Description

These Mini Crème Brûlée Cheesecakes combine the silky smooth texture of cheesecake with the iconic caramelized sugar crust of crème brûlée. Perfect for entertaining or an indulgent treat, they’re easy to make and irresistible.

Ingredients

For the Crust:

1 cup graham cracker crumbs (use gluten-free if needed)
3 tbsp melted butter
2 tbsp granulated sugar

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup heavy cream

For the Brûlée Topping:

1/4 cup granulated sugar

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Instructions

1. Preheat and Prep

Preheat oven to 325°F (163°C).
Line a muffin tin with cupcake liners.

2. Make the Crust

Mix graham cracker crumbs, butter, and 2 tbsp sugar.
Press into liners and bake for 5 minutes. Set aside.

3. Prepare the Filling

Beat cream cheese and sugar until smooth.
Add eggs one at a time, beating after each.
Mix in vanilla and heavy cream until creamy.

4. Fill and Bake

Pour filling over crusts, about ¾ full.
Bake 18–20 minutes, until just set with slight jiggle.

5. Cool and Chill

Cool to room temperature, then chill at least 2 hours or overnight.

6. Brûlée the Tops

Sprinkle ~1 tsp sugar on each chilled cheesecake.
Use kitchen torch to caramelize until golden and crisp.

Notes

Best enjoyed the day they’re brûléed to keep the topping crisp.
Serve with fresh berries for a pop of color and freshness.
For a flavor twist, infuse the cream with citrus zest or espresso.