Mini Basque Cheesecakes

These mini Basque cheesecakes are easy to make and perfect for creating multiple flavors from one simple batter. Whether you love fruity, chocolate, creamy, or earthy flavors, there’s a flavor for everyone to enjoy.

Serve them chilled for the best creamy texture, and have fun experimenting with different toppings and decorations.

🥣 Tools you need

1. 4 inch round pan
2. Mixing bowls
3. Whisk and Spatula
   

🧾 Ingredients (four 4-inch round pans)

Basque batter:

1. 500g cream cheese
2. 4 eggs
3. 95g sugar
4. 10g cornstarch (optional)
5. 250g heavy cream

Four flavors:

1. Blueberry, 10 fresh blueberries
2. Oreo, 30g crushed Oreo cookies
3. Chocolate, 40g dark chocolate 70% 
4. Matcha, 6g matcha powder and 20g hot water

Optional Decorations:

Whipped Cream:

1. 100g heavy cream
2. 10g sugar

Chocolate Ganache:

1. 40g heavy cream
2. 40g dark chocolate (70%)
3. 2g butter

🍳 Instructions

Step 1: Prepare the Oven and Pans

Preheat the oven to 220°C (428°F).

Line four 4-inch cake pans with parchment paper.

Step 2: Make Basque Cheesecake Batter

In a large mixing bowl, mix softened cream cheese and sugar until smooth.

Add eggs one at a time, mixing well after each addition.

Sift in the cornstarch if using.

Pour in the heavy cream and mix until the batter becomes silky smooth.

Step 3: Divide and Flavor the Batter

Divide the batter evenly into four portions, about 270g each.

Blueberry: Add some blueberries into one portion of batter. You can cut the blueberries if you want more blueberry color throughout the cheesecake.

Oreo: Fold the crushed Oreo cookies into one portion and mix well.

Chocolate: Mix the melted dark chocolate into one portion until fully combined.

Matcha: Whisk the matcha powder with hot water until smooth, then mix it into one portion of batter.

Step 4: Bake

Pour each flavored batter into the prepared pans.

Bake at 220°C (428°F) for 15–20 minutes. 15 minutes for soft and molten center, or 20 minutes for firmer and creamy center

Step 5: Cool and Chill

Allow the cheesecakes to cool completely at room temperature.

Transfer them to the refrigerator and chill for 2–4 hours before serving.

Decorating Ideas:

• Add a big dollop of whipped cream and a whole Oreo or Biscoff cookie on top of the Oreo cheesecake.
• Drizzle chocolate ganache over the chocolate cheesecake.
• Spread a thin layer of whipped cream over the matcha cheesecake.

• Top the blueberry cheesecake with whipped cream, fresh berries, or blueberry sauce.

Feel free to customize each cheesecake with your favorite toppings.

❓ Common Questions

• Why is my Basque cheesecake still jiggly in the center? 

That’s completely normal. The cheesecake will continue setting as it cools and chills. Bake closer to 15 minutes if you prefer a lava-like center.

• Do I need cornstarch? 

No, it’s optional. Cornstarch gives the cheesecake a slightly more stable texture, but the recipe works perfectly without it.

• Can I use different flavors? 

Absolutely. This base batter also works well with coffee, pistachio, strawberry, black sesame, or caramel flavors.

• How should I store the cheesecakes?

Store them in containers in the refrigerator for up to 4 days.

• Can I freeze them?

Yes. Wrap each cheesecake tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

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