Hey there, dessert lovers! Are you ready for a treat that’s both impressive and surprisingly easy to make? I’m so excited to share my recipe for Mini Chocolate Basque Cheesecakes with you. These little beauties are rich, decadent, and have that signature deeply caramelized top that makes Basque cheesecakes so irresistible. Forget fussy desserts, because these mini cheesecakes are all about rustic charm and big flavor!
Why You Will Love This Recipe
These Mini Chocolate Basque Cheesecakes are seriously something special. First off, they’re incredibly easy to make – no water bath, no cracking worries, and minimal ingredients! The beauty of a Basque cheesecake is in its simplicity and slightly burnt top, which gives it a unique smoky, caramel-like flavor that pairs perfectly with the rich chocolate. Plus, making them in mini form means they bake faster, are perfectly portioned, and are just so cute! If you’re looking for a dessert that’s both impressive and beginner-friendly, this chocolate basque cheesecake recipe is a winner. You get all the deliciousness of a full-sized burnt cheesecake, but in adorable individual servings. This homemade cheesecake is perfect for impressing guests or just treating yourself.
Ingredients
Here’s what you’ll need to whip up these delightful Mini Chocolate Basque Cheesecakes:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup heavy cream
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Get Ready to Bake
First things first, let’s get our oven preheating to 400°F (200°C). While that’s warming up, grab a muffin tin and line each cup with parchment paper liners. Don’t worry about making them perfect; the rustic look is part of the charm of these mini cheesecakes. Just make sure the parchment sticks up a bit above the top of the muffin tin to help create that signature Basque cheesecake look.
Step 2: Mix the Cream Cheese and Sugar
In a large bowl, put in your softened cream cheese and sugar. Using a hand mixer or a whisk, beat them together until they are smooth and creamy. Make sure there are no lumps of cream cheese left. This step is important for a smooth cheesecake.
Step 3: Add the Eggs
Now, crack in one egg at a time, mixing well after each addition. Make sure each egg is fully mixed in before you add the next one. This helps to keep the batter smooth and prevents it from separating.
Step 4: Stir in the Cream and Vanilla
Pour in the heavy cream and vanilla extract. Mix everything together until it’s just combined. Don’t overmix at this stage; just make sure everything is nicely blended.
Step 5: Add the Cocoa and Salt
Sprinkle in the cocoa powder and salt. Gently fold these into the batter until everything is well combined and you have a beautiful chocolate cheesecake batter. Make sure there are no streaks of cocoa powder left.
Step 6: Fill the Muffin Tin
Carefully spoon or pour the cheesecake batter evenly into each parchment-lined muffin cup. Fill them almost to the top, leaving a little space.
Step 7: Bake Those Mini Cheesecakes
Pop the muffin tin into your preheated oven and bake for 20-25 minutes. Keep an eye on them – you want the tops to get nice and dark brown, almost burnt-looking. This is what gives them that amazing Basque flavor! The centers will still be a little jiggly, and that’s perfectly okay.
Step 8: Cool and Chill
Once they are done baking, take the muffin tin out of the oven and let the mini cheesecakes cool completely in the tin at room temperature. Then, carefully lift them out of the muffin tin using the parchment paper liners and place them in the refrigerator to chill for at least 4 hours, or preferably overnight. Chilling is crucial for them to set properly and develop the best flavor.
Serving Suggestions
These Mini Chocolate Basque Cheesecakes are delicious on their own, but here are a few ways to make them even more special:
Food Pairings: Serve these mini chocolate cheesecakes with a dollop of whipped cream or a scoop of vanilla ice cream for a classic pairing. Fresh berries like raspberries or strawberries also add a lovely burst of freshness and color. A dusting of extra cocoa powder or a drizzle of chocolate sauce can also enhance the chocolate flavor.
Presentation Tips: Because of their rustic nature, these cheesecakes look beautiful even with minimal fuss. Simply placing them on a pretty plate is enough. You can also garnish them with a few fresh berries or a sprinkle of powdered sugar for an elegant touch. The slightly burnt tops are part of their charm, so embrace the rustic look!
Suitable Occasions: These mini cheesecakes are perfect for so many occasions! They are fancy enough for dinner parties and holiday gatherings, yet simple enough to make for a weekend treat. They are also great for potlucks and bake sales because they are easy to transport and serve. Whether it’s a special celebration or just a cozy night in, these Mini Chocolate Basque Cheesecakes are sure to be a hit.
Storage and Reheating
Storage: Store your leftover Mini Chocolate Basque Cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 4 days.
Reheating: These cheesecakes are best enjoyed cold straight from the fridge. Reheating is not recommended as it can change the texture. If you prefer them slightly softer, you can let them sit at room temperature for about 15-20 minutes before serving.
Key Details
Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 40 minutes (plus chilling time)
Servings: 12 mini cheesecakes
Equipment:
- Muffin tin
- Parchment paper liners
- Large bowl
- Hand mixer or whisk
- Spoons or measuring cups
- Refrigerator
Enjoy making and eating these Mini Chocolate Basque Cheesecakes! I know you’ll love them as much as I do. Happy baking!
Mini Chocolate Basque Cheesecakes
Ingredients
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup heavy cream
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with parchment paper liners.
- In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Crack in one egg at a time, mixing well after each addition.
- Pour in heavy cream and vanilla extract. Mix until just combined.
- Sprinkle in cocoa powder and salt. Gently fold into the batter until well combined.
- Spoon or pour batter evenly into each parchment-lined muffin cup, filling almost to the top.
- Bake for 20-25 minutes, until tops are dark brown and centers are slightly jiggly.
- Cool completely in the muffin tin at room temperature.
- Lift cheesecakes out using parchment liners and refrigerate to chill for at least 4 hours or overnight.
