Mini Lemon Basque Cheesecakes Recipe

These Mini Lemon Basque Cheesecakes are the perfect little treats to welcome Spring! They’re sweet, and tart, and taste as creamy and bright as they look. The cheesecake is rich yet lighter than a regular cheesecake and is balanced by the delicious tangy lemon curd on top. 

As the name suggests, these mini cheesecakes have the signature Basque cheesecake look which adds depth and flavor to the dessert. Your eyes will be satisfied, while your tastebuds will surely want more!

Why you’ll love this recipe

These mini cheesecakes come together in under an hour using common pantry ingredients that you might already have! Apart from their miniature size, this is probably one of the easiest cheesecakes you’ll ever make!

These lemon cheesecakes are light and refreshing, like a cheerful hug on each bite. The flavors are very well balanced—not too sweet nor too tart, they’re just right! You can taste both the cream cheese and lemon flavors in perfect harmony.

Unlike other cheesecake recipes, there’s no need to use a bain marie or water bath for these cheesecakes, so that’s one less thing to worry about. 

Since they are minis, they’re already the perfect serving size, great to serve for parties or to take on the road. For an extra pop of color, you can decorate them with fresh flowers, like what I did!

Mini Lemon Basque Cheesecakes Ingredients and Substitutions

Philadelphia cream cheese: I always go by this brand for cheesecakes, baked or not. It has the right balance of creamy and tangy and also has a luscious texture. Make sure the cream cheese is softened at room temperature. Doing so will make the batter easier to mix and prevent it from overmixing. 

Sugar: Plain white sugar works, but you can also use cane sugar, which is what I used. 

Lemon zest: This adds a bright lemony flavor to the cream cheese. For a more intense lemony flavor, I rubbed it against the granulated sugar to release the oils and infuse them into the sugar. 

Eggs: I used two fresh eggs to bind the mixture and help the cakes hold their shape. To check the freshness of the eggs, place each one in a glass of cold water. Fresh ones will sink, while older ones will float.

Heavy cream: Heavy cream is an essential ingredient in Basque-style cheesecake. While you could use light cream or half and half for a lighter version, I don’t think it’ll quite be the same. If you can, stick with heavy cream on this one. 

Cornstarch: Just a little goes a long way! Cornstarch helps the cheesecakes set and remain stable in storage. Can be substituted with potato starch or flour.

Salt: Cuts through the sweetness and richness bit for a more balanced flavor.

Lemon Curd Ingredients & Substitutions

Whole eggs: Used as the base for the curd. 

Egg yolk: I added another egg yolk to make it extra thick and creamy.

Sugar: White sugar or cane sugar works. Feel free to adjust the sweetness based on the amount of sugar added.

Lemon zest: Applying the same method as the cheesecake above! Rubbing the zest into the sugar really makes a difference. The lemon zest is used in combination with lemon juice – in my opinion, using only lemon juice for the curd isn’t as lemony and I like the curd to be super lemony!

Lemon juice: For additional lemon flavor.

Unsalted butter: Adds creaminess and a beautiful shine to the curd.

Salt: Cuts down the rich taste for a more balanced flavor.

How to prepare Mini Lemon Basque Cheesecakes

Basque Cheesecake Instructions

Step 1: Preheat the oven

Preheat the oven to 425 F (220C).

Step 2: Rub lemon zest

Rub the lemon zest into the sugar to release the lemon oils. Doing this will add a more intense lemon flavor.

Step 3: Combine cream cheese and sugar

In a large mixing bowl, combine softened cream cheese and lemon sugar. Mix until smooth.

Step 4: Add eggs

Next, add the eggs one at a time, making sure to mix well after each addition.

Step 5: Add heavy cream

Slowly pour in heavy cream while mixing.

Step 6: Add cornstarch

Sift in the cornstarch and salt, then mix until well combined.

Step 7: Fill the muffin tins

Line a muffin tin or ramekin with a 4×4 square parchment paper. Pour in the batter up to the rim.

Step 8: Bake

Place in the center rack of the oven and bake for 30 minutes. At this point, the top of the cheesecake should be brown. If it is not, you can choose to bake it for a few minutes longer or place it under the broiler until it reaches your desired color. Remove then set aside to cool completely.

Step 9: Pour lemon curd

Once the mini cheesecakes have cooled, carefully pour the lemon curd in the center and serve!

Lemon Curd Instructions

Step 1: Rub lemon zest

In a small pot, add sugar and lemon zest. Using your fingers, rub the lemon zest into the sugar to release the lemon oil.

Step 2: Add eggs

Next, add eggs, egg yolk, lemon juice, and salt. Whisk until smooth.

Step 3: Heat to thicken

Heat the pot over low heat, making sure to stir constantly. Once slightly thickened, remove from heat. It should look like a very loose jam.

Step 4: Add cold butter

Stir in the cold butter until well combined.

Step 5: Strain

At this point, you can strain for a smoother consistency or enjoy as is.

Step 6: Cool

Set aside to cool before serving.

Preparation tips for Mini Lemon Basque Cheesecakes

Here are the best tips for making mini lemon burnt cheesecakes:

• Let the cream cheese come to room temperature and soften before mixing them. This will help make mixing the ingredients easier, resulting in a smooth mixture. 
• Rubbing the lemon zest with sugar is the secret to making this super lemony and delicious. It makes a huge difference in releasing the aroma from the lemon zest. 
• Do not overbeat the cheesecake batter, otherwise, this may cause the cheesecake to crack and expand while baking and deflate too much once cooled.
• You must preheat the oven! Make sure that it comes to the right temperature before placing the cheesecakes in. I usually like to set my oven 10-15 degrees higher than the recommended bake time to account for the cold cheesecakes, which will drop the temperature. Once the cheesecakes are in, I set the oven to the correct temperature. 
• While most cheesecake recipes will tell you not to overfill, I actually like to fill this up to the rim for two reasons. First, Basque cheesecakes have the tendency to deflate, even when you don’t overmix the batter. I found that filling it to the top yields the right amount of cheesecake, especially when serving with lemon curd. Second, the batter will almost never spill over!
• The lemon curd can be substituted with any citrus you like, including orange, tangerines, grapefruit, or yuzu. 

Frequently Asked Questions

What’s the difference between regular cheesecake and Basque cheesecake?

Most cheesecakes have a graham cracker or cookie crust, while Basque cheesecakes are crustless. Regular cheesecakes are smooth and pale, while basque cheesecakes appear brown and toasted on top, which is what gives them the distinct caramel flavor! In terms of texture, regular cheesecakes are dense and smooth, while Basque cheesecakes are more on the airy, custardy, souffle-like side. Both are creamy and delicious desserts, but the cream cheese flavor shines through for the regular cheesecake. For burnt cheesecake, the cream cheese flavor is coupled with the deep, complex toasted caramel flavor.

Can I use a different type of cream in the recipe?

I like to use heavy cream with at least 35% fat to get the best texture, body, and creamy mouth feel. Heavy cream has a slightly higher fat content than whipping and all purpose cream, making it the best choice for baked goods. Some recipes use a combination of heavy cream and sour cream for a tangier cheesecake.

Whipping cream is usually pre-whipped, which means it already has air bubbles incorporated into it. It also gets fluffy easily. These air bubbles will expand while baking, which will potentially make the cheesecake rise, fall, and crack when cooled. For best results, I still recommend using heavy cream for cheesecakes.

How long do these cheesecakes last?

These mini lemon basque cheesecakes will stay good for up to a week in the fridge. Keep them in sealed airtight containers to keep them fresh.

Do I need to use a water bath for mini basque cheesecakes?

No, there is no need to use a water bath for these mini basque cheesecakes. That’s one less thing to worry about!

What can I substitute for the cornstarch?

Cornstarch helps hold the cheesecake’s shape and prevent cracks from forming at the top. You can substitute it with potato starch or flour, which will do just the same. However, you might need to add more flour to achieve the desired texture. This will thicken the batter resulting in a denser, cake-like cheesecake. Cornstarch is a more concentrated thickener, so you will only need to use a little. Either way, it won’t affect the flavor or overall texture of the cheesecake if you decide to use starch or flour. 

Do I really need to use room temperature cream cheese?

Yes. Room-temperature cream cheese is best for making cheesecake batter for three reasons. First, it makes the cream cheese easier to mix with the ingredients. Second, it’ll guarantee that your batter will be lump-free, ensuring a smooth consistency. Third, it’ll prevent overmixing! If the cream cheese is cold and hard, you’ll inevitably have to mix more than needed. 

How much lemon zest should I add?

I used 1 teaspoon for the batter and 2 teaspoons for the lemon curd, and that was perfect for me to achieve a rich and bright lemony flavor! Feel free to add more or less if you like to.

Why did my cheesecakes crack?

Overmixing is the main culprit for cracks in Basque cheesecakes however, that doesn’t necessarily mean it’s a bad thing! Depending on who you ask, cracks add a rustic and charming aesthetic to the cheesecake. If you’re going for a smooth crack-less cheesecake, just be mindful of overmixing.

How can I tell when the cheesecakes are done?

Basque cheesecake is done when the middle is a bit jiggly but not too set. The residual heat will continue cooking the cheesecakes even while it cools. 

My cheesecakes aren’t browning, what should I do?

Depending on the type of oven you have, this will yield a different look. For example, if you have an oven with heat coming from both top and bottom, you shouldn’t have any issues with browning. However if it still isn’t browning or you have an oven with heat coming from the bottom only, bake it for a few more minutes or broil the cheesecakes until it reaches your desired color. 

Now, one thing I struggled with was inaccurate oven temperature. In fact, my oven was off by 50F (10C)! In the world of baking, having the right temperature is crucial so I purchased an oven thermometer for accurate baking temperature. This made a world of a difference so if you’re unsure about the accuracy of your oven, I highly recommend using this! 

What can I top my mini lemon basque cheesecakes with?

Aside from the lemon curd, you can top the mini lemon cheesecakes with whipped cream, fruit jam, ice cream, or fresh berries! You can also throw in some nuts for added texture.

Looking for more easy and delicious dessert recipes to try?

Easy Banana Pudding — This recipe is inspired by Magnolia Bakery’s infamous banana pudding, with a few modifications to make it easier. It’s got Nilla wafers, a creamy vanilla whipped pudding, and fresh sweet ripe bananas. I make this for every gathering, and it’s always a crowd favorite. 

Strawberry Cream Donut — Picture this – a soft and fluffy homemade donut filled with luscious whipped cream, homemade strawberry sauce, and sweet fresh strawberries. It’ll make your whole house smell like a bakery! It’s a delectable treat and a dessert lover’s dream come true. 

Persimmon Galette — Persimmons have a delicious honey-like sweetness and silky texture when ripe and the balanced sweetness, tartness, and richness of this delicious flakey dessert pie really allows the persimmon to shine. The honey ginger syrup adds an extra layer of warmth and earthiness.

Coconut Mango Mochi — These soft and chewy mango mochis rolled in coconut flakes are a popular Hong Kong street food that is so incredibly addicting. They have the perfect sweetness and QQ bounce, and the best part is, they only take 20 minutes to make!

Mango Pancake — Sweet and juicy ripe mangoes are wrapped in a luscious thick whipped cream and thin pancakes for the perfect fruity sweet treat! Everything comes together in just 30 minutes, so you can have a refreshing snack in no time!