Description
When we talk about Mini Burnt Basque Cheesecake Bites, we are talking about a crustless, high-temperature baked dessert that prioritizes texture and caramelized flavor over structural perfection. Unlike its cousins from New York or Italy, the Basque cheesecake does not use a graham cracker crust. It relies entirely on the batter to provide both the support and the flavor. The “burnt” aspect is not actually a mistake; it is the result of the Maillard reaction and caramelization happening at a very high heat.
Ingredients
250 g cream cheese (room temperature)
½ cup (100 g) granulated sugar
2 large eggs
½ cup (120 ml) heavy cream
1 tsp vanilla extract
1 tbsp all-purpose flour (optional, for slightly firmer texture)
Pinch of salt
Instructions
Preheat oven to 220°C (425°F) and line a muffin tin with parchment or cupcake liners.
Beat cream cheese & sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Pour in cream & vanilla, then mix until fully combined.
Add flour & salt (if using) and stir gently until smooth.
Fill molds about ¾ full.
Bake for 12–15 minutes until tops are deeply golden and centers still slightly jiggly.
Cool completely, then chill in the fridge for at least 2 hours for best texture.
Notes
These mini burnt Basque cheesecake bites are rich, creamy, and perfectly portioned, making them ideal for parties, celebrations, or a simple sweet treat at home.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: ~140 kcal
Keywords: Small Basque Cheesecake Bites, Individual Burnt Cheesecake Portions, Mini San Sebastian Cheesecake, Muffin Tin Basque Cheesecake