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.
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