Mini Basque Cheesecakes You’ll Want to Make Again and Again

We’ve all had cheesecake. But then… there’s Basque Cheesecake. With its signature caramelized top and custardy centre, it’s the rebel of the cheesecake world—and I am here for it. It breaks all the classic cheesecake rules in the most delicious way.

When we first tested this recipe in the kitchen, we weren’t aiming for perfection—we were aiming for flavour. And let me tell you, Basque Cheesecake delivers. It’s intentionally burnt or caramelized on top and baked at a relatively higher heat compared to most baked goods to get that bold, crackly, golden crown. Inside? It’s smooth, soft, and just set—like a crème brûlée and cheesecake had a baby.

Whether you’re new to the world of Basque cheesecake or you’re trying to perfect your version, this post covers everything you need to know.

And the ABSOLUTE BEST PART? You make it in a blender!

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What Is Basque Cheesecake?

Originating from San Sebastián in the Basque region of Spain, Basque Cheesecake (also known as “Tarta de Queso”) skips the crust entirely and bakes at high heat. The result is a rustic, slightly wobbly, bronzed beauty of a dessert.

What makes it special? No water bath, no fussy crust—and somehow, it’s still wildly impressive and bakery-worthy. It’s rich without being too sweet, with a complex flavour that balances caramel, vanilla, and tang.

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Why Mini Basque Cheesecakes?

We tested a big version, and we’ve tested minis—and honestly, the minis might win.

• Faster baking time.
• Individual servings = no slicing.
• Perfect for make-ahead entertaining.
• They chill faster (and taste even better the next day).

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The Recipe: Mini Basque Cheesecakes

Makes 8 minis

Ingredients:

• 250g cream cheese
• 125ml 35% cream
• 2 eggs
• 100g sugar
• 2 tsp all-purpose flour

Method:

1. Preheat your oven to 375°F convection.
2. Line 6–8 ramekins or muffin tins with parchment (or muffin papers).
3. In a blender (or bowl with immersion blender), combine cream cheese, cream, eggs, and sugar. Blend until silky smooth.
4. Pulse in the flour.
5. Divide batter evenly among prepared ramekins or tins.
6. Bake for 18–22 minutes, or until just set in the middle and deeply golden on top.
7. Let cool to room temperature. Remove from ramekins, peel off papers, and refrigerate until ready to serve.

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Tips for Perfect Mini Basque Cheesecake Texture

• Room temp cream cheese is key. Cold cream cheese = lumpy batter.
• Don’t overbake. You’re looking for a set edge and a jiggly centre. It firms up as it cools.
• Parchment is your friend. This cake likes to rise and fall dramatically—parchment helps it release cleanly.

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Substitutions

No 35% cream? Try full-fat sour cream or mascarpone.

Gluten-free? Use cornstarch instead of flour. It still sets beautifully.

Don’t have ramekins? Use a muffin tin! Just line with parchment or muffin liners.

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What to Know/Avoid in This Recipe

• Don’t panic if the tops crack or sink. That’s part of the charm.
• Avoid low-fat dairy. It won’t give you that luscious texture.
• Blend thoroughly. You want an ultra-smooth batter.

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Storage Recommendations

Store chilled in an airtight container for up to 4 days. They taste even better the next day as the flavours settle.

Planning ahead? These mini Basque cheesecakes freeze well. Wrap tightly and freeze for up to 1 month. Defrost overnight in the fridge.

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FAQ

Can I make one large Basque cheesecake with this recipe?
Yes—but you’ll need to increase bake time to 45–55 minutes and use a 6″ springform lined with parchment.

Why do you call it ‘burnt’?
That deep brown top is intentional—it adds caramel notes that balance the tangy interior.

Do I need to use a water bath?
Nope. That’s the beauty of Basque cheesecake—skip the water, embrace the heat.

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