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Super Easy Mini Basque Cheesecake

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Super Easy Mini Basque Cheesecakes are individual crustless cheesecakes with beautifully caramelised tops and creamy, custard-like centres. Baked at high heat for a signature ‘burnt’ look, they’re quick to make and perfect for entertaining or everyday indulgence.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 8 hours 35 minutes (includes chilling)
  • Yield: Makes 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish-Inspired
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat the oven to 200°C fan-forced (220°C conventional). Line a 12-hole muffin tray with muffin liners or squares of baking paper.
  2. In a mixing bowl, beat the cream cheese on medium speed until smooth and lump-free.
  3. Add thickened cream and vanilla paste. Mix until fully combined and creamy.
  4. Add caster sugar and beat for 3 minutes, scraping down the bowl, until glossy and smooth.
  5. Sprinkle in flour or cornstarch and mix just until incorporated.
  6. Add eggs one at a time, mixing gently between each addition. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups. Tap the tray on the counter to release air bubbles.
  8. Bake for 15–20 minutes, until tops are deeply browned and centres still jiggle slightly.
  9. Cool completely on a wire rack, then refrigerate overnight for best texture and flavour.

Notes

  • Add lemon or orange zest for a citrus variation.
  • Mix espresso powder into cream for a coffee version.
  • Substitute 2 tablespoons cream with thick yoghurt for richness.
  • Add a pinch of cinnamon or cardamom for a warm spice twist.
  • Chilling overnight enhances flavour and sets the creamy centre.

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