Go Back
Close up mini cheesecake on a plate with a piece taken out with a fork, rest of cheesecakes in background.
Print Recipe
5 from 1 vote

Mini burnt cheesecake

These easy mini burnt cheesecakes or mini basque cheesecakes are just like your favorite burnt cheesecake but in super cute individual serves.
Prep Time10 mins
Cook Time43 mins
Total Time53 mins
Course: Dessert, Snack
Cuisine: Australian, Spanish
Keyword: Baked cheesecake, Burnt Cheesecake, Mini basque burnt cheesecake, Mini basque cheesecake, Mini San Sebastian Cheesecake, Spanish cheesecake
Servings: 14 individual mini cheesecakes


  • muffin tins or silicon molds for 14 mini cheesecakes
  • baking paper or muffin cases
  • Electric hand beaters or stand mixer


  • extra butter, for greasing
  • 2 x 8 ounce tubs (450gms total) full fat cream cheese
  • ¾ cup (165gms) white sugar
  • 2 tablespoons (20gms) tapioca starch or corn starch
  • 3 large eggs
  • 1 cup (250mls) thickened cream
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • zest half a medium sized lemon
  • 2 teaspoons fresh lemon juice


  • Make sure you have room in your oven for the high baking paper edges if using. Pre-heat your oven to 435°F (225°C/205°C fan-forced)
  • Zest and juice the lemon. Line the tins with squares of baking paper or muffin cases. If using baking paper put a dab of butter on the bottom to help keep them in place.
  • Add the tapioca starch to the sugar and whisk through to evenly distribute.
  • Add the cream cheese to a bowl or stand mixer and mix briefly to soften.
  • The sugar and tapioca start in a couple of batches, mixing between each addition until it's all added. Mix on low until the sugar has dissolved.
  • Add the eggs one at a time, mixing well between each addition.
  • Add the cream, lemon juice and zest, vanilla and salt and mix until smooth.
  • Divide between muffin cases and bake for forty to forty five minutes until deeply golden brown and starting to turn very dark brown around the edges.
  • Allow to cool completely to room temperature before serving.
  • Serve at room temperature or a light, airy cheesecake or chill for a firmer, denser cheescake. Fabulous on their own or will one of my fruit compotes, curds or coulis. Delicious!


In the fridge for up to three days for the best flavor and texture, but should be safe to eat for up to four to five days.  
I am still freezer storage testing these cheesecakes and will report back when I know more!