Burnt Lil Cheesecakes Recipe

This Burnt Lil Cheesecakes recipe creates individual crustless cheesecakes with deeply caramelized tops, creamy centres, and a rich combination of cream cheese, heavy cream, and vanilla. Featured on Cook the Books: Celebrity Edition Season 3, these easy cheesecakes are prepared by host Shahir Massoud and make a playful, impressive dessert for dinner parties, holidays, or relaxed evenings at home.

The Inspiration

Burnt cheesecake is known for its dramatically browned top, rustic appearance, and exceptionally creamy centre. Unlike a traditional North American cheesecake, which often includes a crumb crust and is baked slowly at a moderate temperature, this style is crustless and exposed to high heat. The intense heat caramelizes the sugar and dairy on the surface while allowing the centre to remain soft and slightly jiggly.

The recipe comes directly from Snoop Dogg’s Treats to Eat and is featured on Cook the Books: Celebrity Edition Season 3 with host Shahir Massoud. The cookbook’s fun, unconventional approach to comfort food is reflected in the dessert’s memorable name, relaxed presentation, and optional adult-use preparation. Shahir Massoud showcases how a simple list of ingredients can produce a dessert with striking visual appeal and indulgent flavour.

Ingredients

2 lb (910 g) cream cheese, at room temperature
¾ cup (150 g) granulated sugar
2 tsp Cannabutter
3 large eggs, at room temperature
1 cup (240 ml) heavy cream
½ tsp vanilla extract
½ tsp kosher salt
2 tbsp all purpose flour

Method

Preheat the oven to 400F (200C). Set the top rack 6 in (15 cm) from the broiler. Line a 12-cup muffin tin with muffin liners or spray with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with a handheld electric mixer on medium-low speed, beat the cream cheese, sugar, and cannabutter until fluffy.
Beat in the eggs one at a time. Beat in the heavy cream, vanilla, and salt. Sift in the flour and beat until a smooth batter forms.
Ladle the batter into the prepared muffin cops. Bake until still loose and jiggly in the middle, about 15 minutes. Turn on the broiler to low and broil until the tops are browned, 5 minutes more.
Let the cakes cool and collapse before removing them from the tin, about 20 minutes. The cheesecakes will last in an airtight container in the refrigerator for up to 1 week.

Serving Suggestions

For breakfast or brunch, pair them with scrambled eggs, fried eggs, breakfast potatoes, or a platter of fresh fruit. They are also substantial enough to accompany a weekend spread featuring sausages, smoked salmon, roasted tomatoes, or a fresh green salad.

For lunch or dinner, serve the biscuits beside tomato soup, chicken noodle soup, beef stew, chili, or a creamy vegetable soup. Their smoky bacon and sharp cheddar flavours make them an excellent alternative to ordinary dinner rolls.

When entertaining, arrange the warm biscuits in a cloth-lined basket and serve them with softened butter. Their rustic shape and golden colour make them an inviting addition to a casual buffet, game-day gathering, holiday brunch, or family-style dinner. Because the biscuits already contain bacon, cheese, and scallions, they require very little accompaniment to feel complete.

Final Thoughts

This Bacon Cheddar Scallion Biscuits recipe celebrates everything people love about savoury comfort food. Each biscuit brings together smoky bacon, tangy sharp cheddar, fresh scallions, rich butter, and tender buttermilk dough in a convenient, rustic format. The high-temperature baking method creates a golden exterior while preserving a soft, satisfying centre.

Find more recipes from Cook the Books here!