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Small Batch Cheesecake

Blossom Lady
Sep 06, 2021 03:42 AM
Small Batch Cheesecake

Creamy, dreamy Small Batch Cheesecake. This easy, baked cheesecake has a Biscoff cookie crust and a luscious vanilla lemon cheesecake filling. You only need one block of cream cheese and it makes just 4-6 slices.

If you’re looking for just a few perfect slices of dreamy, creamy baked cheesecake, you’ve come to the right place. Meet my easy Small Batch Cheesecake.

It boasts a sweet Biscoff cookie crust and an ultra rich and creamy cheesecake filling made with fresh lemon juice and zest. Baked in a loaf pan, it makes just four to six small slices.

A sweet, simple baked cheesecake that’ll easily serve two or four, with a leftover or two. It only uses one block of cream cheese, so it’s perfect when you need a little something sweet but you don’t have a heap of ingredients on hand.


  • 100 grams (approximately 13 cookies) Biscoff Lotus cookies
  • 40 grams (2 and 1/2 tablespoons) salted butter
  • 250 grams (1 and 1/4 cup) full fat block cream cheese, softened, roughly chopped
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • Zest of 1 small lemon (approximately 1 tablespoon)
  • 1 tablespoon lemon juice, freshly squeezed
  • 60 ml (1/4 cup) full fat sour cream, room temperature, plus extra for serving
  • Fresh raspberries, optional
Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
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