Description

Elevate your dessert game with Mini Crème Brûlée Cheesecakes! These bite-sized treats combine the velvety richness of cheesecake with a crispy, caramelized brûlée topping. Perfect for dinner parties, holidays, or whenever you’re craving a little indulgence.

Ingredients

Units Scale

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

Prepare the Crust:
- Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix until evenly combined.
- Divide the crust mixture evenly among the liners and press firmly to form a base. Bake for 5 minutes, then set aside to cool.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream until fully combined.
Assemble and Bake:
- Pour the cheesecake batter over the prepared crusts, filling each liner about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.
Cool and Chill:
- Allow the cheesecakes to cool to room temperature before refrigerating them for at least 2 hours, or until fully chilled.
Create the Brûlée Topping:
- Just before serving, sprinkle a thin, even layer of granulated sugar over the tops of the cheesecakes.
- Use a kitchen torch to caramelize the sugar until golden brown and crisp.
Serve:
- Enjoy these creamy, crunchy, and utterly decadent Mini Crème Brûlée Cheesecakes!

Notes

A kitchen torch is ideal for achieving the brûlée topping, but you can use the broiler in a pinch. Keep a close eye to avoid burning.
Store leftovers in an airtight container in the refrigerator for up to 3 days.