Cheesecake For Two

This small cheesecake is rich, creamy, and perfectly sweet. It’s made with simple ingredients and bakes up beautifully with a buttery graham cracker crust and a smooth, tangy filling. It’s the ideal dessert when you’re craving cheesecake for two, without the hassle of a full-sized version.

Ingredients

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

For the Crust:

• Graham Cracker Crumbs: These make the base of the crust. Use almost 4 full graham cracker sheets, crushed into fine crumbs. You can also use crushed digestive biscuits, gingersnaps, or shortbread crust instead. Use leftovers in peanut butter bars, a single serving no-bake cheesecake, or key lime pie.
• Butter: Melted butter helps bind the crust and gives it a buttery flavor.

For the Cheesecake Filling:

• Cream Cheese: Use full-fat brick-style cream cheese. It should be soft and at room temperature so it blends easily. Extra cream cheese? Use it in carrot cake cupcakes or lemon cheesecake mousse.
• Sugar: Sweetens the cheesecake filling.
• Sour Cream: Adds a bit of tang and makes the cheesecake smooth and creamy. Leftover sour cream can be used in corn muffins or a devil’s food cake.
• Vanilla Extract: Enhances the overall flavor.
• Egg: Helps the cheesecake set when baked.
• Whipped Cream and Berries (Optional): Use these for topping if you’d like. They add a nice touch, but the cheesecake is great on its own too.

How To Make A Cheesecake For Two

These photos and instructions will help you visualize how to make a small cheesecake. See the recipe box below for ingredient amounts and full instructions.

1. Prep the Oven and Dish: Preheat your oven to 350°F (177°C). Lightly butter a 5×5-inch baking dish. For easy removal, cut two strips of parchment paper and place one in the dish with the ends hanging over the sides. Lay the second strip across the first to form a cross. You can also bake this cheesecake in two 10-ounce ramekins—no parchment needed for those.
2. Make the Crust: In a small bowl, stir graham cracker crumbs and melted butter until well mixed. Press firmly into the bottom of the dish (or split between ramekins) to form an even layer. Bake for 12-15 minutes, then take it out and lower the oven to 325°F (165°C).
3. Beat the Cream Cheese: In a medium bowl, use a hand mixer on medium speed to beat the cream cheese until smooth and lump-free.
4. Add Sugar, Sour Cream, and Vanilla: Mix in the sugar, sour cream, and vanilla extract until everything’s creamy and blended.

5. Add the Egg: Lightly beat the egg in a small bowl, then add it to the cream cheese mixture. Mix just until combined—don’t overdo it!
6. Pour and Bake: Pour the filling over the crust and smooth the top. Bake for 18-20 minutes—edges should be set, but the center will still jiggle a bit.
7. Cool and Chill: Let the cheesecake cool to room temperature, then cover and refrigerate for at least 4 hours until fully chilled.
8. Slice and Serve: Lift the cheesecake out using the parchment strips. Cut into 4 small squares or 2-3 larger pieces—whatever you like! If using ramekins, serve them as individual cheesecakes.

Expert Tips

• Use Room Temperature Ingredients: Softened cream cheese and a room-temperature egg blend more smoothly and help prevent lumps.
• Mix Lightly: Blend just until combined—overmixing adds air and can lead to cracks.
• Check for Doneness: Look for set edges and a slightly jiggly center; it’ll firm up as it cools.
• Cool Slowly: Let it cool at room temp before chilling. (I often turn off the oven, crack the door, and leave it in for 1-2 hours to avoid cracks.)
• Chill Completely: Refrigerate 4 hours or overnight for the creamiest texture.

Frequently Asked Questions

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