Irresistible Mini Crème Brûlée Cheesecakes: A Luxurious Bite-Sized Treat

 

Ingredients:

For the Crust:

1 cup graham cracker crumbs

2 tbsp granulated sugar

4 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup heavy cream

For the Crème Brûlée Topping:

1/4 cup granulated sugar (for caramelizing)

Directions:

For the Crust:

Preheat your oven to 325°F (160°C) and line a standard muffin tin with paper liners.

In a small bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Press about 1 tablespoon of the mixture into the bottom of each muffin liner, using the back of a spoon to pack it down firmly.

Bake the crusts for 5-6 minutes, then set aside to cool while you prepare the filling.

For the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and heavy cream, blending until the mixture is fully combined and free of lumps.

Divide the cheesecake batter evenly among the prepared crusts, filling each liner almost to the top.

Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.

Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.

For the Crème Brûlée Topping:

Once the cheesecakes are fully chilled, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each mini cheesecake.

Using a kitchen torch, caramelize the sugar until it melts and turns a deep golden brown, forming a crisp layer on top.

Allow the caramelized sugar to cool and harden for a few minutes before serving.

How to Prepare:

Start by making the graham cracker crust, which provides a buttery, slightly sweet base for the creamy cheesecake filling. Be sure to press the crumbs firmly to create a sturdy crust.

The key to a smooth cheesecake filling is to ensure that the cream cheese is softened before mixing. This helps avoid lumps and creates a silky texture.

When baking the cheesecakes, don’t worry if the centers jiggle slightly—they’ll firm up as they cool.

Caramelizing the sugar topping with a kitchen torch gives you that signature crème brûlée crunch. If you don’t have a torch, you can broil the cheesecakes in the oven, but keep a close eye on them to prevent burning.

Preparation Time:

Prep Time: 20 minutes

Cook Time: 25 minutes

Chill Time: 2 hours

Total Time: 2 hours 45 minutes

Servings:

Yields: 12 mini cheesecakes