Description
These Mini Crème Brûlée Cheesecakes combine the creamy tang of cheesecake with the crisp caramelized sugar topping of classic crème brûlée. Perfect for individual servings, they’re elegant, easy to make, and absolutely irresistible. Ideal dessert for parties, holidays, or sweet cravings.
Ingredients
12 graham crackers
5 tablespoons melted butter
16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract or vanilla bean paste
2 large eggs
1/4 cup heavy cream
1/8 teaspoon salt
6 tablespoons granulated sugar (for topping)
Instructions
1. Preheat oven to 325°F and line a muffin tin with 12 cupcake liners.
2. Mix graham cracker crumbs with melted butter and press into liners to form crusts. Bake for 5 minutes, then cool.
3. In a mixing bowl, beat cream cheese until smooth. Add sugar, vanilla, and salt, mixing until creamy.
4. Add eggs one at a time, then stir in heavy cream until just combined.
5. Pour the batter evenly over crusts. Tap tray to release air bubbles.
6. Bake for 15–18 minutes, until centers are just set. Cool to room temperature, then refrigerate for at least 2 hours.
7. Before serving, sprinkle 1/2 tablespoon sugar over each cheesecake and caramelize with a kitchen torch. Let the tops harden before serving.
Notes
Use full-fat block cream cheese for best texture.
Let ingredients come to room temperature before mixing.
Only torch the sugar topping right before serving to maintain the crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg