Oh my goodness, you have to try this air fryer Basque cheesecake small batch recipe! I stumbled upon it one lazy Sunday when I was craving something sweet but didn’t want to heat up the whole kitchen. The first time I pulled that golden, caramelized top out of the air fryer, I knew I’d found something special. It’s got that perfect contrast – creamy center, slightly burnt edges – that makes traditional Basque cheesecakes so irresistible. And the best part? It comes together with just a handful of ingredients and makes the perfect little dessert for two (or okay, maybe just for me with zero shame). Trust me, once you taste that rich, velvety texture, you’ll be making this on repeat!
Why You’ll Love This Air Fryer Basque Cheesecake Small Batch
Oh, where do I start? This little cheesecake is a game-changer! First off, it’s ridiculously easy—no fussy water bath, no stressing over s. Just mix, pour, and let the air fryer work its magic. The burnt top? That’s the best part—it caramelizes perfectly every time. And the small batch size? Perfect for when you need a sweet fix without leftovers tempting you all week (though, let’s be real, it’s so good it might not last that long). Plus, it’s ready in under 30 minutes—ideal for last-minute cravings or impressing unexpected guests. Trust me, once you try it, you’ll wonder how you ever lived without it!
- No water bath needed—just straight into the air fryer!
- Perfectly portioned for 2-4 people (or one very determined dessert lover).
- That caramelized top—crispy, creamy, and oh-so-satisfying.
- Quick and easy—ready faster than preheating a regular oven.
Ingredients for Air Fryer Basque Cheesecake Small Batch
Okay, let’s talk ingredients—this is where the magic starts! You won’t believe how just seven simple things come together to create something so heavenly. But here’s the deal: quality matters. I learned the hard way that skimping on the cream cheese or using cold ingredients leads to a lumpy mess. So grab these, and let’s make cheesecake dreams come true!
- 8 oz cream cheese, softened (seriously, let it sit out for at least 30 minutes—no shortcuts here!)
- 1/4 cup granulated sugar (this is just sweet enough—trust me, no need to adjust)
- 1 large egg (room temperature, please—it blends so much smoother)
- 1/2 tsp vanilla extract (the good stuff, not imitation—it makes a difference!)
- 1/4 cup heavy cream (yes, heavy—this is dessert, not a salad)
- 1 tbsp all-purpose flour (sifted, unless you want tiny flour lumps—no thanks!)
- Pinch of salt (just a tiny one—it balances the sweetness perfectly)
See? Nothing fancy, but every single one plays a starring role. Pro tip: Measure everything before you start mixing. It’s like a little mise en place moment that keeps the chaos at bay. Now, let’s get baking!
Equipment You’ll Need
Grab these basics—you probably already have most of them! A 6-inch cake pan (springform works great if you’ve got one), parchment paper (crumple it first for easy fitting!), and a mixing bowl for that creamy batter. Oh, and of course—your trusty air fryer! That’s it. No fancy gadgets required.
How to Make Air Fryer Basque Cheesecake Small Batch
Alright, let’s dive into the fun part—making this gorgeous little cheesecake! Don’t let the fancy “Basque” name fool you—it’s seriously simple. Just follow these steps, and you’ll have a dessert that looks like it came from a fancy bakery. Promise!
Step 1: Prepare the Batter
First things first—get that cream cheese nice and smooth. I like to beat it alone for a good minute before adding anything else. Scrape down the sides of the bowl (those sneaky lumps hide there!), then gradually add the sugar. You’ll know it’s ready when it looks like fluffy clouds.
Now, in that egg—make sure it’s room temp or you’ll get weird chunks. Add the vanilla too, and mix just until combined. Here’s where I always whisper to myself “don’t overmix!” Too much beating = too much air = s later. Pour in the heavy cream slowly while mixing—it should look like liquid silk at this point.
Last step: gently fold in the sifted flour and salt. I use a spatula and make big, lazy folds—no vigorous stirring! The batter should be smooth but not thin. If it ribbons off your spatula, you’re golden.
Step 2: Bake in the Air Fryer
While you were mixing, your air fryer should’ve been preheating to 320°F (160°C). Now, grab that 6-inch pan and line it with parchment paper—crumple the paper first so it fits snugly. No greasing needed!
Pour your beautiful batter in—it should fill about 3/4 of the pan. Smooth the top with a quick swirl of your spatula. Carefully place it in the air fryer basket (use the rack if your model has one). Set the timer for 20 minutes, but peek at 15—every air fryer runs a bit different.
You want that signature Basque look: dark golden edges and a center that jiggles like Jell-O when you nudge the pan. If it’s still super wobbly at 20 minutes, add 3-5 more. That caramelized top is what we’re after—don’t panic if it looks “burnt”!
Step 3: Chill Before Serving
Here’s the hardest part—waiting! Let the cheesecake cool completely in the pan on a rack. No shortcuts here, or it’ll fall apart. Once it’s room temp, pop it in the fridge for at least 2 hours. I know, I know—but trust me, that chill time transforms it from good to “oh-my-god” amazing.
When you’re ready to serve, lift it out using the parchment paper edges. Slice into wedges—the center should be creamy but hold its shape. That first bite of chilled, caramelized perfection? Pure bliss. Now try not to eat the whole thing in one sitting—I dare you!
Tips for the Best Air Fryer Basque Cheesecake Small Batch
Alright, let me share my hard-earned secrets for cheesecake perfection! First rule: always use full-fat cream cheese—low-fat versions just don’t give that lush, velvety texture we’re after. When mixing, go easy on the batter—overmixing incorporates too much air, which leads to s (though hey, s add character!). The magic doneness test? That slight jiggle in the center when you nudge the pan—like a bowl of pudding, not liquid. Oh! And resist opening the air fryer too often—every peek drops the temperature and messes with baking time. Simple tricks, but they make all the difference!
Ingredient Substitutions & Notes
Okay, let’s talk swaps—because sometimes you’re staring at the fridge thinking, “Do I really need to run to the store?” (Spoiler: maybe not!) But heads up—some changes affect texture, so I’ll give you the real deal on what works and what… well, let’s just call them “learning experiences” from my kitchen fails!
- Out of cream cheese? Try Greek yogurt—but only replace half, or the texture gets too tangy and loose. Mix 4 oz cream cheese with 4 oz Greek yogurt if you must!
- No heavy cream? Half-and-half works in a pinch, but the cheesecake won’t be quite as rich. For non-dairy, coconut cream is my go-to—just chill the can first and scoop out the thick part.
- Gluten-free? Swap the all-purpose flour for almond flour (same amount) or 2 tsp cornstarch. The crust won’t caramelize quite as deeply, but it’ll still taste amazing!
- Egg-free? I’ve had luck with 1/4 cup plain applesauce, but add an extra tablespoon of flour to help it set. Expect a denser, more custardy texture.
- Sweetener swaps: Coconut sugar works 1:1 for granulated, but the color will be darker. Honey or maple syrup (3 tbsp) can sub for sugar—reduce heavy cream by 1 tbsp since they add liquid.
A few pro notes: Room temp ingredients are non-negotiable—cold cream cheese = lump city! And that pinch of salt? Don’t skip it—it’s like a flavor magnifier. Lastly, if you use a sugar alternative, know the top won’t caramelize as much (science!). Now go forth and adapt—just maybe take notes on what works for next time!
Serving Suggestions
Oh, the possibilities! I love serving this cheesecake slightly chilled with a handful of fresh raspberries—their tartness cuts through the richness perfectly. A dollop of whipped cream never hurts, and for special occasions, a drizzle of warm honey takes it over the top. Simple, elegant, and absolutely irresistible!
Storage & Reheating
Here’s the scoop on keeping your cheesecake happy! Store any leftovers (if you somehow have any) in the fridge, tightly covered, for up to 3 days. The texture actually gets better after a day—that caramelized top softens into something magical. Want to serve it slightly warm? Just pop a slice in the air fryer at 300°F for 30 seconds—but watch closely! Freezing? I don’t recommend it—it changes the creamy texture into something… well, let’s just say “less delightful.” Trust me, this little beauty disappears fast anyway!
Air Fryer Basque Cheesecake Small Batch Nutrition
Okay, let’s be real—this is dessert, not health food! But if you’re curious (or just want to plan your workout accordingly), here’s the nutritional scoop per serving. Remember, these are estimates—actual numbers can vary based on your exact ingredients. I always say, “Life’s too short to skip cheesecake math!”
- Calories: 280 (worth every single one!)
- Fat: 22g (that’s where the creamy magic comes from)
- Saturated Fat: 13g (thank you, glorious cream cheese)
- Carbohydrates: 20g (just enough sweetness to make you smile)
- Sugar: 18g (mostly from that caramelized top—yum!)
- Protein: 5g (surprising protein boost from the egg and cream cheese)
Quick heads up: If you make substitutions like Greek yogurt or almond flour, these numbers will change. And portion size matters—my “serving” is a generous wedge, but hey, no judgment if yours is… let’s say, more “generous”! The important thing? Enjoy every delicious bite.
FAQs About Air Fryer Basque Cheesecake Small Batch
Got questions? I’ve got answers! Here are the most common things people ask me about this little cheesecake wonder—plus a few “oops” moments I’ve learned from along the way.
Can I double the recipe?
Absolutely! Use a 7-inch pan and add 5-7 minutes to the baking time. Just know the center will stay extra creamy—that’s the Basque way! If you try to cram double batter into the 6-inch pan, though… well, let’s just say you’ll be cleaning your air fryer for days.
Why is my cheesecake ed?
Two likely culprits: overmixing (too much air in the batter) or drastic temperature changes. Always cool it gradually! But hey, s add rustic charm—and that caramelized top hides a multitude of sins.
Can I make this without parchment paper?
Technically yes, but… please don’t. The paper gives you those gorgeous rustic folds and makes removal effortless. Without it? You’ll be chiseling cheesecake off the pan. Not fun.
How do I know when it’s done?
The edges should be set and dark golden, while the center jiggles like freshly set Jell-O when you gently shake the pan. If it sloshes, give it 3 more minutes. No thermometer needed!
Can I use a different pan size?
Stick to 6-inch for best results. A larger pan makes the cheesecake too thin (loses that iconic creamy center), and ramekins bake unevenly. But if you’re desperate, four 4-oz ramekins work at 15 mins—just watch closely!
Did You Make This Recipe?
Oh, I’d LOVE to hear how your air fryer Basque cheesecake turned out! Did you get that perfect caramelized top? Maybe you added your own twist—a sprinkle of sea salt or a dash of cinnamon? Drop your notes in the comments below (and if you snapped a photo, I’d be over the moon to see it!). Your feedback helps other home bakers too—was it as easy as I promised? Any little tweaks you discovered? Seriously, nothing makes me happier than seeing your kitchen successes—or even the “oops” moments we can laugh about together. So tell me—how’d it go?
Print
Irresistible 20-Minute Air Fryer Basque Cheesecake Small Batch
- Total Time: 35 mins (plus chilling)
- Yield: 4 servings
- Diet: Vegetarian
Description
A small batch air fryer Basque cheesecake with a creamy center and caramelized top.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup heavy cream
- 1 tbsp all-purpose flour
- Pinch of salt
Instructions
- Preheat air fryer to 320°F (160°C).
- Beat cream cheese and sugar until smooth.
- Add egg and vanilla, mix well.
- Pour in heavy cream and blend.
- Sift in flour and salt, fold gently.
- Line a 6-inch pan with parchment paper.
- Pour batter into the pan.
- Air fry for 20-25 minutes until set but slightly jiggly.
- Let cool, then refrigerate for 2 hours before serving.
Notes
- Use full-fat cream cheese for best texture.
- Do not overmix the batter.
- Chilling helps firm up the cheesecake.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: Spanish