Description
Mini crème brûlée cheesecakes are a sophisticated fusion of two classic desserts. These bite-sized treats feature a creamy cheesecake base topped with a crisp caramelized sugar crust, delivering all the indulgence of crème brûlée in an easy-to-serve mini form.
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
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- For the brûlée topping:
- Extra granulated sugar (about 2–3 tbsp)
Instructions
Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or use a silicone mini cheesecake pan.
- Mix graham cracker crumbs, melted butter, and sugar. Press about 1 tbsp into each liner. Bake for 5 minutes. Let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add sugar, then eggs one at a time, mixing gently. Stir in sour cream, heavy cream, vanilla, and salt until smooth.
- Divide batter evenly among crusts, filling each about ¾ full.
- Bake 15–18 minutes, until centers are just set with a slight jiggle. Cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle 1 tsp granulated sugar over each cheesecake. Torch with a kitchen torch until golden and crisp. Let set 1–2 minutes before serving.
Notes
- A water bath is not necessary due to the small size of the cheesecakes.
- If you don’t have a kitchen torch, place under a broiler briefly—watch closely to prevent burning.
- Make and chill ahead, but brûlée the sugar topping just before serving for best crunch.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, French-American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 16g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
