Mini Vanilla Burnt Basque Cheesecakes – Easy Recipe!

 I’ve been making a lot of burnt basque cheesecakes recently. You know when you keep coming back to a recipe because you know it will work every time?  So here is my easy mini version – perfect for parties or for having on hand in the freezer to satisfy those pesky cheesecake cravings!

Have you ever heard of a burnt Basque cheesecake? Basque cheesecake comes from the Basque region of Spain. Like a 'Tarta de Queso,' it's a crustless cheesecake with a creamy center but a caramelized, almost burnt top.

Here is why I love basque cheesecakes so much:

You only need simple ingredients and very little effort to make a creamy cheesecake that’s absolutely stunning!

They are by far the easiest cheesecake to make and take half the time to prepare than regular cheesecakes with a biscuit base.

Traditional cheesecake( though super delicious) requires several steps, which requires more focus (and leaves more dishes to be done! Basque cheesecake is whipped together in one large bowl, so there’s minimal cleaning up to do). 

​It’s really hard not to succeed with a burnt basque cheesecake!

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Mini Burnt Basque Cheesecake Recipe

Bake time varies depending on the size of your muffin form. But it’s nearly impossible to go wrong with a basque cheesecake! Just be prepared to watch through the oven door for the last 5 minutes of bake time!

Ingredients

2 lb/ 1k g Cream Cheese– preferably full-fat cream cheese and at room temperature.

1.5 cups/ 375g White sugar—You can substitute light brown sugar. Brown sugar will change the colour of the cheesecake filling slightly – you can see what I mean in this recipe for Burnt Lemon Basque Cheesecake Some recipes call for as much as 2 Cups/ 400g sugar, but I’ve found this to be too sweet! 

1 Cup/ 230ml Heavy cream

7 Large Eggs 

1/2 tsp Vanilla bean paste – you can also use 1tsp vanilla extract

Pinch of salt

1 tbsp All purpose flour – All-purpose flour, found in many Basque cheesecake recipes, is said to stabilize the cake for a smooth texture. Substitute with a gluten-free flour blend if needed or omit altogether like in this Saffron Basque Cheesecake recipe.

You will need: 

4 large sheets of parchment paper

An electric hand mixer, kitchen assistant, or food processor is helpful. 

1-2 muffin tins, depending on the size you wish to make.

Method

1. Preheat the Oven to 430°F/ 220°C.

Forget the gentle heat and water bath! Burnt Basque Cheesecakes bake best in a very hot oven! They should be baked at a high temperature for a stunning, caramelized look.

2.  Crush the parchment paper into balls; this will help them keep their shape in the muffin form. Open them up and cut them into 15cm / 6-inch squares.

You will most often need two squares for each mini cheesecake to ensure that the batter doesn’t leak out. Place one on top of the other at 45-degree angles and press them down firmly into each muffin form. If you have a small muffin pan, you can also use one square of paper.

 These cakes will rise like a soufflé (and sink back as they cool), so make sure your paper has high enough edges to accommodate this. But don't stress about them looking perfect. A little unevenness is part of their rustic charm!

3. Add all of the ingredients together in a large mixing bowl and beat by hand or using an electric mixer on low speed until the sugar is well incorporated.

 Use a spatula to scrape down the sides of the bowl to incorporate all of the mixture.

If using a food processor, I recommend that you pulse the mixture carefully. 

4. Pour a 1/4 cup cheesecake batter into each form, being careful not to spill over the edges.

5. Give the muffin tin a few taps on the countertop to release any excess air bubbles from the mixture.

Bake the mini cheesecakes in the middle of the oven for 20-25 minutes or until the top of the cheesecake s are a deep golden brown.

Baking time will vary in different ovens. But the basic cooking process is the same. The cake should still have a slight jiggle, but don't be afraid of a little color here!

They can have a slightly burnt top or a lighter caramelized top—it's up to you how much color you prefer! They won't taste burnt, but they will have a delicious caramel flavor and set beautifully after a few hours in the fridge!

Allow them to cool for 10 minutes in the muffin pan before transferring to a wire rack to cool completely.  Chill for at least two hours to set completely. 

Serving suggestions

These mini basque cheesecakes make great party food! They can be served with whipped cream and berries, a dusting of powdered sugar, or a drizzle of melted chocolate on top to jazz them. Or they can simply be served as they are. Their rustic, caramelized top is part of their beauty! 

They’re not as sweet as a traditional cheesecake and are the perfect size for a mini dessert midweek! 

How to store these mini cheesecakes

Store in the refrigerator in an airtight container for up to 6 days. Because of their smaller size, they freeze really well and defrost quickly. 

Variations

Lemon Basque cheesecake tastes amazing – Substitute vanilla for lemon zest of one lemon and lemon juice from half a lemon

Saffron compliments the creaminess of cheesecake and is the perfect flavor for the holiday season!

If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!