Mini Basque Cheesecakes
These Mini Basque Cheesecakes are the perfect individual-sized treat! Their intentionally burnt tops and creamy centers make them an irresistible dessert that’s surprisingly easy to bake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baked
- Cuisine: Spanish
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Cooking spray
Instructions
- Preheat oven to 400°F (200°C). Grease a 6-cup muffin tin with cooking spray.
- In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the egg and beat until just combined. Do not overmix.
- Stir in the heavy cream, vanilla extract, and salt until the batter is smooth.
- Pour the batter evenly into the prepared muffin tin, filling each cup almost to the top.
- Bake for 20-25 minutes, or until the tops are deeply golden brown and slightly puffed. The centers should still be a little jiggly.
- Let the cheesecakes cool completely in the muffin tin before refrigerating for at least 2 hours.
- Once chilled, carefully remove the cheesecakes from the muffin tin. Serve cold.
Notes
For an extra touch, dust the tops of the cooled cheesecakes with powdered sugar before serving. You can also add a swirl of caramel sauce on top.
Find it online: https://grilldrip.com/mini-basque-cheesecakes/