This post may contain affiliate links. Please read our disclosure policy.

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, theyโ€™re the perfect dessert for one or two people.

one cheesecake bar on a blue plate topped with fresh mint and blueberries.

Why Youโ€™ll 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.

Itโ€™s 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 Iโ€™ll 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.

joanie's signature.

Ingredients

cheesecake ingredients on a kitchen counter.

If you have any ingredients leftover from this small batch cheesecake bars recipe, check out our Leftover Ingredients Recipe Finder.

See recipe card below for a full list of ingredients and measurements.

Save This Recipe!
Get this sent to your inbox, plus get weekly recipes from us – all for free.

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 1โ€“2 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

  1. Lightly butter a 5ร—5-inch or 4ร—6-inch baking dish.
  2. 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.
two strips of parchment paper lining a small baking dish.

Make the Crust

  1. In a small bowl, mix the graham cracker crumbs with melted butter.
  2. 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.
two photos showing how to make a graham cracker crust for cheesecake bars.
  1. Preheat the oven to 350ยฐF (175ยฐC) and bake the crust for 12โ€“15 minutes. Remove from the oven and let it cool slightly.

Make the Cheesecake Filling

  1. Lower the oven temperature to 325ยฐF (160ยฐC). In a medium bowl, beat the room-temperature cream cheese on medium speed until smooth.
  2. Add the sugar, sour cream, and vanilla, mixing until combined.
  3. Lightly scramble the egg in a small bowl, then add it to the mixture. Mix just until combined. Overmixing can lead to cracks.
  4. Pour the filling over the cooled crust and spread it evenly. Bake for 18โ€“20 minutes, or until the center is set.
four photos showing how to make the cheesecake batter.
  1. Let the cheesecake cool completely at room temperature. Then, cover and refrigerate for at least 4 hours or overnight.
  2. Use the parchment paper strips to lift the cheesecake out of the dish. If itโ€™s difficult to remove, let it sit at room temperature for a few minutes.
a small baked cheesecake in a red baking dish.
  1. Slice into bars. I like cutting them into 4 equal pieces, but you can make them any size you prefer.
four cheesecake bars on a clear plate.

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

Can I make a crustless cheesecake with this recipe?

Yes, you can skip the crust and pour the filling directly into the baking dish. Just be sure to grease the dish well.

How do I know when the cheesecake is done?

The center should be set but slightly jiggly. It will firm up as it cools. Overbaking can cause cracks.

Why did my cheesecake crack?

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, donโ€™t worry. A layer of fruity sauce or whipped cream will cover them up perfectly.

How do I store cheesecake bars?

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 youโ€™ve 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) weโ€™d love to see it!


Cooking For One Made Easy
Because you’re worth it

Small Batch Cheesecake Bars

5 from 8 votes
By: Joanie Zisk
Prep: 10 minutes
Cook: 25 minutes
Chill: 5 hours
Total: 5 hours 35 minutes
Servings: 4 servings
These small batch cheesecake bars feature a buttery graham cracker crust and a rich, creamy filling. Theyโ€™re perfectly portioned and ideal for a small, satisfying dessert.

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
Save this Recipe!
Get this recipe sent to your inbox, plus get FREE weekly recipes.

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 crossโ€”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.
  • 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 18โ€“20 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 itโ€™s 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 lumpsโ€”let 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.
 
Storing your cheesecake bars properly ensures they stay fresh and delicious. Hereโ€™s how to do it:
  • 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

Serving: 1serving, Calories: 383kcal, Carbohydrates: 22g, Protein: 7g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 125mg, Sodium: 354mg, Potassium: 46mg, Fiber: 0.4g, Sugar: 15g, Vitamin A: 280IU, Vitamin C: 0.1mg, Calcium: 23mg, Iron: 1mg

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.

Promotional cover of 2 Week Meal Plan for One eBook.

Unlock Your FREE eBook Now: 2 Week Meal Plan Designed Just For One!

Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

Red 5-inch square baking dish with One Dish Kitchen branded paper sleeve around it.

Make 100+ Recipes With This Dish!

Ideal for home chefs, this individual square ceramic baking dish is safe for oven, microwave, freezer, and dishwasher. Simple to use & easy to clean!

Clean Living

Check out our Clean Living page, where I share my journey to a cleaner, toxin-free lifestyle and products I use everyday.

5 from 8 votes

Leave a comment

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

Recipe Rating




20 Comments

  1. Makiko says:

    I Love your recipes !

    1. Joanie Zisk says:

      Thank you!