Description
Delight in these Amazing Mini Crème Brûlée Cheesecakes, featuring a crisp graham cracker crust and a rich, creamy vanilla bean cheesecake filling topped with a caramelized brûléed sugar crust. This recipe requires no water bath and uses a simple baking method to create perfectly set mini cheesecakes with a luscious texture and a satisfying crunch on top.
Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets (about 150 grams or 1 1/2 cups of crumbs)
- 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) for topping
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line a cupcake pan with paper liners if using one. This will hold your mini cheesecakes for baking.
- Make the Graham Cracker Crust: Pulse graham crackers in a food processor until finely ground (about 1 1/2 cups). Add sugar and melted butter and blend to form a thick dough. Divide the mixture evenly into the mini cheesecake cups (about 2 tablespoons each) and press firmly into the bottoms. Bake for 5-6 minutes until golden and toasty, then cool completely.
- Prepare Oven Water Bath: Fill an oven-safe pan with a few inches of water and set it aside; this will create steam to keep cheesecakes moist during baking.
- Make the Cheesecake Filling: Beat softened butter and sugar together until grainy. Add cream cheese and beat until light and fluffy, scraping the bowl as needed. Mix in sour cream and vanilla bean paste. Add eggs and mix until just combined.
- Fill the Crusts: Using a #20 cookie scoop or tablespoon, divide the cheesecake filling evenly among the cooled crusts (about 3 tablespoons per cup). Smooth the tops carefully so filling is even and fills all edges.
- Bake Cheesecakes: Place the mini cheesecake pan on the middle oven rack. Position the pan of water on the rack below. Bake at 325°F (163°C) for 15-17 minutes until edges are set and centers are slightly wobbly. If centers are still unset after 17 minutes, bake an additional 1-2 minutes.
- Cool Cheesecakes: Turn off the oven, crack the oven door open, and let the cheesecakes cool inside for 1 hour to prevent cracks on top. Then cover and refrigerate for 3-4 hours until fully set.
- Brûlée the Topping: When ready to serve, remove cheesecakes from the pan onto a sheet pan. Sprinkle about 1 teaspoon of superfine sugar evenly over each one. Use a kitchen torch to caramelize the sugar until golden brown and melted to your preferred doneness.
- Serve and Enjoy: Serve immediately after brûléing for a perfect contrast between the creamy cheesecake and crisp caramelized sugar crust.
Notes
- You can use a cupcake pan lined with paper liners or a mini cheesecake pan for best results.
- Make sure all dairy ingredients are at room temperature to achieve a smooth filling.
- Do not overbake; the centers should remain slightly jiggly before cooling.
- Allow cheesecakes to cool slowly to avoid cracking on top.
- Using superfine sugar for the topping helps achieve a smooth, even caramelization.
- A kitchen torch is preferred for brûléing; avoid using a broiler as it may overcook the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
