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!
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