Description
Rich, creamy, and topped with a signature caramelized sugar crust, these Mini Crème Brûlée Cheesecakes are the ultimate dessert indulgence. With their perfect balance of texture and flavor, they’re easy to make, irresistibly delicious, and sure to impress!
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
For the Crème Brûlée Topping:
- ¼ cup granulated sugar
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix the graham cracker crumbs and melted butter until combined.
- Divide the mixture evenly among a 12-cup muffin tin lined with paper liners. Press the crust firmly into the bottom of each cup.
- Bake for 5 minutes. Remove from the oven and let cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese with a hand mixer until smooth. Add sugar, sour cream, and vanilla extract. Mix until fully combined.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Assemble and Bake:
- Spoon the cheesecake filling evenly over the cooled crusts, filling each cup about ¾ full.
- Bake for 20–22 minutes, or until the edges are set and the centers have a slight jiggle.
- Let the cheesecakes cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.
- Caramelize the Sugar Topping:
- Before serving, sprinkle 1 tsp of granulated sugar evenly on top of each mini cheesecake.
- Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Allow to cool for a few seconds until the topping hardens.
Notes
- Cheesecakes can be made ahead of time and stored in the fridge for up to 4 days. Add the caramelized sugar topping just before serving.
- For a freezer option, store without the topping for up to 3 months. Defrost in the fridge before torching the sugar.
- Avoid overbeating the batter to prevent air bubbles and cracks.
- Prep Time: 20 minutes
- Cooling Time: 4 hours
- Cook Time: 22 minutes