Hey there, baking buddies! Are you ready to dive into a super easy and incredibly delicious dessert? Today, we’re making Mini Classic Basque Cheesecakes, and trust me, you’re going to love them. These little treats are bursting with creamy flavor and have that gorgeous, slightly burnt top that makes them extra special. Don’t let the “burnt” part scare you – it’s what gives these Mini Classic Basque Cheesecakes their unique and irresistible taste!
Why You Will Love This Recipe
Let me tell you why this recipe for Mini Classic Basque Cheesecakes is a winner. First off, they are unbelievably easy to make. We’re talking simple ingredients and straightforward steps – no fancy techniques required! Unlike traditional cheesecakes, these don’t need a crust, which saves you time and effort. These mini cheesecakes are perfect for parties, potlucks, or when you just want a special homemade dessert without a lot of fuss. They are also individual servings, making them super convenient and elegant. If you are looking for a dessert that’s both impressive and simple, these Mini Classic Basque Cheesecakes are it!
Ingredients
Here’s what you’ll need to make these delightful Mini Classic Basque Cheesecakes. Make sure you have everything ready before you start!
- 8 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
Step-by-Step Instructions
Let’s get baking! Follow these simple steps to make your own batch of delicious Mini Classic Basque Cheesecakes.
1. Get Ready to Bake
First things first, let’s preheat your oven to 400°F (200°C). While the oven is heating up, grab a muffin tin and line it with paper liners. This will make it super easy to take the cheesecakes out later, and cleanup will be a breeze!
2. Mix the Cream Cheese and Sugar
In a large mixing bowl, put in your softened cream cheese and granulated sugar. Using an electric mixer (hand mixer or stand mixer works great!), beat them together on medium speed until everything is smooth and creamy. You want to make sure there are no lumps of cream cheese left. This step is important for a smooth cheesecake.
3. Add the Eggs
Crack one egg into the bowl and mix it in on low speed until it’s just combined. Then, crack in the second egg and mix again until it’s just combined. Don’t overmix at this stage – just mix until the eggs are blended in.
4. Stir in the Cream and Vanilla
Pour in the heavy cream and add the vanilla extract to the bowl. Mix on low speed until everything is nicely combined. The mixture will become a bit thinner now.
5. Add Flour and Salt
Sprinkle the all-purpose flour and salt over the mixture. Mix on low speed again, just until the flour and salt disappear into the batter. Again, be careful not to overmix. We just want everything to come together.
6. Fill the Muffin Tin
Now, grab your prepared muffin tin. Pour the cheesecake batter evenly into each muffin liner, filling them almost to the top. They won’t rise too much, so it’s okay to fill them up.
7. Bake to Perfection
Carefully place the muffin tin in the preheated oven. Bake for about 20-25 minutes. You’ll know they are ready when the tops are nicely browned, almost caramelized, and the centers are still a little jiggly. Don’t worry if the tops look a bit dark – that’s exactly what we want for Basque cheesecakes!
8. Cool Completely
Once baked, take the muffin tin out of the oven and let the Mini Classic Basque Cheesecakes cool completely in the tin at room temperature. This is important because they need to set as they cool.
9. Chill in the Fridge
After they are completely cool, put the muffin tin in the refrigerator and chill for at least 4 hours, or even better, overnight. Chilling makes them firm and brings out the best flavor.
10. Serve and Enjoy!
Once chilled, gently peel away the paper liners and your Mini Classic Basque Cheesecakes are ready to serve. Get ready for a burst of creamy, caramelized goodness!
Serving Suggestions
These Mini Classic Basque Cheesecakes are fantastic on their own, but you can also dress them up a bit! They are delicious served chilled, straight from the fridge. For a simple touch, you can dust them with a little powdered sugar just before serving.
If you want to add a bit more flavor, try serving them with fresh berries like raspberries, strawberries, or blueberries. The tartness of the berries pairs wonderfully with the rich, creamy cheesecake. A light drizzle of honey or a spoonful of whipped cream would also be lovely additions.
These mini cheesecakes are perfect for so many occasions. They are elegant enough for a dinner party dessert, yet easy enough to make for a casual get-together with friends. They are also a great treat for holidays, birthdays, or just because you deserve something special!
Storage and Reheating
Got leftovers? Lucky you! Store your Mini Classic Basque Cheesecakes in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days.
These cheesecakes are best enjoyed cold, so there’s really no need to reheat them. Just take them out of the fridge whenever you’re ready for a treat. Reheating might change the texture slightly and they are designed to be enjoyed cold to appreciate their creamy texture and flavor at its best.
Key Details
Let’s quickly recap some important info for making these Mini Classic Basque Cheesecakes:
- Prep time: About 15 minutes
- Cook time: 20-25 minutes
- Total time: Approximately 40 minutes (plus chilling time)
- Servings: Makes about 12 mini cheesecakes
- Equipment:
- Muffin tin
- Paper liners
- Mixing bowls
- Electric mixer (hand or stand mixer)
- Measuring cups and spoons
And there you have it! Making Mini Classic Basque Cheesecakes is easier than you might think, and the result is absolutely worth it.
Mini Classic Basque Cheesecakes
Ingredients
- 8 ounces cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Grab a muffin tin and line it with paper liners.
- In a large mixing bowl, put in your softened cream cheese and granulated sugar. Using an electric mixer, beat them together on medium speed until smooth and creamy.
- Crack one egg into the bowl and mix it in on low speed until just combined. Then, crack in the second egg and mix again until just combined.
- Pour in the heavy cream and add the vanilla extract to the bowl. Mix on low speed until nicely combined.
- Sprinkle the all-purpose flour and salt over the mixture. Mix on low speed again, just until the flour and salt disappear into the batter.
- Pour the cheesecake batter evenly into each muffin liner, filling them almost to the top.
- Carefully place the muffin tin in the preheated oven. Bake for about 20-25 minutes, until the tops are nicely browned and the centers are still a little jiggly.
- Once baked, take the muffin tin out of the oven and let the Mini Classic Basque Cheesecakes cool completely in the tin at room temperature.
- After they are completely cool, put the muffin tin in the refrigerator and chill for at least 4 hours, or overnight.
- Once chilled, gently peel away the paper liners and serve.
