Description
These Mini Creme Brûlée Cheesecakes combine the creamy richness of classic cheesecake with a crunchy caramelized sugar topping, reminiscent of a creme brûlée. Perfectly portioned as individual servings, they feature a buttery graham cracker crust and a smooth, velvety filling finished with a delicate brûléed sugar crust. An elegant dessert that’s both simple to make and impressive to serve.
Ingredients
Crust
- 6 sheets graham crackers, crushed
- Pinch of salt
- 1 1/2 tablespoons (18 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter, melted
Filling
- 2 blocks (454 grams) cream cheese, room temperature
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs, room temperature
- 1/3 cup (75 grams) heavy cream, room temperature
- 1 tablespoon vanilla extract
Topping
- 1/4 cup (50 grams) granulated sugar
Instructions
- Prepare Crust: Preheat your oven to 325°F (163°C). Line a 12-cavity cupcake tin with liners and set aside. In a small bowl, combine the crushed graham crackers, a pinch of salt, granulated sugar, and melted butter, mixing until the texture resembles wet sand.
- Form the Crusts: Using the bottom of a clean cup, firmly press about 1 to 1 1/2 tablespoons of the crumb mixture into each cupcake liner to form an even crust layer.
- Bake the Crusts: Bake the crusts for 8 to 10 minutes or until they are golden brown. Remove from the oven and let them cool completely.
- Prepare Filling: Reduce the oven temperature to 300°F (149°C). In a stand mixer bowl or a large bowl with a hand mixer, beat the cream cheese and sugar on low speed until smooth and fully combined.
- Add Eggs: Add the eggs one at a time, beating well and scraping down the sides of the bowl between additions to ensure even mixing.
- Incorporate Cream and Vanilla: Pour in the heavy cream and vanilla extract, mixing until the mixture is completely smooth and combined.
- Fill the Liners: Spoon the filling into each cupcake liner nearly to the top, leaving a small space to prevent overflow.
- Bake Cheesecakes: Bake the cheesecakes at 300°F for 15 minutes. Then turn off the oven, crack the door open, and let the cheesecakes rest inside for 30 minutes. This gentle cooling helps prevent cracks. Allow them to cool to room temperature.
- Chill: Transfer the cheesecakes to the refrigerator and chill until ready to serve, allowing them to set completely.
- Prepare Topping: Remove the chilled cheesecakes from the fridge and evenly sprinkle about 1 teaspoon of granulated sugar on top of each.
- Caramelize Sugar: Using a handheld kitchen torch, carefully melt the sugar until caramelized with golden and some darker spots. If you don’t have a torch, place the cheesecakes briefly under a broiler to melt the sugar. Let the caramelized sugar sit for a few moments to harden before serving.
Notes
- For the best texture, ensure all dairy ingredients are at room temperature before mixing.
- When caramelizing the sugar topping, keep the torch moving to avoid burning any one spot.
- If using the broiler, watch closely to prevent the sugar from burning.
- Store leftover cheesecakes covered in the refrigerator for up to 3 days.
- You can prep the crust and filling ahead of time; just add the caramelized sugar topping before serving.
- For a gluten-free version, substitute gluten-free graham crackers.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
