Mini Crème Brûlée Cheesecakes

Why You’ll Love This Recipe

These Mini Crème Brûlée Cheesecakes offer the perfect balance of creamy, tangy cheesecake and the crispy, caramelized sugar topping typical of crème brûlée. The graham cracker crust adds a delicious crunch, while the rich cheesecake filling is smooth and indulgent. The brûlée topping provides the perfect amount of sweetness and texture, creating a fun contrast with the creamy base. They’re individual-sized, making them ideal for portion control at a party or family gathering!

Ingredients

→ For the Crust

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons granulated sugar

→ For the Cheesecake Filling

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup heavy cream

→ For the Brûlée Topping

• ¼ cup granulated sugar

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

Directions

For the Crust:

1. Preheat the Oven: Preheat your oven to 325°F (165°C) and line a muffin tin with paper cupcake liners.
2. Prepare the Crust: In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined and the crumbs are evenly coated.
3. Press the Crust into the Muffin Tin: Spoon the graham cracker mixture into the bottom of each muffin liner, pressing it down firmly with the back of a spoon to create a compact crust.
4. Bake the Crust: Place the muffin tin in the oven and bake for about 8 minutes, or until the crust is set and lightly golden. Remove from the oven and set aside to cool.

For the Cheesecake Filling:

5. Prepare the Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes.
6. Add the Eggs: Beat in the eggs, one at a time, making sure to fully incorporate each egg before adding the next.
7. Add the Vanilla and Heavy Cream: Mix in the vanilla extract and heavy cream until the filling is smooth and well combined.
8. Fill the Muffin Tin: Spoon the cheesecake filling into each muffin liner, filling them almost to the top. Smooth the tops with a spatula to even out the filling.
9. Bake the Cheesecakes: Place the muffin tin in the oven and bake for 18-20 minutes, or until the centers are just set and slightly firm to the touch. The cheesecakes should have a slight wobble in the center when gently shaken.
10. Cool the Cheesecakes: Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, refrigerate them for at least 2-3 hours to allow them to set fully.

For the Brûlée Topping:

11. Prepare the Brûlée Topping: After the cheesecakes have chilled, sprinkle a thin, even layer of granulated sugar over the top of each cheesecake.
12. Caramelize the Sugar: Using a kitchen torch, carefully heat the sugar until it melts and forms a golden caramelized crust. Be sure to keep the flame moving to prevent burning the sugar. If you don’t have a kitchen torch, you can also place the cheesecakes under the broiler in your oven for 2-3 minutes, watching closely to avoid burning.
13. Cool and Serve: Allow the caramelized sugar topping to cool and harden for a few minutes before serving.

Servings and Timing

• Servings: 12 mini cheesecakes
• Preparation Time: 15 minutes
• Baking Time: 28-30 minutes
• Chilling Time: 2-3 hours
• Total Time: 3.5 hours (including cooling and chilling)

Variations

• Gluten-Free: To make these cheesecakes gluten-free, replace the graham cracker crumbs with gluten-free graham cracker crumbs or another gluten-free alternative like crushed almond flour cookies.
• Flavor Variations: Add a little citrus zest (lemon, lime, or orange) to the cheesecake filling for an added fresh flavor.
• Chocolate Lovers: Add a drizzle of melted chocolate over the brûlée topping for a decadent twist.
• Fruit Topping: Before caramelizing the sugar, top the cheesecakes with fresh fruit like berries or sliced peaches for added freshness.

Storage/Reheating

• Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
• Freezing: These cheesecakes freeze well. To freeze, place them on a baking sheet and freeze until firm. Then transfer them to an airtight container or freezer bag and store for up to 1 month. When ready to serve, thaw them in the refrigerator and brûlée the sugar topping just before serving.

FAQs

Can I make these cheesecakes ahead of time?

Yes! These mini cheesecakes can be made ahead of time and stored in the fridge for up to 4 days before adding the brûlée topping and serving.

What if I don’t have a kitchen torch?

If you don’t have a kitchen torch, you can place the mini cheesecakes under the broiler in your oven for 2-3 minutes, keeping a close eye on them to prevent burning.

Can I use a different crust?

Yes! You can substitute the graham cracker crust with crushed cookies, such as Oreos or vanilla wafers, for a different flavor.

Can I use a different topping?

If you don’t want to brûlée the sugar topping, you can simply add fresh berries, a drizzle of chocolate, or caramel sauce on top for a different twist.

How can I make the crust more flavorful?

For an extra flavor boost, you can add a pinch of cinnamon or nutmeg to the graham cracker crust mixture.

Conclusion

Mini Crème Brûlée Cheesecakes are the perfect dessert to satisfy your sweet tooth. With their creamy cheesecake filling, crunchy graham cracker crust, and decadent brûlée topping, they offer the perfect balance of textures and flavors. Whether you’re making them for a special occasion or just to enjoy at home, these individual cheesecakes will definitely be a crowd-pleaser!

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