• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pastry Wishes
  • Home
  • Recipes
  • FREE E-BOOK
  • How-tos and Tips
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • FREE E-BOOK
  • How-tos and Tips
  • About
  • Contact
subscribe
search icon
Homepage link
  • Recipes
  • FREE E-BOOK
  • How-tos and Tips
  • About
  • Contact
×
Home » Recipes » All Recipes

Mini Burnt Cheesecake

Published: May 29, 2022 by Voula with 2 Comments

Pin78
Share
78 Shares
Jump to Recipe Print Recipe

This light, luscious, and creamy mini burnt cheesecake is mouthwatering! A simple, delicious, 6 inch cheesecake recipe that’s perfect for two people (or one)!

mini burnt cheesecake on parchment paper

Crustless, creamy, and slightly sweet with a subtle vanilla flavor!

This cheesecake is also definitely one of the easiest recipes I have on the blog and totally irresistible!

This mini version is the perfect dessert for when you only want to make a small batch. I think you will love this mini burnt cheesecake!

Want to try some other cheesecake recipes? Try my Classic New York Cheesecake or this amazing No-bake Biscoff Cheesecake!

Jump to:
  • ABOUT THIS SMALL BURNT CHEESECAKE RECIPE
  • Why this recipe works
  • The origins of this cheesecake
  • What does this mini burnt Basque cheesecake taste like?
  • WHAT YOU NEED TO MAKE THIS MINI CHEESECAKE RECIPE
  • HOW TO MAKE THIS RECIPE
  • Recipe Notes
  • TOPPINGS
  • TIPS FOR SUCCESS
  • FREQUENTLY ASKED QUESTIONS
  • MORE DELICIOUS CHEESECAKE RECIPES!
  • Recipe

ABOUT THIS SMALL BURNT CHEESECAKE RECIPE

When making regular cheesecake, like traditional American cheesecake, there are so many different factors involved in getting it just right! For example, we don’t want any cracks on the top and we don’t want to burn it, either.

This cheesecake, however, is the exact opposite! It doesn’t matter if there are cracks or if it doesn’t look uniform! And, we actually want to burn it!

That’s what is so amazing with this burnt cheesecake recipe! It’s perfect for new bakers!

I also love the rustic look, particularly the vivid contrast between the dark brown outside and the creamy white inside, together with all the little cracks and rugged edges!

Why this recipe works

  • It’s practically foolproof! Like I said, you literally can’t go wrong with this recipe because it’s so incredibly easy!
  • A great summer dessert! This mini burnt cheesecake is fantastic in the summer because it’s so good cold!
  • A few simple ingredients! You only need 7 ingredients for this recipe, most of which you probably already have in your pantry!
  • It makes a perfect small batch dessert! Great for small gatherings or get-togethers. Also, if you have a craving, but don’t want to make a big cheesecake, this recipe is great for that!
sliced mini burnt cheesecake on parchment paper

The origins of this cheesecake

This burnt cheesecake was developed by Santiago Rivera of La Vina restaurant back in 1990 in San Sebastian, the Basque region of Spain. Since then, this dessert has literally taken over the whole world!

What does this mini burnt Basque cheesecake taste like?

This mini Basque burnt cheesecake recipe is very light, creamy, and airy. The burnt top is incredible! It doesn’t taste "burnt" at all and it's very caramelly, much like the top of crème brûlée!

WHAT YOU NEED TO MAKE THIS MINI CHEESECAKE RECIPE

Ingredients for mini burnt cheesecake

ingredients for mini burnt cheesecake
Only 7 ingredients for mini burnt cheesecake!
  • Eggs: I use 3 whole eggs (small or medium-sized).
  • Heavy cream: I use heavy whipping cream because you need the fat to thicken the dessert.
  • Cream cheese: You need room temperature cream cheese. I use regular, full fat cream cheese so the creaminess of the cheese really shines through!
  • Sugar: I use white, granulated sugar.
  • Vanilla: I use pure vanilla extract, but it also tastes incredible with vanilla bean paste.
  • Flour: I use a small amount of all purpose flour.
  • Salt: I use a pinch of salt to enhance everything.

HOW TO MAKE THIS RECIPE

Step-by-step instructions

a collage of four photos of making mini burnt cheesecake step 1-4
a collage of four photos of making mini burnt cheesecake step 5-8

STEP 1
First, line the pan with a sheet of parchment paper. I like to grease the pan first so that the parchment paper sticks to it. Make sure to press the sides to create pleats that extend the pan.

STEP 2
Using an electric mixer on low speed, beat the cream cheese, sugar and salt until everything is creamy, about 2 minutes. Make sure to scrape the sides of the bowl as needed. If you want, you could use a stand mixer, but I find it much easier to use a hand mixer, instead.

STEP 3
Add the eggs, one at a time, beating for one minute after each.

STEP 4
Add the cream and the vanilla and mix until just combined.

STEP 5
Stop the mixer and add the flour by sifting it over the mixture.

STEP 6
Then beat on low speed again for about half a minute to combine everything.

STEPS 7-8
Pour the cheesecake batter into the prepared pan and bake it in the oven!

a slice of mini burnt cheesecake on a cake server

Recipe Notes

Storage Tips
Store this small Basque cheesecake in the fridge for up to about 4 days. Make sure it’s covered tightly with plastic wrap.

Freezing Instructions
You can easily freeze this mini Basque cheesecake! What I like to do is wrap individual slices in plastic wrap and then place them in a freezer bag or freezer safe container. Store it in the freezer for up to about 2 months!

TOPPINGS

Personally, I love this cheesecake plain and cold. It tastes so good the day after it’s made! However, feel free to add your favorite toppings when you serve it! Here are a few ideas:

  • Strawberry jam.
  • Homemade chocolate syrup or whipped cream!
  • Fresh fruit like strawberries really go well with this mini burnt cheesecake!
  • You could also add a little bit of lemon zest for a more citrus flavor.
a slice of mini burnt cheesecake on a white plate

TIPS FOR SUCCESS

  • For best results, weigh all the ingredients with a digital scale before beginning.
  • Make sure all the ingredients are at room temperature when you start.
  • You could use a 6 inch springform pan that has a removable bottom if you want, but I found that using a 6 inch cake pan was a lot more convenient - you just lift the parchment paper out of the pan.
  • Combining the ingredients on low speed results in a silky smooth texture without overmixing the batter.
  • If you like it even more burnt, you could bake it for 5-7 minutes more than the stated time.
  • For a soft, slightly gooey center, you can bake it about 10 minutes less than the suggested time.
a close up of a piece of burnt cheesecake on a fork

FREQUENTLY ASKED QUESTIONS

How long does this mini burnt cheesecake last?

This mini cheesecake will last for about 4 days in the refrigerator, but it rarely lasts that long in my house! Just make sure it’s covered with aluminum foil or plastic wrap.

What’s the difference between burnt cheesecake and New York cheesecake?

If you’ve ever tried New York cheesecake, you’ll notice that it’s quite different from burnt basque cheesecake.
First of all, New York-style cheesecake is pretty dense. Burnt cheesecake, though, is incredibly smooth and creamy.
Also, classic New York cheesecake has a crust, whereas the basque cheesecake doesn’t.
Another difference is that the burnt cheesecake is baked at a high temperature to create the characteristic burnt top, while the New York cheesecake is baked at a much lower temperature to avoid any cracks or scorched tops. Also, classic New York style cheesecake is baked in a water bath, which isn't necessary for this mini burnt cheesecake.

MORE DELICIOUS CHEESECAKE RECIPES!

  • A slice of no bake salted caramel cheesecake on a white plate with cheesecake and a jar of caramel sauce in the background.
    No Bake Salted Caramel Cheesecake
  • A slice of eggless chocolate cheesecake on a plate with a fork.
    Eggless Chocolate Cheesecake (No Bake)
  • A slice of New York cheesecake on a cake server with strawberries on top.
    Creamy New York-style cheesecake
  • A slice of mojito cheesecake on a white plate with cut cheesecake in the background.
    Mojito Cheesecake (No Bake)

Let me know how this mini burnt cheesecake turns out for you below and consider leaving a recipe rating!

Recipe

A slice of mini burnt cheesecake on a cake server.

Mini Burnt Cheesecake

This light and creamy mini burnt cheesecake is mouthwatering! A delicious, 6 inch cheesecake recipe that’s perfect for two people (or one)!
5 from 1 vote
Print Pin Rate SaveSaved! Share by Email
Course: Dessert
Cuisine: European, Spanish
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Resting Time: 1 hour hour
Total Time: 1 hour hour 55 minutes minutes
Servings: 5 slices, approximately
Author: Voula
Prevent your screen from going dark

Ingredients

  • 14 oz (400g) full-fat cream cheese, room temperature
  • ¾ cup (150 g / 5.3 oz) sugar
  • a pinch of salt
  • 3 eggs (small-medium)
  • ¾ cup + 1 tablespoon (200 ml) heavy whipping cream
  • 1 teaspoon vanilla
  • 20g (2½ tablespoons, leveled) all-purpose flour

Note:

For best results, please read through the full post before beginning the recipe.

Instructions

  • Preheat the oven to 400 °F / 205 °C.
  • Line the pan with a sheet of parchment paper. (I like to grease the pan first so that the parchment paper sticks to it.) Press the sides to create pleats that extend the pan.
  • Using an electric hand mixer on low speed, beat the cream cheese, sugar and salt until everything is creamy, about 2 minutes. Scrape the sides of the bowl as needed.
  • Add the eggs, one at a time, beating for one minute after each.
  • Add the cream and the vanilla and mix until just combined.
  • Stop the mixer and add the flour by sifting it over the egg mixture.
  • Then beat on low speed again for about half a minute to combine everything.
  • Pour the cheesecake batter into the prepared pan and bake it for 45 minutes, or until the top is dark golden brown. It will puff up, but still be a little wiggly in the middle. Then it will deflate and sink as it cools.
  • When done, take the cheesecake out of the oven and let it cool in the pan for an hour at room temperature.
  • Lift the cheesecake out of the pan and gently pull back the parchment paper before slicing.
  • Enjoy!

Notes

Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Every oven is different, so baking times may vary. Check on the cheesecake after about 35 minutes.
Storage Tips
This cheesecake can be stored in the fridge for up to about 4 days as long as it’s covered tightly with plastic wrap.
Freezing Instructions

Wrap individual slices in plastic wrap and then place them in a freezer bag or freezer safe container. Store it in the freezer for up to about 2 months.
 
Recipe slightly adapted from: The Guardian
 
©Pastry Wishes
Did you make this recipe?Leave a comment below & tag me on Instagram @pastry.wishes !
Pin78
Share
78 Shares
« Biscoff Pancakes
Chocolate Walnut Cake »

Reader Interactions

Comments

  1. monika

    June 03, 2022 at 9:17 pm

    5 stars
    Would this recipe still work without the flour?
    I have celiac, but also don't use gluten-free flour at all.

    Thanks.

    Reply
    • Voula

      June 04, 2022 at 5:54 am

      Hi, Monika!
      Technically, this recipe should work fine with cornstarch instead of flour, although I haven't tried it myself! However, because cornstarch is a bit stronger as a thickener than flour, I would only add 2 tablespoons. Let me know how it turns out!

      Reply
5 from 1 vote

Thanks for stopping by! Let me know what you think: Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Voula!

about me photo

I’m a self-taught baker, recipe developer and aspiring food photographer with a passion for baking. I believe making desserts from scratch doesn’t have to be intimidating or complicated. Learn more about me ...

Popular

  • Strawberry filling for cakes in a white bowl with a spoon on a white surface with strawberries.
    Easy Strawberry Filling For Cakes
  • Virgin mojito with sprite, mint leaves, ice and lime in a glass.
    Virgin Mojito Recipe With Sprite
  • A slice of greek ekmek kataifi on a white plate.
    Greek Ekmek Kataifi
  • A slice of bread pudding topped with vanilla sauce next to jug with vanilla sauce and baking dish.
    Easy Bread Pudding With Vanilla Sauce

FREE E-BOOK

Seasonal

  • Placing a slice of vanilla cake with strawberry filling onto a white plate.
    Vanilla Cake With Strawberry Filling
  • Peanut butter fudge squares in a white bowl.
    No Bake Peanut Butter Fudge
  • Three serving glasses of Dulce de leche mousse on a white marble surface with dulce de leche dripping on top.
    Dulce de Leche Mousse
  • strawberry jam
    Easy Strawberry Jam (Without Pectin + Tips)
  • A close up of strawberry and apple crumble in a white baking dish.
    Easy Strawberry and Apple Crumble
  • Overhead shot of a strawberry charlotte cake on a pink surface next to strawberries and flowers.
    Easy Strawberry Charlotte Cake with Fresh Strawberries

Footer

↑ back to top

INFO

  • About
  • Privacy Policy

FOLLOW

RECIPES

  • All Recipes

CONTACT

  • Contact Us

Copyright © 2025 Pastry Wishes

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.