Mini Crème Brûlée Cheesecakes – Decadent Dessert Recipe
These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the delicate caramelized sugar topping of crème brûlée. Perfectly portioned in cupcake liners, they offer an elegant and decadent dessert that’s easy to serve and impress guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup heavy cream
Topping
- ¼ cup granulated sugar (for topping)
Instructions
- Prepare Oven and Muffin Tin: Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners to ensure easy removal and portion control.
- Make the Crust: Combine the graham cracker crumbs with the melted butter until well mixed, then press the mixture firmly into the bottom of each cupcake liner to form the crust base.
- Mix the Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and heavy cream until fully incorporated.
- Fill and Bake: Pour the cheesecake batter evenly over the prepared crust in each cupcake liner. Bake in the preheated oven for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 2 hours to help them fully set and develop flavor.
- Caramelize the Topping: Just before serving, evenly sprinkle granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden brown and crisp, creating the signature brûlée crust.
Notes
- Be sure to soften the cream cheese completely for a smooth batter without lumps.
- If you do not have a kitchen torch, you can place the cheesecakes under a broiler for a minute or two, watching closely to prevent burning.
- Use cupcake liners with a sturdy base to support the crust while baking and removing.
- Refrigerate cheesecakes for at least 2 hours or overnight for best flavor and texture.
Keywords: mini cheesecake, crème brûlée, dessert, cream cheese, caramelized sugar, graham cracker crust, individual desserts
