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Mini Creme Brulee Cheesecakes

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Mini Creme Brulee Cheesecakes combine the creamy texture of cheesecake with the crispy, caramelized sugar top of a classic crème brûlée. These bite-sized desserts are perfect for any gathering, offering a luxurious flavor in a portable form.

Ingredients

For the crust:

1 cup graham cracker crumbs

2 tbsp sugar

1/4 cup 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 sour cream

For the topping:

1/4 cup granulated sugar (for caramelizing)

Instructions

  1. Preheat the oven: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners or lightly grease it.
  2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened. Press a spoonful of the crust mixture into the bottom of each muffin cup, using the back of the spoon to pack it down firmly. Bake the crusts for about 5 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
  3. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, mixing until fully combined and smooth.
  4. Assemble the cheesecakes: Divide the cheesecake batter evenly among the muffin cups, filling each one to about 3/4 full. Smooth the tops with a spatula.
  5. Bake the cheesecakes: Bake the mini cheesecakes at 325°F (165°C) for 18-20 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools). Turn off the oven and leave the cheesecakes in the oven for an additional 10 minutes with the door slightly ajar. Then, remove them from the oven and let them cool to room temperature.
  6. Chill the cheesecakes: Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2-3 hours, or until fully set.
  7. Caramelize the sugar topping: Before serving, sprinkle about 1 tsp of granulated sugar on top of each mini cheesecake. Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until the sugar melts and turns golden brown. If you don’t have a torch, you can place the cheesecakes under the broiler for 1-2 minutes, but watch carefully to avoid burning.
  8. Serve: Let the cheesecakes sit for a minute or two until the sugar hardens, creating the signature crackly top. Serve and enjoy!

Notes

For added flavor, top with fresh berries or a drizzle of chocolate for a decadent variation.

If you don’t have a kitchen torch, use a broiler, but keep a close eye to prevent burning.

For an even smoother texture, use full-fat cream cheese and sour cream.

Nutrition

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