This mini vanilla bean cheesecake is smooth, creamy, and packed with real vanilla flavor. A small batch cheesecake that feels bakery-level but is made right at home. Perfect for when you want cheesecake without the leftovers.
Mix graham cracker crumbs, melted butter, and sugar. Press into a lined 6-inch springform pan.
Beat cream cheese and sugar until smooth. Mix in heavy cream and vanilla bean paste.
Add eggs one at a time on low speed, mixing just until combined.
Pour into crust. Wrap pan in foil and place in a water bath.
Bake at 325°F for 75–90 minutes until edges are set and center slightly jiggles. Cool gradually, then chill at least 3 hours before serving.
