- March 13, 2025
- Desserts
Mini Basque Cheesecake Recipe
These mini Basque cheesecakes deliver the signature caramelized top and creamy, custard-like center in a perfectly portioned bite. Baked in a muffin tin for easy serving, they’re rich, beautifully caramelized, and effortlessly elegant, with no crust required.
What Is a Basque Cheesecake?
Basque cheesecake is originally from San Sebastián, Spain, which is in the Basque region of Spain. Unlike traditional cheesecake with its graham cracker crust and perfectly white top, Basque cheesecake embraces high heat to create a dramatically caramelized exterior while maintaining a soft, almost molten center.
Basque cheesecakes have an intentional “imperfection” where the top is meant to be dark and cracked, creating a more rustic appearance. The traditional version is baked in a springform pan, but our mini basque cheesecake version captures all the same flavors and textures in a convenient individual portion.
Why This Recipe Works
Simple Yet Impressive: While these mini basque cheesecakes look like they require advanced skills, they’re surprisingly straightforward to make with just a few basic ingredients and minimal equipment. The rustic, deliberately imperfect appearance means you don’t need to worry about cracks or perfect presentation!
Deliciously Satisfying: Don’t get me wrong; I love all kinds of cheesecakes! But unlike American cheesecake, basque cheesecake has an irresistible caramelized exterior, with a creamy, melt in your mouth interior, creating a unique cheesecake experience. It is a dessert that you won’t be able to get enough of!
Supplies Needed
- Large muffin tin (for 6 mini cheesecakes) or standard 12-cup muffin tin
- Parchment paper liners
- Electric mixer (stand or handheld)
- Large mixing bowl
- Sifter or fine-mesh strainer
- Wire cooling rack
Ingredients
- Cream Cheese: Must be at room temperature to avoid lumps! I recommend using Full-fat cream cheese, for the richest results.
- Sugar: Use granulated sugar to lend a hint of sweetness!
- Eggs & Egg Yolk: You will need eggs plus one egg yolk for richness and structure.
- Vanilla: For a depth of flavor!
- Heavy Cream: The addition of heavy cream creates the luscious, velvety texture that Basque cheesecake is known for.
- Flour: Just enough flour to provide structure without making the cheesecake dense. Sifting is crucial to avoid lumps!
- Salt: To balance out the flavors.
Preparation and Cooking Method
- Preheat & Prep: Preheat the oven to 450 F. and line a large muffin tin with 6 parchment paper liners. Follow the same steps if using a standard 12 cup muffin tin.
- Make the Cheesecake Batter: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and yolk one at a time, mixing well. Pour in the heavy cream and vanilla, then mix again. Sift in the flour and salt, stirring until just combined.
- Divide into Muffin Tin & Bake: Divide the batter evenly among the muffin cups, filling almost to the top. Bake for 20-22 minutes for a large muffin tin or 13-16 min for a standard muffin tin. The tops should become deeply golden brown, but the centers should still have a slight jiggle. (Optional- you can broil the tops for 1-2 additional minutes to get a more even caramelized color if desired).
- Chill & Serve: Let the mini basque cheesecakes cool in the pan for 15 minutes, then transfer to a wire rack. Chill in the fridge for at least 4 hours (or overnight) before enjoying.
Expert Tips and Variations
- Don’t overmix after adding the flour! Stir just until combined to keep the mini basque cheesecake tender and soft.
- All refrigerated ingredients should be at room temperature before mixing for the smoothest batter.
- The mini basque cheesecakes should still have a jiggle in the center when done—they’ll firm up as they cool. If they’re completely set in the oven, they’ll be overcooked.
- Make them ahead! These cheesecakes actually improve with time in the refrigerator, making them perfect for preparing a day in advance.
- Top with fresh fruit, caramel, or chocolate sauce for fun flavor variations!
- Smoke Infused Basque Cheesecake- I tested this on the smoker using indirect heat at the same temperature/ time. Just finish it off under the broiler for 1-2 minutes to get the top nice and caramelized.
What To Pair With It
Basque burnt cheesecake is traditionally served plain to appreciate its complex flavor profile, but these mini versions are perfect for personalization. Try serving with:
- Fresh berries (raspberries, blackberries, or strawberries)
- Keto Caramel Sauce
- Chocolate Sauce
- Oat Milk Shaken Espresso
- A dollop whipped cream
- A scoop of ice cream
- Toasted nuts like hazelnuts or pistachios
More Recipes To Try
- Chocolate Chip Cheesecake
- Chocolate Peanut Butter Pie with Bacon
- Fudgy Keto Skillet Brownies
- Shortbread Cookies
- Banana Pudding Bars
Mini Basque Cheesecake Recipe
Ingredients
- 16 oz. Cream Cheese Must be room temperature
- 3/4 cup Granulated Sugar
- 2 Eggs
- 1 Egg Yolk
- 1 tsp Vanilla
- 1 cup Heavy Cream
- 1/2 cup Flour sifted
- 1/2 tsp Salt
Instructions
- Preheat the oven to 450 F. and line a large muffin tin with 6 parchment paper liners. Follow the same steps if using a standard 12 cup muffin tin.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and yolk one at a time, mixing well. Pour in the heavy cream and vanilla, then mix again. Sift in the flour and salt, stirring until just combined.
- Divide the batter evenly among the muffin cups, filling almost to the top. Bake for 20-22 minutes for a large muffin tin or 13-16 min for a standard muffin tin. The tops should become deeply golden brown, but the centers should still have a slight jiggle. (Optional- you can broil the tops for 1-2 additional minutes to get a more even caramelized color if desired).
- Let them cool in the pan for 15 minutes, then transfer to a wire rack. Chill in the fridge for at least 4 hours (or overnight) before enjoying.