Description
These Amazing Mini Crème Brûlée Cheesecakes feature a buttery graham cracker crust, a rich and creamy vanilla bean cheesecake filling, and a perfectly caramelized brûléed sugar topping. Made without a water bath, this recipe offers individual-sized desserts that are elegant and delightful, perfect for any occasion.
Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets
- 50 grams granulated sugar (1/4 cup)
- 90 grams unsalted butter, melted and cooled (6 tablespoons)
Cheesecake Filling
- 28 grams unsalted butter, softened (2 tablespoons)
- 130 grams granulated sugar (2/3 cup)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 150 grams full-fat sour cream, room temperature (2/3 cup)
- 15 milliliters vanilla bean paste or vanilla extract (1 tablespoon)
- 2 large eggs, room temperature
Brûléed Topping
- 50 grams superfine sugar or granulated sugar (1/4 cup)
Instructions
- Prepare Graham Cracker Crust: Preheat the oven to 325°F (163°C). Line a cupcake pan with paper liners or use a mini cheesecake pan. Process the graham crackers in a food processor until semi-fine crumbs form, measuring about 150 grams (1 1/2 cups). Add sugar and melted butter, pulse until the mixture forms a thick dough. Press approximately 2 tablespoons of the mixture into the bottom of each cup or 1 1/2 tablespoons if using liners. Bake for 5-6 minutes until lightly golden. Let cool completely.
- Mix Cheesecake Filling: In a large bowl, beat softened butter and sugar using a hand or stand mixer until grainy. Add cream cheese and beat until light and fluffy, scraping down sides as needed. Mix in sour cream and vanilla bean paste. Add eggs and mix just until fully combined without overmixing.
- Fill and Bake Cheesecakes: Using a #20 cookie scoop or spoon, evenly distribute about 3 tablespoons (or 2 tablespoons if using cupcake liners) of filling into each cooled crust. Smooth the surface carefully. Place the pan on the middle rack of the preheated oven. Place a separate oven-safe pan filled with a few inches of water on the rack below the cheesecake pan to create steam. Bake at 325°F (163°C) for 15-17 minutes until edges are set but centers still wobble slightly. If needed, bake 1-2 minutes longer.
- Cool Cheesecakes: After baking, turn off the oven and crack the oven door open. Let cheesecakes cool inside for 1 hour to prevent cracking. Then cover the pan and refrigerate for 3-4 hours or until fully set.
- Add Brûléed Topping: When ready to serve, remove cheesecakes from the pan onto a sheet pan. Sprinkle approximately 1 teaspoon of superfine or granulated sugar evenly over each. Gently tap to distribute sugar. Use a kitchen torch to caramelize the sugar topping until golden brown and crisp. Serve immediately and enjoy.
Notes
- Using a mini cheesecake pan helps the cheesecakes keep a neat shape without liners; cupcake liners can be used but reduce crust and filling quantities slightly.
- The water bath pan is used to add moisture but this method does not require a full water bath immersion, reducing cracking risk.
- Room temperature ingredients ensure smooth mixing and better texture.
- A kitchen torch is best for the brûléed sugar topping; a broiler can be used carefully as an alternative.
- Do not overbrown the topping, as burnt sugar can taste bitter.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
