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.
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.