These mini Oreo Basque cheesecakes are rich, creamy on the inside, deeply caramelized on top, and come together in one bowl with zero stress. No water bath, no cracking drama, no overthinking. Just that signature Basque burn with Oreo magic folded right in!
Perfect for dinner parties, date night desserts, or when you want a bakery-style treat without baking a full cheesecake. 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
- Oreos
See recipe card for quantities.
Instructions
Mix together all the wet ingredients!
Fold in the Oreos!
Bake for 18 minutes!
Serve hot or cold & enjoy!!
- Preheat your oven to 450°F (232°C).
- In a mixing bowl, use a fork to mix the softened cream cheese and heavy cream until smooth.
- Add the sugar, cornstarch, vanilla extract, and salt. Whisk until the mixture is light and fluffy.
While whisking, add the egg and mix until the batter is smooth and fully combined.
Gently fold in the crushed Oreos. - Line two mini Dutch ovens (3 inches wide by 2 inches high) with parchment paper, allowing the paper to extend slightly over the sides.
- Divide the batter evenly between the prepared Dutch ovens. Bake for 18 minutes at 450°F on convection, 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.
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: 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.
Equipment
- measuring cups & spoons
- mini ramekins
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.
FAQ
That’s exactly what you want. The “burnt” top is what gives Basque cheesecake its signature flavor.
Yes, but baking time will change. Mini versions cook faster and give you more burnt surface area (which is elite).
Nope. That’s the beauty of Basque cheesecake — hot oven, no babysitting.
Absolutely. It actually tastes even better after chilling.
Related
Looking for other dessert recipes like this? Try these:
Mini Oreo Basque Cheesecake (Easy & Delicious Recipe)
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C).
- In a mixing bowl, use a fork to mix the softened cream cheese and heavy cream until smooth.
- Add the sugar, cornstarch, vanilla extract, and salt. Whisk until the mixture is light and fluffy.
- While whisking, add the egg and mix until the batter is smooth and fully combined.
- Gently fold in the crushed Oreos.
- Line two mini Dutch ovens (3 inches wide by 2 inches high) with parchment paper, allowing the paper to extend slightly over the sides.
- Divide the batter evenly between the prepared Dutch ovens. Bake for 18 minutes at 450°F on convection, 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. I like to chill these before serving, they taste even better! 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
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