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
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup heavy cream

For the Brûlée Topping:

1/4 cup granulated sugar

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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