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Mini Crème Brûlée Cheesecakes

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  • Author: KimEasy
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.