Mini Crème Brûlée Cheesecakes
These delightful mini cheesecakes combine the rich texture of crème brûlée with the smoothness of cheesecake, topped with a caramelized sugar crust for a heavenly dessert experience.
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs Provides a delightful crunch and slightly sweet base.
- 3 tablespoons melted butter Adds richness and binds the crust together.
- 2 tablespoons granulated sugar Sweetens the crust for a balanced flavor.
Cheesecake Filling
- 16 oz cream cheese, softened Creates a creamy, dense filling.
- ½ cup granulated sugar Sweetens the cheesecake mixture.
- 2 large eggs Essential for binding and setting the cheesecake.
- 1 teaspoon vanilla extract Offers aromatic sweetness.
- ¼ cup heavy cream Adds extra luxuriousness to the filling.
- ¼ cup granulated sugar (for brûlée topping) Caramelized to create the crispy crust.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar; mix well. Press into the bottom of each cupcake liner and bake for 5 minutes. Set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in vanilla and heavy cream.
- Pour the cheesecake batter into the crusts, filling each liner about three-quarters full.
Baking and Chilling
- Bake for 18-20 minutes until set but still slightly jiggly in the center.
- Cool at room temperature, then refrigerate for at least 2 hours.
- Once chilled, sprinkle sugar over the tops and use a kitchen torch to caramelize the sugar.
Notes
For best results, ensure your cream cheese is softened before mixing. A kitchen torch is ideal for caramelizing, but broiling works too—watch closely to avoid burning. These can be made a day in advance and stored in an airtight container in the refrigerator.