Description
Mini Crème Brûlée Cheesecakes are elegant bite-sized desserts that combine the rich, creamy texture of classic cheesecake with the silky custard and caramelized sugar topping inspired by crème brûlée. Perfect for any occasion, these cheesecakes offer a delightful contrast of textures in every indulgent bite, blending luxury and comfort effortlessly.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Topping
- Turbinado sugar or brown sugar, for caramelizing
Instructions
- Prepare the crust: Mix graham cracker crumbs with melted butter until the texture resembles wet sand. Press the mixture evenly into the bottom of mini cheesecake pans or muffin tins lined with paper liners to create a firm, buttery base.
- Make the cheesecake batter: In a bowl, beat the softened cream cheese with the granulated sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the heavy cream and vanilla extract just until combined to achieve a silky, smooth batter without overmixing.
- Bake the cheesecakes: Pour the batter over the prepared crusts, filling each about three-quarters full. Bake in a preheated oven at 325°F (160°C) for 20 to 25 minutes, or until the centers are just slightly jiggly. Remove from the oven and let cool completely, then chill in the refrigerator for at least 2 hours.
- Caramelize the tops: Once fully chilled, sprinkle a thin, even layer of turbinado or brown sugar on each mini cheesecake. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden-brown crust. Allow the caramel to harden for about a minute before serving.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free batter.
- Do not overbake; a slight jiggle in the center means the perfect creamy texture once chilled.
- Chill thoroughly to solidify the cheesecake before caramelizing the sugar topping.
- A kitchen torch offers the best control to caramelize the sugar without overheating the dessert.
- Apply a thin sugar layer to create a delicate brûlée crust that’s easy to crack.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 15g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 80mg
Keywords: mini cheesecake, crème brûlée, caramelized sugar, bite-sized dessert, creamy cheesecake, custard, caramel crust, elegant dessert