A basque cheesecake is the only cheesecake where you're supposed to take the top way past golden, which makes it the least stressful dessert I make. No water bath, no springform pan, no cracking to worry about. Burnt in the best way on top and still wobbly in the middle is exactly right.
These mini basque cheesecakes take six ingredients and 28 minutes, and they're baked in individual portions so there's no cutting and no leftovers sitting around. Mine took a few goes to get the color right, and what I eventually worked out is that you have to let it go further than feels comfortable. The first couple came out pale and tasted fine but flat. Deep golden, almost dark, is where the caramel flavor actually lives.
If you're into cheesecake, my caramel macchiato cheesecake is the one I make when I want to actually impress someone, and my no bake blueberry cheesecake is for when I have no desire to actually bake.
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Ingredient Notes
- Cream cheese. Full fat block, properly softened. Cold cream cheese gives you lumps you can't mix out, so leave it on the counter for an hour. Mascarpone works and is richer.
- Heavy cream. This is what makes the middle custardy rather than dense. Full fat coconut milk works for dairy free.
- Cornstarch. Just a little, and it's what stops the middle from being liquid without making it firm like a regular cheesecake. Arrowroot or tapioca starch swap one to one.
- Salt. Start with a quarter teaspoon. A reader found half a teaspoon too salty and I think she's right, so taste the batter before it goes in.
- Vanilla. Real extract if you have it. Vanilla bean paste is even better and you get the flecks.
See recipe card for remaining ingredients & quantities.
Instructions & Video
Combine all ingredients to a bowl & mix.
Transfer to min oven safe ramekins!
Bake Cheesecakes for 18 min!
Enjoy!!
Mini Basque Cheesecake
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 ramekins (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 ramekins. 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)
Nutrition
Notes
- These keep in the fridge for up to 3 days in an airtight container, and honestly they're better on day two once they've fully set.
- You can freeze them wrapped individually for up to a month, then thaw overnight in the fridge. Let them come back toward room temperature before eating, they're much better that way than straight from the cold.
Tried this recipe?
Let us know how it was!
Basque Cheesecake 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.
Frequently Asked Questions for Mini Burnt Basque Cheesecakes
Can I make these in a muffin tin?
Yes. A reader made them in muffin tins with parchment cupcake liners and said they came out perfectly. Any small oven-safe dish works as long as you line it.Why is it called a burnt cheesecake?
Because the top goes much darker than any other cheesecake, and that deep caramelized color is what gives it so much flavor. It isn't actually burnt, it's caramelized.Mine needed longer than 18 minutes, is that normal?
Yes, and a few readers have said the same. Ovens vary a lot at 450°F and the dish you use changes it too. Go by color rather than the clock, deep golden and almost dark on top, with a jiggle in the middle.Do I need a water bath?
No, and that's the best thing about this recipe. Basque cheesecake is meant to bake hot and fast with no water bath at all.
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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.
Safiya kudia says
I tried this..simple uncomplicated recipe for my 11 year old and turned out too good