Description

These Mini Crème Brûlée Cheesecakes combine the creamy texture of classic cheesecake with the caramelized sugar topping of crème brûlée for a delightful bite-sized dessert. Featuring a crisp graham cracker crust and a smooth, rich filling topped with a crisp brûlée layer, these treats are perfect for entertaining or a special indulgence.

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 facilitate easy removal and a polished presentation of the mini cheesecakes.
Make the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until evenly combined. Firmly press this mixture into the bottom of each cupcake liner to form an even crust layer. Bake for about 5 minutes until set, then remove from the oven and set aside.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with ½ cup of sugar until smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition to fully incorporate. Stir in the vanilla extract and heavy cream, continuing to beat until the mixture is well combined and silky.
Fill and Bake: Pour the cheesecake filling over the prepared crusts, filling each liner about three-quarters full. Bake for 18 to 20 minutes. The cheesecakes should appear mostly set but still have a slight jiggle in the center when gently shaken.
Cool and Chill: Allow the cheesecakes to cool to room temperature on a wire rack. Then transfer them to the refrigerator to chill for at least 2 hours or preferably overnight to set fully.
Create the Brûlée Topping: Once chilled, sprinkle about 1 teaspoon of granulated sugar evenly across the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it turns golden and forms a crisp caramel layer. Alternatively, place them under a broiler for a few minutes while closely monitoring to avoid burning.
Serve: Serve these mini crème brûlée cheesecakes plain or garnished with fresh berries and mint for an elegant touch.

Notes

Use room temperature cream cheese and eggs to ensure a smooth, creamy filling without lumps.
If you do not have a kitchen torch, the broiler can be used to caramelize the sugar topping; watch closely to prevent burning.
For a flavorful twist, add a pinch of cinnamon to the crust mixture before baking.
Do not overbake the cheesecakes; they should remain slightly jiggly to retain a creamy texture once cooled.
Try substituting graham crackers with gluten-free crumbs or chocolate wafers for variation.
Consider adding a thin layer of fruit compote between the filling and brûlée topping for added flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mini cheesecakes, crème brûlée, dessert, graham cracker crust, caramelized sugar, creamy cheesecake