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.

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 a clean presentation of your mini cheesecakes.
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.
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.
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.
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.
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