
  • My Cookbook
  • Contact
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • About
    • My Cookbook
    • Contact
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Cheesecakes

    Quick Small Batch Cheesecake For Two

    Published: May 30, 2022 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · Leave a Comment

    Jump to Recipe

    This quick small batch cheesecake for two is the perfect date night dessert! It's incredibly creamy, with a classic graham cracker crust, and is ideal for smaller groups.

    Slices of cheesecake topped with cherry topping.

    If you are a fan of this cheesecake, you will love my millionaire's cheesecake and my cheesecake stuffed cookies!

    I can't be the only one who craves cheesecake on a regular basis. Right? But sometimes, you don't want to whip up a whole big cheesecake for 1-2 people.

    That's where my small batch cheesecake for two comes in. This cheesecake recipe is made in a loaf pan, meaning you end up with fewer slices. It's perfect for a late night craving, a romantic night in for two, or even a small dinner party.

    You'll find that the recipe is super quick and straightforward, and that this small cheesecake is Just As Tasty (and creamy!) as a standard-size cheesecake.

    Jump to:
    • Why You'll Love This Small Batch Cheesecake For Two
    • Ingredient Notes and Substitutions
    • Step-By-Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe
    • Related Recipes You Might Like

    Why You'll Love This Small Batch Cheesecake For Two

    • Look at that texture. It's seriously dreamy, am I right? We've got a thick and luscious filling here that's sweet and slightly tangy.
    • That classic graham cracker crust always pairs perfectly with the cream cheese filling. It rounds everything out in the best way.
    • Because this is a small cheesecake, it's a great dessert option for two... or one! You can whip this up for yourself and enjoy for a few nights, if you don't want to share (and who could blame you?).
    Slice of small batch cheesecake with a bite taken out.

    Ingredient Notes and Substitutions

    • Graham cracker crumbs: While I always use gluten free graham cracker crumbs, you can use regular if you're not following a gluten free diet. If you're looking to go the homemade route, why not try my graham cracker recipe?
    • Cream cheese: It's important to use blocks of cream cheese, not the spreadable kind that comes in a tub. Also, make sure you're using full-fat cream cheese.
    • Sweetened condensed milk: This delicious ingredient helps bind everything together and adds a ton of flavor. Condensed milk can usually be found in the baking aisle. And remember, this is NOT the same thing as evaporated milk and the two are not interchangeable.
    • Sour cream: In a pinch, you can substitute Greek yogurt for sour cream.

    Step-By-Step Instructions

    STEP ONE: Start with the graham cracker crust. Stir the graham cracker crumbs, brown sugar, and melted butter together. When it's ready, press the crust into the bottom of your lined loaf pan and store in the refrigerator.

    Graham cracker crust mix in a bowl.
    Graham cracker crust in a loaf pan.

    STEP TWO: Beat the two blocks of cream cheese together using an electric mixer until it's completely smooth.

    STEP THREE: Add the condensed milk, sour cream, and vanilla. Continue to beat to incorporate.

    Cream cheese in a mixing bowl.
    Cheesecake filling in a mixing bowl.
    Small batch cheesecake in a loaf pan.

    STEP FOUR: Transfer the filling to the pan and spread evenly over the crust. Bake on 325º for about 35 minutes. Cool completely, then chill for at least 4 hours before serving.

    Expert Tips

    • Make sure to leave a good amount of overhang when lining your loaf pan with parchment paper. This makes it super easy to pull the whole thing out of your pan after it has baked and chilled.
    • Room temperature ingredients are especially important here. This will ensure you have a nice, smooth filling without any lumps.
    • Take your time beating the cream cheese. You'll want it to be completely smooth and creamy before adding the rest of your filling ingredients.
    • The chill time is essential and helps the cheesecake set up properly, so as tempting as it may be, you really can't skip it!
    Slices of small batch cheesecake in a loaf pan.

    Frequently Asked Questions

    How will I know when the cheesecake is done?

    The cheesecake is done when the filling appears set and doesn't jiggle, and the top is golden in color.

    Does this cheesecake need to be refrigerated?

    Yes, you will need to store this cheesecake in an airtight container in the refrigerator. It should keep for up to 4 days.

    Can I freeze this small batch cheesecake?

    Absolutely! Wrap individual slices of cheesecake in plastic wrap and freeze for up to 3 months.

    Slice of cheesecake topped with cherry topping.
    CLICK HERE TO CHECK OUT MY NEW COOKBOOK!

    Did you try my small batch cheesecake for two? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.

    📖 Recipe

    Quick Small Batch Cheesecake For Two

    Print Recipe
    A deliciously creamy cheesecake made with a classic graham cracker crust!
    Course Dessert, Snack
    Cuisine American
    Keyword cheesecake, condensed milk, graham crackers, sour cream
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Chill Time 4 hours hrs
    Total Time 4 hours hrs 50 minutes mins
    Servings 5 servings
    Calories 600
    Author Taleen Benson

    Ingredients

    For the graham cracker crust:

    • 1 cup (100g) gluten free graham cracker crumbs
    • ¼ cup (50g) light brown sugar packed
    • 3 tablespoons (42g) unsalted butter melted and cooled to room temperature

    For the filling:

    • 16 ounces cream cheese room temperature
    • ½ cup (156g) sweetened condensed milk
    • ¼ cup (57g) sour cream room temperature
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat the oven to 325°F. Line a 9"x5" loaf pan with parchment paper. Use a slightly larger sheet of parchment, so that you have some overhang all around. This well help lift the cheesecake out of the pan when done.
    • To make the crust, combine the graham cracker crumbs, brown sugar, and melted butter in a small bowl and stir well. Press the crust into the bottom of the pan and chill in the refrigerator while you work on the filling.
      1 cup (100g) gluten free graham cracker crumbs, ¼ cup (50g) light brown sugar, 3 tablespoons (42g) unsalted butter
    • Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, sour cream, and vanilla and beat until combined.
      16 ounces cream cheese, ½ cup (156g) sweetened condensed milk, ¼ cup (57g) sour cream, ½ teaspoon vanilla extract
    • Transfer the filling onto the crust and bake for 35-40 minutes, or until filling looks set and golden in color. Cool completely, then chill in the refrigerator for at least 4 hours.

    Notes

    • If you are not following a gluten free diet, feel free to use regular graham cracker crumbs.
    • Be sure to use blocks of full-fat cream cheese. 

    Nutrition

    Calories: 600kcal

    Related Recipes You Might Like

    • Easy Marbled Cheesecake Brownies (Gluten Free)
    • Snickerdoodle Cheesecake - Gluten Free, Eggless
    • Banana Pudding Cheesecake Squares
    • Chocolate Chip Cheesecake

    More Cheesecakes

    • Salted Caramel Cheesecake - Shortbread Crust
    • Easy Gluten Free Graham Cracker Crust
    • Creamy Gingerbread Cheesecake
    • Best Easter Egg Cheesecake

    Reader Interactions

    4.84 from 6 votes (6 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

    More about me →

    Summer

    • Easy Peach Cobbler Cookies
    • No Churn Black Forest Ice Cream
    • Easy Mini S'mores Pies (5 Ingredients)
    • Perfect Gluten Free Pound Cake (Eggless)
    See more Summer →

    My Cookbook

      Built with ConvertKit

      Web Stories

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      Footer

      Footer

      ↑ back to top

      Shop

      Just As Tasty cookbook

      Newsletter

      • Sign Up! for emails and updates

      Recipes by Occasion

      • Spring
      • Summer
      • Fall
      • Christmas

      Work With Me

      • Contact
      • Services

      As a member of Amazon Associates and ShopStyle Collective, I earn from qualifying purchases. Privacy Policy

      Copyright © 2025 - Just As Tasty on the Brunch Pro Theme

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.