Cheesecake in a loaf pan makes 5 small slices of cheesecake, perfect for a small batch cheesecake for two!
I’m having the hardest time deciding the serving size of this small cheesecake made in a loaf pan. I think just how much cheesecake you can eat is personal. A personal accomplishment, if you ask me, but nevertheless, the answer varies.
Cheesecake is rich, so I only ate one of the little triangles, but my husband considers two triangles the perfect serving. This cheesecake in a loaf pan was eaten by 4 people in 1 day, so there’s that. Maybe that’s a little more than dessert for two, but it’s still smaller than a 9″ cheesecake.
More fun facts about this cheesecake: the gluten free option is there, and it’s delicious. I mixed 1.5 cups of unsweetened coconut flakes with an egg white, sugar, and melted butter to make the cheesecake crust. Can you use sweetened coconut flakes? Sure, if you’ve got ’em. (Omit the sugar in that case).
If you want to make this cheesecake with a standard graham cracker crust, see my Lemon Blueberry Cheesecake version!
During a recent freezer purge, I found some frozen tart/ pie cherries in my freezer. I decided to make my own cherry pie filling for the topping, because then I could load it up with almond extract and slurp it with a straw. If you already have a can of cherry pie filling in your pantry, crack that baby open!
Line your bread loaf pan with parchment paper, press in the coconut crust (or graham cracker crust!) and bake for 25 minutes. It will be slightly golden brown after 25 minutes. It won’t be as golden brown as it is in the photo above until the entire cheesecake is done baking.
Meanwhile, make your cheesecake filling. I leave my cream cheese on the counter overnight before baking because there is nothing worse than lumps in cheesecake. Room temperature cream cheese is ESSENTIAL. It also prevents cracks, too!
Look at that crack-free crust! And it wasn’t even baked in a water bath!
While the cheesecake chills, make the cherry topping (or open a can of cherry pie filling!)
Another great topping is my easy 5-minute microwave lemon curd.
Everyone wants some!
(Don’t give babies cheesecake…see my BABY FOOD RECIPES, though!)
No cheesecake for baby. I did make her some cherry and beet puree, though!
Here’s a quick HOW TO video showing exactly how to make this recipe:
5 hrPrep Time
50 minCook Time
5 hr, 50 Total Time
- 1 1/2 cups unsweetened coconut flakes
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
- 1 large egg white
- 1/4 teaspoon salt
- 2 8-ounce packages of cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 1/2 cups frozen tart cherries (also called pie cherries)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon almond extract
- Preheat the oven to 325, and line a 9 x 5 x 3-inch loaf pan with parchment paper. See photo above for reference--it doesn't have to cover all sides--just the two longest sides.
- In a medium bowl, stir together the coconut, sugar, butter, egg white and salt. The mixture will be very thick and paste-like. Press it into the bottom of the loaf pan.
- Bake for 25 minutes until lightly golden brown.
- Meanwhile, beat together the cream cheese and sugar until light and fluffy. Beat in the egg, followed by the vanilla and lemon juice.
- Pour the cheesecake mixture over the coconut crust.
- Lower the oven to 300, and bake the cheesecake for 30-40 minutes, until the entire surface is set and not sticky. It will have a slightly golden yellow hue. A toothpick inserted should not come out with wet batter.
- Let the cheesecake cool near the oven (drastic temperature changes cause cracks in cheesecake). Once fully cooled, move to the refrigerator for at least 4 hours.
- Next, make the cherry topping by combining the cherries and sugar in a small sauce pan. Bring to a simmer and cook for 1-2 minutes, until the cherries just start to soften.
- In a small bowl, whisk together the cornstarch with 1 tablespoon of cool water.
- Drizzle the cornstarch mixture into the cherries, and cook for another 2 minutes, until the cherry sauce thickens.
- Remove from heat, and stir in the almond extract.
*You can make this with a standard graham cracker crust with 6 graham cracker sheets, 2 tablespoons of unsalted butter (melted) and 1 tablespoon of granulated sugar plus a pinch of salt. Pulse in a food processor until fine crumbs form, and then press into pan. Bake at 325 for 20-22 minutes, until golden brown around the edges. Lower the oven to 300 degrees before proceeding to bake the cheesecake mixture on top of it!