Mini creme brulee cheesecake
These Mini Crème Brûlée Cheesecakes feature a buttery graham cracker crust topped with a creamy vanilla cheesecake filling. Finished with a caramelized sugar topping, they combine the classic flavors of crème brûlée and cheesecake in a delightful, individual-sized dessert.
Ingredients
For the Crust:
- 1 cup (150g) graham cracker crumbs
- 3 tablespoons (42g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
For the Filling:
- 16 ounces (454g) cream cheese, room temperature
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ⅓ cup (80ml) heavy cream, room temperature
- 1 tablespoon vanilla extract
For the Topping:
- ¼ cup (50g) granulated sugar
Instructions
Preheat and Prepare:
- Preheat the oven to 325°F (163°C).
- Line a 12-cavity muffin tin with cupcake liners.
Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
- Distribute approximately 1 to 1½ tablespoons of the mixture into each cupcake liner. Press firmly using the back of a spoon or the bottom of a small glass to form an even layer.
- Bake for 8-10 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
Prepare the Filling:
- Reduce the oven temperature to 300°F (149°C).
- In a large bowl, beat the room-temperature cream cheese and granulated sugar on low speed until smooth and creamy, avoiding over-mixing.
- Add the eggs one at a time, mixing on low speed until just combined after each addition.
- Add the heavy cream and vanilla extract, mixing until fully incorporated.
- Evenly divide the cheesecake batter among the cooled crusts, filling each liner nearly to the top.
Bake the Cheesecakes:
- Bake in the preheated oven for 18-22 minutes, or until the centers are set with a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecakes cool inside for about 30 minutes to prevent cracking.
- Transfer the muffin tin to the refrigerator and chill for at least 1 hour before adding the topping.
Add the Caramelized Sugar Topping:
- Remove the chilled cheesecakes from the refrigerator.
- Sprinkle approximately 1 teaspoon of granulated sugar evenly over the surface 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. Allow the sugar to harden for a few minutes before serving.