Why Make This Recipe
Mini Crème Brûlée Cheesecakes are a perfect dessert that combines two beloved treats: crème brûlée and cheesecake. They are rich, creamy, and have a delightful caramelized top that adds a crunchy texture. This recipe is excellent for beginners, as it doesn’t require any fancy techniques. You will impress your friends and family with these little delights that are sure to satisfy any sweet tooth.
How to Make Mini Crème Brûlée Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
- 16 oz cream cheese (two 8 oz packages), softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ¼ cup granulated sugar (for topping)
Directions
Step 1: Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to 325°F (160°C). Grease a muffin tin or line it with cupcake liners.
Step 2: Make the Crust
In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the crumbs are evenly coated. Press this mixture into the bottom of each muffin cup to form a crust.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and ½ cup of sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until the mixture is creamy.
Step 4: Fill and Bake the Cheesecakes
Spoon the cheesecake filling over the crust in each muffin cup, filling them about ¾ full. Bake in the preheated oven for about 20-25 minutes or until they are set but still slightly jiggly in the center.
Step 5: Cool and Chill the Cheesecakes
After baking, let the mini cheesecakes cool in the muffin tin for 10 minutes. Then remove them and place them on a wire rack to cool completely. Once cooled, transfer them to the refrigerator and chill for at least 2 hours.
Step 6: Create the Brûlée Topping
Once the cheesecakes are chilled, sprinkle about 1 tablespoon of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until it turns golden brown. If you don’t have a torch, you can put them under the broiler for a minute, watching closely to avoid burning.
Step 7: Serve and Enjoy
Your Mini Crème Brûlée Cheesecakes are now ready to serve. Enjoy this treat as a special dessert or for any celebration!
How to Serve Mini Crème Brûlée Cheesecakes
These mini cheesecakes are delicious served on their own. You can add fresh berries or a dollop of whipped cream on top for extra flavor. They also look beautiful on a dessert platter, perfect for impressing your guests.
How to Store Mini Crème Brûlée Cheesecakes
To store your mini cheesecakes, place them in an airtight container in the refrigerator. They will keep well for about 3-4 days. If you haven’t caramelized the sugar topping yet, you can do this 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 easy mixing.
- Ensure you watch the cheesecakes while they bake to prevent overcooking.
- If you don’t have a kitchen torch, broil carefully to create the brûlée topping.
- Always chill the cheesecakes completely before adding the brûlée sugar.
Variations
You can easily customize these mini cheesecakes. Try adding different flavors like chocolate, lemon, or pumpkin to the cream cheese mixture for a unique twist. You can also use flavored graham crackers for the crust, such as cinnamon or chocolate.
FAQs
Q: Can I use a regular cake pan instead of a muffin tin?
A: Yes, you can use a regular cake pan, but the baking time will be longer. Make sure to check for doneness.
Q: How do I know when the cheesecakes are done?
A: The cheesecakes are done when they are set but still slightly jiggly in the center. They will continue to firm up as they cool.
Q: Can I freeze Mini Crème Brûlée Cheesecakes?
A: Yes, you can freeze them before adding the sugar topping. Wrap them tightly and store them in the freezer for up to 2 months. Thaw in the refrigerator before serving.
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Mini Crème Brûlée Cheesecakes
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
For the cheesecake filling
- 16 oz cream cheese, softened Two 8 oz packages
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the brûlée topping
- ¼ cup granulated sugar For topping
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a muffin tin or line it with cupcake liners.
- In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir until the crumbs are evenly coated. Press this mixture into the bottom of each muffin cup to form a crust.
- In a large bowl, beat the softened cream cheese and ½ cup of sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until the mixture is creamy.
- Spoon the cheesecake filling over the crust in each muffin cup, filling them about ¾ full.
Baking
- Bake in the preheated oven for about 20-25 minutes or until they are set but still slightly jiggly in the center.
- After baking, let the mini cheesecakes cool in the muffin tin for 10 minutes. Then remove them and place them on a wire rack to cool completely.
- Once cooled, transfer them to the refrigerator and chill for at least 2 hours.
Brûlée Topping
- Once the cheesecakes are chilled, sprinkle about 1 tablespoon of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until it turns golden brown. If you don’t have a torch, you can put them under the broiler for a minute, watching closely to avoid burning.
Serving
- Your Mini Crème Brûlée Cheesecakes are now ready to serve. Enjoy this treat as a special dessert or for any celebration!
