Easy 3-Ingredient Basque Cheesecake (With a Sweet Shortcut!) + A Bit of History

Moms, if you’re looking for a dessert that’s easy, crowd-pleasing, and looks like you spent way more time on it than you actually did, let me introduce you to your new favorite recipe: Basque cheesecake. 

This is my 3-ingredient Basque cheesecake using cream cheese, sweetened condensed milk, and eggs. That’s it. No crust, no water bath, no stress. It’s the kind of dessert that lets you look like a baking rockstar... even if you made it one-handed while holding a toddler.

Where Did Basque Cheesecake Come From?

Basque cheesecake (tarta de queso) comes from the Basque region of Spain, specifically a cozy restaurant in San Sebastián called La Viña. Created in the early '90s, it’s famous for its caramelized top, creamy center, and lack of crust. It’s meant to look a little burnt on top and that’s exactly what makes it so special.

Think of it as the perfectly imperfect dessert - just like motherhood!

My Simple 3-Ingredient Basque Cheesecake Recipe

Ingredients:

• 16 oz (2 blocks) cream cheese, softened

• 1 can (14 oz) sweetened condensed milk (you’ll use about ¾ cup)

• 3 large eggs
  
  

Optional: splash of vanilla extract or a pinch of salt for a little extra flavor but totally not necessary.

Keto version (Bake for 45-50 minutes):

• 16 oz (2 blocks) cream cheese, softened

• 1 cup heavy cream

• 3/4 cup sweetener such as Swerve

• 4 large eggs

• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 400°F (205°C).

2. Line a 6- to 7-inch round pan (a springform or cake pan) with parchment paper. Let the paper rise above the rim to hold the batter and help with the "burnt" top. Crumpling the paper first helps it mold better to the pan. Trim any excess paper around the top of the pan.

3. Mix the batter:
   In a large bowl, crack in the eggs one at a time, whisking until light and frothy. Add the softened cream cheese and sweetened condensed milk, then mix until the batter is smooth and fully combined. 

4. Pour and bake:
   Pour the batter into your prepared pan. Bake for 35–45 minutes, until the top is golden brown and looks beautifully burnt. Insert a toothpick into the center - it should come out mostly clean with just a slight jiggle in the middle.

5. Cool:
   Let it cool in the pan at room temp for an hour, then chill in the fridge for at least 3 hours or overnight if you can wait that long!
   
   

Mom-to-Mom Tips:

• No hand mixer? A whisk and a little elbow grease work just fine.

• Want it extra creamy? Let it come back to room temp before serving.

• Top with fruit, chocolate shavings, or just enjoy as-is. This cheesecake is rich and sweet all on its own.

Why I Love This Recipe:

As a mom, I love anything that’s:

• Quick

• Uses ingredients I already have

• Forgiving (like when the kids “help” and crack an egg a little too hard)

This Basque cheesecake delivers on all fronts, and it feels fancy, even though it's secretly super simple. So the next time you need a dessert that wows with minimal effort, give this one a try.

With grace, coffee & leggings,
☕ZQueenBee