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Delectable Mini Crème Brûlée Cheesecakes
Alyssa

Delectable Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes combine creamy cheesecake with a caramelized sugar topping, offering a delightful twist on two classic desserts.
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Ingredients Method

Ingredients
  

For the crust:
  • 1 cup graham cracker crumbs - Provides a sweet and crunchy base that contrasts beautifully with the creamy filling.
  • 2 tbsp granulated sugar - Sweetens the crust and helps achieve that golden brown appearance when baked.
  • 4 tbsp unsalted butter melted - Binds the crumbs together and adds richness.
For the cheesecake filling:
  • 16 oz cream cheese softened - Creates the rich and creamy texture we crave in cheesecake.
  • 1/2 cup granulated sugar - Enhances sweetness and balances the flavors within the filling.
  • 2 large eggs - Provides structure and creaminess; be sure to incorporate them at room temperature for the best results.
  • 1 tsp vanilla extract - Adds depth and warmth to the flavor profile.
  • 1/4 cup heavy cream - Ensures a luscious velvety texture that differentiates cheesecakes from regular cakes.
For the topping:
  • 3 tbsp granulated sugar - This is what you'll caramelize for that iconic brûléed top.

Method
 

  1. Preheat oven: Begin by setting your oven to 325°F (160°C). While it's heating up, line a muffin tin with cupcake liners, which will help with easy removal later on.
  2. Make the crust: In a medium bowl, mix together 1 cup of graham cracker crumbs, 2 tablespoons of granulated sugar, and 4 tablespoons of melted unsalted butter. Stir until the mixture resembles wet sand. Take a tablespoon of this mixture and press it firmly into the bottom of each cupcake liner to form a crust. Bake in the preheated oven for 5 minutes. Once done, remove from the oven and let them cool completely.
  3. Prepare the filling: In a large mixing bowl, beat 16 oz of softened cream cheese and 1/2 cup of granulated sugar with an electric mixer on medium speed until the mixture is smooth and creamy. Add 2 large eggs one at a time, mixing well after each addition. Incorporate 1 tsp of vanilla extract and 1/4 cup of heavy cream until just blended.
  4. Assemble & bake: Carefully fill each crust with the cheesecake mixture, ensuring not to overfill—leave a little room for them to rise. Place in the oven and bake for 18-20 minutes. The centers should be slightly jiggly when they're done; they will firm up as they cool. Remove from the oven and allow them to cool to room temperature, then transfer to the refrigerator. Chill for at least 4 hours or preferably overnight for the best flavor.
  5. Caramelize topping: Before serving, sprinkle about 1 tablespoon of granulated sugar on top of each cheesecake. If you have a kitchen torch, carefully caramelize the sugar until it's golden and bubbly. If you don't have a torch, you can alternatively use the broiler—place the cheesecakes under the broiler for about 2-3 minutes but keep a close eye on them to avoid burning. Let the sugar harden for a few minutes before serving.