Mini Basque cheesecakes are crustless, individually baked cheesecakes with deeply browned tops and creamy centers. Pleated parchment gives each one the rustic shape of a full-size Basque cheesecake.
They bake in a standard muffin tin without a water bath. The tops rise and brown in the oven, then the cheesecakes settle as they cool. This mini Basque cheesecake recipe shows how to line the pan, judge the centers, and serve them at your preferred texture.
Table of Contents
What Makes Mini Basque Cheesecakes Different?
These crustless mini cheesecakes bake directly in parchment-lined cups without a water bath. The high heat colors the top while the middle stays softer. Bon Appétit’s explanation of Basque cheesecake describes why this browned-top approach differs from a pale, evenly set New York-style cake.
You may also see them called mini burnt Basque cheesecakes or mini San Sebastian cheesecakes. “Burnt” describes the dramatic color, but the target is deep browning, not a bitter black top. Rustic pleats and a little sinking are part of the style.
Mini Basque Cheesecakes
Ingredients
Equipment
Method
- Heat the oven to 425°F (218°C) with a rack in the middle. Use parchment marked safe to at least 425°F; keep the overhang away from heating elements. Cut twelve 5-inch (13-cm) squares. Center one square over each standard muffin well, press the center down with a small glass or fingers, and fold the paper into pleats against the sides. Let the paper rise above the rim.
- Beat softened cream cheese and sugar at low to medium speed until completely smooth, scraping the bowl. Mix in eggs one at a time just until incorporated. Add heavy cream, vanilla and salt. Sift in the flour and mix briefly until no dry streaks remain; avoid whipping in excess air.
- Transfer the batter to a jug or use a scoop. Divide among the 12 pleated cups, filling each about three-quarters full so the cakes can rise.
- Bake for about 18–22 minutes, checking early. The tops should be deeply dark golden brown with chestnut patches, while each center makes a small, unified wobble when the pan is gently nudged. It should not slosh like liquid. If the tops are pale, continue briefly; if the centers slosh, bake another 2 minutes and recheck. Do not bake to a black or bitter surface.
- Cool in the tin on a rack for 15 minutes, then lift the cakes by their parchment to the rack. Cool until no longer warm, about 45 minutes more. Peel back the parchment carefully. Serve plain at room temperature for the softest creamy center, or chill covered for a firmer texture.
Notes
- Refrigerate covered within 2 hours of baking at 40°F (4°C) or below; use within 3 to 4 days.
- Serve plain. For a softer texture after refrigeration, let a portion stand at room temperature for about 20 minutes, keeping total time out of refrigeration under 2 hours.
Ingredients for Mini Basque Cheesecakes
Cream Cheese and Cream
Use 16 ounces (454 g) softened full-fat block cream cheese and ¾ cup (180 ml) heavy cream. Smooth the cream cheese completely before adding liquids; cold lumps will remain in the small cakes. The cream loosens the batter and supports a creamy center.
Eggs, Sugar, and Flavorings
Three large eggs help the portions set. Two-thirds cup (135 g) granulated sugar balances the browned surface; 1 teaspoon vanilla and ¼ teaspoon fine salt keep the flavor simple.
Do You Need Flour?
This working formula uses only 1 tablespoon (8 g) all-purpose flour for a little structure. Sift it in and mix only until combined; more would move the texture away from creamy. No separate crust or topping is needed.
How to Make Mini Basque Cheesecakes
Basque cheesecake in a muffin tray requires a shorter bake time than a full-size cake. Here’s how you line a muffin tray with Basque cheesecake and assess the little centers.
Total time: 1 hour and 45 minutes
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Line the Muffin Tin with Parchment
Here is how to line a muffin tin for Basque cheesecake: cut twelve 5-inch parchment squares rated for at least 425°F. Press one into each standard cup with a small glass, pleating the sides so the bottom lies flat. Keep the overhang clear of the oven elements.
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Mix the Batter Until Smooth
Beat softened block cream cheese with sugar until lump-free. Add the eggs one at a time, then cream, vanilla and salt. Sift in the measured flour and stop mixing when no dry streaks remain.
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Portion the Batter Evenly
Use a scoop or pouring jug to fill all 12 pleated cups about three-quarters full. Similar fill levels help the cakes brown and set at the same time.
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Bake Until Browned with Creamy Centers
Bake at 425°F for about 18–22 minutes. Look for dark golden tops and a small unified center wobble, not a liquid slosh. A creamy mini Basque cheesecake firms as it cools, so do not wait for a fully rigid center.
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Cool and Remove the Parchment
Rest the pan on a rack for 15 minutes, then lift each cake by the paper and cool about 45 minutes more. Peel the parchment gently and serve plain.
Serving and Make-Ahead Tips
Room temperature
Softest textureServe plain after the full cooling period to show the contrast between the brown top and pale creamy center.
Make ahead
OvernightFor make-ahead mini Basque cheesecakes, cool completely and refrigerate covered. Cold cakes are firmer; let a portion stand about 20 minutes before serving if you prefer a softer center.
Storage
3 to 4 daysCover and refrigerate within 2 hours of baking at 40°F or below. Use within 3 to 4 days; keep toppings off so the tops remain visible.
Frequently Asked Questions
Save This Recipe
Save these parchment-lined cheesecakes for a small dessert with a dramatic browned top.
