Why Make This Recipe

Mini Crème Brûlée Cheesecakes are a perfect combination of creamy cheesecake and the classic elegance of crème brûlée. These little treats are not only delicious but also adorable and easy to serve. They are ideal for special occasions or simply to satisfy your sweet tooth at home.

How to Make Mini Crème Brûlée Cheesecakes

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)

Directions:

1. Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs and melted butter. Press this mixture into the bottom of each cupcake liner to form a crust.
3. In a separate bowl, beat the cream cheese and sugar until smooth. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until combined.
4. Pour the cheesecake batter over the crust in each liner, filling them about three-quarters full.
5. Bake for 18-20 minutes, or until set. Once done, cool completely on a wire rack, then refrigerate for at least 2 hours.
6. Before serving, sprinkle a thin layer of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp.

How to Serve Mini Crème Brûlée Cheesecakes

These mini cheesecakes can be served directly in the cupcake liners for a cute presentation. You can also add fresh berries or a drizzle of chocolate sauce on top for extra flavor. They are great as a dessert at dinner parties or enjoyed as a sweet treat with coffee.

How to Store Mini Crème Brûlée Cheesecakes

To store these cheesecakes, keep them in an airtight container in the refrigerator. They can stay fresh for up to 3-5 days. If you want to caramelize the sugar topping, do it just before serving for the best texture.

Tips to Make Mini Crème Brûlée Cheesecakes

• Make sure your cream cheese is softened to room temperature for easier mixing.
• Be careful when using the kitchen torch to caramelize the sugar; keep it moving to avoid burning.
• You can prepare the crust a day ahead and store it in the fridge until you’re ready to add the cheesecake batter.

Variation

You can try adding flavors to the cheesecake batter by mixing in lemon zest for a citrusy twist or chocolate chips for a rich dessert. Consider using different toppings like fruit compote or whipped cream for a unique touch.

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may alter the flavor and texture slightly.

2. Do I need a kitchen torch?
While a kitchen torch is best for caramelizing the sugar, you can also place the cheesecakes under a broiler for a few seconds to achieve the same effect. Just watch them closely to prevent burning.

3. Can I freeze these mini cheesecakes?
Yes, you can freeze them without the caramelized sugar topping. Simply thaw in the fridge overnight and then add the sugar and caramelize just before serving.

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Mini Crème Brûlée Cheesecakes

These Mini Crème Brûlée Cheesecakes are a delightful blend of creamy cheesecake topped with a caramelized sugar crust, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12 pieces

Calories 250 kcal

Ingredients

  

For the crust

• 1 cup graham cracker crumbs
• 3 tbsp melted butter

For the cheesecake filling

• 2 (8 oz) packages cream cheese, softened Make sure it's at room temperature for easier mixing.
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup heavy cream
• ¼ cup granulated sugar (for topping) For caramelizing

Instructions

 

Preparation

• Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
• In a bowl, mix graham cracker crumbs and melted butter. Press this mixture into the bottom of each cupcake liner to form a crust.
• In a separate bowl, beat the cream cheese and sugar until smooth. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until combined.
• Pour the cheesecake batter over the crust in each liner, filling them about three-quarters full.

Baking

• Bake for 18-20 minutes, or until set. Once done, cool completely on a wire rack, then refrigerate for at least 2 hours.

Serving

• Before serving, sprinkle a thin layer of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp.

Notes

These mini cheesecakes can be served directly in the cupcake liners for a cute presentation. They can be stored in an airtight container in the refrigerator for 3-5 days. Caramelize the sugar topping just before serving for the best texture.

Keyword Baking, cheesecake, Crème Brûlée, Mini Desserts, Sweet Treats