Small Cheesecake

This small cheesecake is perfect when you need a small version of a cheesecake! This is a new york style cheesecake baked in a 6-inch springform pan. It is ultra creamy and topped with a cherry topping.

This small cheesecake is perfect if you need a small batch cheesecake for holidays or special occasions. Sometimes you want a cheesecake, but not a big cheesecake! This is the one for you.

I decided to make it a new york style cheesecake, so it is extra creamy and thick. I topped it with a cherry topping, this is optional since you can top it with whatever you would like!

For more cheesecake recipes, try No Bake Vanilla Cheesecake, M&M Cheesecake, and Ultimate Biscoff Cheesecake.

Why This Small Cheesecake Recipe Works

• Graham cracker crust- This cheesecake has a graham cracker crust, because cheesecake isn’t completely without it!
• Creamy baked cheesecake- The cheesecake batter is baked with a water bath to get the best texture.
• Cherry topping- The topping is made from frozen cherries so it can be made year long.
• Small version of a cheesecake- Normally my cheesecakes are made in a 9-inch springform pan, but this is made in a 6 inch version.

Step by Step Recipe Video

Ingredient Notes for Small Cheesecake

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Graham crackers- I used 1 sleeve of graham crackers. You can also use digestive biscuits if you are not in U.S., vanilla wafers, or any other type of cookie.
• Unsalted butter- The butter is melted for the crust.
• Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking so it is softened and room temperature.
• Sour cream- Use full fat sour cream or greek yogurt. Pull this out 2 hours before baking.
• Heavy cream- Pull this out 2 hours before baking.
• Eggs- Pull the large eggs out 2 hours before baking
• Cherries- Use frozen or fresh pitted cherries. I used dark sweet frozen cherries.
• Cornstarch- This helps to thicken the cherries.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Gluten free- I haven’t tested this gluten free. Let me know if you do.

Step By Step Instructions- Graham Cracker Crust and Cheesecake Batter

Here is how to make and bake this mini cheesecake. You will need a stand mixer with a paddle attachment or a hand mixer. You will also need a 6-inch spring form pan and a 6- inch parchment circle.

STEP 1: Make the crust. Using a food processor (or a big bag and a rolling pin), blend the graham cracker into a fine crumb. Pour the graham cracker crumbs into a small bowl. Then, add the white sugar and melted butter.

Use a fork to mix the crust together. Pour into the prepared pan and use your hands to have the crust go 2/3rds up the sides of the pan. Then, use the bottom of a spice jar to compact the crust down.

STEP 2: Bake. Bake the crust for 10 minutes. Wait to start the cheesecake batter while the crust cooks. The crust needs to cool while you make the batter.

STEP 3: Beat the wet ingredients. In a large bowl, beat the cream cheese and sugar on high speed for a total of 2 minutes.

Then, add the sour cream, heavy cream, and vanilla extract and beat on medium speed until combined.

STEP 4: Add the eggs. Next, add the eggs one at a time and mix on low speed until just combined.

STEP 5: Pour. Pour the cheesecake filling on top of the crust and prepare a water bath. See below for more information on water baths.

STEP 6: Bake. Bake the cheesecake for 60-70 minutes until the edges are set and the middle has a slight jiggle.

Next, turn off the oven, prop open the door, and let the cheesecake cool for 30 minutes. This really helps preventing cracks post baking.

STEP 7: Chill. Cool the cheesecake on a cooling rack completely. Then, wrap in plastic wrap and chill in the fridge overnight.

Recipe Variation

I decided to top this cheesecake with a cherry sauce. However, you can top the cheesecake with whatever you like!

• Chocolate ganache
• Salted caramel sauce
• Fresh fruit
• Strawberry sauce
• Pretzels.

Preventing Cheesecake Crack Tips

1. Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.
2. Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.
3. Use a water bath. This is essential! See below for cheesecake tips.
4. Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.
5. If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.

How To Easily Remove The Cheesecake From The Pan

First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with a parchment paper circle. Make sure to spray the pan again.

Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn’t very gently use a knife around the edge of the cheesecake to pop it off.

Then, you should be able to lay the cheesecake on it’s side to take off the bottom of pan and the parchment circle.

Water Bath Tips

The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.

Here are two techniques to try. They both use a roasting pan with hot steaming water.

1. Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
2. Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.

My favorite method is the first one. This won’t let any water at all get into the crust. It makes baking cheesecake so easy!

The second option gives the chance to get water inside and create a soggy crust.

FAQ

Special Tools

• Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don’t have to cut it out of regular parchment paper.
• Baking spray: I use the nonstick spray that has flour in it.
• Offset spatula: I use this to easily spread the frosting or fillings.

Storing and Freezing

Store this small cheesecake in the fridge in an airtight container like a cake carrier. Store up to 5 days.

Freezing

The cheesecake can be frozen in individual cake slices. Wrap each slice in plastic wrap or an airtight container. Freeze up to 30 days.

Thaw for 1-2 hours before eating.

Other Cheesecake Recipes To Try

Try These Cheesecake Recipes!

• Nutella cheesecake
• Lemon blueberry cheesecake
• No bake Oreo cheesecake
• Cherry cheesecake
• Peanut butter cheesecake

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.