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Mini Crème Brûlée Cheesecakes

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Mini Crème Brûlée Cheesecakes combine the rich creaminess of classic cheesecake with the crisp caramelized topping of crème brûlée. These individual desserts are elegant, indulgent, and perfect for entertaining or special occasions.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 6 hours (including chilling)
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American
  • Diet: Vegetarian

Ingredients

  • 2 large eggs
  • 14 tablespoons granulated sugar (divided)
  • 1 teaspoon vanilla extract
  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 16 ounces (about 450 g) cream cheese, softened
  • 1/4 cup heavy cream

Instructions

  1. Preheat oven to 325°F (165°C). Grease or line a 12-cup muffin tin or mini cheesecake pan.
  2. Mix graham cracker crumbs and melted butter. Press a heaping tablespoon into each cup to form a crust. Set aside.
  3. Beat softened cream cheese until smooth. Add 8 tablespoons sugar and vanilla extract; beat until combined.
  4. Add eggs one at a time, mixing gently. Stir in heavy cream until smooth.
  5. Divide batter among cups, filling each about ¾ full over the crust.
  6. Bake for 45–55 minutes, or until centers are just set with a slight jiggle.
  7. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  8. Before serving, sprinkle 1 teaspoon of remaining sugar on each cheesecake. Use a kitchen torch to caramelize. Let sugar harden, then serve.

Notes

  • Use paper liners or grease pans well for easy removal.
  • Substitute graham crackers with gluten-free or other cookie crumbs as desired.
  • Heavy cream can be replaced with sour cream or full-fat yogurt for variation.
  • Caramelized sugar is best made just before serving to stay crisp.
  • Cheesecakes can be made ahead and stored chilled, then torched before serving.

Nutrition

Find it online: https://savorymomskitchen.com/mini-creme-brulee-cheesecakes/