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
