Mini Crème Brûlée Cheesecakes
Mini Crème Brûlée Cheesecakes combine creamy cheesecake with a crisp caramelized sugar topping. Perfect for elegant desserts or special occasions.
Ingredients
- For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp granulated sugar
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup heavy cream
- For the Brûlée Topping:
- ¼ cup granulated sugar
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Prepare the crust: Mix graham cracker crumbs, butter, and sugar. Press into liners and bake for 5 minutes. Let cool.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and heavy cream.
- Fill and bake: Pour batter over the crusts, filling ¾ full. Bake for 18-20 minutes until slightly jiggly in the center.
- Chill: Let cheesecakes cool at room temperature, then refrigerate for at least 2 hours.
- Brûlée the tops: Sprinkle sugar evenly over each cheesecake and caramelize with a kitchen torch until golden brown.
Notes
- Use room temperature ingredients for a smooth batter.
- No torch? Caramelize sugar under a broiler for 1-2 minutes (watch closely!).
- Best served fresh—brûlée the sugar right before serving for maximum crunch.