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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!
The cheesecake was terrific! The only thing I’d change is I’d add an egg wash to the crust before baking. That creates a barrier and helps the crust stay crisp. Overall, a great recipe for my 4” springform pans!
I’ll try that next time! Thanks Patty! 😁
I loved this recipe! I was wondering if there would be a way to make it a lemon flavor? Maybe use lemon juice instead of something…?
You can definitely make it a lemon flavor by adding lemon extract and lemon zest into the filling. Avoid using juice as it will react with the dairy.
How would I make this without the water bath ?
Do i use the same temperature and time?
I wouldn’t recommend it to be honest. The water bath is pretty essential for the soft and moist texture.
I rarely review unless I really REALLY have enjoyed something or it has crept its way into a regular rotation….and this recipe did exactly that. I have made this at least six times, possibly more. Perfect size for two (or one). My son can devour this in one sitting. Easy, comes out perfect every time. And since I have never tried puke I can’t corroborate with Karen’s review.
Wow that’s amazing! Thank you for trying out the recipe 😊
This was great! I put it in two small ramekins and came out fine within the same instructions. I don’t eat egg so I left it out, but it still came out great with no substitute. A perfect base for all sorts of flavors.
I’ve also tried it with half cream cheese and half canned pumpkin (2oz each) and added cinnamon and clove and ginger. Pumpkin cheesecake! Delicious. Perfect single servings.
I’m delighted to hear that you enjoyed the recipe! It’s fantastic that it worked well without eggs and in the smaller ramekins. Your variation with half cream cheese, half canned pumpkin, and the added spices sounds absolutely delicious—what a creative twist for a pumpkin cheesecake flavor! Thanks for sharing your experience!
Absolutely disgusting it tasted like puke, was so sour and it was cheesy 🤮
Relax Karen.
Lmao
you’re supposed to use cream cheese, not cheddar, karen </3
I tried making a cheesecake for the first time and this recipe turned out really well. I had to swap the sour cream for yogurt and increase the amounts (smallest pan I had was 12 cm) but the cheesecake was creamy and melt-in-the-mouth smooth. Thank you!
You’re welcome!
Thank you for the recipe, cheesecake turned out very delicious!
You’re welcome!
Absolutely love this. My husband is not a cheesecake fan (silly man). So it is perfect for one. Oh and by the way he usually eats half of it.
Not sure what Karen made because this is awesome.
I’m glad we turned your husband into a cheesecake fan with this recipe! I’m glad to hear you both enjoyed it 🙂
I absolutely LOVE this recipe and wanted to try to make a full sized one for a birthday! Has anyone tried this? Just trying to figure out how to alter the cooking times if I tripled/quadrupled the recipe and cooked in a standard sized tin.
Thanks in advance!
Emily
Figuring out the adjusted baking time would be tough to guess because I haven’t tried it myself. Your best bet would be to just make multiple batches in the same size tins. I’m happy to hear you like it 🙂
What’s the best way to remove the springform pan bottom from the cheesecake? Thanks…
You can gently slide the cheesecake off the base using a flexible spatula or knife.
This cheesecake is the BEST I’ve tasted in a very long time! Great flavor and such a creamy texture which is the best part of a truly great cheesecake! Thank you!!
Thank you so much!!