4-inch mini cheesecake recipe

Mini Cheesecake recipe for one/two

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This mini cheesecake recipe for one (or two) is just like a regular cheesecake but it’s made in a 4-inch cheesecake pan. It is smaller in size but still maintains that creamy, luxurious smooth texture with a light tanginess.

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New York Mini cheesecake

Cheesecake, cheesecake, cheesecake! New obsession? I think yes!

Can you believe I never had cheesecake before I moved to America?! Sure I had the fake wanna be cheesecakes from people from other places… But trust me when I say that those don’t compare at all to the real cheesecakes you guys have here.

Cheesecakes here are extremely rich and that is something I love about this dessert. Sure it is not the best for the waist line but that’s why I want to share with mini cheesecake for one ( or two if you are feeling generous).

This way you can have your cheesecake and portion control too. No more extra cheesecake in the fridge to have in the middle of the night… As embarrassed as I am, I sometimes get up and have sweets in the middle of the night because well… Insomnia is no fun!

4-inch cheesecake recipe?

Well, I knew I wanted cheesecake. I also knew I didn’t want to make a large cheesecake that was going to need more than one cream cheese container. So I had to find a way to make what I wanted without making a full on recipe that requires a huge amount of ingredients.

I pulled out my 4 inch springform pans and started playing around with different ratios of ingredients. (Yes, we did have cheesecake as a dessert for the past couple of nights) But I am proud to say that I finally nailed the baking time, consistency and texture of this delicious American cheesecake.

What’s so special about this mini cheesecake recipe for one?!

First off, I just want to say that this cheesecake doesn’t need 4 or more packages of cream cheese! To me that’s a win… I always feel so intimidated when a recipe has that much cheese. Now don’t get me wrong I absolutely understand that we are only having one little slice but I just feel like it is so dangerous for me. My self control goes out of the window when I see cheesecake so I prefer to be careful. Now, I am not saying I won’t post a large cheesecake recipe at some point. I would just like to have the gyms open back up before I can take that kind of risk!! (Yes, I really really love cheesecake)

This recipe for these mini 4-inch cheesecakes is velvety, smooth and oh so rich. It melts in your mouth while still giving you a nice crunchy graham cracker crust. I love making this recipe for my sister and I because we don’t eat too much and we really do not need a full large cheesecake.

4-inch New York cheesecake recipe

What you will need to bake this mini cheesecake recipe for one

To make this mini cheesecake recipe you will need the following ingredients:

  • Crushed graham crackers- For the graham crackers you can either crush your own or buy them pre-crushed. Whatever works for you.
  • Sugar– You will need a small amount of sugar for the crust a little more for the cheesecake batter.
  • Butter– We will need some butter to melt and add in to the graham crackers to make the New York cheesecake crust
  • Cream cheese– You need cream cheese for any cheesecake recipe but the perk of this small batch cheesecake recipe is that you can make it with just one package of cream cheese. Actually, half a package of cream cheese if what you really need.
  • Sour cream or creme fraiche – Adding sour creme or creme fraiche helps add a nice tangy flavor to the cheesecake as well as adding some moistness.
  • Heavy cream- Heavy cream helps the cheesecake be softer and creamier.
  • Vanilla – I love adding vanilla to my cheesecake to bring a light floral note.
  • Flour– Adding a tiny bit of flour will help the cheesecake hold together a lot better.
  • Egg- You will only need one room temperature egg to help the cheesecake bind together.
I love my Nielsen-Massey Vanilla. The vanilla extract is delicious and the packaging is even more gorgeous!

Tools to make the best 4-inch cheesecake

To make this perfect cheesecake for one you will need these tools:

silky mini cheesecake recipe for one

How to make homemade cheesecake for one?

Start by preheating the oven to 350F then proceed to greasing a 4-inch cheesecake springform pan. Cut out a circle and line the bottom of the pan then cut out a long strip to line the sides of the pan. 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.

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.

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!

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!

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.

How to let a cheesecake cool down slowly
This is how I keep my oven cracked to cool down my mini cheesecake.

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.

Finally remove the springform pan, peel the parchment paper off and enjoy your delicious homemade 4-inch cheesecake!

Tips for making the perfect New York cheesecake

If you are ready to make this foolproof mini New York cheesecake for one, make sure to follow these handy dandy tips:

  • Use full fat ingredients- This is a dessert that won’t forgive if you go with the fat free options. Make sure to use full fat cream cheese and sour creme or creme fraiche!
  • Bring your ingredients to room temperature before starting- Make sure to bring all your ingredients to room temperature before starting. This will ensure that all the ingredients get incorporated well to make a homogenous cheesecake batter.
  • Avoid over mixing the batter- Don’t over mix the cheesecake batter in order to not add in too much air into the cheesecake. Too much air in the cheesecake batter with make the cheesecake inflate when it bakes and then deflate when you cool it down completely.
  • Use a water bath- Don’t skip the water bath. It will create the much needed humidity in the oven to prevent the top of the cheesecake from cracking.
  • Cool down your cheesecake slowly– After turning the oven off, let the cheesecake sit there and crack the oven door open. This will make sure that the cheesecake you worked so hard for doesn’t have any cracks.
4-inch New York cheesecake recip

Try this 4-inch mini burnt basque cheesecake or The creamiest chocolate cheesecake mini recipe!

What to top cheese cake with?

You can enjoy your luxuriously creamy 4-inch cheesecake as is, which is something I love to usually. But sometimes a little change makes this dessert even better. Some fun toppings you can add to your cheesecakes are :

  • Fresh fruits
  • Fruit jams or sauces
  • Chocolate sauce
  • Dulce de leche or caramel sauce
  • Whipped cream piped on top
  • Melted peanut butter
  • Chocolate shavings
  • Chocolate shavings

These are only a few ideas that I usually go for but the sky is the limit so if you have any other ideas, make sure to share them with us in the comments below. 🙂

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If you tried this 4-inch mini cheese cake for one, make sure to give us a 5 star rating! It would help us a ton 🙂

4-inch mini cheesecake recipe

The creamiest mini cheesecake recipe ever!

This 4-inch cheesecake recipe is dense, rich and so creamy! Make this cheese cake for one or share it with your significant other for the perfect at home date night dessert!
5 from 22 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 2 people
Calories 447 kcal

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 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 and line the bottom of the pan then cut out a long strip to line the sides of the pan. 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.
  • 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!
  • 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!
  • 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!

Nutrition

Calories: 447kcalCarbohydrates: 30gProtein: 8gFat: 33gSaturated Fat: 19gTrans Fat: 1gCholesterol: 178mgSodium: 348mgPotassium: 159mgFiber: 1gSugar: 23gVitamin A: 1250IUVitamin C: 1mgCalcium: 99mgIron: 1mg
Keyword cheesecake, cheesecake cheesecake for one, dessert for one, dessert for two, new york cheesecake
Tried this recipe?Let us know how it was!

If you made it all the way down here, I would like to say thank you so so much. If you made this mini cheesecake for one (or two) make sure to let me know how you liked it in the coments below.

Have a great day and come back soon for some more awesome recipes

how to make no bake keto cheesecake

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14 Comments

    • Thank you so much! Glad you enjoyed this mini cheesecake article!

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

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