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Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes

  • Author: admin
  • Total Time: 4 hours 40 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Gluten Free (with gluten-free crust alternative)

Description

Mini Crème Brûlée Cheesecakes combine the silky smoothness of classic cheesecake with a luscious caramelized sugar topping, creating a perfect balance of creamy richness and crispy sweetness in an elegant, bite-sized dessert. Ideal for entertaining, these cheesecakes are simple to make, customizable, and perfect for special occasions or delightful treats.

Ingredients

Scale

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar (plus extra for topping)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream

Crust

  • 1 cup graham crackers, crushed
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Prepare the Crust: Crush the graham crackers finely and mix them with melted unsalted butter until the mixture resembles wet sand. Press this evenly into the bottoms of lined mini muffin tins or ramekins to form the crust base, then chill in the refrigerator while you prepare the filling.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract and heavy cream, continuing to beat until the batter is perfectly smooth and silky.
  3. Fill and Bake: Pour the cheesecake batter over the chilled crusts, filling each cup nearly to the top. Bake at 325°F (160°C) for 18-22 minutes or until the filling is set but still slightly jiggly in the center, ensuring a custard-like texture.
  4. Chill Completely: Remove the cheesecakes from the oven and allow them to cool at room temperature before transferring to the refrigerator. Chill for at least 4 hours or preferably overnight so the flavors meld and the texture firms well.
  5. Create the Caramelized Topping: Just before serving, sprinkle an even layer of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Let the topping cool and harden for a couple of minutes before enjoying.

Notes

  • Use cream cheese and eggs at room temperature for a smooth batter without lumps.
  • Remove cheesecakes from the oven when centers still have a slight wobble to keep a creamy, custardy texture.
  • Make sure sugar on top is evenly spread before torching to achieve a uniform caramelized crust.
  • For extra creamy texture, bake cheesecakes in a water bath by placing the baking pan inside a larger pan filled with hot water.
  • Always chill cheesecakes completely before adding the brûlée topping to prevent melting the filling.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 250
  • Sugar: 15g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0.5g
  • Protein: 4g
  • Cholesterol: 85mg

Keywords: mini cheesecake, crème brûlée, caramelized sugar, dessert, bite-size cheesecake, easy dessert, make-ahead dessert

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Find it online: https://dishesbyme.com/mini-crme-brle-cheesecakes/