These mini Oreo Basque cheesecakes are luxuriously creamy inside, deeply caramelized on top, and come together in one bowl with minimal fuss. No water bath, no cracks, just the classic Basque “burnt” top and crushed Oreo pieces folded into a silky filling.
They’re perfect for dinner parties, date-night desserts, or anytime you want a bakery-style treat without the effort of a full cheesecake. The single-serving size makes them ideal for sharing—or keeping all to yourself.
If you enjoy cheesecake recipes, you might also like my other favorites: Caramel Macchiato Cheesecake, Strawberry Cheesecake Bars, and Blueberry Cheesecake Cookies.
Ingredients
- Cream cheese
- Granulated sugar
- Heavy cream
- Egg
- Cornstarch
- Vanilla extract
- Oreos (crushed)
See the recipe card below for exact quantities.
Instructions
Mix together all the wet ingredients!
Fold in the Oreos!
Bake for 18 minutes!
Serve warm or chilled and enjoy!
- Preheat the oven to 450°F (232°C).
- In a mixing bowl, beat the softened cream cheese with the heavy cream until smooth using a fork or spatula.
- Add the sugar, cornstarch, vanilla extract, and salt. Whisk until the mixture lightens and becomes slightly fluffy. While whisking, add the egg and continue until the batter is smooth and fully combined. Gently fold in the crushed Oreos.
- Line two mini oven-safe ramekins or mini Dutch ovens (about 3 inches wide by 2 inches high) with parchment paper, leaving a little overhang to make removal easier.
- Divide the batter evenly between the prepared molds. Bake at 450°F on convection for about 18 minutes, or until the tops are deeply golden brown (approaching dark brown) and the centers have a slight jiggle—this keeps the interior creamy.
- Remove from the oven and let cool. You can serve them warm or chill them in the refrigerator; they often taste even better after chilling.
Scroll down to the recipe card for measurements and nutrition details.
Substitutions
- Cream cheese: Substitute with mascarpone or Greek yogurt for a tangier or richer profile; use vegan cream cheese for a dairy-free option.
- Granulated sugar: Swap with coconut sugar, or use honey or maple syrup (note: liquid sweeteners may slightly change the texture).
- Heavy cream: Replace with full-fat coconut milk for dairy-free results, or use milk plus a bit of melted butter to mimic richness.
- Egg: Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit until thickened) as an egg replacement.
- Cornstarch: Use arrowroot or tapioca starch instead; all-purpose flour can work in a pinch but may alter the texture slightly.
- Vanilla: Try almond extract or a touch of vanilla bean paste for more intense flavor.
Equipment
- Measuring cups and spoons
- Medium mixing bowl
- Whisk or fork
- Mini oven-safe ramekins or small Dutch ovens
- Parchment paper
Storage
Store the mini Basque cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individually in plastic wrap and foil and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Top tips for Success!
- Room-temperature ingredients: Make sure the cream cheese and egg are at room temperature for a smooth batter and even baking.
- Avoid overmixing: Mix just until smooth to minimize air bubbles and keep the texture dense and creamy.
- Watch the bake: Aim for a deeply caramelized top with a slight jiggle in the center—that balance gives the classic Basque texture.
FAQ
A dark, almost “burnt” top is intentional for Basque cheesecake; it provides the caramelized flavor and signature contrast to the creamy interior.
Yes. A larger pan will require a longer bake time and will produce less burnt surface per volume than mini portions, but the method is the same.
No. Basque cheesecake is baked at high heat without a water bath; that intense heat creates the browned top and creamy center.
Absolutely. These taste great chilled and can be made a day ahead to develop flavor and texture.
Related
Looking for other dessert recipes like this? Try these:
- Fudgy Reese’s Cup Brownies (The Best Peanut Butter Chocolate Brownies)
- Salted Brown Butter Maple Syrup
- No-Bake Reese’s Peanut Butter Chocolate Bars
- How to Make the Viral Dot Cakes (Dessert Recipe)
Mini Oreo Basque Cheesecake (Easy & Delicious)
Pin Recipe
5 mins
18 mins
23 mins
Equipment
Method
Notes
Ingredients
- 1 cup cream cheese, softened to room temperature
- ⅓ cup granulated sugar
- ½ cup heavy cream
- 1 large egg, at room temperature
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ⅓ cup crushed Oreos
Equipment
- Medium bowl
- Measuring cups and spoons
- Whisk or fork
- Mini oven-safe ramekins
Method
- Preheat your oven to 450°F (232°C).
- In a mixing bowl, beat the cream cheese with the heavy cream until smooth.
- Add sugar, cornstarch, vanilla, and salt. Whisk until the mixture lightens, then add the egg and continue until smooth.
- Fold in the crushed Oreos gently.
- Line two small ramekins with parchment and divide the batter between them.
- Bake for about 18 minutes on convection at 450°F, until tops are deeply caramelized and centers have a slight jiggle.
- Remove from the oven and cool. Serve warm or chilled.
Notes
These mini cheesecakes are best chilled for a few hours, but they’re delicious warm as well. The surface should be deeply browned—that’s how Basque cheesecake gets its signature flavor.
Tried this recipe?
Let us know how it turned out!
Food safety
- Don’t leave prepared food at room temperature for long periods.
- Never leave cooking food unattended.
- Use oils appropriate for your cooking method to avoid smoke and harmful compounds.
- Ensure adequate ventilation when cooking with gas.
Follow your local food-safety guidelines for handling dairy and eggs.