Description
Mini Crème Brûlée Cheesecakes are the perfect fusion of two decadent desserts: rich, creamy cheesecake and caramelized crème brûlée. These bite-sized treats feature a luscious cheesecake filling atop a buttery graham cracker crust, finished with a crisp caramelized sugar topping. They’re elegant, indulgent, and ideal for impressing guests or enjoying a personal-sized dessert.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs (about 8–10 crackers)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 1 tablespoon all-purpose flour (optional, for structure)
For the Crème Brûlée Topping:
- ¼ cup granulated sugar (for caramelizing)
Ingredient Highlights
- Cream Cheese: The base for a rich and creamy cheesecake filling.
- Graham Crackers: Adds a buttery, crunchy crust that complements the silky filling.
- Sugar: Sweetens both the cheesecake and the brûlée topping.
- Heavy Cream: Enhances the smoothness of the cheesecake filling.
- Vanilla Extract: Adds a warm, aromatic depth to the dessert.
Instructions
Prepare the Crust:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or silicone cups.
- Make the Crust: In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Assemble the Crusts: Spoon about 1 tablespoon of the crumb mixture into each muffin cup. Press down firmly with the back of a spoon to create an even layer. Bake for 5 minutes, then let cool while preparing the filling.
Prepare the Cheesecake Filling:
- Mix the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, heavy cream, and flour (if using) until combined.
- Fill the Cups: Divide the cheesecake batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or until fully chilled.
Add the Crème Brûlée Topping:
- Caramelize the Sugar: Just before serving, remove the cheesecakes from the liners. Sprinkle about 1 teaspoon of sugar evenly over the top of each cheesecake. Use a kitchen torch to caramelize the sugar until it melts and turns golden brown. Let the sugar harden for 1-2 minutes before serving.
- Prep Time: 20 minutes
- Chilling Time: 3-4 hours
- Cook Time: 25 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 18g
- Carbohydrates: 24g
- Protein: 4g