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This 4-inch cheesecake recipe is the perfect small batch dessert when you’re craving classic New York–style cheesecake without baking a full-size cake. Made with cream cheese, a buttery graham cracker crust, and simple pantry ingredients, this recipe delivers a smooth, rich texture with just the right amount of tang.
Unlike large cheesecake recipes that leave you with leftovers for days, this mini cheesecake recipe is baked in a 4-inch springform pan, making it ideal for one or two people. It’s perfect for special occasions, date nights, or anytime you want a truly indulgent dessert without the commitment.
Since you are here make sure to check out these other cheesecake recipes like this creamy pumpkin cheesecake for Thanksgiving, this pumpkin brownie cheesecake, these golden Oreo delicious mini cheesecakes, these cream cheese cheesecake brownies, as well as this 4-inch burnt basque cheesecake!
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This recipe came from testing multiple small cheesecakes that either cracked, overbaked, or lacked that signature creamy cheesecake filling. Baking a cheesecake this small is a little different, temperature changes, mixing technique, and even ingredient room temperature matter more than you’d expect.
After a few tweaks, this version became my go-to. It has the same flavor and texture as a full classic cheesecake recipe, just scaled down into a small batch form that actually works. It’s now one of my favorite desserts to make when I want something special but realistic.
Table of Contents
- Why This 4-Inch Cheesecake Recipe Works
- Ingredients for a 4-Inch Cheesecake
- Mini Cheesecake Topping Ideas
- Tools to make the best 4-inch cheesecake
- How to make homemade cheesecake for one?
- What are some other crust variations I can use?
- Tips for a Perfect 4-Inch Cheesecake
- How to Store and Freeze Cheesecake
- FAQ- Frequently Asked Questions
- The creamiest mini cheesecake recipe ever! Recipe
Why This 4-Inch Cheesecake Recipe Works
- True New York–style cheesecake flavor and texture
- Made with full-fat cream cheese for a smooth, creamy filling
- Buttery graham cracker crust that holds together perfectly
- No stand mixer required (hand mixer or whisk works)
- Designed specifically for a 4-inch springform pan
- Prevents cracks with a gentle water bath and slow cooling
- A foolproof small batch cheesecake recipe for one or two
Ingredients for a 4-Inch Cheesecake
For the graham cracker crust:
- Graham cracker crumbs – finely crushed using a food processor or rolling pin
- White sugar – lightly sweetens the crust
- Melted butter – binds the crumbs into a wet-sand texture
For the cheesecake filling:
- Pinch of kosher salt – sharpens flavor
- Full-fat block cream cheese, room temperature
- Granulated sugar
- Large egg, room temperature
- Sour cream – adds tang and creaminess
- Heavy cream – softens the texture
- Vanilla extract – enhances overall flavor
- Lemon juice or lemon zest – balances richness
This 4-inch cheesecake recipe makes a rich, creamy New York–style cheesecake for one or two, perfect when you want dessert without leftovers.
Mini Cheesecake Topping Ideas
- Fresh fruit or strawberry sauce
- Chocolate ganache or chocolate shavings
- Caramel sauce or dulce de leche
- Whipped cream
- Cherry pie filling or blueberry sauce
Tools to make the best 4-inch cheesecake
To make this perfect cheesecake for one you will need these tools:
- 4-inch cheesecake spring form pan
- Measuring spoons and cups
- A hand and a stand mixer
- Aluminum foil
- A larger dish for the water bath
How to make homemade cheesecake for one?
This mini cheesecake recipe follows the same method as classic cheesecake baking, with a few small-batch adjustments to ensure an even bake, smooth layers, and a crack-free top.
- Preheat the oven then grease your mini springform pan and line with parchment paper inside and foil on the outside. Set aside.
- To a small bowl, add the graham crackers and sugar and mix.
- Add in the melted and mix again to fully coat.
- Pour that onto the prepared springform pan and press it down evenly.
- Bake in the preheated oven for 15 minutes.
- In a larger bowl, cream the softened cream cheese, sugar, sour cream, and heavy whipping cream, vanilla extract, and flour. Once light and fluffy add in the egg and mix again to combine. Make sure to not overmix the batter.
- Pour into the prepared pan on top of the warm crust.
- Lightly tap the springform cheesecake pan on the counter to get rid of any air bubbles.
- Place the cheesecake in a larger pan with hot water going about halfway through the height of the cheesecake tin and bake.
- Allow the cheesecake to cool down in the oven with the door slightly cracked to make sure that the top of the cheesecake doesn’t crack.
- Chill the cheesecake in the fridge for a few hours before enjoying it.
Enjoy this cheesecake as is or with your favorite cheesecake toppings!
What are some other crust variations I can use?
While a graham cracker crust is classic, switching it up is easy and delicious:
- Digestive biscuits for a slightly less sweet option Just crush the cookies finely and mix with melted butter until it resembles wet sand.
- Oreo crumbs or Nilla wafer crumbs for a sweeter base
- Gingersnap cookies for a warm, spiced flavor (amazing with caramel sauce)
Tips for a Perfect 4-Inch Cheesecake
- Chill completely in the refrigerator for the best texture and clean slices
- Use room-temperature ingredients to create a smooth cheesecake batter
- Avoid overmixing, which can trap air and cause cracks
- Bake in a water bath to regulate oven heat and prevent splitting
- Cool slowly by cracking the oven door to avoid sudden temperature changes
How to Store and Freeze Cheesecake
Store cheesecake covered in the fridge for up to 3 days. For longer storage, freeze the fully chilled cheesecake wrapped tightly in plastic wrap and aluminum foil.
To serve, thaw overnight in the refrigerator, then let sit at room temperature for 15–30 minutes before slicing.
FAQ- Frequently Asked Questions
Yes. This 4-inch cheesecake actually tastes better after chilling. You can make it up to 24 hours in advance, store it covered in the refrigerator, and serve it the next day once fully set.
Cracks are usually caused by over mixing the cheesecake batter, sudden temperature changes, or skipping the water bath. Using room-temperature ingredients, baking gently, and cooling the cheesecake slowly in the oven helps prevent cracks.
Yes, even for a mini cheesecake recipe, a water bath helps regulate oven heat and keeps the cheesecake creamy and smooth. It prevents the edges from baking faster than the center and reduces cracking.
Yes. This recipe uses full-fat cream cheese, sour cream, and a slow baking method to create that classic New York–style cheesecake texture, just in a smaller size.
The edges should be set, but the center should still have a slight jiggle. The cheesecake will finish setting as it cools and chills in the fridge.
This cheesecake is best enjoyed within 3 days. After that, the cheesecake filling is still safe, but the crust may soften as it absorbs moisture in the fridge.
No. Cheesecake is dairy-based and should not sit out for extended periods. It’s fine on a serving table for up to 2–4 hours, but anything longer should go back into the refrigerator.
The creamiest mini cheesecake recipe ever!
Equipment
- stand mixer or hand mixer
- 4-inch cheesecake pan
Ingredients
for the crust
- 1/4 cup crushed graham crackers
- 1 tbsp sugar
- 1 tbsp butter melted
for the cheesecake
- 4 oz cream cheese at room temperature
- 2 & 1/2 tbsp sugar
- 1 1/2 tbsp sour cream or creme fraiche
- 1 1/2 tbsp heavy cream
- 1/4 tsp vanilla
- 1/2 tsp flour
- 1 egg at room temperature
Instructions
Make the graham crust
- Start by preheating the oven to 350F then proceed to greasing a 4-inch cheesecake springform pan. Cut out a circle of parchment paper and line the bottom of the pan then cut out a long strip of parchment paper to line the sides of the pan as well. Cover the outside of the 4-inch springform pan with aluminum foil to make sure that no water can get into your cheesecake.
- Now, add the graham crackers, sugar and the melted butter to a small bowl and mix until everything is incorporated.1/4 cup crushed graham crackers, 1 tbsp sugar, 1 tbsp butter
- Pour the graham cracker mixture into the cheesecake pan and flatten it using the back of a spoon or your fingers.
- Bake the graham cracker crust in the preheated oven for 15 minutes. Remove it from the oven lower the heat to 300F and let the cheesecake cool down.
Make the cheesecake batter
- Now onto the cheesecake batter. To make the cheesecake batter add in the softened cream cheese, sugar, sour cream, heavy whipping cream, vanilla, flour and sugar into a stand mixer bowl or a medium bowl and mix everything together with the paddle attachement of a stand mixer or a hand mixer. Don't over mix!4 oz cream cheese, 2 & 1/2 tbsp sugar, 1 1/2 tbsp sour cream or creme fraiche, 1 1/2 tbsp heavy cream, 1/4 tsp vanilla, 1/2 tsp flour
- Once you have a smooth cheesecake batter, add in the egg and mix gently until it is mixed it. This should take about 10-15 seconds. Don't over mix again!1 egg
- Pour the cheesecake mixture on top of the baked graham cracker crust and tap it on the counter a few times to make sure that the cheesecake has no bubbles.
- Place the cheesecake pan in a 8X8 inch pan or whatever pan you have and place that in the oven. Fill up the 8×8 inch pan with boiling water and cook for 35 minutes. Once the cheesecake is done baking, turn off the oven, crack the oven door open and leave the cheesecake in there to cool for an hour.
- After the hour is up, remove the cheesecake from the oven and let it cool in the fridge for 2 hours or overnight.
- Remove the springform pan, peel the parchment paper off and enjoy your delicious homemade 4-inch cheesecake!
I tried the recipe and loved it!! Tbh I was kinda nervous abt it cuz I didn’t have sour cream and used yoghurt instead. But it still turned out absolutely delicious-smooth and creamy.
I love this! I usually try to make sure that you can substitute greek yogurt for sour cream in my recipes so I am glad you took initiative and loved them 🙂
Chahinez
Hi this looks amazing I am planning on trying it this weekend, I was wondering if I could omit the heavy cream – would that make the cheesecake taste very different?
Thanks!!
Hello Lyn,
It wouldn’t make the cheesecake taste different but it would change the texture, which then might change your baking time. Try using full fat milk instead of the heavy cream or just use extra sour cream instead to make up for it.
Let me know how it turns out 🙂
Chahinez
Hi… I like the idea of a single serving 4” cake, but would be better if it were adapted to a toaster oven. I wouldn’t want to heat up my big oven for a single sized dessert. Any ideas how to bake in toaster oven?
You’re so right Laura! Unfortunately I don’t have a toaster oven at my house at the moment so I wouldn’t be able to tell you. If you did try it and figured out a good baking temperature and time I would love to know 🙂
Chahinez
I am poised to try baking the crust in my toaster oven and then cooking the complete cheesecake in my tiny itaki cooker. I will post an update once I have a successful result
Yes! Please let us know how it turned out 🙂
Chahinez
Great recipe!! I used a silicone muffin pan, it was perfect once chilled to pop out little cheesecakes. I swirled raspberry jam in some and mini chocolate chips in the other mini cheesecakes before baking. Thank you for a delicious recipe.
Love hearing this Jen!
Thank you. What is the calorie count?
Hi Sybil,
The calorie count for half of this cheesecake is about 450 calories.
Hope that helped.
Chahinez
This is probably the best cheesecake I’ve ever had! In fact, this the only cheesecake recipe I’ll ever use! I’ve added about 1 tablespoon of instant coffee to the cream, then added it to the batter…it was excellent.
Hi Guy!
Thank you so much for letting me know how you liked the recipe. I think adding the instant coffee to the cream is genius. I will be trying that next.
Have a great Sunday!
Chahinez
Hey, I tried your mini cheesecake recipe and it was undoubtedly the creamiest cheesecake I’ve ever had. Everyone at home loved it! Keep sharing such amazing recipes. 🙂
Hi Nikita!
Thank you so much for you sweet words. I am so happy to hear that you loved this recipe.
Have a great day,
Chahinez
I’m going to double the recipe as well. How far up did you fill your pans? Did you use 4” springform pans? Thanks in advance for your response,
Hello Sybil,
Yes, I used a 4 inch springform pan to make this mini cheesecake.
In the article there are photos of the process, one shows how much I filled up the pans. I used all the batter in one pan so it should be pretty full (as shown on the image) .
I hope that was hopeful!
Chahinez
Can you freeze these cheesecakes?
Yes! First, let the cheesecake cool down then you can either slice the cheesecake first or freeze it as is. Wrap the cheesecake pieces or whole cheesecake tightly with plastic wrap then wrap with foil and freeze for up to 1 month!
Hope this helps 🙂
Chahinez
Hii so excited to try this recipe, what would I add and how much to make this into a chocolate cheesecake?? Thank you 🙂
Hi Sim!
I haven’t made this recipe into a chocolate cheesecake but I am working on a burnt mini basque cheesecake coming within the next few weeks and a mini 4inch chocolate one coming for Valentine’s day! I’m still in the trial phase, but I’ll share as soon as I nail it! Don’t forget to subscribe to our mailing list to be notified when I share it!
Have a great evening!
Chahinez
Hi. Can I bake this cake using a 6-inch springform pan? If yes what is the temperature/time? Thanks.
I have never tried it in a 6-inch springform pan so I wouldn’t know. I would strongly recommend that you make it in the 4 inch springform pan so that it keeps the right height and texture!
This recipe was easy to follow thanks to your excellent notes. However water got into the tinfoil and it did soak my crust a bit. I was able to salvage it and it is most delicious! I’ll get better at making sure I double wrap it next time. *note: I did double the recipe and got 3 nice size little cakes out of it. Thank you!❤
Hi Phyllis,
Thank you so much for trying out this mini cheesecake recipe. I am so sorry that some water got into the crust, I like to use heavy duty foil to wrap the mini cheesecake pans. That seems to work best for both small and large cheesecakes.
Again, thank you so so much for trying it and letting me know how they turned out 🙂
PS: Happy new year!
Chahinez
Hi. Can I replace the sour cream with yogurt? Thanks.
Hi Jean!
Yes you can :), make sure you use greek yogurt.
Chahinez
I too ended up with a wet crust when I made a cheesecake. Now I set my pan in a LOOK roasting bag, rolled down to the top of the pan and then both into the water bath. I always double check there are no holes or leaks before using them, (add water to bag make sure no leaks) as I reuse the bags lots.
Follow these steps;
cheesecake batter into the springform pan.
The pan goes into the oven bag.
The oven bag and springform go into a larger pan..roaster or pan big enough to hold springform
Place in oven
Fill the larger pan with boiling water halfway up the sides of the springform pan.
These bags are also great for final proofing of buns, bread, bagels etc. A large bag holds my 11x 17 cookie sheet.
Wow the roasting pan idea is genius!
Chahinez
Excellent tips in making this!!! Who doesn’t love a great cheesecake…whatever size! Lol
Thank you so much! Glad you enjoyed this mini cheesecake article!
Finally….an accurate, easy and delicious recipe for a mini cheesecake! I doubled the ingredients and made 2 minis and it was soooo good. TT This recipe is definitely a keeper and easily a favorite. Thanks so much for sharing.
I’m so glad that this recipe was easy to follow!! Enjoy 🙂
I’m using the ingredients for 1 and getting an eggy taste. What am I doing wrong ? Though my intuition tells me one egg in one cake is a lot.
That is so weird, I have not experienced any eggy taste in this cheesecake. Maybe increase the amount of vanilla!
Hope this helps.
Chahinez