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.
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.
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?).
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 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.
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.
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.
- 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!
Frequently Asked Questions
The cheesecake is done when the filling appears set and doesn't jiggle, and the top is golden in color.
Yes, you will need to store this cheesecake in an airtight container in the refrigerator. It should keep for up to 4 days.
Absolutely! Wrap individual slices of cheesecake in plastic wrap and freeze for up to 3 months.
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.
Quick Small Batch Cheesecake For Two
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
- 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.
- 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.