The Perfect Small-Batch Dessert
Cheesecake lovers, rejoice! If you’ve ever craved a creamy, rich cheesecake but didn’t want to commit to an entire full-sized cake, this easy 4-inch mini cheesecake recipe is the perfect solution. This delightful small-batch dessert is ideal for one or two servings, making it perfect for date nights, solo indulgence, or special occasions when you want just a taste of something sweet without leftovers lingering for days.
Made with a buttery graham cracker crust and a luscious cream cheese filling, this mini cheesecake is baked to perfection using a simple water bath method to ensure a smooth and creamy texture. With just a handful of ingredients and minimal effort, you can whip up this delightful treat in no time.
Who Is This Recipe For?
This recipe is perfect for:
- Anyone who loves cheesecake but doesn’t want a large portion
- Couples looking for a romantic homemade dessert
- Solo dessert lovers who enjoy small-batch baking
- Those who want an easy, foolproof cheesecake recipe with simple ingredients
If you fall into any of these categories, then you’re in for a treat!
Why You’ll Love This Mini Cheesecake Recipe
- Single-serving perfection – No need to worry about storing leftovers.
- Easy to make – Simple ingredients and step-by-step instructions ensure success.
- No special equipment required – Just a 4-inch springform pan and basic kitchen tools.
- Incredibly creamy texture – The water bath method prevents cracks and creates a silky-smooth consistency.
- Customizable flavors – Add your favorite toppings, mix-ins, or sauces to personalize your cheesecake.
Ingredients You’ll Need
For the Crust:
- ¼ cup crushed graham crackers
- 1 tablespoon sugar
- 1 tablespoon butter, melted
For the Cheesecake Filling:
- 4 oz cream cheese, at room temperature
- 2 ½ tablespoons sugar
- 1 ½ tablespoons sour cream or crème fraîche
- 1 ½ tablespoons heavy cream
- ¼ teaspoon vanilla extract
- ½ teaspoon flour
- 1 egg, at room temperature
Kitchen Equipment Needed
- 4-inch springform pan
- Mixing bowls
- Hand or stand mixer with paddle attachment
- Measuring spoons and cups
- Small spatula or spoon
- Baking sheet or 8×8-inch pan for water bath
- Aluminum foil
- Parchment paper
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Grease a 4-inch springform pan and line the bottom and sides with parchment paper.
- Wrap the outside of the pan with aluminum foil to prevent water from seeping in.
- In a small bowl, mix the crushed graham crackers, sugar, and melted butter until fully combined.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 15 minutes, then remove from the oven and lower the temperature to 300°F (150°C). Let cool.
Step 2: Make the Cheesecake Batter
- In a mixing bowl, beat the softened cream cheese, sugar, sour cream, heavy cream, vanilla, and flour until smooth.
- Add the egg and mix gently for about 10-15 seconds. Do not overmix!
- Pour the batter over the baked crust, tapping the pan on the counter to release air bubbles.
Step 3: Bake Using a Water Bath
- Place the cheesecake pan in a larger 8×8-inch baking pan.
- Fill the larger pan with boiling water until it reaches halfway up the sides of the cheesecake pan.
- Bake at 300°F for 35 minutes, then turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Step 4: Chill and Serve
- Remove from the oven and refrigerate for at least 2 hours or overnight.
- Once fully chilled, carefully remove the cheesecake from the springform pan and peel off the parchment paper.
- Serve and enjoy!
Tips and Variations
- Crust alternatives – Swap graham crackers for crushed Oreos, Biscoff cookies, or even digestive biscuits.
- Flavor variations – Add a swirl of fruit puree, melted chocolate, or caramel to the batter for a fun twist.
- Toppings – Fresh berries, whipped cream, chocolate ganache, or a dusting of powdered sugar elevate this cheesecake to the next level.
- Make it gluten-free – Use gluten-free graham crackers and flour alternatives.
How to Store Leftovers
While this mini cheesecake is designed for small portions, if you do have leftovers, store them properly:
- Refrigerator – Keep covered in an airtight container for up to 3 days.
- Freezer – Wrap tightly in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the fridge before serving.
Food and Drink Pairings
Pair your mini cheesecake with:
- A hot beverage – Coffee, espresso, or chai tea complement the rich flavors.
- A dessert wine – A glass of Moscato or Riesling enhances the sweetness.
- Fresh fruit – Strawberries, blueberries, or raspberries add a refreshing contrast.
FAQ
Can I make this cheesecake without a water bath?
While a water bath ensures the best texture, you can bake it without one. Just place the pan directly in the oven, but expect a slightly firmer texture and possible cracking.
What if I don’t have a 4-inch springform pan?
You can use a ramekin or another small baking dish, but be sure to line it with parchment paper for easy removal.
Can I double this recipe?
Yes! Simply double the ingredients and use a 6-inch or 7-inch springform pan. Adjust the baking time as needed.
How do I prevent cracks in my cheesecake?
- Do not overmix the batter.
- Use a water bath for even baking.
- Let it cool gradually in the oven before refrigerating.
Final Thoughts
This easy 4-inch mini cheesecake recipe is the perfect way to enjoy a decadent dessert without making a large batch. Whether you’re treating yourself or sharing with someone special, this small-batch cheesecake is guaranteed to impress. Try it with your favorite toppings and let your creativity shine!
If you loved this recipe, please share it with your friends and family! Don’t forget to subscribe to the blog for more delicious small-batch recipes and baking tips. Happy baking!
