Description
Make creamy Mini Basque Burnt Cheesecakes with caramelized tops in a muffin tin. A no-crust, small batch dessert that’s easy, elegant, and freezer-friendly.
Ingredients
Scale
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- Butter (for greasing, optional)
Optional Add-ins:
- A dash of lemon zest for brightness
- Espresso powder for deeper flavor
- Sea salt flakes on top for contrast
Instructions
- Preheat oven to 425°F.
- Line each cup of the muffin tin with crumpled parchment paper (leave edges sticking out).
- Lightly grease the parchment if desired.
- Beat cream cheese and sugar until light and fluffy.
- Add eggs one at a time, beating after each.
- Pour in heavy cream, then vanilla and salt. Mix gently.
- Sift in the flour and fold until just combined.
- Fill each parchment-lined cup about 3/4 full.
- Bake for 18–22 minutes until tops are dark golden brown and centers are still jiggly.
- Let cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Serve warm or chilled. Optional: Dust with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish, Basque