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Vanilla Bean Cheesecake for Two

Make and share this Vanilla Bean Cheesecake for Two with your favorite dessert lover!

Vanilla Bean Cheesecake for Two topped with strawberry whipped cream

Vanilla Bean Cheesecake for Two

There’s something special about making a dessert for two. Maybe it’s as simple as the intention behind it, that you’re making something to share with someone special.

Quinn and I are both big fans of cheesecake, so I thought it only appropriate that I find a way to scale down cheesecake for us to share. This Vanilla Bean Cheesecake for Two does just that with a simple cheesecake with wonderful flavor.

I must admit that getting this one just right took me a little longer than I would have liked. Previous versions of this little cheesecake were tasty but with some tiny issue or another that kept me going back to the kitchen to try again. It all worked quite well in the end, and I learned a thing or two that I can pass along to you!

Vanilla Bean Cheesecake for Two on pink and white plates

There are a couple of key things to keep in mind when you’re making this cheesecake. First of all, make sure your pan is the correct size. The batter fills it fairly full, so any change in pan size will definitely make a difference with how it rises and bakes. I have linked below to the set of small springform pans I have, although I’m on the hunt for lighter colored versions.

Another thing to take care to do well is greasing the pan. If your cheesecake sticks to the sides of the pan, then it may crack as it cools. As usual, I use a cooking spray with flour for the pan. But after the initial baking of the crust, the spray may need to be reapplied. If you spray it onto a paper towel, you can reapply it to the sides before adding the filling. You’ll see that the cheesecake deflates a little and pulls away from the sides as it cools. If you’ve taken care to keep it from sticking, then it should turn out beautifully.

Vanilla Bean Cheesecake for Two topped with strawberry-swirled whipped cream

I like to top this cheesecake with sweetened whipped cream. From there, you can add whatever topping you’d like. Keep it simple with fruit, sprinkles, toffee bits, chocolate shavings, or anything else that strikes your fancy. I opted to add a pretty, fruity twist to the cheesecake you see here. Simply add a few little dollops of strawberry preserves and swirl into the whipped cream. I keep toothpicks on hand for testing doneness, and I find that one of those picks works really well for making the swirl.

We thoroughly enjoy this Vanilla Bean Cheesecake for Two. It’s just the perfect dessert to end a special meal for you and your favorite dessert lover. And with how simple it is to make, I think you’ll find it to be a go-to dessert for those special occasions for two!

Find more cheesecake recipes in the Recipe Index.

More Desserts for Two

Vanilla Bean Cheesecake for Two

Yield 2
Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 4 hours 30 minutes
Total Time 5 hours 35 minutes

Vanilla Bean Cheesecake for Two is perfectly delicious and shareable with your favorite dessert lover!

Vanilla Bean Cheesecake for Two topped with strawberry whipped cream


For the crust:

  • 1/3 cup (41g) graham cracker crumbs
  • 1 & 1/2 tablespoons unsalted butter, melted

For the filling:

  • 5 ounces (141g) cream cheese, at room temperature
  • 2 tablespoons sour cream
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla bean paste (or vanilla extract or the seeds of 1/2 vanilla bean)

For the topping:

  • 1/4 cup heavy cream
  • 1 to 2 teaspoons confectioners’ sugar
  • about 2 teaspoons strawberry preserves*


To make the crust:

  1. Preheat oven to 350°F. Grease a 4 & 1/2" springform pan.
  2. Combine the graham cracker crumbs and butter until thoroughly combined.
  3. Press into the bottom and partially up the sides of the prepared pan.
  4. Place the pan on a lined, rimmed baking sheet to catch any potential spills or leaks.** Bake 5 minutes. Set aside while you make the filling.

To make the filling:

  1. Reduce oven temperature to 300°F.
  2. Using an electric mixer at medium speed, beat the cream cheese, sour cream, sugar, egg, and vanilla until thoroughly combined and smooth.
  3. Transfer the batter to the partially baked crust. Smooth evenly.
  4. Leaving the springform pan on the lined baking sheet, bake 35 to 40 minutes, or until the center is almost set.
  5. Turn off the oven and leave the cheesecake inside for another 30 minutes.
  6. Remove the cheesecake from the oven. Run a thin knife or spatula around the edge of the cheesecake.
  7. Allow the cheesecake to cool to room temperature. Then cover and refrigerate for at least 4 hours.

To make the topping:

  1. Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
  2. Sprinkle the sugar over the cream. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
  3. Spread the whipped cream over the cheesecake. Drop small amounts of preserves over the top of the whipped cream. Use a toothpick to swirl into the whipped cream.


*If possible, use preserves with a smooth consistency. If there are lumps of berries in your preserves, try to avoid those and use the smoother, thinner parts for easier swirling.

**A pan with a tight seal should not leak, but I usually add this step because it's still a possibility.

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    4 Comments on “Vanilla Bean Cheesecake for Two”

  1. Hi Jennifer – do you think I could use individual baking dishes for this cheesecake? I have 4 nine ounce baking cups and I think that would work nicely.

    Would like your thoughts?

    • Hi, Pam. The only trick with cheesecake is that it usually needs a springform pan because it’s difficult to remove it from a standard pan. If you’re planning to serve directly in those pans, it might be fine. I’m also assuming you’re going to scale the recipe for that much volume? In general, you can use a different pan as long as you’re using the same volume capacity as the original pan. Just keep in mind that there can be differences in the outcome due to the characteristics of the pan, like its material or thickness.

  2. I have a 7 inch springform, would this recipe work if I doubled the recipe?

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