Oh, do I have a treat for you! Picture this: creamy, caramelized, slightly jiggly Basque cheesecake—just for you—ready in under 30 minutes using your air fryer. No fancy equipment, no sharing (unless you’re feeling generous!), just pure indulgence. I stumbled upon this single-serve version when my sweet tooth hit at midnight, and let me tell you, it’s been my little secret ever since. The air fryer works magic here, giving you that perfect burnt top and custardy center without heating up the whole kitchen. Trust me, once you try this air fryer Basque cheesecake single serve, you’ll wonder how you ever waited for a whole cheesecake to bake!
Why You’ll Love This Air Fryer Basque Cheesecake Single Serve
This little cheesecake is pure magic—here’s why it’ll become your go-to dessert:
- Quick fix: From craving to first bite in just 30 minutes (no oven preheating marathons!)
- Creamy dreaminess: That signature Basque jiggle with a caramelized top that les when you dig in
- Portion perfection: No leftovers tempting you all week—just one glorious personal-sized treat
- Air fryer brilliance: Crispy edges and molten center without turning your kitchen into a sauna
I make this when I need a “treat yourself” moment—it’s like having a tiny pastry chef in my air fryer!
Ingredients for Air Fryer Basque Cheesecake Single Serve
Grab these simple ingredients—I promise you probably have most already! The key is room temperature everything (yes, even the egg!) for that velvety smooth texture. Here’s what you’ll need:
- 4 oz cream cheese (that’s half a block—softened until it squishes like butter)
- 2 tbsp granulated sugar (pack it in there for that caramelized magic)
- 1 large egg (left on the counter for 30 minutes—no cold eggs here!)
- 1/4 cup heavy cream (the richer, the better—this is dessert, after all)
- 1/2 tsp vanilla extract (the good stuff, not imitation)
- 1 tbsp all-purpose flour (just enough to give it structure without making it cakey)
See? Nothing weird or fancy—just six pantry staples standing between you and cheesecake bliss!
Equipment Needed
You won’t need much—just grab these basics from your kitchen:
- 4-inch ramekin (or any small oven-safe dish that fits in your air fryer basket)
- Mixing bowl (I use my favorite cereal bowl—no fancy equipment here!)
- Whisk or fork (elbow grease works better than electric mixers for this small batch)
That’s it! No special pans or gadgets required—just simple tools for maximum cheesecake joy.
How to Make Air Fryer Basque Cheesecake Single Serve
Okay, let’s get to the fun part—making this little miracle happen! Follow these steps, and you’ll have a perfect personal cheesecake in no time. I’ve made this so many times I could do it in my sleep (and honestly, I might have once at 2 AM). Here’s how it all comes together:
Step 1: Prepare the Batter
First, grab that softened cream cheese—it should dent easily when you poke it. Toss it in your bowl with the sugar and go to town with your whisk or fork. You’ll want to beat it until it’s completely smooth—no lumps allowed! This takes about a minute of good arm workout. Then in that room-temperature egg (cold eggs make the batter lumpy—learned that the hard way!) and whisk until it’s fully incorporated. Pour in the heavy cream and vanilla, give it a good mix, then gently fold in the flour until just combined. The batter should be silky and pourable—like a thick milkshake. Don’t overmix, or your cheesecake might get tough!
Step 2: Air Frying the Cheesecake
Now, preheat your air fryer to 320°F (160°C)—this takes about 3 minutes in most models. While it heats up, pour your batter into the greased ramekin. When the air fryer’s ready, carefully place the ramekin in the basket. Here’s the magic part—let it cook for 20-25 minutes. You’ll know it’s done when the edges are set and golden, but the center still jiggles slightly when you nudge it. The top should be beautifully caramelized—those dark spots are flavor gold! Pro tip: If your air fryer runs hot, check at 18 minutes. Let it cool completely before diving in (I know, the hardest part!). The wait is worth it—the texture becomes even creamier as it cools.
Tips for Perfect Air Fryer Basque Cheesecake Single Serve
After making this dozens of times (okay, maybe hundreds—don’t judge!), here are my foolproof secrets:
- Room temp is key: Cold cream cheese = lumpy batter. Let everything sit out for 30 minutes first!
- Mix gently: Overbeating makes it dense. Stop when you see just a few tiny lumps—they’ll melt away.
- Cool completely: I know it’s tempting, but that 30-minute wait transforms it from good to “oh wow” creamy.
Follow these, and you’ll get that perfect custardy center every single time!
Ingredient Substitutions & Notes
Okay, let’s talk swaps! You can use almond flour instead of all-purpose if you want—it works great and adds a little nutty flavor. For less sugar, try 1.5 tbsp of your favorite sweetener, but know the top won’t caramelize quite as much. And hey, if you only have light cream cheese, it’ll work, but full-fat gives you that classic rich, creamy texture we’re after. Just don’t skip the heavy cream—that’s non-negotiable for the right consistency!
Serving Suggestions
Oh, the possibilities! I love mine with a handful of fresh raspberries—their tartness cuts through the richness perfectly. A dollop of whipped cream never hurts either (okay, maybe two dollops). Sometimes I drizzle honey right before eating for extra decadence!
Storage & Reheating
Trust me, this cheesecake actually gets better after a night in the fridge! Store it covered in the ramekin for up to 2 days—just let it come to room temp before eating. If you must reheat (though I prefer it cold), 10 seconds in the air fryer works better than the microwave, which turns it rubbery. But honestly? It’s so good straight from the fridge with a spoon!
Nutritional Information
Okay, let’s be real—this is dessert, not health food! But since you asked, here’s the scoop (approximately—your exact amounts might vary slightly): one glorious cheesecake clocks in at around 450 calories, with 35g of that dreamy fat (20g saturated), 30g carbs, and 8g protein. Remember, these are estimates—your cream cheese brand, egg size, or heavy cream thickness might tweak the numbers. But hey, when something tastes this good, who’s counting? For more general information on the nutritional breakdown of baked goods, you can check out resources like the Nutrition.gov database.
FAQ About Air Fryer Basque Cheesecake Single Serve
Got questions? I’ve got answers! Here are the things people ask me most about this little cheesecake wonder:
Can I double the recipe? Absolutely! Use two ramekins and add 3-5 minutes to the cook time. Just make sure there’s space between them in the air fryer for proper air circulation.
What if I don’t have a 4-inch ramekin? No worries! Any small oven-safe dish that fits in your air fryer works—I’ve used mini pie tins and even a cleaned-out tuna can (don’t judge my midnight cravings!).
Can I use honey or maple syrup instead of sugar? You can, but the texture changes. Liquid sweeteners make it denser, and you won’t get that gorgeous caramelized top. If you try it, reduce the heavy cream by 1 tbsp.
Why is my cheesecake ing? Usually means it got too hot too fast. Next time, try lowering your air fryer temp to 300°F and adding 5 extra minutes. And always let it cool gradually in the turned-off air fryer for 10 minutes before removing! Learning about the science behind Basque cheesecake texture can help prevent issues.
Can I make this without an air fryer? Sure! Bake it in a preheated 320°F oven for about 25 minutes, but the top won’t get quite as beautifully dark. The air fryer’s concentrated heat is what gives it that signature Basque look.
Made this air fryer cheesecake? I’d love to hear how it turned out! Drop a comment below—did yours get that perfect jiggle? Share a photo if you’re feeling fancy!
Print
1 Amazing Air Fryer Basque Cheesecake Single Serve in 30 Minutes
- Total Time: 30 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
A single-serve Basque cheesecake made in an air fryer. Creamy, caramelized, and perfect for one.
Ingredients
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1 large egg
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- 1 tbsp all-purpose flour
Instructions
- Preheat air fryer to 320°F (160°C).
- In a bowl, beat cream cheese and sugar until smooth.
- Add egg and mix well.
- Stir in heavy cream, vanilla, and flour until combined.
- Pour batter into a greased 4-inch ramekin.
- Air fry for 20-25 minutes until edges are set and top is browned.
- Let cool before serving.
Notes
- Use room temperature ingredients for smoother batter.
- Check doneness with a toothpick—it should come out slightly wet.
- Refrigerate leftovers for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: Spanish