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.