Mini Crème Brûlée Cheesecakes Recipe

Introduction

Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the caramelized sugar topping of crème brûlée. These individual desserts are perfect for impressing guests or treating yourself to a decadent bite-sized delight.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup heavy cream
• ¼ cup granulated sugar (for topping)

Instructions

1. Step 1: Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
2. Step 2: Mix the graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of each cupcake liner to form the crust.
3. Step 3: Beat the cream cheese and ½ cup sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and heavy cream until well combined.
4. Step 4: Pour the cheesecake batter evenly over the prepared crusts and bake for 18-20 minutes, until the centers are just set. Let the cheesecakes cool completely at room temperature, then refrigerate for at least 2 hours to chill and firm up.
5. Step 5: Before serving, sprinkle about a teaspoon of the remaining ¼ cup sugar evenly on top of each cheesecake. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust.

Tips & Variations

• For a citrus twist, add a teaspoon of lemon or orange zest to the batter.
• If you don’t have a kitchen torch, place the sugared cheesecakes under a hot broiler for 1-2 minutes to caramelize the sugar, watching closely to avoid burning.
• Use gluten-free graham crackers to make the crust gluten-free.
• Try adding a tablespoon of cocoa powder to the crust for a chocolatey variation.

Storage

Store these mini cheesecakes in an airtight container in the refrigerator for up to 3 days. The caramelized sugar topping is best enjoyed fresh, so it’s recommended to torch the sugar right before serving. Avoid freezing, as the texture of the cream cheese may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can prepare and bake them up to 2 days in advance. Keep them refrigerated and add the caramelized sugar topping just before serving for the best texture.

What if I don’t have a kitchen torch?

You can carefully melt the sugar topping under a preheated broiler for 1-2 minutes. Watch closely to prevent burning, and rotate the pan if needed to caramelize evenly.

Mini Crème Brûlée Cheesecakes Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with a crisp, caramelized sugar topping reminiscent of crème brûlée. Perfectly portioned in cupcake liners, they feature a buttery graham cracker crust and a smooth, sweet filling, finished off with a delicate caramelized sugar crust made with a kitchen torch. Ideal for elegant desserts or special occasions.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 cup graham cracker crumbs
• 3 tbsp melted butter

Cheesecake Filling

• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup heavy cream

Topping

• ¼ cup granulated sugar (for caramelizing)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners to ensure easy removal of the mini cheesecakes after baking.
2. Make the Crust: Combine the graham cracker crumbs with melted butter until the mixture resembles wet sand. Divide and press this mixture firmly into the bottom of each cupcake liner to create a solid crust base.
3. Prepare the Cheesecake Batter: In a mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Then gently incorporate the vanilla extract and heavy cream to create a silky, well-blended batter.
4. Bake the Mini Cheesecakes: Pour the cheesecake batter evenly over the prepared crusts in the muffin tin. Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from oven and allow to cool completely at room temperature.
5. Chill the Cheesecakes: Once cooled, refrigerate the mini cheesecakes for at least 2 hours to ensure they are fully set and chilled before caramelizing the topping.
6. Caramelize the Topping: Sprinkle a thin, even layer of granulated sugar on top of each chilled cheesecake. Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until the sugar melts and forms a golden, crisp crust resembling crème brûlée.

Notes

• Ensure the cream cheese is fully softened to avoid lumps in the batter.
• Press the crust mixture firmly to prevent it from crumbling when serving.
• If you don’t have a kitchen torch, you can place the cheesecakes under a broiler for a minute or two, watching closely to prevent burning.
• Allow the caramelized sugar topping to cool and harden for a few minutes before serving for the best texture.
• Store leftover cheesecakes covered in the refrigerator for up to 3 days.

Keywords: mini cheesecake, crème brûlée cheesecake, graham cracker crust, caramelized sugar topping, bite-sized desserts