Small Batch Vanilla Cheesecake with Strawberry Rosé Wine Sauce
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 slices
A small batch of creamy vanilla cheesecake on graham cracker crust topped with a strawberry rosé wine sauce. This vanilla cheesecake with strawberry rosé wine sauce is simple to make and the perfect indulgence.
Graham Cracker Crust
  • 8 graham crackers
  • 3 tablespoons butter, melted
  • 1 tablespoon granulated sugar
Cheesecake Filling
  • 2 packages cream cheese
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
Strawberry Rosé Wine Sauce
  • 1 cup sliced strawberries
  • 1 teaspoon water
  • 1 tablespoon granulated sugar
  • 3 teaspoons rosé wine
  1. Preheat the oven to 325F. Line a loaf pan with parchment paper so that it overhangs on the two long sides. Set aside for now.
  2. Place graham crackers in a ziploc bag and crush the crackers until they become crumbs.
  3. Add melted butter and granulated sugar to the graham cracker crumbs. Mix until the crumbs appear moist. Place the graham cracker crumbs into the loaf pan and press the crumbs down firmly until packed down.
  4. Bake the graham cracker crust for about 20 minutes until they become lightly brown.
  5. While the graham cracker crust is baking, beat together room temperature cream cheese and granulated sugar with a hand mixer until light and fluffy. Add an egg and vanilla extract the batter, and beat with a hand mixer until creamy and relatively smooth.
  6. Spread the cheesecake batter over the graham cracker crust. Lower the temperature to 300F. Bake the cheesecake for about 30-40 minutes until the cheesecake becomes firm. Test the cheesecake with a toothpick. If the toothpick comes out clean, the cheesecake is done.
  7. Set the cheesecake on the stovetop near the oven heat to slowly cool down. Rapid changes in temperature can cause the cheesecake to crack. Once it’s cooled down completely, refrigerate the cheesecake for at least two to three hours.
  8. Once ready to serve, cut the cheesecake into 4-5 slices. Cut them into squares or into triangles.
  9. Serve the small batch vanilla cheesecake with strawberry rosé wine sauce.
Strawberry Rosé Wine Sauce
  1. To make the strawberry rosé wine sauce, add fresh sliced strawberries, water, and granulated sugar to a small pot over medium heat. Once the strawberries start to simmer, use a spatula to mash the strawberries. The strawberries will easily dissolve. Add rosé wine to the strawberries and allow them to simmer for a few minutes. Remove the strawberries from heat, and let them cool. Pour the strawberry mixture into a fine mesh strainer over a small bowl. Use the back of a spoon to strain the strawberries.
  2. Drizzle the rosé sauce over the vanilla cheesecake before serving.
Recipe by Cooking with a Wallflower at