Description

These Mini Basque Burnt Cheesecakes are rich, creamy, and perfectly portioned. With their signature caramelized tops and melt-in-your-mouth centers, they’re the easiest cheesecakes you’ll ever bake—no water bath, no fuss, just rustic charm.

Ingredients

Scale

8 oz (225 g) cream cheese, room temperature
1/3 cup (70 g) granulated sugar
2 large eggs
1/2 cup (120 ml) heavy cream
1 tbsp all-purpose flour (or cornstarch for gluten-free)
1 tsp vanilla extract
Pinch of salt

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Instructions

Prepare the tins: Line a muffin tin with parchment paper, letting it extend above the rim for rustic edges.
Make the batter: Beat cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, then stir in heavy cream, vanilla, salt, and flour. Mix until smooth but do not overbeat.
Bake: Preheat oven to 400°F (200°C). Divide batter evenly into tins and bake 20–25 minutes, until tops are deeply golden brown and centers are slightly jiggly.
Cool: Let rest in the tin for 10 minutes, then transfer to a rack to set before serving.

Notes

Best eaten the same day for a gooey center, or chilled overnight for a firmer texture. Serve plain, dusted with powdered sugar, or with berries. Freezer-friendly for up to 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Spanish-Inspired

Nutrition

Serving Size: 1 mini cheesecake
Calories: 210
Sugar: 12g
Sodium: 130mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 5g
Cholesterol: 65mg