Cheesecake in a loaf pan makes 5 small slices of cheesecake, perfect for a small batch cheesecake for two!
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!
These cheery topped cheesecake slices are nothing short of heavenly!Cheesecake in a Loaf Pan
Ingredients
For the crust:
For the cheesecake:
For the cherry topping:
Instructions
Nutrition Information:
Yield:
5
Serving Size:
1
Amount Per Serving:
Calories: 701Total Fat: 54gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 178mgSodium: 467mgCarbohydrates: 48gFiber: 5gSugar: 39gProtein: 10g
Rebecca says
Yes! I love cheesecake but don't like dealing with all the drama -- water baths, cracking, too much/too little wiggle, cooling overnight in the fridge, blah, blah, blah. I am definitely trying this after my next grocery trip.
Sandra says
Delicious! The cheesecake did not last long! Due to coconut complaints around here I had to resort to a traditional graham cracker crust: 1/2 cup graham crumbs, 1 1/2 tbsp. melted butter, 1 1/2 tbsp. sugar...10 min at 325. I did have to bake the cheesecake for 15 extra minutes for it to set...this could be due to the fact the one brick of low-fat cream cheese found its way into the batter uninvited! This household enjoys cheesecake 'unadorned'...the flavor held up very well all on its own.
Joy says
Hi... Can I use anything else in place of the coconut flakes in crust?
Joy says
I see your reply. Never mind, thank you.
Emily says
I made this cheesecake last week - it is very delicious, although a little dense (I'm thinking it's because it's all cream cheese and no sour cream). I made a graham cracker crust instead of the coconut one, because coconut makes me gag. I only used 4 graham cracker sheets (or 8 graham cracker squares), 1 tablespoon sugar, and 3 tablespoons melted butter. I baked it for about 10 minutes in the 300 degree oven, and then let it cool a bit before adding the cheesecake batter. Christina is right in demanding we allow the cream cheese overnight to get to room temp - I thought mine was ready after only a few hours, but then there were some lumps that never came out, although, I didn't notice them in the end cheesecake. It did take the cheesecake almost an hour to bake in my oven, but I live in a rental and notice other variations in cooking times. (I still have yet to invest in a thermometer to rest in the oven, but I'm thinking I should!)
Thanks for the delicious cheesecake recipe - my husband thanks you, too! Cheesecake is one of his favorite desserts (besides pudding), and I never make it, because who wants to make a 9" cheesecake for two people?! THANK YOU FOR ALL YOUR SMALL BATCH DESSERTS - I LOVE LOVE LOVE THEM!!!!! (sorry for shouting :) have a great week!)
Annie says
OMG!!! This is PERFECT!!! My hubby and I are both big coconut fans. I followed your recipe exactly, except that I live in FL so I only had to leave my cream cheese out for a few hours. Also, I had fresh strawberries on hand instead of canned cherries so I used that as my topping. I also had to bake about 50 minutes. A nice change from the graham cracker crust. I've tried a bunch of your recipes now and am never disappointed. Thanks for letting my family think I'm a genius in the kitchen. I now have to "clear my history " after checking out your site or they'll find out you're my secret weapon in the kitchen!
Christina Lane says
Thanks for letting me know, Annie :)
Jeffrey the Baker says
Im actually surprised that you havent gotten seriously sick from cream cheese sitting out overnight. First thing we learned in baking/chef school is...Bacteria DOUBLES every 20 min. If we were to leave anything out for more thsn an hour we would be kicked of site. In order.to get.around the lumps we would just strain the mixture thru a funnel type colender
Christina Lane says
Yikes. I forgot about cream cheese on the counter and left it out for 2 days last week. We haven't died yet, hah!
Ann says
Fantastic. Used this for Passover. Incredible! Use the crust to make s'mores brownies. Prepped boxed Passover brownies, poured into prepped crust, cook for 25 minutes, covered with mini marshmallows put back in turned off oven and drizzled with ganache. Keep up the great recipes!
Amber says
I can't believe the gorgeous outcome of your cheesecake using no water bath! I'm seriously amazed (as usual)!! I am a huge fan of fruit but during the winter it can be hard to come by. I still have some frozen strawberries, peaches, raspberries & blueberries left. Maybe each piece topped differently for variety? Thank you SO much for your attention to detail in scaling down recipes we love. I cannot wait to give this a go!
ketty says
This recipe is my go-to recipe for sure. It’s classic, delicious and everyone loves it.
I am always looking for ways to be organized in the kitchen, save some money and nourish their bodies. Keeping a heating day once seven days keep my kids healthy and happy and I totally organized and on top of things. Yay me! With this recipe, you can’t go wrong. I not only make loaves, but I also make muffins and bars with this batter. The best part about muffins is that you can bake up as many as you like and freeze them in a large freezer zip lock bag and pull out for breakfast, lunches or snacks as needed. It’s perfect!!
Cheryl says
On facebook its shows you using graham cracker crust for the cheesecake I do like the coconut crust because I am gluten free. If I wanted to do graham cracker crust because I could use gluten free graham crackers where is that recipe.
Christina Lane says
Hi Cheryl! Sorry for the confusion: here is a version of this recipe using a graham crust: https://www.dessertfortwo.com/lemon-blueberry-cheesecake-for-two/
I haven't tried it with GF grahams, but I'm sure it would work! :)