This Eggless Burnt Basque Cheesecake is rich, creamy, and oh-so-decadent, with its golden caramelized top and luscious center. It’s a showstopper that’s ridiculously easy to make! This cheesecake is perfect for anyone, especially if you’re looking for an egg-free option that doesn’t skimp on flavor or texture. Plus, it’s made with simple, everyday ingredients—no fuss, no stress! It’s a dessert that not only tastes incredible but also gives you that little wow moment when you pull it out of the oven.

Oriana’s Thoughts On The Recipe
Let me tell you, this Eggless Burnt Basque Cheesecake has quickly become a family favorite in my house. It’s one of those desserts that feels like a little miracle—simple to make but so impressive when it’s done. It’s rich, creamy, and that golden, caramelized top gives it a rustic charm that makes it feel fancy enough for special occasions but cozy enough for a weekend treat.
What I love most is how forgiving this recipe is. You don’t need to worry about a water bath, cracking tops, or complicated techniques. It’s as simple as mixing up a few ingredients and letting the oven do the magic. Even if you’re new to baking cheesecakes, I promise this one is practically foolproof.
The creamy vanilla filling is out of this world and not overly sweet, and the “burnt” surface adds a hint of caramel flavor that’s just divine.
What Is Burnt Basque Cheesecake?
Burnt Basque Cheesecake is a crustless cheesecake originating from the Basque region of Spain. Unlike traditional cheesecakes, it’s baked at a high temperature, creating a beautifully caramelized and slightly burnt exterior while remaining rich, creamy, and custardy inside. Its characteristic rustic, cracked, and almost charred top makes it unique and visually stunning.
This style of cheesecake is loved for its simplicity—it doesn’t require a water bath or a lot of fuss. It’s meant to look imperfect, making it approachable for home bakers. The flavors are rich and slightly caramelized, with the “burnt” edges adding a subtle bitterness that balances the sweetness.
What I Love About This Recipe
- So Easy to Make: No fancy equipment or tricky steps here. If you can mix and pour, you’ve got this!
- Egg-Free and Simple Ingredients: This recipe uses pantry staples, and it’s perfect for anyone with an egg allergy or dietary restrictions.
- That Gorgeous Burnt Top: The golden, caramelized surface is not just pretty—it adds a deep, toasty flavor that complements the creamy filling beautifully.
- Perfectly Creamy Center: The inside is lusciously soft and creamy, almost like a cheesecake mousse. It melts in your mouth with every bite.
- Elegant and Crowd-Pleasing: Whether it’s a dinner party, a birthday celebration, or a cozy family gathering, this cheesecake always impresses.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cream Cheese: The base of the cheesecake. Note: Use the full-fat cream cheese that comes in blocks.
- Greek Yogurt: Adds tanginess and helps create that mousse-like texture.
- Granulated Sugar: Sweetens the filling perfectly.
- Sweetened Condensed Milk: Adds richness and extra creaminess. Note: Use the full-fat version.
- Heavy Whipping Cream: Makes the cheesecake luscious and smooth.
- Vanilla Extract: Enhances the flavor with a lovely aromatic touch.
- Milk Powder: Helps with structure and adds a subtle creaminess.
- Baking Powder: Provides a slight lift, making it light and airy.
- Salt: Balances the sweetness.
- All-Purpose Flour: Thickens the batter slightly for a stable cheesecake.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.For the whipped cream frosting, aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results. You can use any dairy-free unsweetened plain yogurt you like. For the sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk. To substitute the milk powder, you can use Oat Milk Powder.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Potential Recipe Challenges & Pro Tips
- Getting the “Burnt” Top Just Right: It can feel nerve-wracking to let your cheesecake look so dark. Pro Tip: The burnt top is intentional and part of the charm! Check it after 25 minutes and let it bake until it’s deeply golden and caramelized.
- Achieving the Right Creamy Texture: Overbaking might make it dense. Pro Tip: Take it out when the edges are set, but the center still jiggles slightly. It will firm up as it cools.
- Preventing a Sticking Pan: Cheesecakes can be tricky to remove. Pro Tip: Line your pan with parchment paper.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare the Pan and Preheat the Oven
Preheat the oven to 400º F (200º C) for at least 15 to 20 minutes. The oven must be HOT when you bake the cheesecake.
Lightly grease a 9-inch (23-cm) round springform pan. Then, line with two overlapping sheets of parchment paper, making sure the parchment comes at least 2 inches (5 cm) above the pan’s top on all sides. Don’t worry if the paper doesn’t look smooth; the cheesecake’s outer sides should look rustic, so that’s okay! Place the pan on a rimmed baking sheet.
Step 2 – Make the Cheesecake Batter
Using an electric hand mixer or a stand mixer, beat the cream cheese on low speed for 2 to 3 minutes, until smooth and free of any lumps. Add the yogurt and sugar and continue mixing until incorporated.
Gradually add the sweetened condensed milk and beat until creamy, 1 to 2 minutes. Add the heavy cream, vanilla, milk powder, baking powder, and salt; beat on medium-high speed for 2 minutes.
Turn off the mixer and sift the flour evenly over the cream cheese mixture. Beat at low speed until incorporated, for about 20 seconds. Scrape down the sides of the bowl and continue to beat until the batter is very smooth, homogenous, and silky about 15 seconds.
Pour the batter into the prepared pan and tap gently on the counter to remove any air bubbles.
Step 3 – Bake
Bake for 35 – 40 minutes, or until deeply golden brown on top and still very jiggly in the center.
Let cool for 20 minutes; the center of the cheesecake will fall drastically, and that is what you want. Then, remove the pan’s sides. Let cool completely before carefully peeling away the parchment from the sides of the cheesecake and transferring it to a serving plate. Slice into wedges and serve at room temperature.
Pro Tip:
Burnt Basque Cheesecake is best served at room temperature for the creamiest, most luscious texture and optimal flavor. However, if you prefer a firmer texture, you can chill it and serve it cold. Either way, let it rest at room temperature for about 20-30 minutes after refrigeration to soften slightly before enjoying.
Extra Recipe Tips For Success
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Make sure all your ingredients are at room temperature for a smoother batter.
- Use a springform pan lined with parchment for the best results.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cheesecake is done when deeply golden brown on top and still jiggly in the center (like Jello!).
Storing and Freezing Instructions
To Store: Keep it covered in the fridge for up to 5 days.
To Freeze: Not suitable for freezing.
Make-Ahead: This cheesecake can be made 1 to 2 days ahead. Store well covered in the refrigerator. Before serving, be sure to let the cheesecake sit at room temperature to remove the chill.
Frequently Asked Questions
Nope! This recipe skips the water bath, making it super easy.
Yes, you can use regular yogurt, but Greek yogurt works best for its thickness.
Absolutely! It’s a signature feature of Basque cheesecake and adds incredible flavor.
Burnt Basque Cheesecake is best served at room temperature for the creamiest, most luscious texture and optimal flavor. However, if you prefer a firmer texture, you can chill it and serve it cold. Either way, let it rest at room temperature for about 20-30 minutes after refrigeration to soften slightly before enjoying.
Your burn cheesecake is done when deeply golden brown on top and still jiggly in the center (like Jello!).
More Egg-Free Cheesecake Recipes You’ll Love!
- Best Eggless Cheesecake [Video]
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- Eggless Raspberry Cheesecake
- Eggless Easy Blueberry Cheesecake
- Eggless Chocolate Cheesecake
- Eggless Lemon Cheesecake
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Recipe Card
Eggless Burnt Basque Cheesecake
Equipment
Ingredients
- 20 oz (580 g) full-fat cream cheese
- 1/2 cup (120 g) Greek yogurt
- 1/2 cup (100 g) granulated sugar
- 14 oz (397 g) can sweetened condensed milk
- 1 cup (240 ml) heavy whipping cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 cup + 1 tablespoon (50 g) milk powder
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (1 g) salt
- 1/2 cup + 1 tablespoon (80 g) all-purpose flour
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 400º F (200º C) for at least 15 to 20 minutes. The oven must be hot when you bake the cheesecake.
- Lightly grease a 9-inch (23-cm) round springform pan. Then line with two overlapping sheets of parchment paper, making sure the parchment comes at least 2 inches (5 cm) above the pan’s top on all sides. Don’t worry if the paper doesn’t look smooth; the cheesecake’s outer sides should look rustic, so that’s okay! Place the pan on a rimmed baking sheet.
- Using an electric hand mixer or a stand mixer, beat the cream cheese on low speed for 2 to 3 minutes, until smooth and free of any lumps. Add the yogurt and sugar and continue mixing until incorporated.
- Gradually add the sweetened condensed milk and beat until creamy, 1 to 2 minutes. Add the heavy cream, vanilla, milk powder, baking powder, and salt; beat on medium-high speed for 2 minutes.
- Turn off the mixer and sift the flour evenly over the cream cheese mixture. Beat on low speed until incorporated, about 20 seconds. Scrape down the sides of the bowl and continue to beat until the batter is very smooth, homogenous, and silky, about 15 seconds.
- Pour the batter into the prepared pan and tap gently on the counter to remove any air bubbles.
- Bake for 35 – 40 minutes, or until deeply golden brown on top and still jiggly in the center (like Jello!).
- Let cool for 20 minutes; the center of the cheesecake will fall drastically, and that is what you want. Then remove the pan’s sides. Let cool completely before carefully peeling away the parchment from the sides of the cheesecake and transferring it to a serving plate. You can refirgerate it or serve at room temperature.Tip: Burnt Basque Cheesecake is best served at room temperature for the creamiest, most luscious texture and optimal flavor. However, if you prefer a firmer texture, you can chill it and serve it cold. Either way, let it rest at room temperature for about 20-30 minutes after refrigeration to soften slightly before enjoying.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.For the whipped cream frosting, aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results. You can use any dairy-free, unsweetened plain yogurt you like. For the sweetened condensed milk, my favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk. To substitute the milk powder, you can use Oat Milk Powder.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Getting the “Burnt” Top Just Right: It can feel nerve-wracking to let your cheesecake look so dark. Pro Tip: The burnt top is intentional and part of the charm! Check it after 25 minutes and let it bake until it’s deeply golden and caramelized.
- Achieving the Right Creamy Texture: Overbaking might make it dense. Pro Tip: Take it out when the edges are set, but the center still jiggles slightly. It will firm up as it cools.
- Preventing a Sticking Pan: Cheesecakes can be tricky to remove. Pro Tip: Line your pan with parchment paper.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Make sure all your ingredients are at room temperature for a smoother batter.
- Use a springform pan lined with parchment for the best results.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cheesecake is done when deeply golden brown on top and still jiggly in the center (like Jello!).
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Honestly so freaking delicious. My family loved this! My brother insisted I make a second one after the first finished 🤣
Hello KW! Yay! This makes me so happy to hear! 🤩 I love that your family enjoyed it so much, and your brother’s request for a second one is the ultimate compliment 🤣 Thank you for sharing your experience, and I’m so glad the recipe was a hit. Can’t wait to hear what you try next! 😊❤️
How can I incorporate pistachio cream into this recipe to make a pistachio flavor?
Hello KW! I haven’t tried that yet, but it sounds like a delicious idea! 😊 You could try swirling pistachio cream into the batter before baking or even mixing a few tablespoons directly into the batter to infuse it with pistachio flavor. Just keep in mind that adding extra moisture might slightly affect the texture and flavor. If you give it a try, I’d love to hear how it turns out! 💚✨