Mini Basque Cheesecake Recipe

These mini Basque cheesecakes deliver the signature caramelized top and creamy, custard-like center in a perfectly portioned bite. Baked in a muffin tin for easy serving, they’re rich, beautifully caramelized, and effortlessly elegant, with no crust required.

Course Dessert

Cuisine spanish

Keyword Mini Basque Cheesecake Recipe

Prep Time 10

Cook Time 15

Total Time 4 15

Servings Servings

Calories 227kcal

Author Bon Appeteach

Ingredients

16 oz. Cream Cheese Must be room temperature
3/4 cup Granulated Sugar
2 Eggs
1 Egg Yolk
1 tsp Vanilla
1 cup Heavy Cream
1/2 cup Flour sifted
1/2 tsp Salt

Instructions

Preheat the oven to 450 F. and line a large muffin tin with 6 parchment paper liners. Follow the same steps if using a standard 12 cup muffin tin.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and yolk one at a time, mixing well. Pour in the heavy cream and vanilla, then mix again. Sift in the flour and salt, stirring until just combined.
Divide the batter evenly among the muffin cups, filling almost to the top. Bake for 20-22 minutes for a large muffin tin or 13-16 min for a standard muffin tin. The tops should become deeply golden brown, but the centers should still have a slight jiggle. (Optional- you can broil the tops for 1-2 additional minutes to get a more even caramelized color if desired).
Let them cool in the pan for 15 minutes, then transfer to a wire rack. Chill in the fridge for at least 4 hours (or overnight) before enjoying.

Notes

Top with fresh fruit, caramel, or chocolate sauce for fun flavor variations.

Nutrition