If you’re craving a cheesecake with a unique twist, these mini Basque cheesecakes are a must-try! With a signature caramelized top and creamy, custard-like interior, they’re the perfect blend of rich and slightly sweet flavors.
Plus, their single serving size makes them ideal for sharing—or enjoying all to yourself!
If you love cheesecake desserts, you are also going to LOVE my Caramel Macchiato Cheesecake, Strawberry Cheesecake Bars & Blueberry Cheesecake Cookies!
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Ingredients
- Cream cheese
- Granulated sugar
- Heavy cream
- Egg
- Cornstarch
- Vanilla extract
See recipe card for quantities.
Instructions & Video
Combine all ingredients to a bowl & mix.
Transfer to min oven safe ramekins!
Bake Cheesecakes for 18 min!
Enjoy!!
- Preheat your oven to 450°F (232°C).
- In a mixing bowl, beat the softened cream cheese with an electric mixer for about 30 seconds until smooth and creamy.
- Add the sugar, cornstarch, vanilla extract, and salt, and mix until the mixture is light and fluffy. Then, add the egg and heavy cream, mixing until the batter is smooth and completely combined.
- Line two mini Dutch ovens (3 inches wide by 2 inches high) with parchment paper, letting the edges of the paper extend slightly over the sides.
- Divide the batter evenly between the two prepared Dutch ovens. Bake for 18 minutes, or until the tops are deeply golden brown, almost dark brown, and the centers are set with a slight jiggle.
- Remove from the oven and allow the cheesecakes to cool before serving!
Scroll all the way down for the full recipe card!
Substitutions
- Cream Cheese: Use an equal amount of Greek yogurt or mascarpone for a slightly tangier or richer taste. For a dairy-free option, use vegan cream cheese.
- Granulated Sugar: Swap with an equal amount of honey, maple syrup, or coconut sugar. Note that liquid sweeteners might slightly alter the texture.
- Heavy Cream: Use an equal amount of full-fat coconut milk for a dairy-free alternative, or mix ¾ cup milk with ¼ cup melted butter for a similar richness.
- Egg: Substitute with ¼ cup unsweetened applesauce, ¼ cup yogurt, or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for a few minutes to thicken).
- Cornstarch: Replace with an equal amount of arrowroot powder or tapioca starch. All-purpose flour can also work, though it may slightly change the texture.
- Vanilla Extract: Use an equal amount of almond extract, maple syrup, or a small pinch of vanilla bean paste.
Variations
1. Chocolate Basque Cheesecake
- Add: 2 tablespoons cocoa powder to the batter for a rich, chocolatey twist.
- Optional: Fold in ¼ cup of mini chocolate chips for extra texture.
- Top: Dust with powdered sugar or drizzle with melted chocolate after cooling.
2. Berry Swirl Basque Cheesecake
- Add: Drop spoonfuls of berry jam (like raspberry or blueberry) into the batter, and gently swirl with a toothpick for a marbled effect.
- Optional: Use fresh or frozen berries mixed with a teaspoon of sugar as a topping.
- Top: Add a handful of fresh berries after baking for color and flavor.
Equipment
- measuring cups & spoons
- electric hand mixer
Storage
Store mini Basque cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individually wrapped in plastic wrap and foil for up to 1 month. Thaw in the fridge overnight before serving.
Top tips for Success
Room Temperature Ingredients: Ensure cream cheese and egg are at room temperature for a smoother batter and even baking.
Avoid Overmixing: Mix just until smooth to prevent air bubbles, which can affect texture.
Watch the Bake Time: Bake until the top is deeply golden with a slight jiggle in the center—this keeps it creamy inside.
FAQs
- Can I make these cheesecakes without a Dutch oven?
Yes! You can use any small oven-safe baking dish with similar dimensions. Just ensure you line it with parchment paper to easily remove the cheesecakes after baking.
The tops should be a deep golden brown, almost burnt, while the center should still have a slight jiggle. This keeps the inside creamy and smooth.
The dark, caramelized top gives Basque cheesecake its signature flavor—a slightly burnt, sweet richness that contrasts with the creamy interior.
Yes! You can use any small oven-safe baking dish (I used le creuset's oven safe ramekins) with similar dimensions. Just ensure you line it with parchment paper to easily remove the cheesecakes after baking.
Related
Looking for other dessert recipes like this? Try these:
Mini Basque Cheesecake (Easy & Delicious Recipe)
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C).
- In a mixing bowl, beat the softened cream cheese with an electric mixer for about 30 seconds until smooth and creamy.
- Add the sugar, cornstarch, vanilla extract, and salt, and mix until the mixture is light and fluffy. Then, add the egg and heavy cream, mixing until the batter is smooth and completely combined.
- Line two mini Dutch ovens (3 inches wide by 2 inches high) with parchment paper, letting the edges of the paper extend slightly over the sides.
- Divide the batter evenly between the two prepared Dutch ovens. Bake for 18 minutes, or until the tops are deeply golden brown, almost dark brown, and the centers are set with a slight jiggle.
- Remove from the oven and allow the cheesecakes to cool before serving! (WATCH VIDEO BELOW)
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Lisa says
these were very easy to make and came out perfectly! I ended up letting them bake longer but still had a moist jiggle center. almost couldn't wait for them to cool, but well worth the wait.
Hemi says
This cake came out perfect. Loved the taste. I had the same baking dishes, however, I had enough batter for a third smaller cheesecake. I also liked the idea of the mini cheesecakes. Thank you for sharing your recipe and hints!
Maja Ilic says
Thank you so so much Hemi! I'm so glad you enjoyed my recipe, truly means the world to me!
Cristina Watson says
AMAZING!!! It’s actually the creamiest cheesecake I’ve ever had. I’m obsessed with these thank you
Jon says
Simple, delicious and I can think of several ways to change it up. Had to cook mine for 5-10 mins longer to get a good browning, but they came out just fine. Thank you!
Lyn says
Oh my gracious!!! The are so good! So easy! So quick! Thank you so much for the recipe!!
Maja Ilic says
Thank you for your kind comment Lyn! I am so glad you enjoyed my recipe, thank you!!
Ruchi says
This looks incredible! I absolutely can’t wait to try it.
I just have one problem - I don’t have mini Dutch ovens. Do you think I could recreate the recipe with a muffin tin?
Afrah says
love!!! it was so easy to make and yummy
Nala says
I should’ve never found this, I’ve been making it almost every other day for two weeks straight. This recipe is so simple, quick and foolproof I worry for my waist line, but it’s too good to stop now. It’s one of the greatest things I’ve come across THANK YOU
B kenkel says
This is a very easy recipe and came out perfectly in muffin tins with parchment cupcake liners. However, 1/2 teaspoon of salt is way too much, making a very salty cheesecake. I should have checked other recipes for individual cheesecakes; some added no salt while others just 1/4 tsp. Next time I’ll use 1/8-1/4 tsp of salt.