Light and Creamy Small-Batch Cheesecake

slice of 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. 



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


  1. 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.
  2. 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). 
  3. 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.
  4. 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. 
  5. 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.
  6. 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. 
  7. 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. 
  8. Prepare the whipped cream. Increase the mixing speed to high, and beat until stiff peaks form and almost double in volume.
  9. 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. 
  10. Refrigerate. Tightly cover the cheesecake in the pan with plastic wrap and refrigerate for at least 2 hours or ideally overnight.
  11. 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.


Keywords: Yogurt Cheesecake, Yogurt Small-Batch Cheesecake, cheesecake for one