Mini Crème Brûlée Cheesecake
These Mini Crème Brûlée Cheesecakes combine the creamy richness of cheesecake with the caramelized sugar topping of a classic crème brûlée. The result is a perfectly balanced dessert that’s elegant, indulgent, and ideal for any occasion. A delightful treat that’s sure to impress your guests!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baked
- Cuisine: American, French
- Diet: Vegetarian
Ingredients
- For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/4 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- For the crème brûlée topping:
- 2 tablespoons granulated sugar (for each mini cheesecake)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Spoon about 1 tablespoon of the mixture into the bottom of each muffin cup (or mini cheesecake pan), pressing it down to form an even crust layer. Bake the crust for 5-7 minutes, then remove from the oven and set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the vanilla extract and eggs, one at a time, mixing well after each addition. Stir in the sour cream until fully combined.
- Assemble the cheesecakes: Spoon the cheesecake filling over the cooled crusts in each muffin cup, filling them almost to the top. Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers are slightly jiggly. Let the cheesecakes cool in the pan for 10 minutes, then transfer to the refrigerator to chill for at least 4 hours, or overnight for best results.
- Crème brûlée topping: Once the cheesecakes are fully chilled, sprinkle about 2 tablespoons of granulated sugar evenly over the top of each mini cheesecake. Using a kitchen torch, caramelize the sugar until it turns golden brown and forms a crisp, glass-like topping. If you don’t have a torch, you can place the cheesecakes under the broiler for 2-3 minutes, watching carefully to avoid burning the sugar.
- Serve: Allow the sugar to cool and harden for a minute before serving. Enjoy these mini crème brûlée cheesecakes as a perfect bite-sized dessert!
Notes
- If you don’t have a kitchen torch, broiling works as an alternative, but it’s essential to keep a close eye on it to avoid burning.
- You can also prepare these in a standard cheesecake pan, but be sure to adjust the baking time accordingly.
- For extra flavor, you can add a splash of vanilla bean paste to the filling.
Find it online: https://yumfamilyrecipes.com/mini-creme-brulee-cheesecake/
