Description
Mini Crème Brûlée Cheesecakes are a delightful fusion of creamy cheesecake and the classic caramelized sugar topping of crème brûlée. These easy-to-make mini desserts feature a graham cracker crust, smooth cheesecake filling, and a crisp brûlée topping made with a kitchen torch for a perfect party treat that impresses every time.
Ingredients
Scale
For the crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the brûlée topping:
- 4–6 teaspoons granulated sugar (for torching)
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Make the crust: In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Divide this mixture evenly among the muffin cups and press firmly to form a solid base. Bake the crust for 5 minutes, then remove from the oven and set aside to cool slightly.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and mix until well combined. Then add eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in sour cream, vanilla extract, and a pinch of salt, mixing until fully incorporated.
- Assemble and bake: Spoon the cheesecake batter evenly over the pre-baked crusts in the muffin tin. Bake the cheesecakes for 18 to 22 minutes, or until the centers are just set and still slightly jiggly in the middle.
- Cool and chill: Remove the cheesecakes from the oven and let them cool at room temperature for 30 minutes. Then refrigerate for at least 2 hours or overnight to allow them to set completely.
- Add the brûlée topping: Just before serving, carefully remove the paper liners from each cheesecake. Sprinkle about 1/2 teaspoon of granulated sugar evenly on top of each cheesecake. Using a kitchen torch, caramelize the sugar by melting it until golden brown and crisp. Let the caramelized topping set for 1 to 2 minutes before serving.
Notes
- For best results, brûlée the topping just before serving to maintain a crisp sugar crust.
- If you don’t have a kitchen torch, you can use your oven’s broiler, but watch the cheesecakes closely to prevent burning the sugar.
- Ensure cream cheese is fully softened before mixing to avoid lumps in the filling.
- Do not overbake; the centers should remain slightly jiggly to ensure creamy texture.
