Mini Crème Brûlée Cheesecakes Recipe
Introduction
These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with a crisp, caramelized sugar topping. Perfectly portioned and elegant, they make a delightful dessert for any occasion.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar (for the crust)
- 16 oz cream cheese, softened
- ½ cup granulated sugar (for the filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ¼ cup granulated sugar (for the brûlée topping)
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners to make removal easier.
- Step 2: In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture firmly into the bottom of each cupcake liner to form the crust. Bake for about 5 minutes, then set aside.
- Step 3: In a large bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and heavy cream until fully combined.
- Step 4: Pour the cheesecake mixture over the crusts, filling each liner about three-quarters full. Bake for 18-20 minutes, until the cheesecakes are set but still slightly jiggly in the center.
- Step 5: Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours or overnight to chill thoroughly.
- Step 6: Before serving, sprinkle about 1 teaspoon of granulated sugar evenly on top of each cheesecake. Use a kitchen torch to caramelize the sugar carefully until golden and crisp.
Tips & Variations
- For a gluten-free version, substitute regular graham cracker crumbs with gluten-free alternatives.
- If you don’t have a kitchen torch, place the cheesecakes under a hot broiler for 1-2 minutes but watch closely to prevent burning.
- Add a few fresh berries or a sprig of mint on top for a decorative touch.
Storage
Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Reapply the brûlée topping just before serving to keep the caramelized crust crisp. Avoid freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecakes ahead of time?
Yes, you can prepare and chill the cheesecakes a day in advance. Just add the brûlée topping right before serving to maintain the crisp caramel layer.
What if I don’t have a kitchen torch?
You can caramelize the sugar by placing the cheesecakes under a hot oven broiler for a short time, about 1-2 minutes, watching carefully to avoid burning.
PrintMini Crème Brûlée Cheesecakes Recipe
These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with a crisp, caramelized brûlée topping. Individually portioned in cupcake liners with a buttery graham cracker crust, these delightful treats are perfect for entertaining or a special dessert at home. With a smooth cream cheese filling and the signature crackling sugar layer on top, they offer a perfect balance of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 and Prep: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners to ensure easy removal and neat presentation of the mini cheesecakes.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix well, then firmly press this mixture into the bottom of each cupcake liner to form a compact crust. Bake the crusts for about 5 minutes until they are just set, then remove and set aside.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and ½ cup sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract and heavy cream until fully incorporated and the batter is silky and smooth.
- Fill and Bake: Pour the cheesecake batter over the baked crusts, filling each liner about three-quarters full. Bake the mini cheesecakes in the preheated oven for 18 to 20 minutes, or until the centers are set but still have a slight jiggle when gently shaken.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, transfer them to the refrigerator to chill for at least 2 hours or preferably overnight to ensure they are firm and flavors meld beautifully.
- Create the Brûlée Topping: Just before serving, sprinkle approximately 1 teaspoon of granulated sugar evenly on top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and turns a golden brown, forming a crisp, crackling brûlée crust.
- Serve: Let the caramelized topping harden for a moment before serving these elegant mini crème brûlée cheesecakes to your guests or family.
Notes
- For a gluten-free version, substitute the graham cracker crumbs with gluten-free graham cracker crumbs or crushed gluten-free cookies.
- If you don’t have a kitchen torch, you can place the cheesecakes under a very hot broiler for a minute or two, watching closely to prevent burning.
- Make sure the cream cheese is fully softened to avoid lumps in your batter.
- Don’t overbake; the centers should remain slightly jiggly to achieve a creamy texture.
- These cheesecakes can be made a day ahead and refrigerated; add the brûlée topping just before serving for the best texture.
Keywords: mini cheesecake, crème brûlée, dessert, individual cheesecakes, caramelized topping, graham cracker crust
