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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 300
Sugar: 25g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg