Why You’ll Love This Recipe
This recipe is a luxurious twist on classic cheesecake and crème brûlée. The buttery graham cracker crust, creamy cheesecake filling, and crispy caramelized sugar top create an irresistible texture contrast. They are easy to make, perfectly portioned for individual servings, and ideal for any special occasion or as a sweet indulgence. Plus, you can prepare them ahead of time, making them perfect for entertaining.
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
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the Brûlée Topping:
- ¼ cup granulated sugar
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into each liner to form a crust. Bake for 5 minutes and set aside.
- Make the Filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and heavy cream. Mix until smooth and creamy.
- Fill and Bake: Pour the cheesecake batter over the crusts, filling each liner three-quarters full. Bake for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Cool and Chill: Cool the cheesecakes at room temperature, then refrigerate for at least 2 hours or overnight.
- Make the Topping: Sprinkle 1 teaspoon of sugar on each cheesecake and caramelize the sugar with a kitchen torch until golden. Alternatively, broil in the oven for a few seconds.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep time: 20 minutes
- Cook time: 25 minutes
- Chill time: 2 hours minimum
- Total time: 3 hours
Variations
- Crust: Swap graham crackers for chocolate wafer cookies or add a pinch of cinnamon for extra flavor.
- Flavor Variations: Add fruit compote or a layer of chocolate ganache between the cheesecake and brûlée topping.
- Dairy-Free: Use dairy-free cream cheese and heavy cream for a non-dairy version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To re-crisp the topping, briefly torch again before serving.
FAQs
Can I make these cheesecakes ahead of time?
Yes, you can prepare these cheesecakes up to 2 days in advance. Just add the brûlée topping right before serving to keep it crisp.
Can I freeze these cheesecakes?
Yes, freeze the cheesecakes without the brûlée topping for up to 1 month. Thaw in the refrigerator and add the sugar topping right before serving.
What if I don’t have a kitchen torch?
You can caramelize the sugar under a broiler in the oven, but keep a close watch to avoid burning.
Can I use a different crust?
Yes, try using chocolate wafers or crushed cookies for a different flavor.
How do I prevent the cheesecake from overbaking?
Make sure the center of the cheesecake still has a slight wobble when you remove it from the oven to ensure a creamy texture.
Conclusion
These Mini Crème Brûlée Cheesecakes are the perfect combination of rich cheesecake and crunchy brûlée topping. Their individual servings make them great for any occasion, from dinner parties to a special treat at home. Impress your guests or indulge in a creamy, decadent dessert with this easy and elegant recipe!
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Mini Crème Brûlée Cheesecakes
- Total Time: 3 hours
- Yield: 12 Servings
- Diet: Gluten Free
Description
These Mini Crème Brûlée Cheesecakes combine the richness of cheesecake with the signature crispy caramelized top of crème brûlée. With a buttery graham cracker crust, creamy filling, and the perfect brûlée finish, these mini cheesecakes are a luxurious, yet easy-to-make dessert. Ideal for impressing guests or enjoying as a personal treat, they’re perfectly portioned for any occasion!
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
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the Brûlée Topping:
- ¼ cup granulated sugar
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into each liner to form a crust. Bake for 5 minutes and set aside.
- Make the Filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and heavy cream. Mix until smooth and creamy.
- Fill and Bake: Pour the cheesecake batter over the crusts, filling each liner three-quarters full. Bake for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Cool and Chill: Cool the cheesecakes at room temperature, then refrigerate for at least 2 hours or overnight.
- Make the Topping: Sprinkle 1 teaspoon of sugar on each cheesecake and caramelize the sugar with a kitchen torch until golden. Alternatively, broil in the oven for a few seconds.
Notes
- Crust Variations: Swap graham crackers for chocolate wafer cookies or add a pinch of cinnamon for extra flavor.
- Flavor Variations: Add fruit compote or a layer of chocolate ganache between the cheesecake and brûlée topping.
- Dairy-Free: Use dairy-free cream cheese and heavy cream for a non-dairy version.
- Prep Time: 20minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American