These mini Basque cheesecakes are the perfect mini desserts. Easy to make, even easier to eat! Serve on special occasions like Valentine’s Day, Mother’s Day, Easter, the holidays or enjoy as a delicious treat at the end of the day.
(Love burnt Basque cheesecakes? Try ube Basque cheesecake and bibingka cheesecake. Both luxuriously creamy and delicious!)
Cheesecakes are one of my favorite desserts to bake.
Baked cheesecakes are the most stressful (will it or won’t it crack), no-bake cheesecakes are a breeze, and my latest obsession, Basque cheesecakes, sit delightfully in the middle.
Yes, it involves baking but it’s so easy it’s the perfect recipe for beginners, or those wanting to get their feet wet at making cheesecakes.
It’s almost impossible to mess this one up! It’s sure to come out creamy and delicious every time.
Let’s bake.
Why you’ll love mini burnt basque cheesecakes
I love making mini desserts (no sharing lol) and mini Basque cheesecakes are definitely in my top 3.
- Easy to make. They’re less finicky to make than regular cheesecakes plus, we don’t need a water bath or need to worry about cracks. The more rustic they look, the better.
- Creamy and delicious. But they’re creamier and so delicious! They also have a nice hint of smokey flavor from the burnt exterior.
- Feeds a crowd. These are very rich too so a little goes a long way. Perfect for company during the holidays, on Easter, for Valentine’s Day or Mother’s Day, and just about any celebration.
- Make ahead. So you can make them when you have time and serve when friends and family come over.
How to make
We bake these in a cupcake pan so I suppose we can call them mini basque cheesecake cupcakes too!
Ingredients
You’ll need the usual cheesecake ingredients like sugar, eggs and vanilla extract (or vanilla bean paste, if you’re feeling fancy). You can find the full ingredient list in the recipe card below.
A few things to note:
- Cream cheese — you’ll need cream cheese available in blocks, not in tubs (i.e., spreadable). And for best results, use full fat.
- Heavy cream — ideally, you’ll want to use cream that has a milk fat content of at least 36% (same kind used for no-churn ice cream). However, I’ve made this recipe with whipping cream (35%) when I couldn’t find heavy cream and that works well, too.
- Flour – you can substitute with gluten free flour, and even cornstarch.
Baking tools
Like I mentioned above, you’ll need a cupcake or muffin tin.
I like using parchment paper to line my tin just so my mini cheesecakes look like their regular-sized counterparts, but you can also use standard muffin liners.
If using parchment paper, line each cavity with 2 7×7-inch pieces of parchment that overlap and rise 2 inches above the edges of the pan.
To help them stay put, I fill them with pie weights while I prepare the cheesecake. Remember to remove the weights before putting the batter in.
I also use my stand mixer but a handheld electric mixer will work as well.
Step by step photos
Preheat your oven to 400F. Line your cupcake or muffin tin with parchment paper or regular liners and set aside.
In a large mixing bowl using a handheld electric mixer or using your stand mixer fitted with the paddle attachment, beat cream cheese and sugar until light and fluffy.
Remember to scrape the sides and bottom of your bowl.
Add eggs one at time…
…making sure each addition is incorporated before adding the next one.
Add vanilla extract, cream and salt.
Stir until incorporated.
Add flour and stir.
See lumps? Pass your batter through a sieve for the smoothest texture.
Transfer to your prepared pans. Gently tap the pan on your counter to release air bubbles.
Bake for 20 minutes or until the sides are set but the center still slightly wobbly. Then broil on high for a few minutes, just until the tops turn a dark golden brown.
Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
BTW, if you notice your cheesecakes deflate as they cool, this is to be expected.
Expert baking tips
Easy, right? Can’t wait to make these again! Here are tips for perfect mini San Sebastian cheesecakes every time.
- Use room temperature ingredients. They’re easier to incorporate and help you avoid over-mixing. They also ensure a smooth cheesecake batter.
- Add eggs 1 at a time and beat for about 15 seconds or just until blended. Again, avoid over beating the batter because you don’t want to incorporate too much air into it.
- Line muffin tin adequately. Because the cheesecakes have no crust, you’ll need to make sure you line your pan completely so that the batter has no chance to leak (especially if you’re using parchment paper like I do).
- Scrape your bowl. Scraping your bowl ensures everything is incorporated well and blended evenly. For the smoothest texture, you can also choose to pass your batter through a sieve to remove lumps.
- Do not over-bake. Like regular cheesecakes, the center is not supposed to firm up. Watch for the sides to set but the center should remain jiggly.
Recipe FAQs
A Basque cheesecake (also called San Sebastian cheesecake or burnt cheesecake) has a burnt and caramelized exterior and a rich and creamy interior.
It originated from La Viña in Spain’s Basque Country, thus the name.
And unlike traditional cheesecakes, a Basque cheesecake doesn’t have a crust.
We’re looking for the sides to set but the center to remain wobbly and jiggly. This is key to a smooth and creamy interior.
They will continue to cook in the pan as they cool.
Yes, you can even use ramekins! Or, you can make this into a regular-sized cheesecake and use a 9-inch springform pan.
Just note that the bake time will differ so that’s something to watch out for.
Yes, up to 2 days ahead. Cover and store in the fridge.
Best served at room temperature but also delicious chilled.
Yes, wrap each cheesecake in cling wrap, then place in a freezer-safe container or in a large Ziploc bag. They should keep for up to a month.
Bring down to the fridge overnight to thaw.
More mini dessert recipes
Individual-sized desserts are the best! Check these out:
I love making and sharing mini burnt cheesecakes with family and friends. And everyone loves them!
Hope you enjoy making and sharing them too.
Happy baking!
Did you make this mini basque cheesecake recipe? I’d love to hear all about it! Leave a comment or a star rating below.You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Mini Basque Cheesecakes
Ingredients
- 2 8-oz blocks cream cheese room temperature
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 cup heavy cream room temperature, can sub with whipping cream
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp all-purpose flour
Instructions
- Preheat your oven to 400F. Line your cupcake or muffin tin with parchment paper or regular liners and set aside.
- In a large mixing bowl using a handheld electric mixer or using your stand mixer fitted with the paddle attachment, beat cream cheese and sugar until light and fluffy. Remember to scrape the sides and bottom of your bowl.2 8-oz blocks cream cheese, ½ cup granulated sugar
- Add eggs one at time, making sure each addition is incorporated before adding the next one.2 large eggs
- Add vanilla extract, cream and salt. Stir until incorporated.1 cup heavy cream, 1 tsp vanilla extract, ¼ tsp salt
- Add flour and stir. See lumps? Pass your batter through a sieve for the smoothest texture.1 tbsp all-purpose flour
- Transfer to your prepared pans. Gently tap the pan on your counter to release air bubbles.
- Bake for 20 minutes or until the sides are set but the center still slightly wobbly.
- Broil on high for a few minutes, just until the tops turn a dark golden brown.
- Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
- If you notice your cheesecakes deflate as they cool, this is to be expected.
- See post for more baking tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
janella panchamsingh
I LOVE cheesecake and these are really making me hungry right now!
Jolina
Me too! My brain has been working overtime thinking about other variations I could with these mini treats 🙂 Thanks Janella!
Jessie
Yummy! I love cheesecake so much so that’s actually a perfect idea for me. These photos make my inner food lover so happy! Thanks for sharing. 🙂
Jolina
Hi Jessie! Glad to hear your inner foodie is happy 🙂 Hope you get to give this recipe a go!
NiciaBrighteyes
Salted Caramel is my weakness! Pinned
Jolina
A basic cheesecake topped with salted caramel sauce is divine 🙂 Thanks for pinning!
Melanie
I love cheesecake!! I would eat them all haha. These look so delicious:)
Jolina
Me too! I have no cheesecake self control whatsoever haha! Thanks Melanie!
Elizabeth O.
These cheesecakes are so adorable and they are easy to make as well! It’s perfect for parties this summer too. I’m sure a lot of people are going to adore them!
Jolina
Thanks Elizabeth! They are easy vs. “usual” cheesecakes and just in general 🙂
Alexis Bledel
This is the perfect recipe for my 4th of July brunch. Making these for sure.
Jolina
Right! They would be 🙂 You could do a red blue and white topping and ta-dah! Fourth of July themed mini cheesecakes. Let me know how it goes. Thanks Alexis!
Kathleen @blueeyedbabies
These are the perfect summer dessert!
Jolina
Absolutely! You can take advantage of whatever fruit is in season and use it as topping and ta-dah! A perfect summer cheesecake 🙂 Thanks Kathleen!
Melissa
These would be perfect for the next potluck I go to. These look amazing. Yum…
Jolina
Yes! These would be perfect for potluck so everybody would have their own little cheesecake 🙂 Hope you and your guests love it as much as we do! Thanks Melissa!
Robin
What a clever idea!!! Less dish to wash .
Jolina
LOL! That’s very true! Not only simpler to make, less things to wash too! 🙂 Thanks Robin!
Liz Mays
I totally need these in my life! I think they are adorable and they would be fun to make.
Jolina
Mini food is so adorable aren’t they? Delicious too! Hope you love them as much as we do 🙂 Thanks Liz!
Rebecca
Looks delicious!!! My husband and I love cheesecake so this is a definitely must try! Doesn’t seem to be difficult as well.. Thanks for sharing xxx
Jolina
Hi Rebecca! Thank you very much! And no, this is not difficult at all 🙂 Hope you get to try it.
Ana
Cheesecake is my secret guilty pleasure and I love the cheesecake from Cheese Cake Factory! Thanks for sharing the recipe. Have pinned it!
Jolina
Cheesecake is really the kind of thing you eat to cheer you up or when you want to celebrate something isn’t it? 🙂 Thanks for pinning Ana!
Liz @ Ready to Yumble
Small beats big! I love it! Mini cheesecakes seem like a great idea for so many reasons. Unlike you, I’m actually nervous about making mini instead of big, after a kitchen mishap a few years ago, when I accidentally threw an entire pan of unbaked mini cheesecakes on the floor. Traumatizing. But I think it’s time I try again!
Jolina
*Shudder* I would be traumatized too! But yes, you can do this Liz. Just think of the deliciousness 🙂 (PS: I once dropped a fully frosted and decorated cake on the floor. I think I died a little bit)
GiGi Eats
I like mini food because it makes me feel like I am eating a TON when I wolf down 5 of them! hahaha!
Jolina
That’s what they invented mini food for! LOL! Thanks Gigi! 🙂
Dawn @ Girl Heart Food
I love food in mini form like this, especially cheesecake! And if I happen to eat more than one piece, I won’t feet guilty 😉 Food just tastes better in mini form too, doesn’t it? These are so perfect for Summer to take to a bbq and I love that I can make a bunch of flavours by just customizing the tops with jam or caramel sauce or whatever. I’ve made a bunch of cheesecakes before, but never little ones so that’ll have to change! Pinning these, of course. P.S. your Japanese cheesecake looks awesome too! I’ve never had!
Jolina
Hey Dawn! Mini food is so cute too aren’t they? And yeah, if I happen to eat a dozen who cares? They’re small. LOL! Customizing is so much easier too with these little guys. You’re not stuck with a big cheesecake that you have to slice perfectly. Oh and thanks for pinning! And hope you try the Japanese Cheesecake. It’s so light and cottony. It’s unlike any cheesecake I think 🙂