Description
Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the caramelized sugar topping of crème brûlée. These bite-sized desserts feature a buttery graham cracker crust and a smooth, velvety filling, topped with a crisp, golden sugar crust achieved with a kitchen torch. Perfect for parties or an elegant treat, they are easy to make and delightfully indulgent.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Topping
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners to prepare for baking the mini cheesecakes.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, 1 tablespoon granulated sugar, and melted butter. Mix well until the crumbs are evenly coated and the mixture holds together when pressed.
- Form the Crust: Evenly divide the crumb mixture among the paper liners in the muffin tin, pressing down firmly to create a compact crust base for each cheesecake.
- Prepare the Filling Base: In a large bowl, beat the softened cream cheese together with 1/2 cup granulated sugar until the mixture is smooth, creamy, and free of lumps.
- Add Eggs and Vanilla: Crack in the eggs one at a time, beating well after each addition to ensure thorough mixing. Stir in the vanilla extract for flavor.
- Incorporate Creams: Gently mix in the sour cream and heavy cream until the batter is smooth and fully combined, creating a rich and silky texture.
- Fill the Muffin Cups: Distribute the cheesecake batter evenly over the prepared crusts in the muffin tin, filling each cup close to the top.
- Bake the Cheesecakes: Place the muffin tin in the preheated oven and bake for 20-25 minutes, until the edges are set but the center remains slightly jiggly for a perfect creamy texture.
- Cool to Room Temperature: Remove the cheesecakes from the oven and allow them to cool completely at room temperature before proceeding.
- Chill the Cheesecakes: Transfer the tin to the refrigerator and chill for at least 2 hours, allowing the cheesecakes to fully set and firm up.
- Add Sugar Topping: Just before serving, sprinkle about 1/4 cup granulated sugar evenly over the top of each chilled cheesecake to prepare for caramelization.
- Caramelize the Sugar: Use a kitchen torch to carefully caramelize the sugar on top of each cheesecake, moving the flame evenly until the sugar melts and forms a golden brown, crisp crust resembling crème brûlée.
- Serve Immediately: Serve the mini crème brûlée cheesecakes right after caramelizing for the best combination of creamy filling and crunchy sugar topping. Enjoy!
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
- If you don’t have a kitchen torch, you can place the cheesecakes under a hot broiler for 1-2 minutes, watching carefully to avoid burning.
- Allow the cheesecakes to chill thoroughly for a firmer texture and easier topping caramelization.
- Use paper liners that can withstand high heat to ensure easy removal and safe baking.
- For best results, let cheesecakes cool completely before refrigerating to prevent condensation.
