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a slice of cheesecake on a blue plate with three other slices in the background.
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5 from 1 vote

Cheesecake For Two

This Cheesecake For Two is a rich, creamy dessert with a buttery graham cracker crust and tangy filling, perfectly sized for sharing. It’s simple to make with basic ingredients.
Prep Time10 minutes
Cook Time25 minutes
Chill5 hours
Total Time5 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, cheesecake for two, mini cheesecake, small cheesecake
Servings: 4 servings
Author: Joanie Zisk

Equipment

Ingredients

For the Crust

  • ½ cup graham cracker crumbs (about 4 sheets of graham crackers)
  • 2 tablespoons salted butter -melted

For the Cheesecake Filling

  • 8 ounces full-fat cream cheese -room temperature
  • ¼ cup granulated sugar
  • 2 tablespoons sour cream -room temperature
  • ½ teaspoon vanilla extract
  • 1 large egg -room temperature
  • whipped cream and fresh berries -optional for topping
US - Metric

Instructions

  • 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.
  • 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).
  • 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.
  • Add Sugar, Sour Cream, and Vanilla: Mix in the sugar, sour cream, and vanilla extract until everything’s creamy and blended.
  • Add the Egg: Lightly beat the egg in a small bowl, then add it to the cream cheese mixture. Mix just until combined.
  • Pour and Bake: Pour the filling over the cooled crust and smooth the top. Bake for 18-20 minutes—edges should be set, but the center will still jiggle a bit.
  • Cool and Chill: Let the cheesecake cool to room temperature, then cover and refrigerate for at least 4 hours until fully chilled.
  • 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.

Notes

  • Use Room Temperature Ingredients: Softened cream cheese and a room-temperature egg blend more smoothly and help prevent lumps.
  • Don’t Overmix: Mix just until combined—too much air can cause the cheesecake to crack.
  • Check for Doneness: The edges should be set and the center slightly jiggly; it will firm up as it cools.
  • Cool Gradually: Let the cheesecake cool at room temperature before refrigerating. I like to turn off the oven, crack the door, and let it sit inside for an hour or two to prevent cracking.
  • Chill Completely: Refrigerate for at least 4 hours or overnight for the best texture.
 
If doubling the recipe, bake in a 6×8 or 8×8 inch baking dish.

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

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