Light and Creamy Small-Batch Cheesecake
This Small-Batch Cheesecake has a light whipped cream topping to hide any cracks and incorporates Greek yogurt to reduce the richness so you can eat the whole slice rather than just a bite. Say goodbye to finicky, never-making-again cheesecake. This one is revolutionary.
Cheesecake has never been on my radar to make. Maybe it was the springform pan that always leaks. Or the precarious water bath and resting period to prevent cracking. Or the notion that it takes ‘skill’ to make a standout cheesecake. Anticipating the surmounting cream-cheese-laden leftovers didn’t help either. Make it at home? No. There is a reason the Cheesecake Factory sells cheesecake by the slice.
Lately, I began reimagining what cheesecake could be. It started with Eden Grinshpan’s Cheesecake from Eating Out Loud. Then, Alison Roman’s Citrus Cheesecake. Then, of course, my 9×5-inch loaf pan epiphany. Hide the cracks, add greek yogurt, and make it small-batch. It’s time we all start making cheesecake.
This small-batch cheesecake is not fooling around in the dairy department. It has 4 (yes, 4!) types of dairy products. The addition of greek yogurt lightens up a traditionally rich cream-cheese filling. The luxuriously smooth and light Mascarpone Whipped Cream topping is just so delicately sweet and perfectly balances the creamy filling. The graham cracker crust and topping add a much-needed crunch and the sprinkles of salt throughout each layer makes it downright addicting. Being able to eat more than one slice is the whole point, after all.
Possible Additions and Substitutions
GRAHAM CRACKERS. Substitute graham crackers for vanilla wafers, chocolate wafers, or gingersnaps.
CTIRUS ZEST. Feel free to add lemon or lime zest to the whipped cream topping or filling if you want!
WHIPPED CREAM TOPPING. Yes, you can absolutely skip this! Eat the cheesecake alone or with a berry topping.
HOW TO MAKE SMALL-BATCH CHEESECAKE
- Crush the graham crackers using a rolling pin or food processor.
- Whisk together the crushed graham crackers, sugar, and salt. Add melted butter and stir to combine.
- Press half of the graham cracker mixture into the bottom of a loaf pan. Bake until golden brown.
- While the crust is baking, make the filling. Whip the cream cheese until light and fluffy.
- Beat in the yogurt, sugar and salt. Add eggs one at a time until smooth.
- Pour the filling onto the cooled crust. Bake until only a slight jiggle remains.
- Whisk the mascarpone cheese, sugar, and salt until combined. Slowly pour in the heavy cream and whip the mixture until stiff peaks form.
- Dollop the mascarpone whipped cream onto the cooled cheesecake.
- Spread the whipped cream topping in an even layer.
- Top with remaining graham cracker crumbs.
- Remove the cheesecake from the pan using the parchment sling, slice, and serve.
Frequently Asked Questions
This cheesecake recipe calls for a 9″ x 5″ loaf pan, which is slightly larger than a standard loaf 8.5″ x 4.5″ pan. If you use a standard pan, the cheesecake will be thicker and take longer for the crust and filling to bake.
Bake the cheesecake until the filling has a small, slight jiggle in the center.
If you want to eat the cheesecake right away, you can. I suggest refrigerating the cheesecake for at least 2 hours in order to easily remove the cheesecake from the pan and cut into clean slices. If it is hard to remove the cheesecake from the pan, it isn’t cold enough, and return the cheesecake to the refrigerator or freezer to cool further.
After removing the cheesecake from the pan, store the leftover cheesecake in an air-tight container in the refrigerator for up to 4 days.
Thankfully, this cheesecake freezes wonderfully. Wrap the cheesecake in plastic wrap and then wrap it in foil. To freeze individual bars, Place them 1-inch apart on a sheet pan, and put the sheet pan in the freezer until the bars are frozen (about 2 hours). Once frozen, place the bars in an air-tight freezer plastic bag. The cheesecake will keep in the freezer for 1-2 months. To thaw, transfer to the fridge and let it thaw overnight. You can also eat frozen!
I don’t recommend doubling the recipe since this recipe is specifically designed for a loaf pan. If you want to make this cheesecake in an 8×8″ square pan, multiply all of the ingredients by 1.5.
More Sweet Recipes to Try
- Graham Cracker Crumble for Two
- Jammy Fruit Crumble Bars with Whole Wheat Flour
- Rhubarb Frangipane Shortbread Bars
Light and Creamy Small-Batch Cheesecake
This Small-Batch Cheesecake has a light whipped cream topping to hide any cracks and incorporates Greek yogurt to reduce the richness so you can eat the whole slice rather than just a bite. Say goodbye to finicky, never-making-again cheesecake. This one is revolutionary.
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 40 minutes
- Total Time: 3 hours
- Yield: 8 bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Graham Cracker Crust:
- 9 graham crackers (144g or about 1 package), crushed into fine crumbs using a food processor or in a resealable bag using a rolling pin
- 1 tablespoon white granulated sugar
- 4 tablespoons (56g) unsalted butter, melted
- 1/8 teaspoon kosher salt
Cheesecake Filling:
- 2/3 cup (5.3oz) full-fat cream cheese, at room temperature
- 1 cup (8 oz) whole-milk greek yogurt, at room temperature
- 1/3 cup plus 1 tablespoon (78g) white granulated sugar
- Pinch of kosher salt
- 2 large eggs, at room temperature
Whipped Cream topping:
- 1/2 cup (120g) Mascarpone cheese or cream cheese, fridge-cold
- Pinch of salt, to taste
- 1.5 tablespoons powdered sugar
- 1/2 cup (120g) heavy whipping cream, fridge-cold
Instructions
- Preheat. Position a rack in the middle of the oven and preheat the oven to 325°F (163°C). Butter and line a 9×5″ inch loaf pan with a sheet of parchment paper, extending up to two sides, forming a “sling” for your bars. The parchment paper makes it easy for you to remove the cheesecake and slice them.
- Make the graham cracker crust. In a medium bowl, whisk together the crushed graham crackers, sugar, and salt. Add the melted butter and mix to combine. Using a measuring cup or your fingertips, press 2/3 cup of the graham cracker crumb mixture into the bottom of the prepared 9×5″ loaf pan. Make sure to firmly press the graham cracker crust into the bottom of the pan. Reserve the rest of the graham cracker mixture for the topping (step 9).
- Bake the crust. Bake the crust until it’s lightly golden brown, about 12 minutes. Let the crust cool at room temperature completely before adding the filling.
- Make the filling. In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with a handheld mixer, whip the cream cheese until light and fluffy, about 1 minute. Beat in the yogurt, granulated sugar, and salt and whip until it is extremely smooth, about 3 minutes. Add the eggs, one at a time, until the mixture is smooth and no lumps remain.
- Bake the cheesecake. Pour the filling into the cooled crust and bake until the filling is mostly set with a slight jiggle in the center, about 32 minutes. Cool the cheesecake at room temperature while preparing the whipped cream topping.
- Chill the mixing bowl. Rinse and dry the bowl used for the filling and place it in the refrigerator for 5 minutes, until cold to touch.
- Combine Mascarpone with cream. In the cold bowl of a stand mixer fitted with a whisk or in a bowl with a handheld mixer, beat the mascarpone cheese, sugar, and salt on low speed until combined. Increase the speed to medium and beat until light, about 2 minutes. Reduce the speed to low speed, and slowly pour in half of the heavy cream. Mix until thoroughly combined. Scrape down the sides of the bowl as needed. Slowly add the rest of the cream on low speed.
- Prepare the whipped cream. Increase the mixing speed to high, and beat until stiff peaks form and almost double in volume.
- Top the cheesecake. When the cheesecake is cooled, drop large spoonfuls of the whipped cream onto the cheesecake and spread in an even layer. Sprinkle the remaining graham cracker crumbs (step 2) on top.
- Refrigerate. Tightly cover the cheesecake in the pan with plastic wrap and refrigerate for at least 2 hours or ideally overnight.
- To serve. Use the parchment sling to carefully lift the cheesecake out of pan and transfer it to a cutting board. Using a serrated knife, cut gently into 2×2-inch squares or triangles.
Nutrition
- Serving Size: 1 bar
- Calories: 286 calories
- Sugar: 13.1g
- Sodium: 247mg
- Fat: 18.8g
- Saturated Fat: 11.4g
- Carbohydrates: 15.8g
- Fiber: 0.1g
- Protein: 8g
- Cholesterol: 107mg
Keywords: Yogurt Cheesecake, Yogurt Small-Batch Cheesecake, cheesecake for one