Welcome to the easiest and most delicious dessert you’ll make all week: Mini Classic Basque Cheesecakes! These aren’t your average cheesecakes. They’re rustic, incredibly creamy, and have a beautifully caramelized top that adds a unique, slightly smoky flavor. If you’re looking for a show-stopping dessert that’s surprisingly simple to make, you’ve come to the right place. Let’s get baking!
Why You Will Love This Recipe
These Mini Classic Basque Cheesecakes are truly special for a few reasons. First off, they are incredibly easy to make. Unlike traditional cheesecakes, there’s no need for a water bath or worrying about cracks. The slightly burnt top is actually what we’re aiming for! This recipe is also wonderfully forgiving, meaning even beginner bakers can achieve perfect results. Plus, making them in mini form means they bake quicker and are perfectly portioned for individual servings. You get all the amazing flavor and texture of a classic Basque cheesecake in adorable, single-serving sizes. The creamy, almost custard-like center and that signature caramelized top create a flavor combination that’s simply irresistible. Trust me, once you try these homemade mini cheesecakes, you’ll be making them again and again.
Ingredients
Here’s what you’ll need to make these delightful Mini Classic Basque Cheesecakes:
- 8 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
Step-by-Step Instructions
1. Get Started: Preheat the Oven and Prep
First things first, let’s preheat your oven to 400°F (200°C). This high heat is key to getting that signature burnt top on our Mini Classic Basque Cheesecakes. While the oven is heating up, line a muffin tin with paper liners. If you don’t have paper liners, you can grease the muffin tin really well, but liners make removing the cheesecakes much easier.
2. Mix the Cream Cheese and Sugar
In a large bowl, put in your softened cream cheese and sugar. It’s really important that your cream cheese is softened so it mixes smoothly. Use a hand mixer or a stand mixer to beat the cream cheese and sugar together until it’s nice and creamy and there are no lumps. This should take about 2-3 minutes.
3. Add the Eggs
Crack in one egg at a time, mixing well after each addition. Make sure each egg is fully incorporated into the cream cheese mixture before you add the next one. Don’t overmix at this stage, just mix until the eggs are combined.
4. Stir in the Heavy Cream and Vanilla
Pour in the heavy cream and add the vanilla extract to the bowl. Mix everything together until it’s just combined and smooth. The batter will be fairly liquidy, and that’s exactly what we want for Basque cheesecakes.
5. Add Flour and Salt
Sprinkle the flour and a pinch of salt over the batter. Gently mix until the flour is just combined and the batter is smooth again. Be careful not to overmix after adding the flour, as this can make the cheesecakes tough.
6. Fill the Muffin Tin
Now, carefully pour the cheesecake batter into the prepared muffin tin, filling each liner almost to the top. They won’t rise too much, so it’s okay to fill them quite full.
7. Bake the Mini Cheesecakes
Put the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them. You’ll know they’re ready when the tops are deeply golden brown, almost burnt-looking, and the centers are still a little jiggly. Don’t worry if they look a bit puffy when they come out of the oven; they will settle as they cool.
8. Cool Completely
Take the muffin tin out of the oven and let the Mini Classic Basque Cheesecakes cool completely in the muffin tin at room temperature. This is important! As they cool, they will firm up and develop that amazing creamy texture. Once they are fully cooled, you can gently take them out of the muffin tin.
9. Chill (Optional but Recommended)
For the best flavor and texture, I recommend chilling the mini cheesecakes in the refrigerator for at least 2 hours, or even overnight. Chilling makes them even creamier and more delicious.
Serving Suggestions
These Mini Classic Basque Cheesecakes are fantastic on their own, showcasing their unique flavor and texture. But if you want to dress them up a bit, consider serving them with fresh berries like raspberries or strawberries. The tartness of the berries cuts through the richness of the cheesecake beautifully.
A light dusting of powdered sugar just before serving also adds a touch of elegance without overpowering the cheesecake’s natural flavor. For a simple yet sophisticated presentation, arrange them on a pretty platter or cake stand.
These mini cheesecakes are perfect for so many occasions! They’re great for a weeknight dessert, impressive enough for dinner parties, and adorable for potlucks or bake sales. Their individual size makes them ideal for gatherings and easy to serve. Whether it’s a casual get-together or a special celebration, Mini Classic Basque Cheesecakes are sure to be a hit.
Storage and Reheating
To keep your Mini Classic Basque Cheesecakes fresh, store them in an airtight container in the refrigerator. They will stay delicious for up to 3-4 days. Make sure they are fully cooled before you put them in the container to prevent condensation.
These cheesecakes are best enjoyed cold straight from the fridge, so reheating isn’t really necessary. However, if you prefer them slightly warmer, you can let them sit at room temperature for about 15-20 minutes before serving. Avoid microwaving them, as this can change the texture and make them a bit rubbery. The fridge is your friend for these mini treats!
Key Details
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 12 mini cheesecakes
Equipment:
- Muffin tin
- Paper liners (optional)
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
