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These small batch cheesecake bars have everything you love about cheesecake โ smooth, creamy filling and a buttery graham cracker crust, just in a smaller size. Baked in a small dish, theyโre the perfect dessert for one or two people.

Featured Comment
“Made this. It is scrumptious. Will make it again, probably often.โ
– J A H
Why Youโll Love This Recipe
- Simple Ingredients: Made with basic items you likely already have.
- Quick to Make: Easy to prepare and bakes in under 30 minutes.
- Small Batch Recipe: Perfect amount for one or two people.
- Creamy and Rich: Smooth cheesecake filling with a buttery graham cracker crust.
I love this recipe because it gives me everything I want in a cheesecake โ creamy, rich, and satisfying โ without the commitment of a full-sized dessert.
Itโs the kind of treat I turn to when I just want a few bites of something sweet. The small size makes it feel special, and sometimes Iโll switch things up with a small shortbread crust for a little variety.
Want more small cheesecake recipes? Try our single serving no-bake cheesecake, single serving lemon cheesecake mousse, or single serving pumpkin cheesecake for fun variations on the classic.
Ingredients
If you have any ingredients leftover from this small batch cheesecake bars recipe, check out our Leftover Ingredients Recipe Finder.
- Graham Cracker Crumbs: These create the base of the crust. You can also use crushed digestive biscuits, ginger snaps, or even a small shortbread crust. Leftover graham crackers? Use them in a single nanaimo bar, small batch peanut butter bars, or a single serving strawberry icebox cake.
- Cream Cheese: The key to a creamy filling. Use one 8-ounce brick of full-fat cream cheese. Reduced-fat versions donโt provide the same texture. Extra cream cheese? Try it in carrot cake for one, mini hummingbird cake, or hot spinach dip.
- Sour Cream: Adds a slight tang and makes the filling smoother. Leftover sour cream works well in a mini German chocolate cake, small twice baked potato casserole, or small batch corn muffins.
- Egg: Helps set the filling, giving it structure.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Want to change things up? Try these easy cheesecake variations:
- Lemon Cheesecake Bars: Stir in 1 tablespoon of lemon zest.
- Cookie Crust: Swap the graham crackers for crushed Oreos or your favorite cookies.
- Chocolate Swirl Cheesecake Bars: Swirl 2 tablespoons of melted chocolate into the filling before baking.
- Nutella Swirl Cheesecake Bars: Add 1โ2 tablespoons of Nutella for a rich hazelnut-chocolate twist.
How To Make Cheesecake Bars
These photos and instructions will help you visualize how to make a small batch of cheesecake bars. See the recipe card below for ingredient amounts and full instructions.
Prepare the Baking Dish
- Lightly butter a 5ร5-inch or 4ร6-inch baking dish.
- Cut two strips of parchment paper and place one in the dish, letting the ends hang over the sides. Lay the second strip across the first to form a cross, this makes lifting the cheesecake out easier after baking.
Make the Crust
- In a small bowl, mix the graham cracker crumbs with melted butter.
- Press the mixture evenly into the bottom of the prepared dish using your fingertips, the back of a spoon, or the bottom of a glass.
- Preheat the oven to 350ยฐF (175ยฐC) and bake the crust for 12โ15 minutes. Remove from the oven and let it cool slightly.
Make the Cheesecake Filling
- Lower the oven temperature to 325ยฐF (160ยฐC). In a medium bowl, beat the room-temperature cream cheese on medium speed until smooth.
- Add the sugar, sour cream, and vanilla, mixing until combined.
- Lightly scramble the egg in a small bowl, then add it to the mixture. Mix just until combined. Overmixing can lead to cracks.
- Pour the filling over the cooled crust and spread it evenly. Bake for 18โ20 minutes, or until the center is set.
- Let the cheesecake cool completely at room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
- Use the parchment paper strips to lift the cheesecake out of the dish. If itโs difficult to remove, let it sit at room temperature for a few minutes.
- Slice into bars. I like cutting them into 4 equal pieces, but you can make them any size you prefer.
Expert Tips
- Use Room Temperature Ingredients: Cold cream cheese can lead to lumps, let it sit out for 30 to 60 minutes before mixing.
- Pre-Beat the Egg: Lightly beat the egg before adding to the batter to help it mix in easily without overmixing.
- Mix Gently: Blend just until combined to avoid adding air, which can lead to cracks.
- Cool Gradually: After baking, turn off the oven, crack the door, and let the cheesecake sit for 1 to 2 hours. This helps prevent cracks.
- Chill Before Serving: Refrigerate for at least 4 hours or overnight for the best texture.
Cheesecake Toppings
Take these bars to the next level with one of these toppings:
- Homemade Caramel Sauce: Drizzle over the bars for a rich, buttery sweetness.
- Homemade Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the rich cheesecake.
- Homemade Lemon Curd: Spread a layer on top for a tangy, sweet twist.
- Fresh Berries: Top with raspberries, blueberries, or sliced strawberries for a fresh, fruity balance.
Frequently Asked Questions
Yes, you can skip the crust and pour the filling directly into the baking dish. Just be sure to grease the dish well.
The center should be set but slightly jiggly. It will firm up as it cools. Overbaking can cause cracks.
Cracks are usually caused by overmixing, overbaking, or sudden temperature changes. Avoid opening the oven while baking and let the cheesecake cool gradually.
If your cheesecake ends up with a few cracks, donโt worry. A layer of fruity sauce or whipped cream will cover them up perfectly.
Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Wrap individual bars and place them in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If youโve tried this mini cheesecake bars recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) weโd love to see it!
Small Batch Cheesecake Bars
Equipment
Ingredients
For the Crust
- ยฝ cup graham cracker crumbs
- 2 tablespoons salted butter -melted
For the Cheesecake Filling
- 8 ounces full-fat brick cream cheeseย -room temperature
- ยผ cup granulated sugar
- 2 tablespoons sour cream -room temperature
- ยฝ teaspoon vanilla extract
- 1 large egg -room temperature
- whipped cream and berries -optional for topping
Instructions
- Preheat the oven to 350ยฐF (175ยฐC).
Prepare the Baking Dish
- Lightly butter a 5×5-inch or 4×6-inch baking dish.Cut two strips of parchment paper and place one in the dish, letting the ends hang over the sides. Lay the second strip across the first to form a crossโthis makes lifting the cheesecake out easier after baking.
Make the Crust
- In a small bowl, mix the graham cracker crumbs with melted butter.
- Press the mixture evenly into the bottom of the prepared dish using your fingertips, the back of a spoon, or the bottom of a glass.
- Bake the crust for 12 to 15 minutes, then remove it from the oven and let it cool.
Make the Cheesecake Filling
- Lower the oven temperature to 325ยฐF (160ยฐC). In a medium bowl, beat the room-temperature cream cheese on medium speed until smooth.
- Add the sugar, sour cream, and vanilla, mixing until combined.
- Lightly scramble the egg in a small bowl, then add it to the mixture. Mix just until combined, overmixing can lead to cracks.
- Pour the filling over the cooled crust and spread it evenly.Bake for 18โ20 minutes, or until the center is set.
- Let the cheesecake cool completely at room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
- Use the parchment paper strips to lift the cheesecake out of the dish. If itโs difficult to remove, let it sit at room temperature for a few minutes.
- Slice into bars. I like cutting them into 4 equal pieces, but you can make them any size you prefer.Pro Tip: For a smooth texture, avoid overbeating the egg and be careful not to overbake the cheesecake.
- Top with whipped cream and fresh berries, if desired.
Notes
- Use Room Temperature Ingredients:ย Cold cream cheese can lead to lumpsโlet it sit out for 30 to 60 minutes before mixing.
- Pre-Beat the Egg:ย Lightly beat the egg before adding to the batter to help it mix in easily without overmixing.
- Mix Gently:ย Blend just until combined to avoid adding air, which can lead to cracks.
- Cool Gradually:ย After baking, turn off the oven, crack the door, and let the cheesecake sit for 1 to 2 hours. This helps prevent cracks.
- Chill Before Serving:ย Refrigerate for at least 4 hours or overnight for the best texture.
- Refrigerate: Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap individual bars and place them in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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