Name: Mini Creme Brûlée Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons sugar; 5 tablespoons unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup sour cream; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 tablespoon heavy cream; 1/4 cup brown sugar (for topping)

These mini cheesecakes are a perfect fusion of two beloved desserts: the smooth, creamy texture of cheesecake and the sweet, crisp caramelized sugar topping of crème brûlée. Each bite offers a delightful contrast of creamy cheesecake and a sugary, crunchy topping. These mini treats are perfect for individual servings, making them ideal for parties, special occasions, or whenever I crave a sweet indulgence.

Ingredients

1 cup graham cracker crumbs

2 tablespoons sugar

5 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1/2 cup sour cream

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 tablespoon heavy cream

1/4 cup brown sugar (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners or grease the cups with butter.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup. Press down firmly to form a crust. Bake for 8 minutes, then remove from the oven and set aside.

In a large bowl, beat the softened cream cheese, sour cream, granulated sugar, and vanilla extract until smooth and creamy.

Add the eggs, one at a time, beating well after each addition. Stir in the heavy cream until fully combined.

Pour the cheesecake mixture evenly into the muffin cups over the graham cracker crusts.

Bake for 20-25 minutes, or until the centers are set but still slightly jiggly.

Remove from the oven and let the cheesecakes cool in the tin for 10 minutes. Then, transfer them to the fridge to chill for at least 2 hours, or overnight if possible.

Before serving, sprinkle each cheesecake with a thin layer of brown sugar. Use a kitchen torch to caramelize the sugar until golden and crisp, creating the signature crème brûlée topping.

Servings and timing

Servings: 12 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 2 hours 45 minutes (including chilling time)

Variations

I can easily switch things up with different toppings. Instead of the traditional brown sugar, I could try caramelized honey or even a dusting of cinnamon for a unique twist. For a festive touch, I might add a berry compote or a few fresh raspberries on top before caramelizing the sugar. These mini cheesecakes are quite versatile and can be adapted for different flavor profiles to match any occasion.

Storage/Reheating

To store, I keep the mini cheesecakes in an airtight container in the fridge for up to 3 days. If I plan to store them for longer, I can freeze the cheesecakes before caramelizing the sugar topping. Simply wrap each one tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. When ready to serve, I thaw them in the fridge overnight and then add the caramelized sugar topping just before serving.

FAQs

How do I make sure my mini cheesecakes don’t crack?

To prevent cracks, I make sure not to overbake the cheesecakes. I keep an eye on them toward the end of the baking time, ensuring they are set around the edges but still slightly jiggly in the center.

Can I make these mini cheesecakes without a kitchen torch?

If I don’t have a kitchen torch, I can still achieve a caramelized sugar topping by placing the cheesecakes under the broiler for about 1-2 minutes. I keep a close eye on them to avoid burning the sugar.

Can I use a different crust for these cheesecakes?

Yes, I can experiment with other crusts, such as crushed chocolate cookies or even an almond-based crust for a gluten-free option.

How can I make the cream cheese filling smoother?

If I want a smoother filling, I make sure the cream cheese is completely softened before mixing it with the other ingredients. Using an electric mixer on high speed helps achieve a smooth, lump-free consistency.

How can I make these mini cheesecakes in advance?

I can prepare the cheesecakes up to the chilling step. After baking and cooling them, I store them in the fridge for up to 2 days before serving. I add the caramelized sugar topping right before serving to maintain its crisp texture.

Conclusion

These Mini Creme Brûlée Cheesecakes are a showstopper dessert that’s simple to make and sure to impress. The creamy texture, buttery crust, and caramelized sugar topping combine perfectly for a delightful treat that I can serve at any occasion. Whether I’m hosting a dinner party or simply craving something sweet, this recipe always delivers.

Recipe:

Mini Creme Brûlée Cheesecakes

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Author: Sophia
Total Time: 2 hours 45 minutes (including chilling time)
Yield: 12 servings
Diet: Vegetarian

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Description

These mini cheesecakes combine the creamy texture of cheesecake with the caramelized sugar topping of crème brûlée, making them the perfect bite-sized dessert for any occasion.

Ingredients

1 cup graham cracker crumbs

2 tablespoons sugar

5 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1/2 cup sour cream

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 tablespoon heavy cream

1/4 cup brown sugar (for topping)

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Instructions

Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners or grease the cups with butter.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup. Press down firmly to form a crust. Bake for 8 minutes, then remove from the oven and set aside.
In a large bowl, beat the softened cream cheese, sour cream, granulated sugar, and vanilla extract until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the heavy cream until fully combined.
Pour the cheesecake mixture evenly into the muffin cups over the graham cracker crusts.
Bake for 20-25 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and let the cheesecakes cool in the tin for 10 minutes. Then, transfer them to the fridge to chill for at least 2 hours, or overnight if possible.
Before serving, sprinkle each cheesecake with a thin layer of brown sugar. Use a kitchen torch to caramelize the sugar until golden and crisp, creating the signature crème brûlée topping.

Notes

For an alternative topping, try caramelized honey or a dusting of cinnamon.

Store the mini cheesecakes in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months before adding the caramelized sugar topping.

Use a broiler to caramelize the sugar if you don’t have a kitchen torch.