These Super Easy Mini Basque Cheesecakes are rich, creamy, and beautifully rustic with their signature caramelised burnt tops and soft, custard-like centres. Made without a crust and with minimal effort, these individual-sized cheesecakes deliver impressive flavour and texture while remaining wonderfully simple to prepare. Perfect for beginners and seasoned bakers alike, they are a stress-free dessert that looks and tastes special.

Why You’ll Love This Recipe

These mini cheesecakes are perfectly portioned, so there’s no slicing required and no leftovers to manage unless you want them. The high baking temperature creates a deeply caramelised top that contrasts beautifully with the creamy interior. With no crust involved, preparation is quick and straightforward, relying on a handful of quality ingredients. They are elegant enough for entertaining yet easy enough for everyday baking, and they store exceptionally well for make-ahead desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g full-fat cream cheese, room temperature
250 ml thickened cream
3 teaspoons vanilla paste
1 cup caster sugar
6 tablespoons plain flour or cornstarch
4 large eggs, room temperature

Directions

Preheat the oven to 200°C fan-forced or 220°C conventional. Line a 12-hole muffin tray with muffin liners or squares of baking paper and set aside.

Place the cream cheese into a mixing bowl and beat on medium speed until completely smooth and free of lumps. Add the cream and vanilla paste, then continue mixing until fully combined.

Add the caster sugar and beat on medium speed for about 3 minutes, scraping down the sides and bottom of the bowl, until the sugar is fully dissolved and the mixture looks glossy.

Sprinkle in the flour or cornstarch and mix just until incorporated. Add the eggs one at a time, mixing gently between each addition. Avoid overmixing at this stage to prevent excess air in the batter.

Divide the batter evenly among the prepared muffin cups. Tap the tray gently on the countertop to release any air bubbles.

Bake for 15 to 20 minutes, until the tops are deeply caramelised and almost burnt, while the centres remain soft and slightly wobbly.

Remove from the oven and allow the cheesecakes to cool completely on a wire rack. Transfer to the refrigerator and chill overnight for the best texture and flavour.

Servings and timing

This recipe makes 12 mini cheesecakes.
Preparation time: 15 minutes
Baking time: 15 to 20 minutes
Chilling time: at least 8 hours, preferably overnight

Variations

For a citrus twist, add 1 teaspoon of finely grated lemon or orange zest to the batter.
For a coffee flavour, dissolve 1 teaspoon of espresso powder in the cream before mixing.
For a richer finish, replace 2 tablespoons of the cream with thick yoghurt.
For a lightly spiced version, add a pinch of ground cinnamon or cardamom.

Storage/Reheating

Store the mini cheesecakes in an airtight container in the refrigerator for up to 7 days. For longer storage, wrap each cheesecake individually and freeze for up to 2 months. To serve, thaw overnight in the refrigerator or leave at room temperature for 1 to 2 hours. These cheesecakes are best enjoyed chilled and do not require reheating.

FAQs

Why is the top of the cheesecake burnt?

The high baking temperature intentionally caramelises the top, creating the signature flavour and appearance of a Basque cheesecake.

Do I need a water bath for this recipe?

No, this cheesecake is designed to bake at high heat without a water bath.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavour. Low-fat versions may result in a less creamy centre.

Why does the cheesecake sink after cooling?

Slight deflation is normal and part of the rustic charm of Basque cheesecake.

Can I make these ahead of time?

Yes, these cheesecakes are ideal for making ahead as chilling improves both texture and flavour.

How do I know when they are done baking?

The tops should be deeply browned and the centres should still jiggle slightly when gently shaken.

Can I bake this as one large cheesecake?

Yes, but the baking time and pan size will need to be adjusted accordingly.

What can I serve with mini Basque cheesecakes?

They are delicious on their own but also pair well with fresh berries, figs, or a drizzle of honey.

Why is chilling important?

Chilling allows the custard-like centre to set properly and enhances the overall flavour.

Can I use cornstarch instead of flour?

Yes, cornstarch works just as well and gives a slightly silkier texture.

Conclusion

Super Easy Mini Basque Cheesecakes are proof that a stunning dessert doesn’t need to be complicated. With their burnt caramelised tops, creamy centres, and effortless preparation, they are a reliable go-to for any occasion. Whether you’re baking for guests or simply treating yourself, these mini cheesecakes deliver bold flavour, elegant simplicity, and consistently delicious results.

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