Name: Small Batch Strawberry Cheesecake (No Oven Needed!)
Prep time: 30 min
Cook time: 18 min
Ingredients: 50 g cream cheese; 20 g white sugar; 1 egg; 50 g heavy cream; 6 g cornstarch; Strawberry (diced, as needed); 20 g cream cheese; 2.5 g white sugar; 50 g heavy cream; 25 g milk; 2.5 g gelatin sheet; 50 g strawberry jam; 6 strawberry halves; Powdered sugar (for dusting)

Jump to Recipe Print Recipe

This mini strawberry mousse Basque cheesecake is the perfect small-batch dessert! Made in an air fryer with a creamy, caramelized cheesecake base and a smooth strawberry mousse topping. It’s gluten-free, easy to make, and perfect for one or two servings.

Mini Basque Cheesecake Recipe (Gluten-Free & No Flour)

Basque cheesecake is, without a doubt, one of my all-time favorite desserts. It’s rich, creamy, slightly caramelized on top, and incredibly satisfying with minimal effort.

I’ve made so many versions over time that I even put together a list of must-try Basque cheesecakes.

When I’m home alone and craving something sweet, I don’t want to make a full-sized cake.

That’s when this mini version comes in. It’s quick, simple, and just the right size. I can make it in the morning and enjoy it in the afternoon—no long waiting required.

This version is extra special because it combines two textures: a creamy baked Basque cheesecake base and a light, refreshing strawberry mousse layer on top.

And the best part? It’s made entirely in an air fryer and contains no flour, making it naturally gluten-free.

Why you’ll love this recipe

This mini Basque cheesecake is rich and creamy with a beautifully caramelized top.
The strawberry mousse layer adds a light, smooth, and refreshing contrast.
It’s perfectly balanced in sweetness with a slight tang from the strawberries.
Made in an air fryer, so it’s simple, quick, and beginner-friendly.
A small 4-inch size makes it perfect for one or two servings without leftovers.
Naturally gluten-free since no flour is used.

Ingredients and substitutions

Cream cheese – I always recommend using full-fat cream cheese for the best creamy texture and rich flavour. Make sure it’s fully softened before mixing so you get a smooth, lump-free batter.
Granulated sugar – This adds just the right amount of sweetness without overpowering the tanginess of the cheesecake and strawberries. You can slightly adjust to taste if needed.
Egg – The egg helps bind everything together and gives the Basque layer its signature creamy yet structured texture.
Heavy cream – I recommend using heavy or whipping cream with a good fat content for a smooth and rich consistency in both layers.
Cornstarch – This helps stabilize the cheesecake slightly and gives it a smoother finish without making it dense.
Strawberries (diced & whole) – Fresh strawberries add natural sweetness and a slight tartness. I love using fresh ones for both the batter and decoration.
Milk – Used to dissolve the gelatin and create a smooth mousse texture. Warm it gently—not too hot.
Gelatin sheets – These help the mousse layer set properly. Always soften them in cold water first before dissolving.
Strawberry jam – Adds concentrated strawberry flavour and sweetness to the mousse layer. You can use store-bought or homemade.
Powdered sugar – A light dusting on top adds a simple, elegant finish.

How to Make Strawberry Mousse Basque Cheesecake (Air Fryer Version)

Make the Basque Cheesecake Batter

Soften and mix the cream cheese – Make sure your 50 g of cream cheese is fully softened at room temperature. Add the 20 g of white sugar and mix with a spatula or hand mixer until the mixture is smooth, creamy, and well combined with no visible lumps.
Add the egg – Crack the 1 egg into the cream cheese mixture. Mix again until the egg is fully incorporated. The batter should look smooth and homogeneous.
Add the heavy cream – Pour in the 50 g of heavy cream. Continue to mix until everything is well combined and the batter is silky smooth.
Add the cornstarch – Sift the 6 g of cornstarch into the batter. This prevents lumps. Mix until the batter is smooth and completely free of any dry streaks or lumps.
Strain the batter – For an ultra-smooth, professional-quality cheesecake, pass the entire batter through a fine-mesh sieve. This will catch any remaining lumps of cream cheese or undissolved cornstarch.

Bake the Basque Layer

Prepare the mold – Line the inside of a 4-inch cake mold with parchment paper. The paper should come up higher than the sides of the mold since Basque cheesecake rises and then falls. Press the paper firmly against the bottom and sides.
Pour the batter – Pour the strained Basque batter into the prepared mold. Gently tap the mold on the counter a few times to release any trapped air bubbles.
First bake – Place the mold in the air fryer. Bake at 180°C for 10 minutes. The surface should look slightly charred and caramelized around the edges.
Cover and continue baking – Remove the mold from the air fryer. Cover the top loosely with aluminum foil. Using a toothpick, poke a few small holes in the foil. This allows steam to escape while preventing the top from burning. Return the mold to the air fryer and bake for another 5 minutes at 180°C.
Cool completely – Remove the mold from the air fryer. Let the Basque layer cool completely to room temperature before adding the mousse layer. Do not rush this step — if the Basque layer is still warm, it will melt the mousse.

Make the Strawberry Mousse Layer

Soften the gelatin – Place the 2.5 g gelatin sheet in a bowl of cold water. Let it soak for 5-10 minutes until it becomes completely soft and pliable. Do not use warm water for this step.
Mix the cream cheese and sugar – In a separate bowl, combine the 20 g of cream cheese and 2.5 g of white sugar. Mix until the mixture is smooth, creamy, and completely free of lumps.
Add the heavy cream – Add the 50 g of heavy cream to the cream cheese mixture. Mix until everything is well combined and smooth.
Warm the milk and dissolve the gelatin – Warm the 25 g of milk in a small saucepan or microwave until it is just warm to the touch (about 40-50°C). Do not let it boil. Remove the softened gelatin sheet from the cold water and squeeze out any excess water. Add the gelatin to the warm milk and stir until it is completely dissolved.
Combine the mixtures – Pour the warm milk-gelatin mixture into the cream cheese mixture. Stir until everything is fully combined and smooth.
Add the strawberry jam – Add the 50 g of strawberry jam to the bowl. Mix until the jam is evenly incorporated and the mousse mixture is a uniform pink color.

Assemble and Chill

Pour the mousse layer – Gently and slowly pour the strawberry mousse mixture over the completely cooled Basque layer in the mold. The mousse should spread evenly on top. If the mousse is too warm, let it sit for a few minutes before pouring.
Chill to set – Transfer the assembled cake to the refrigerator. Chill for at least 4 hours, or until the mousse layer is completely firm and set. Overnight chilling is fine if you want to make it ahead.

Decorate and Finish

Remove from the mold – Once fully set, carefully lift the cake out of the mold using the parchment paper. Peel away the paper from the sides.
Arrange the strawberries – Place the 6 strawberry halves on top of the cake in a decorative pattern. You can arrange them in a circle around the edge, in a star shape, or simply pile them in the center — whatever looks beautiful to you.
Dust with powdered sugar – Using a fine-mesh sieve, evenly dust a light layer of powdered sugar over the strawberries and the top of the cake. This adds a beautiful snowy finish and a touch of extra sweetness.
Serve immediately – The cake is now ready to serve. Enjoy it cold, straight from the refrigerator.

Tips & tricks

Make sure the cream cheese is fully softened before mixing to avoid lumps.
Straining the batter gives you a smoother, more refined texture.
Covering with foil and poking holes helps prevent over-browning while ensuring even baking.
Always soften gelatin in cold water first, then dissolve in warm (not hot) milk.
Let the mousse mixture cool before pouring it over the cheesecake to avoid melting the base.
Chill for at least 4 hours for the best texture—this step makes a big difference.

Frequently asked questions

Why is my cheesecake not smooth?
If your cheesecake has lumps, the cream cheese may not have been fully softened or mixed properly. Always start with room temperature ingredients.

Why didn’t my mousse set properly?
This usually happens if the gelatin wasn’t fully dissolved or if the mixture was too hot or too cold when combined. Make sure to follow the steps carefully.

Can I skip the mousse layer?
Yes! You can enjoy it as a classic mini Basque cheesecake on its own.

Can I freeze this cake?
Freezing is not recommended. The mousse layer may release water and the cheesecake texture can become coarse after thawing.

How long can I store it?
Store it in an airtight container in the fridge and enjoy within 2 days for the best flavour and texture.

Can I make this without an air fryer?

Yes! You can bake the Basque layer in a regular oven. Use the same temperature of 180°C. Bake for about 15-18 minutes total, but keep an eye on it. You want the top to be caramelized and slightly charred but the center still slightly jiggly. The exact time will depend on your oven.

Small Batch Strawberry Cheesecake (No Oven Needed!)

Craving cheesecake but don’t want to make a full cake? This 4-inch mini Basque cheesecake with strawberry mousse is rich, creamy, and perfectly portioned. Made without flour and baked in an air fryer for an easy dessert fix!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 18

Course Dessert

Cuisine American

Servings

Ingredients

(A) Basque Cheesecake Layer

50 g cream cheese
20 g white sugar
1 egg
50 g heavy cream
6 g cornstarch
Strawberry diced, as needed

(B) Strawberry Mousse Layer

20 g cream cheese
2.5 g white sugar
50 g heavy cream
25 g milk
2.5 g gelatin sheet
50 g strawberry jam

(C) Decoration

6 strawberry halves
Powdered sugar for dusting