Mini Crème Brûlée Cheesecakes combine the creamy texture of cheesecake with the caramelized sugar topping of a classic crème brûlée. These indulgent, bite-sized desserts are perfect for entertaining or enjoying a fancy treat at home. With a rich and smooth filling, a crisp sugar crust, and a buttery graham cracker crust, they offer a decadent dessert experience in every bite.
Why You’ll Love This Recipe
- Perfect for Parties: Individual portions make these desserts ideal for serving at gatherings.
- Easy Yet Impressive: Despite their gourmet appearance, they’re simple to prepare with basic ingredients.
- Two Desserts in One: Combines the best of cheesecake and crème brûlée for a unique and indulgent treat.
- Customizable: Easily tweak the recipe with different crusts or flavor additions like citrus or coffee.
- Make-Ahead Friendly: Prepare them in advance and torch the sugar just before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter
- Cream cheese
- Sour cream
- Heavy cream
- Vanilla extract
- Eggs
- Powdered sugar
Directions
- Prepare the Crust:
Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture into the bottom of lined muffin tins to form a crust. Bake briefly to set. - Make the Cheesecake Filling:
Beat cream cheese and powdered sugar until smooth. Add sour cream, heavy cream, vanilla extract, and eggs, mixing until well combined. - Fill and Bake:
Pour the cheesecake mixture over the pre-baked crusts in the muffin tins. Bake at 325°F (160°C) until the centers are set but slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours or overnight. - Caramelize the Sugar:
Sprinkle a thin, even layer of granulated sugar over each mini cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp. Let it cool slightly before serving.
Servings and Timing
- Servings: Makes approximately 12 mini cheesecakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Chill Time: 4+ hours
- Total Time: About 4 hours 45 minutes
Variations
- Crust Options: Replace graham crackers with chocolate cookies, vanilla wafers, or gingersnaps for a different flavor profile.
- Flavored Cheesecake: Add lemon or orange zest, espresso powder, or a swirl of fruit puree to the cheesecake batter.
- Topping Alternatives: Instead of caramelizing sugar, top with fresh berries, a drizzle of chocolate, or whipped cream.
Storage/Reheating
- Storage: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze un-torched mini cheesecakes in a single layer, then transfer them to a freezer-safe container. They’ll keep well for up to 3 months. Thaw in the refrigerator overnight before serving.
- Reheating Sugar Topping: If the sugar topping softens in storage, sprinkle a fresh layer of sugar and re-torch it for crispness.
FAQs
How do I prevent cracks in the cheesecake?
Use room-temperature ingredients, avoid overmixing, and bake at a low temperature.
Can I use a blowtorch alternative for the sugar topping?
If you don’t have a kitchen torch, place the cheesecakes under the broiler for a few minutes, but watch closely to avoid burning.
Can I make these without a crust?
Yes, skip the crust step and bake the cheesecake batter directly in lined muffin tins.
Why is my sugar topping sticky?
If the caramelized sugar remains sticky, it may not have been heated enough. Torch it longer for a crisp finish.
Can I use silicone muffin molds?
Yes, silicone molds make it easier to remove the cheesecakes after chilling.
How far in advance can I make these?
Prepare the cheesecakes up to 2 days in advance and caramelize the sugar just before serving.
Can I substitute sour cream?
Greek yogurt or mascarpone can be used as a substitute for sour cream.
Can I double the recipe?
Yes, simply scale up the ingredients and adjust the baking time if using larger pans.
What if I don’t have a food processor for the crust?
Crush the graham crackers manually using a rolling pin and a sealed plastic bag.
How do I get evenly caramelized sugar?
Hold the torch at a consistent distance and move it in a circular motion to avoid burning.
Conclusion
Mini Crème Brûlée Cheesecakes are a delightful blend of two classic desserts, perfect for any occasion. With their creamy filling, crisp caramel topping, and buttery crust, they’re sure to impress your family and friends. Whether you’re hosting a dinner party or indulging in a personal treat, this recipe offers a luxurious dessert experience that’s easy to make and hard to resist.
Print
Mini Crème Brûlée Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 4 hours 36 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Mini Crème Brûlée Cheesecakes—a perfect blend of creamy vanilla cheesecake and the classic caramelized sugar topping of crème brûlée. These individual-sized treats are ideal for gatherings or a special dessert at home.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs (about 7 full-size crackers)
- 3 tablespoons brown sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
For the Topping:
- 1/3 cup granulated sugar
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand.
- Divide the mixture evenly among the muffin cups, pressing it firmly into the bottom to form the crust.
- Bake for 5 to 7 minutes until lightly golden. Remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth.
- Add the granulated sugar and continue beating until well combined.
- Mix in the egg and vanilla extract, beating until the mixture is creamy and smooth.
- Assemble and Bake:
- Spoon the cheesecake filling over the cooled crusts, distributing it evenly among the muffin cups.
- Bake in the preheated oven for 14 to 16 minutes, or until the centers are set and the tops are slightly golden.
- Remove from the oven and allow the cheesecakes to cool in the pan for about 30 minutes.
- Transfer the pan to the refrigerator and chill for at least 4 hours, or until fully set.
- Add the Crème Brûlée Topping:
- Once the cheesecakes are thoroughly chilled, remove them from the muffin tin and discard the paper liners.
- Sprinkle a thin, even layer of granulated sugar over the top of each cheesecake.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion until it melts and turns a deep amber color. If you don’t have a torch, you can place the cheesecakes under a broiler, watching closely to prevent burning.
- Allow the caramelized sugar to harden before serving.
Notes
- Garnishing: For an elegant presentation, consider garnishing the mini cheesecakes with fresh berries, edible flowers, or mint sprigs.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, it’s recommended to add the caramelized sugar topping just before serving.
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