Mini Basque Cheesecakes are miniature versions of a Spanish Basque Cheesecake with an ultra creamy interior and a dark caramelized top that is really simple to make, and uses 4-inch mini springform pans.
These little cheesecakes are super cute and great for sharing as gifts for birthdays or the holidays. They're the perfect bite-sized treat. They’re fancy, but easy, take very little time in the oven, and they’re not overly sweet.
Basque Cheesecakes were made popular in San Sebastian, a town in the northern Basque region of Spain. They are rustic, not aiming for perfection, which makes them more accessible for bakers at all levels. They do not require a water bath or bottom crust. For more on the city of San Sebastian, see this post on my Trip to San Sebastian, when I was living in Spain (we ate lots of delicious pinxtos – bite sized tapas).
I love this style of cheesecake so much that I’ve made a few different versions, including Loaf Pan Basque Cheesecake (yes, you can use a loaf pan to make a cheesecake!), Pumpkin Basque Cheesecake, and my favorite: Chocolate Basque Cheesecake.
To make the mini version, I use 4-inch mini springform pans, which can be found at arts and crafts stores, like Michaels, or on Amazon. I've also made mini cheesecakes in small ramekins, but I've found it much easier to use the mini springform pans.
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💡 Recipe Testing
In testing this recipe, I made six batches of mini cheesecakes, testing all different variables such as ingredient quantities and proportions, baking time, and the use of the broiler. This is despite having made regular large cheesecakes and Oreo Cheesecake Brownies dozens of times.
See the Recipe Tips Section below for lots of helpful information that I've learned from various rounds of recipe testing, such as the cheesecakes need a short baking time, but a few minutes under the broiler to get that caramelized top.
None of the timing in the photo above was quite right (I ultimately ended up at 22 minutes baking time with 1-2 minutes broil time), but you can see the variation in color using different timing and the broiler.
🛒 Mini Basque Cheesecake Ingredients
Below are the ingredients needed to make Mini Basque Cheesecakes.
- Cream Cheese: Use full-fat cream cheese bars, not spreadable cream cheese. They should be softened to room temperature, which can be done by leaving them out to warm up or gently warming them in the microwave on a low power setting.
- Sugar: Using granulated sugar makes these cheesecakes sweet, but they are not overly sweet.
- Salt: Just a small amount to balance and bring out flavor.
- Eggs: Use large eggs, pasture-raised if possible.
- Vanilla Extract: I buy vanilla extract from Costco, which sells a large bottle for a low cost per unit volume. If you don’t have vanilla extract, you can leave it out, and it will still taste great.
- Heavy Cream: Use heavy whipping cream.
- Flour: Adds texture. It’s important to sift in the flour slowly, rather than all at once, so that you don’t get clumps of flour in the cheesecake.
See the recipe card below for full information on ingredients and quantities.
📝 How to Make Mini Basque Cheesecakes
Below are the step-by-step instructions and photos for how to make Mini Basque Cheesecakes.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Prep: Preheat the oven to 400°F. Line 4 mini springform pans with parchment paper such that they have 1 inch of overhang all around.
Step 1. Mix Cream Cheese and Sugar: In a large mixing bowl, add the softened cream cheese and sugar. Beat on low speed for 1 minute, then increase the speed one setting and beat for an additional 4 minutes for a total of 5 minutes. Add the salt and combine.
Step 2. Add the Eggs: Add the eggs one at a time and beat after each until they are fully incorporated into the batter.
Tip: You can lightly grease the springform pans with butter, which will make it easier for the parchment paper to stick to the pans. This is optional when using the mini springform pans, but it can be helpful.
Step 3. Whisk Heavy Cream: Add the heavy cream and vanilla extract and use a whisk to combine.
Step 4. Sift in Flour: Add the flour to a small fine mesh strainer and gently sift in the flour a little at a time, whisking in between. This prevents clumps of flour from forming in the batter.
Step 5. Pour the Batter into the Pans: Place the springform pans on a baking sheet. This makes it easier to transfer the pans in and out of the oven.
Transfer the batter to a large glass measuring cup with a spout. This makes it easier to pour the batter into each of the springform pans without spilling. Divide the batter evenly among the four springform pans.
Step 6. Bake: Place the baking sheet with the springform pans into the oven and bake for 22 minutes.
Step 7. Broil: Switch the setting on the oven to broil (high) and bake for 1 minute 30 seconds. Rotate the pan in the oven and broil for an additional 15-20 seconds. Set a timer and don't step away. Watch the cheesecakes the entire time. They can go from no color to burned in just a matter of seconds.
Allow the cheesecakes to cool fully at room temperature. Then place in the fridge for at least one hour, preferably overnight.
Tip: Rotating the cheesecakes while on broil helps to get color evenly on the cheesecakes.
✏️ Tips For Making Mini Basque Cheesecakes
- Mini Springform Pans: To make this recipe, use four mini springform pans that are 4 inches in diameter and 2 inches in height each. These can be found in arts and crafts stores, like Michaels, or on Amazon.
- Fully Preheat the Oven: These cheesecakes take so little time in the oven that it is important that they are baking at the right temperature for the whole time. Many ovens will say they have preheated before they actually come to the right temperature. Make sure your oven preheats for an additional 15 minutes after it says it has fully preheated.
- No Water Bath/No Crust: This style of cheesecake does not need a water bath or a bottom crust, making this recipe pretty straightforward.
- Parchment Paper: Be sure to use parchment paper rather than wax paper to line the pans.
- Margin of Error: The margin of error when making Mini Basque Cheesecakes compared with a full-sized Basque Cheesecake is quite a bit smaller.
- With a large cheesecake, you’re less likely to under or overcook the cheesecake if you leave it in for 5 minutes more or less than the recipe indicates.
- With mini cheesecakes, however, you only have a minute or two of wiggle room, or the cheesecake may be significantly under or overcooked.
- Using Broil: Mini Basque Cheesecakes need the help of the broiler to get that dark caramelized top.
- The cheesecakes are so small that they are not in the oven long enough to darken on the top. If you were to wait until they darkened on their own, the middle would be very overdone (I’ve tested this).
- Regular-sized cheesecakes darken all on their own without the use of the broiler.
- Mini Cheesecakes need the use of the broiler, but they can burn quickly, so you need to watch the cheesecakes the entire time they are under the broiler (1-2 minutes total).
💖 For More Cheesecake Recipes You May Love:
If you've tried this Mini Basque Cheesecake Recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you.
Mini Basque Cheesecake
Ingredients
- 1 lb cream cheese softened (2 regular 8oz packages)
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- 2 large eggs
- ½ teaspoon vanilla extract
- ¾ cup heavy cream
- 1½ tablespoon all-purpose flour
Instructions
- Preheat the oven to 400°F.
- Press a square of parchment paper into each 4-inch mini springform pan such that there is roughly an inch of overhang over the sides of the pan.
- In a large bowl, add the softened cream cheese and granulated sugar. Beat on low speed for 1 minute, then increase the speed by 1 and continue beating for an additional 4 minutes until smooth and creamy (5 minutes total). Add the salt and combine.
- Add the eggs one at a time and mix until incorporated.
- Add the heavy cream and vanilla extract and use a whisk to combine.
- Sift in the flour using a fine mesh strainer and whisk to combine.
- Place the four mini pans on a baking sheet. This makes it easier to transfer and remove the pans from the oven.Divide the batter evenly across the four 4-inch mini springform pans. I find it easiest to transfer the batter in increments to a 4-cup glass measuring cup. This makes it easy to pour the batter into the mini pans while minimizing spilling or splattering.
- Place the baking sheet with the mini springform pans in the oven and bake at 400°F for 22 minutes.
- Switch the oven to broil (high) and broil for 1 ½ minutes. Rotate the pan and broil for another 15-20 seconds. Set a timer and keep a very, very close eye on the cheesecakes on broil. They can go from no color at all to burnt in only a few seconds. Also, keep in mind that depending on the strength of your oven, you may need a little less time on broil (or a tad more).
- Allow the cheesecakes to cool to room temperature, then refrigerate, preferably for at least an hour before serving.
Notes
- Mini Springform Pans: To make this recipe, use four mini springform pans that are 4 inches in diameter and 2 inches in height each. These can be found in arts and crafts stores, like Michaels, or on Amazon.
- Fully Preheat the Oven: These cheesecakes take so little time in the oven that it is important that they are baking at the right temperature for the whole time. Many ovens will say they have preheated before they actually come to the right temperature. Make sure your oven preheats for an additional 15 minutes after it says it has fully preheated.
- No Water Bath/No Crust: This style of cheesecake does not need a water bath or a bottom crust, making this recipe pretty straightforward.
- Parchment Paper: Be sure to use parchment paper rather than wax paper to line the pans.
- Margin of Error: The margin of error when making Mini Basque Cheesecakes compared with a full-sized Basque Cheesecake is quite a bit smaller.
- With a large cheesecake, you’re less likely to under or overcook the cheesecake if you leave it in for 5 minutes more or less than the recipe indicates.
- With mini cheesecakes, however, you only have a minute or two of wiggle room, or the cheesecake may be significantly under or overcooked.
- Using Broil: Mini Basque Cheesecakes need the help of the broiler to get that dark caramelized top.
- The cheesecakes are so small that they are not in the oven long enough to darken on the top. If you were to wait until they darkened on their own, the middle would be very overdone (I’ve tested this).
- Regular-sized cheesecakes darken all on their own without the use of the broiler.
- Mini Cheesecakes need the use of the broiler, but they can burn quickly, so you need to watch the cheesecakes the entire time they are under the broiler (1-2 minutes total).
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