This mini Basque cheesecake delivers everything you love about the famous burnt cheesecake in a perfectly small size. It has a deeply caramelized top, a silky-smooth interior, and a rich yet balanced flavor that feels indulgent without being heavy. Ideal for sharing with a few people—or enjoying slowly on your own.

Why You’ll Love This Recipe

This recipe is wonderfully simple, with no crust, no water bath, and no complicated techniques. The high baking temperature creates the signature charred top while keeping the center creamy and custard-like. Because it’s a mini version, it bakes quickly and doesn’t require a full day of preparation. You’ll also love how versatile it is, making it easy to customize with different flavors while keeping that classic Basque texture.

Ingredients

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

Cream cheese – 150 g (2/3 cup), full-fat, room temperature
Granulated sugar – 50 g (1/4 cup)
Heavy or thickened cream – 60 g (1/4 cup), room temperature
Large egg – 1, room temperature
Cornstarch – 3 g (1 teaspoon)
Vanilla bean paste – 1/4 teaspoon

Directions

Preheat your oven to 250°C (480°F).
Line a 4-inch round cake tin with parchment paper, making sure the paper rises well above the edges of the tin.
In a mixing bowl, stir the cream cheese with a spatula or wooden spoon until completely smooth.
Add the sugar, cornstarch, and vanilla bean paste, then mix until fully combined and lump-free.
Add the egg and mix gently until the batter is smooth and glossy.
Pour in the heavy cream and stir until just combined.
Transfer the batter into the prepared tin and gently tap the tin on the counter to release air bubbles.
Bake for 13–15 minutes, until the top is deeply golden to lightly charred and the center still has a noticeable wobble.
Remove from the oven and allow it to cool at room temperature for about 15 minutes.
Refrigerate until completely chilled before slicing and serving.

Servings and timing

Servings: 2–4 people
Prep time: 15 minutes
Bake time: 13–15 minutes
Cooling and chilling time: at least 2 hours
Total time: approximately 30 minutes active time, plus chilling

Variations

Chocolate swirl: Gently swirl 1–2 tablespoons of melted dark chocolate into the batter before baking.
Matcha version: Add 1 to 2 teaspoons of matcha powder for an earthy, slightly bitter contrast.
Citrus hint: Add a small amount of finely grated lemon zest for a brighter flavor.
Coffee twist: Mix in a small pinch of espresso powder to deepen the caramelized notes.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
This cheesecake is best enjoyed chilled, but you can let it sit at room temperature for 10–15 minutes before serving if you prefer a softer texture.
Reheating is not recommended, as it can cause the creamy center to overcook and lose its signature texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, it actually tastes better after chilling overnight, as the flavors develop and the texture fully sets.

Why is my cheesecake not burnt on top?

Your oven may not be hot enough. Make sure it’s fully preheated and place the cheesecake on the upper rack if needed.

How do I know when it’s done baking?

The edges should be set and the center should still jiggle noticeably when gently shaken.

Can I bake this in a different pan size?

Yes, but the baking time will change. Larger pans need longer baking, while smaller molds will bake faster.

Can I turn this into individual servings?

Yes, you can divide the batter into ramekins or cupcake molds. Reduce the baking time to around 9–10 minutes.

Why did my cheesecake crack?

Cracks usually happen from overmixing or too much air in the batter. Mix gently and tap the tin before baking.

Can I use flour instead of cornstarch?

Yes, but cornstarch gives a smoother, silkier texture compared to flour.

Why is my cheesecake too firm?

It was likely overbaked. Pull it from the oven while the center is still soft and wobbly.

Do I need to use vanilla bean paste?

Vanilla bean paste gives the best flavor, but a high-quality vanilla extract can also be used.

Can I freeze this cheesecake?

Freezing is not recommended, as it can negatively affect the creamy texture once thawed.

Conclusion

This mini Basque cheesecake proves that you don’t need complicated steps or long ingredient lists to create an impressive dessert. With its burnt top, creamy center, and quick baking time, it’s perfect for small gatherings or personal treats. Once you try it, this simple yet elegant cheesecake is sure to become a favorite in your dessert rotation.

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