Description

These Mini Crème Brûlée Cheesecakes are the ultimate indulgence, combining the rich creaminess of cheesecake with the caramelized sugar topping of crème brûlée. Perfect for special occasions or when you want a bite-sized treat, these decadent desserts are sure to impress. With a buttery graham cracker crust, a smooth vanilla cheesecake filling, and a crunchy brûléed topping, they’re irresistible!

Ingredients

Units Scale

For the crust:

1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

For the cheesecake filling:

16 oz (450g) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup heavy cream

For the topping:

3 tbsp granulated sugar

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Instructions

Preheat oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the texture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes and let cool.
Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract and heavy cream until fully combined.
Assemble and bake: Pour the cheesecake filling over the prepared crusts, filling each liner almost to the top. Bake for 18-20 minutes or until the centers are slightly jiggly. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Caramelize the sugar topping: Once the cheesecakes are chilled, sprinkle about 1/2 teaspoon of sugar on top of each cheesecake. Use a kitchen torch to melt and caramelize the sugar until golden brown. Let the topping harden for a minute before serving.

Notes

If you don’t have a kitchen torch, you can caramelize the sugar under a broiler, but watch carefully to avoid burning.
Store in the refrigerator for up to 3 days, but brûlée the tops just before serving.
Add a sprinkle of sea salt on top for a salted caramel twist.

Nutrition

Serving Size: 1 mini cheesecake
Calories: ~230
Sugar: 12g
Sodium: 140mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 3g
Cholesterol: 65mg