Mini Crème Brûlée Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastewithamy.com/mini-creme-brulee-cheesecakes-recipe/
