Mini Basque Cheesecake (Muffin Pan)

My husband loves cheesecake, so I make Basque cheesecake pretty often at home. But honestly, sometimes a whole cake feels like a lot, especially when you just want a small dessert after dinner.

That’s why I started making this mini muffin pan version instead, and I honestly love it even more. They’re easier to portion, easier to store, and you can just grab one whenever you want something sweet.

I also really love using parchment paper instead of muffin liners here. It gives that classic rustic Basque cheesecake shape while making removal super easy.

The best part is how simple the batter is. Everything just gets blended together, so there’s no complicated mixing process. The key is simply using room temperature cream cheese and eggs so the batter stays smooth and creamy.

They come out rich and creamy with those classic caramelized tops, but still light enough to keep in the fridge for little dessert moments throughout the week.

Definitely one of my favorite small-batch desserts lately.

Mini Basque Cheesecake (Muffin Pan)

Creamy mini Basque cheesecakes baked in a muffin pan with a caramelized top.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: Other

Ingredients Equipment Method Notes

Ingredients

  

• 400 g Cream cheese room temperature
• 200 g Heavy cream
• 100 g Sugar
• 1 tbsp Cornstarch or all-purpose flour
• 1 tbsp Lemon juice
• 4 Eggs room temperature

Equipment

• Muffin pan 12 pieces
• Blender
• Fine mesh sieve
• Parchment paper

Method

 

1. Preheat oven

   Preheat oven to 440°F.
2. Make batter

   Add cream cheese, heavy cream, sugar, cornstarch, lemon juice, and eggs to a blender. Blend on low speed until completely smooth.
3. Strain batter

   Strain the batter through a fine mesh sieve once for a smoother texture.
4. Prepare parchment paper

   Cut parchment paper into about 5-inch squares.

   Cut a 2-inch slit from each side of the square, starting about 2 inches in from each corner and cutting toward the center. Leave the middle intact.

   Place each parchment square over the muffin pan and press down using a cup or small glass to help fold the paper neatly into the wells.
5. Fill muffin pan

   Pour batter into each cup until about 90% full. Lightly tap the pan on the counter to remove air bubbles.
6. Bake

   Bake for 12–13 minutes, until the tops are deeply browned and the centers still jiggle slightly.
7. Cool and chill

   Let cool at room temperature, then refrigerate for at least 3–4 hours before serving.

Notes

Difficulty

Easy – Simple blended batter with minimal prep.

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Storage

Refrigerator: Up to 5 days airtight.

Freezer: Up to 1 month.

To serve from frozen: Thaw overnight in the refrigerator.

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Tips

• Room temperature ingredients blend much more smoothly

• Blend on low speed to avoid too many air bubbles

• Straining the batter helps create a smoother texture

• The centers should still jiggle slightly when removed from the oven

• Mini cheesecakes continue setting as they cool and chill

• Parchment paper creates the classic rustic Basque cheesecake shape

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