Mini Basque cheesecakes are my shortcut to indulgent joy — each one a molten, mousse-like bite wrapped in a caramelized, golden crust. These little wonders are rich and creamy on the outside, almost soufflé-like in the center, and packed with flavor. By baking them in muffin tins instead of the traditional full-sized pan, I get to enjoy that same decadent Basque texture without the long wait — or the fear of a lava disaster.

Why You’ll Love This Recipe

I love how these mini cheesecakes pack all the flavor of the traditional Basque version but with less effort and more versatility. They cool faster, they’re perfectly portioned, and I can easily freeze them for later indulgence. No springform pan, no water bath, and no slicing — just simple, satisfying baking. And that torched, burnt-looking top? That’s where the magic is.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 250 g cream cheese (Philadelphia or Neufchâtel)

• 125 ml cream

• 50 g caster sugar

• 0.25 tsp vanilla bean paste

• 0.13 tsp salt flakes

• 0.5 tbsp plain flour (gluten-free works too)

• 1 egg

Directions

1. I start by preheating my oven to 220℃ (or 200℃ fan-forced).

2. I line a 12-hole muffin tray with tall baking paper squares — each cut to let the sides rise up high. I use a dab of cream cheese to help press them into place.

3. I place the cream cheese in a stand mixer (a blender or hand mixer works fine too) and mix on medium until smooth.

4. I pour in the cream and mix again until fully incorporated.

5. I add sugar, vanilla, and salt, then beat the mixture until it’s silky and the sugar’s dissolved — I always check by rubbing a bit between my fingers.

6. I sprinkle in the flour, then mix in the egg until everything comes together smoothly.

7. I scrape the sides and bottom of the bowl to make sure nothing’s hiding, give it one last mix, and pour the batter into a jug for easy pouring.

8. I pour the batter into the prepared muffin tray, filling each cup.

9. I bake them on the center rack for about 18–20 minutes, watching closely for that classic browned (almost burnt) top while keeping the centers soft.

10. Once out of the oven, I let them cool in the tray for 10 minutes before transferring them to a rack to finish setting.

Servings and timing

This recipe makes 6 mini cheesecakes. Each bake takes just 20 minutes in the oven, plus around 10 minutes to cool enough to handle. I usually have everything prepped in under 15 minutes — perfect for a quick dessert or an indulgent snack.

Variations

I sometimes swap out the vanilla for citrus zest — lemon or orange gives a fresh lift. For a deeper flavor, I’ve tried adding a spoon of espresso or using brown sugar for a subtle caramel undertone. And if I’m feeling extra fancy, I use Neufchâtel or even a French-style cream cheese for a silkier texture.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the fridge for up to 5 days. They also freeze beautifully — I just wrap them individually and freeze for up to 2 months. To thaw, I leave them in the fridge overnight. I don’t usually reheat them, but I’ll let them come to room temp before serving to bring back that creamy center.

FAQs

What makes Basque cheesecake different from regular cheesecake?

Basque cheesecake is intentionally baked at a higher temperature, giving it that signature burnt top and a lighter, mousse-like center. It’s crustless, which makes it even easier to prepare.

Can I make these gluten-free?

Absolutely. I’ve used gluten-free plain flour with no issues at all — the texture remains just as dreamy.

Why do the tops look burnt?

That’s exactly what I want. The caramelized top adds a complex flavor that balances the creamy filling. It might look scorched, but it’s part of the charm.

Can I make these in a full-sized pan?

Yes, I’ve used this batter in a small round pan before. I just increase the baking time and keep an eye on the browning. The center should still wobble slightly when it’s ready.

Do I need to bring the cream cheese to room temperature?

It really helps. Room-temp cream cheese blends more easily, giving me a smoother batter without over-mixing.

Conclusion

These Mini Basque cheesecakes are everything I want in a dessert: rich, gooey, simple to make, and endlessly adaptable. Whether I’m baking for a midweek treat or prepping for guests, they deliver every time — with zero stress and maximum satisfaction.