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    Home » Sweets

    Mini Basque Cheesecake

    October 22, 2021 by Chenée Lewis

    262 shares
    pin image for mini burnt cheesecake

    Easy mini basque cheesecake in a 6-inch pan! This mini burnt basque cheesecake recipe is ridiculously easy, with a luscious, creamy San Sebastian cheesecake texture that is irresistible! And if you love this mini burnt cheesecake, you’ll love my Banana Pudding Cheesecake Squares, my Biscoff Cheesecake, and my No Bake Oreo Cheesecake!

    cut mini basque cheesecake
    Easy Mini Basque Cheesecake Recipe
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    *This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

    Best Mini Basque Cheesecake Recipe

    The first time I had a basque-style cheesecake (also known as a San Sebastian cheesecake) I was instantly hooked! I love cheesecake, but this burnt basque cheesecake recipe is on another level! The center of the cheesecake layer is SO creamy and custardy, and the burnt top and sides give it a distinctive caramelized flavor that is unforgettable! And the best part? It's the easiest cheesecake you'll ever make! Much easier than traditional cheesecake! It's got fewer ingredients, it's crust-free, and no need to use a springform pan or prepare a water bath! Take it from me -- this easy mini basque cheesecake might be the best cheesecake you've ever had!

    mini burnt cheesecake slice
    Mini Burnt Cheesecake

    What is a burnt Basque cheesecake?

    But first of all, why is it called Basque cheesecake and what is it? Well, the San Sebastian cheesecake was invented back in the 1990s by Chef Santiago Rivera of La Viña in San Sebastián, Spain. Chef Rivera tweaked the ratios of the typical American cheesecake recipe, creating a whole new creation, both simpler and more distinctive than its American cousin. In Spain, it's called tarta de queso, but elsewhere it's named after the Basque region of Spain, where San Sebastián is located. Over the years, Basque cheesecake has spread all over the world, with bakers everywhere loving its ease, its charming rustic look, and its incredible flavor and texture!

    Basque cheesecake with slices cut out
    Mini Burnt Cheesecake

    What is the taste of Basque burnt cheesecake?

    Chef Rivera's original recipe is very simple -- it contains just cream cheese, cream, sugar, eggs, and flour. For this version, we're adding vanilla bean and salt, creating a blend of vanilla, custard, and cream cheese flavors. The outer edges and burnt top add a deep caramel-y flavor that complements the creamy vanilla interior perfectly. The texture is both light and airy and rich and creamy. It's full of contradictions, but perfectly balanced!

    What is the difference between Basque cheesecake and normal cheesecake?

    American-style cheesecakes, or specifically New York-style cheesecake, is dense and creamy, with a very light exterior and a cookie crust. This mini burnt basque cheesecake recipe, on the other hand, has a light, creamy custard-like center thanks to the high heat in which it's baked. The exterior of the cake is deeply caramelized, nearly black, adding amazing flavor and texture. Also, the look of a Basque cheesecake makes it a much more rustic dessert, with cracks and dents from the parchment paper baking technique and puffed up edges. In that way it reminds me a lot of a galette, where the imperfect look makes it even better!

    ingredients for mini burnt cheesecake recipe
    Easy Mini Basque Cheesecake Ingredients

    Mini Burnt Cheesecake Ingredients

    • cream cheese - I like Philadelphia cream cheese for this recipe since it's specified by the original La Viña recipe and it's a good quality cream cheese. But any cream cheese should work for this cheesecake! Either way, your cream cheese should be room temperature -- see below for a tip to get it to room temperature quickly!
    • granulated sugar - we're using just enough sugar to give this mini cheesecake a subtle sweetness.
    • eggs - just like the cream cheese, your eggs need to be room temperature -- see below for a tip!
    • vanilla bean paste - you can use vanilla bean paste (here's the one I use) or a whole scraped vanilla bean -- we're going for that classic vanilla flavor for this cheesecake! If you can't get your hands on either, a good-quality vanilla extract is good -- or if you made your own from my recipe, that'd work great too!
    • flour - just a little all-purpose flour to help thicken our burnt Basque cheesecake.
    • salt - not included in the original La Viña recipe, but I like a bit of salt in this cheesecake to bring out the vanilla and cream cheese flavors!
    • heavy cream - a little heavy whipping cream is crucial to produce that creamy, custardy texture in this delicious cheesecake.
    cutout of basque cheesecake
    Basque Cheesecake Recipe

    Equipment

    One of the best things about this cheesecake is how easy it is! You don't even need a springform pan! The main tools you'll need are an electric mixer (or stand mixer with the paddle attachment), sheets of parchment paper, and of course your 6-inch cake pan. Your prepared pan should have tall sides that are at least 2.5-inches high to accommodate the cheesecake puffing up.

    Mini Basque Cheesecake Baking Time

    The original cheesecake at La Viña has a very custardy, soft, creamy center. So if you are looking for that texture, you'll want to bake your mini cheesecake for a few minutes less than the full 30 minutes. But if you're aiming for a slightly firmer interior, bake it for the full 30 minutes. But whatever you do, don't overbake it! Err on the side of underbaking if you're not sure -- that will preserve the custardy texture that makes this cheesecake so uniquely delicious!

    Side view of slice of mini basque cheesecake
    Best Mini Basque Cheesecake

    Variations

    Here are some fun ways you can switch up this basque burnt cheesecake recipe:

    • Add a little orange zest to the batter to give this cheesecake a brighter, more complex flavor.
    • Top your finished cheesecake with fresh berries!
    • Drizzle on some chocolate sauce on each slice of cheesecake.

    Tips and F.A.Q.

    What brand of cream cheese is best for cheesecake?

    I use Philadelphia brand cream cheese for this mini Basque cheesecake (this post isn't sponsored-- I just like its flavor and quality), but feel free to use any full-fat cream cheese that you like!

    What's so good about Basque cheesecake?

    Basque cheesecake is renowned for its light, fluffy, custardy center, its simple ingredients, and the dark, caramelized crust on top that gives it its burnt appearance. It's also one of the easiest cheesecakes to make, since it doesn't require a bottom crust, a water bath, or even a springform pan!

    Is Basque cheesecake supposed to be gooey?

    Yes, the center of a typical Basque cheesecake is softer than American-style cheesecake, and slightly gooey. To achieve that gooey texture, make sure to take this mini Basque cheesecake out of the oven at 25 minutes.

    Can you freeze a Basque cheesecake?

    You sure can! Once your mini burnt cheesecake is completely cooled, you can wrap it closely in a couple layers of plastic wrap. Then place the wrapped cheesecake in a plastic freezer bag and freeze for up to three months. To thaw, just move the cheesecake, still wrapped, from the fridge to the freezer for 24 hours.

    Why did my Basque cheesecake curdle?

    It may have been cooked too long -- it's important to not overcook your cheesecake. If it doesn't have the dark, burnt top you want, pop it under the broiler (see below), but don't cook it past the baking time listed! And if you're unsure, err on the side of undercooked. It'll be softer and creamier, which is what we want with this mini Basque cheesecake recipe anyway!

    overhead shot of mini basque cheesecake

    Why is Basque burnt cheesecake watery?

    If your cheesecake is too runny for your preference, it may have needed more time in the oven. As I mentioned above, the longer it bakes, the more the center will set, so if you prefer a firmer cheesecake you should bake it for the full 30 minutes, or a couple minutes longer. You can also let the cheesecake chill fully in the fridge to help it firm up.

    Why does my Basque cheesecake taste eggy?

    The original recipe for La Viña's tarta de queso calls for a significant proportion of eggs, creating a stronger egg flavor than traditional cheesecake. This recipe reduces the eggs, but it's still normal for it to be slightly eggy. If you like, you can add a bit more vanilla bean paste to give it a stronger vanilla flavor instead.

    Why is my Basque burnt cheesecake not burnt?

    First, check to make sure that your oven is the correct temperature -- different ovens can vary in their accuracy, so use an oven thermometer to ensure that you've given your oven plenty of time (about 30 minutes) to heat up. Finally, make sure your ingredients are fully at room temperature before you begin. They shouldn't be cold to the touch. If after all that your cheesecake is still not browning enough on top of the cheesecake, you can put your baked cheesecake under the broiler for just a couple minutes. Watch it carefully the whole time it's broiling because it can burn very quickly!

    whole mini burnt basque cheesecake

    How do I soften my cream cheese quickly?

    To soften your cream cheese for this recipe, just remove them from the foil and place on a microwave-safe plate. Heat in the microwave for 20-25 seconds or until softened. It should be ready to add to your mini burnt cheesecake!

    How do I get my eggs to room temperature quickly?

    It’s important to use room temperature eggs in most baking so that the cold egg doesn’t affect the rise or even baking of your result. If you didn’t have a chance to leave your eggs out to get to room temperature, try this tip. Just submerge the eggs in a bowl of lukewarm water for about 15 minutes. That will allow them to get to room temperature more quickly and ensure a great result for your mini burnt Basque cheesecake recipe!

    Slice of burnt basque cheesecake
    Perfectly sized Basque cheesecake

    If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!

    More Recipes for your 6-Inch Pan!

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    • Pumpkin Pecan Dump Cake
    • Mini Chocolate Cake
    cut mini basque cheesecake

    Mini Basque Cheesecake - Mini Burnt Cheesecake Recipe

    Print Pin Recipe Rate Recipe
    Easy mini basque cheesecake in a 6-inch pan! This mini burnt basque cheesecake recipe is ridiculously easy, with a luscious, creamy texture that is irresistible! You'll love this mini burnt cheesecake!
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Course: Dessert
    Cuisine :Spanish
    Servings: 6 slices
    Calories: 235kcal
    Recipe Source: Chenée Lewis

    Equipment you may need

    • measuring cups and spoons
    • mixing bowls
    • hand mixer
    • cooling rack
    • 6-inch round cake pan
    • parchment paper

    Ingredients

    • 12 oz full-fat cream cheese - room temperature
    • ½ cup granulated sugar
    • 2 large eggs - room temperature
    • 1 cup heavy cream - room temperature
    • 1½ teaspoon vanilla bean paste - or one whole vanilla pod, or 1½ teaspoon vanilla extract
    • 4 teaspoon all-purpose flour
    • ¼ teaspoon salt

    Instructions

    • Preheat oven to 425°F and place oven rack in the upper half of oven.
    • Line a 6-inch cake pan with parchment paper, folding parchment to fit the inside of the pan and allowing the parchment to extend above the sides of the pan.
    • In a large bowl, combine all ingredients with an electric mixer until smooth. Pour into prepared pan.
    • Bake in preheated oven 25-30 minutes, or until cheesecake is deeply browned on top and puffed up around the outside. Center of cake should still be soft and jiggly.
    • Let cool completely at room temperature. If desired, chill in refrigerator to firm up further before serving.

    Video

    Notes

    1. Freezing: Once your mini burnt cheesecake is completely cooled, you can wrap it closely in a couple layers of plastic wrap. Then place the wrapped cheesecake in a plastic freezer bag and freeze for up to three months. To thaw, just move the cheesecake, still wrapped, from the fridge to the freezer for 24 hours.
    Do not overbake: If you bake your mini basque cheesecake too long, it may curdle. If you’re unsure, err on the side of undercooked. If your cheesecake doesn’t have the dark, burnt top you want after 28-29 minutes, pop it under the broiler for just a couple minutes. 
    Bring ingredients to room temperature:
    To soften your cream cheese for this recipe, just remove them from the foil and place on a microwave-safe plate. Heat in the microwave for 20-25 seconds or until softened. It should be ready to add to your mini burnt cheesecake!
    It’s important to use room temperature eggs in most baking so that the cold egg doesn’t affect the rise or even baking of your result. If you didn’t have a chance to leave your eggs out to get to room temperature, try this tip. Just submerge the eggs in a bowl of lukewarm water for about 15 minutes. That will allow them to get to room temperature more quickly and ensure a great result for your mini burnt Basque cheesecake recipe!
    To make sure your mini Basque cheesecake gets that burnt caramelized top:
    First, check to make sure that your oven is the correct temperature using an oven thermometer and ensure that you've given your oven plenty of time (about 30 minutes) to preheat. Finally, make sure your ingredients are fully at room temperature before you begin. They shouldn't be cold to the touch. If after all that your cheesecake is still not browning enough on top, you can put it under the broiler for just a couple minutes. Watch it carefully the whole time it's broiling because it will burn very quickly!

    Nutrition

    Serving: 1 slice | Calories: 235 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 16 g | Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 116 mg | Sodium: 136 mg | Potassium: 55 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 673 IU | Vitamin C: 1 mg | Calcium: 36 mg | Iron: 1 mg
    Nutrition Disclaimer
    Tags: basque cheesecake recipe, best mini basque cheesecake, burnt basque cheesecake, easy mini basque cheesecake, mini basque burnt cheesecake calories, Mini basque cheesecake, mini basque cheesecake baking time, mini burnt basque cheesecake recipe, mini burnt cheesecake, san sebastian cheesecake, san sebastian cheesecake with chocolate
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

    PIN this mini burnt Basque cheesecake for later!

    pin image for mini burnt cheesecake
    Pin this easy mini Basque cheesecake!

    Last Updated on September 7, 2022 by Chenée Lewis

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    262 shares

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    Comments

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    1. Belinda

      March 12, 2023 at 8:32 pm

      5 stars
      It was my turn to host our monthly supper club. I wanted something unique for dessert. This cheesecake fit the bill and was a huge hit. Everyone wants the recipe. I like that it is just the right size for 5 people. We had a generous portion and i have no leftovers.

      Reply
      • Chenée Lewis

        March 13, 2023 at 12:39 am

        I'm so happy to hear it! I love the small size of this cheesecake.

        Reply
    2. Roland

      January 09, 2023 at 11:19 pm

      All right Chenée -- that was great!

      I've made a variety of basque cheesecakes but this was easily my best. Perhaps your tip on the eggs being room temperature really helped. I used Honey in place of sugar but all good.

      My only concern was as usual the cheesecake sinks as it cools, losing a lot of the height...anyway to prevent that? Mix for longer?

      anyway, great stuff thank you!

      Reply
      • Chenée Lewis

        January 10, 2023 at 6:15 pm

        I'm so glad it worked for you! In my experience, the sinking in the middle of the cheesecake is part of the look of it, so I haven't made an effort to fix it. I would think maybe you could add a whipped egg white to the batter, but that might affect the creamy texture.

        Reply
    3. Slim

      November 06, 2022 at 3:03 am

      5 stars
      Probobaly the best cheesecake recipe I’ve made & it’s a fraction of the work! Way easier than other cheesecake recipes that have all these steps & ingredients & way more delicious too! You can bet my bottom dollar I’ll be making this again very soon, maybe even doubling it… or tripling…🤫thank you for sharing.

      Reply
    4. Jenny

      July 08, 2022 at 5:58 pm

      5 stars
      I am in love with this recipe! The egg adds this custardy deliciousness that you don't get from other cheesecakes. The instructions are easy to follow and I think it is SO awesome that Chenée troubleshoots the recipe for you. It's the whole reason I attempted it in the first place. I wish all baking instructions came this way as some of them can be quite intimidating. Here's to baking and Basque cheesecake!

      Reply
      • Chenée Lewis

        July 08, 2022 at 9:58 pm

        Thank you SO much for your feedback and for trying the recipe! I'm glad you liked it! 🙂

        Reply
    5. Moop Brown

      November 07, 2021 at 10:41 pm

      5 stars
      The texture on this cheesecake looks great and it seems like the perfect little treat

      Reply
      • Chenée Lewis

        November 09, 2021 at 1:12 pm

        It really is! Hope you enjoy it!

        Reply
    6. Lori | The Kitchen Whisperer

      November 07, 2021 at 10:32 pm

      5 stars
      Oh my goodness this looks amazing! Burnt cheesecake is so good and this recipe is top-notch! I highly recommend it!

      Reply
      • Chenée Lewis

        November 09, 2021 at 1:12 pm

        Thanks so much!

        Reply
    7. LaKita

      November 07, 2021 at 6:34 pm

      5 stars
      This cheesecake is so perfect! Love that it's a smaller version and the texture of the crispy outside and smooth and creamy inside is incredible!!

      Reply
      • Chenée Lewis

        November 07, 2021 at 6:53 pm

        I love that texture contrast too!

        Reply
    8. Kayla DiMaggio

      November 07, 2021 at 9:33 am

      5 stars
      This basque cheesecake was delicious! Love that they were mini!

      Reply
      • Chenée Lewis

        November 07, 2021 at 6:57 pm

        Thank you! So glad you enjoyed!

        Reply
    9. Gwynn

      November 05, 2021 at 3:12 pm

      5 stars
      I love the size of this cheesecake and it is quite delicious too!

      Reply
      • Chenée Lewis

        November 07, 2021 at 6:56 pm

        Yes I love small batch desserts!

        Reply
    10. Colleen

      November 04, 2021 at 12:00 pm

      5 stars
      I love this recipe. The cheesecake is so creamy and that burnt topping: delicious! I will be making this often. Thanks for sharing!

      Reply
      • Chenée Lewis

        November 09, 2021 at 1:26 pm

        Thanks! It's my new favorite way to make cheesecake!

        Reply
    11. Farrukh Aziz

      November 03, 2021 at 8:54 am

      This mini cheesecake looks delicious! Love the few ingredients and easy method to prepare.

      Reply
      • Chenée Lewis

        November 07, 2021 at 6:53 pm

        It's SO easy! 🙂

        Reply
    12. Allyssa

      November 03, 2021 at 5:44 am

      5 stars
      Highly recommended! Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious!

      Reply
      • Chenée Lewis

        November 03, 2021 at 10:27 am

        So glad you enjoyed it! It's one of my favorites 🙂

        Reply
    13. Linda

      November 02, 2021 at 10:37 pm

      5 stars
      I love burnt cheesecake! So creamy and comforting in every bite

      Reply
      • Chenée Lewis

        November 07, 2021 at 6:56 pm

        Absolutely! And so easy!

        Reply

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    I’m Chenée (kinda rhymes with “today”) and I love all types of baking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your baking life a little easier along the way. MORE ABOUT CHENÉE >>

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