Mini Crème Brûlée Cheesecakes Recipe

Introduction

Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the crisp, caramelized topping of crème brûlée. These delightful individual-sized treats make for an elegant dessert that’s surprisingly easy to prepare at home.

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons granulated sugar
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup heavy cream
• ¼ cup granulated sugar (for brûlée topping)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners for easy removal and presentation.
2. Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture firmly into the bottom of each cupcake liner. Bake for about 5 minutes until set, then set aside.
3. 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. Stir in vanilla extract and heavy cream until fully combined.
4. Step 4: Pour the cheesecake batter over the crusts, filling each liner about three-quarters full. Bake for 18-20 minutes, until cheesecakes are set but still slightly jiggly in the center.
5. Step 5: Cool cheesecakes to room temperature, then refrigerate for at least 2 hours or overnight.
6. Step 6: Once chilled, sprinkle about 1 teaspoon sugar evenly on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crispy.

Tips & Variations

• Use room temperature cream cheese and eggs for a smooth filling.
• If you don’t have a kitchen torch, caramelize the sugar under the broiler, watching closely to avoid burning.
• Add a pinch of cinnamon to the crust mixture for extra warmth.
• Try chocolate wafers instead of graham crackers for a different crust flavor.
• For a fruity twist, add a thin layer of fruit compote between the crust and cheesecake filling.

Storage

Store leftover cheesecakes covered in the refrigerator for up to 3 days. Reheat the brûlée topping briefly with a kitchen torch or under a broiler to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they can be prepared a day in advance and refrigerated. Just add the brûlée topping before serving for the best texture.

What if I don’t have a kitchen torch?

You can caramelize the sugar by placing the cheesecakes under a broiler for a few minutes. Keep a close eye to prevent burning.

Mini Crème Brûlée Cheesecakes Recipe

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★★★★★

4.8 from 50 reviews

• Author: Lily
• Total Time: 2 hours 40 minutes
• Yield: 12 mini cheesecakes 1x

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Description

These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the delicate caramelized sugar topping of crème brûlée. Perfectly portioned in cupcake liners, they offer a delightful dessert that’s both elegant and easy to make. With a crisp graham cracker crust, smooth vanilla cheesecake filling, and a crisp brûlée topping, these bite-sized treats are ideal for parties, special occasions, or anytime you crave a luxurious dessert.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat and Prep: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners to ensure easy removal and a clean presentation of your mini cheesecakes.
2. Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined. Press this mixture firmly into the bottom of each cupcake liner to form an even crust layer. Bake for 5 minutes until set, then remove from the oven and set aside.
3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy. Add eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract and heavy cream until the batter is smooth and uniform.
4. Fill and Bake: Pour the cheesecake filling over the pre-baked crusts, filling each liner about three-quarters full. Bake for 18-20 minutes, or until the cheesecakes are set but still have a slight wobble in the center, ensuring a creamy texture.
5. Cool and Chill: Allow the cheesecakes to cool down to room temperature on a wire rack. Once cooled, refrigerate them for at least 2 hours, or preferably overnight, to firm up and develop flavor.
6. Create the Brûlée Topping: Evenly sprinkle approximately 1 teaspoon of granulated sugar over the top of each chilled cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crisp, golden-brown layer. If a torch is unavailable, place the cheesecakes under a broiler for a few minutes while watching closely to prevent burning.

Notes

• Ensure cream cheese and eggs are at room temperature for the smoothest batter.
• If gluten-free, substitute graham cracker crumbs with gluten-free cookie crumbs.
• No kitchen torch? Use a broiler but watch carefully to avoid burning the sugar.
• For extra flavor, add a pinch of cinnamon to the crust mixture.
• Do not overbake to maintain creamy texture; slight wobble when done is ideal.
• Try different crusts like chocolate wafers or add a fruit compote layer for variations.

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

Keywords: Mini Crème Brûlée Cheesecakes, bite-sized cheesecake, caramelized sugar topping, graham cracker crust, creamy dessert, easy cheesecake recipe