Mini Basque Cheesecakes

Closeup shot of a mini Basque cheesecake that shows its creamy texture.

5 from 2 votes

These mini Basque cheesecakes are the perfect mini desserts. Easy to make, even easier to eat! Serve on special occasions or enjoy as a delicious treat at the end of the day.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: North American

Servings: mini cheesecakes

Calories: 104kcal

Author: Jolina

Equipment

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

US Customary - Metric

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