Mini 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
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
- 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
