- Decadent Combination: Experience the best of both worlds with the luscious texture of cheesecake and the crisp, caramelized layer of crème brûlée.
- Individual Portions: These mini cheesecakes are perfectly portioned, making them convenient for serving and enjoying without the need for slicing.
- Make-Ahead Friendly: Prepare them in advance and add the brûlée topping just before serving for a stress-free dessert option.
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 topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of each cupcake liner to form the crust. Bake for about 5 minutes until set, then set aside.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and ½ cup of sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until fully combined.
- Fill and Bake: Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full. Bake for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
- Cool and Chill: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Create the Brûlée Topping: Once chilled, sprinkle about 1 teaspoon of sugar evenly over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it turns golden and forms a crispy layer.
Servings and Timing
- Servings: Makes approximately 12 mini cheesecakes.
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Chilling Time: At least 2 hours
Variations
- Flavor Infusions: Add a teaspoon of citrus zest (lemon or orange) to the cheesecake batter for a refreshing twist.
- Alternative Crusts: Substitute graham cracker crumbs with chocolate cookie crumbs or crushed vanilla wafers for a different flavor profile.
- Toppings: Before serving, top the cheesecakes with fresh berries or a dollop of whipped cream to enhance presentation and taste.
Storage/Reheating
- Storage: Store any leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: These cheesecakes are best enjoyed chilled. If you prefer a warmer topping, allow them to sit at room temperature for a few minutes before serving.
FAQs
How do I prevent cracks in my mini cheesecakes?
Ensure all ingredients are at room temperature before mixing to create a smooth batter. Avoid overbaking, as this can cause cracks.
Can I make these cheesecakes without a kitchen torch?
Yes, you can place the sugared tops under a broiler for a few minutes to caramelize the sugar. Watch closely to prevent burning.
Can I freeze these mini cheesecakes?
It’s not recommended to freeze them, as the texture may change upon thawing.
What can I use instead of graham cracker crumbs for the crust?
Crushed digestive biscuits, vanilla wafers, or chocolate cookie crumbs can be used as alternatives.
How long can I store these cheesecakes?
They can be stored in the refrigerator for up to 3 days.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor.
How do I know when the cheesecakes are done baking?
They are done when the centers are set but still slightly jiggly.
Can I add flavors to the cheesecake batter?
Yes, you can add extracts like almond or coconut, or mix in fruit purees for added flavor.
What if I don’t have cupcake liners?
Grease the muffin tin well to ensure easy removal of the cheesecakes.
Can I make these cheesecakes gluten-free?
Use gluten-free cookies for the crust to make the recipe gluten-free.
Conclusion
These Mini Crème Brûlée Cheesecakes offer a delightful combination of creamy cheesecake and crisp caramelized sugar topping, making them a standout dessert for any occasion. Their individual portions make serving easy, and the recipe allows for creative variations to suit your taste. Enjoy crafting and savoring these delectable treats!
Mini Crème Brûlée Cheesecakes
- Total Time: American
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
Delight in these Mini Crème Brûlée Cheesecakes, a fusion of creamy cheesecake and the caramelized sugar topping of crème brûlée. Perfect for special occasions, dinner parties, or an indulgent dessert 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 topping)
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into liners and bake for 5 minutes. Set aside.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and cream.
- Pour batter into liners, filling ¾ full. Bake for 18-20 minutes, or until set with a slight jiggle.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Sprinkle sugar on top of each cheesecake and caramelize using a kitchen torch.
Notes
- For a citrus twist, add lemon or orange zest to the batter.
- Store in the refrigerator for up to 3 days.
- Prep Time: Dessert
- Cook Time: Baking
- Category: Dessert
- Method: Baking
- Cuisine: American