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Mini Crème Brûlée Cheesecakes
Mini Crème Brûlée Cheesecakes are a delightful fusion of two classic desserts, bringing the rich, creamy goodness of cheesecake together with the satisfying crunch of a perfectly caramelized sugar topping. These mini treats are ideal when you’re looking to impress guests at a dinner party or simply want a sweet pick-me-up. I still remember the first time I tried them at a friend’s gathering—each bite was a heavenly combination of textures that left me craving more. With easy-to-follow steps and simple ingredients, these delightful cheesecakes can become a cherished staple in your dessert repertoire.
Why you’ll love this dish
These cheesecakes strike the perfect balance between indulgence and convenience. They’re impressively elegant yet remarkably simple to prepare, making them an excellent choice for special occasions or a sweet treat after dinner. The use of mini portions means you can enjoy a satisfying dessert without overindulging, and they can easily be made ahead of time. Plus, the fun of torching the sugar for that signature brûlée crust adds a bit of theatrical flair to your cooking.
"These Mini Crème Brûlée Cheesecakes were the hit of our dinner party! They were so creamy, and the caramelized top was perfection! I’ll definitely be making them again!" — Sarah J.
Step-by-step overview
Let’s break down how to create these delightful desserts. The process involves preparing a buttery graham cracker crust, blending a rich cream cheese filling, and then baking until perfectly set. After a chill in the refrigerator, the fun part comes when you torch the sugar topping to create that iconic crackly surface. This recipe is straightforward and guarantees exceptional results.
What you’ll need
For your Mini Crème Brûlée Cheesecakes, gather the following ingredients:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup heavy cream
- ¼ cup granulated sugar (for topping)
Using high-quality cream cheese will make a significant difference in the creaminess of your cheesecakes. Feel free to try a gluten-free graham cracker alternative if you’re accommodating dietary restrictions.
Step-by-step instructions
- Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs and melted butter until you achieve a wet sand texture. Press this mixture firmly into the bottom of each cupcake liner.
- In another bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, taking about 2-3 minutes on medium speed.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and heavy cream until everything is fully combined.
- Pour the cheesecake batter over the prepared graham crusts, filling each cup three-quarters full. Bake for 18-20 minutes or until the edges are set and the centers jiggle slightly.
- Once baked, let them cool completely, then refrigerate for at least 2 hours to set.
- When ready to serve, sprinkle a thin layer of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until it’s golden and crisp.
Best ways to enjoy it
These Mini Crème Brûlée Cheesecakes are a treat on their own, but they can be paired beautifully with fresh berries or a drizzle of chocolate sauce for an extra touch. Present them on a decorative plate and dust with powdered sugar or serve alongside a scoop of vanilla ice cream for a delightful contrast in textures. For seasonal flair, consider a sprinkle of cinnamon in the crust or a fruit compote along the side.
How to store
To keep your leftovers fresh, place the cheesecakes in an airtight container in the refrigerator where they’ll last for up to 4 days. If you’re looking to store them longer, you can freeze the un-torched cheesecakes for up to two months. Just be sure to wrap them well! When you’re ready to enjoy them, thaw them overnight in the refrigerator and torch them just before serving for that fresh-out-of-the-oven taste.
Helpful cooking tips
For those looking to nail the perfect texture, ensure that your cream cheese is at room temperature before mixing—this helps prevent lumps and creates a smoother filling. If you don’t have a kitchen torch, you can place the cheesecakes under a broiler for a minute or two, but watch them closely to avoid burning. Also, consider letting them sit out for a few minutes after refrigeration—this allows the flavors to bloom and intensifies the creamy goodness.
Creative twists
Want to switch things up? Try adding lemon or orange zest to the cheesecake batter for a citrusy kick that brightens the flavor. You can also incorporate crushed toffee bits or chopped nuts into the crust to add extra texture. For a fun seasonal variation, consider swapping out the vanilla extract for peppermint extract during the holidays.
Common questions
Can I use low-fat cream cheese for this recipe?
Yes! Low-fat cream cheese can be used, but keep in mind that it might affect the creamy texture and overall richness.
Can I make the cheesecakes ahead of time?
Absolutely! These cheesecakes are perfect for make-ahead desserts. Just follow the chilling instructions and torch the sugar topping just before serving.
What if I don’t have a kitchen torch?
If you don’t have a torch, you can place the cheesecakes under the broiler for a minute or two. Make sure to keep a close eye on them to prevent burning.
Mini Crème Brûlée Cheesecakes
A delightful fusion of cheesecake and crème brûlée, these mini treats feature a buttery graham cracker crust, a rich cream cheese filling, and a perfectly caramelized sugar topping.
Ingredients
For the crust
- 1 cup graham cracker crumbs Feel free to use a gluten-free alternative.
- 3 tbsp melted butter Use unsalted butter for best results.
For the filling
- 16 oz cream cheese, softened Use high-quality cream cheese for better texture.
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup heavy cream
- ¼ cup granulated sugar (for topping) Use for caramelizing.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs and melted butter until you achieve a wet sand texture. Press this mixture firmly into the bottom of each cupcake liner.
Filling
- In another bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, taking about 2-3 minutes on medium speed.
- Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and heavy cream until everything is fully combined.
- Pour the cheesecake batter over the prepared graham crusts, filling each cup three-quarters full.
- Bake for 18-20 minutes or until the edges are set and the centers jiggle slightly.
Cooling
- Once baked, let them cool completely, then refrigerate for at least 2 hours to set.
Serving
- When ready to serve, sprinkle a thin layer of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until it’s golden and crisp.
Notes
These cheesecakes can be paired with fresh berries or chocolate sauce. They store well in the refrigerator for up to 4 days, or freeze un-torched for two months.
