Description

These Mini Crème Brûlée Cheesecakes combine a creamy, rich cheesecake filling with a crisp caramelized sugar topping, all nestled on a buttery graham cracker crust. Perfect for individual servings, these elegant desserts are sure to impress with their smooth texture and classic burnt sugar topping.

Ingredients

Scale

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

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Instructions

Preheat and Prep: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners to ensure easy removal and a clean presentation.
Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until combined. Press the mixture firmly into the bottom of each cupcake liner to form a crust. Bake for about 5 minutes until the crust sets, then remove from oven and let cool.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until the mixture is fully combined and silky.
Fill and Bake: Spoon the cheesecake batter over the prepared crusts, filling each liner approximately three-quarters full. Bake for 18-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center, which ensures a creamy texture once cooled.
Cool and Chill: Allow the cheesecakes to cool to room temperature. Then, transfer the mini cheesecakes to the refrigerator and chill for at least 2 hours or overnight to set completely.
Create the Brûlée Topping: After the cheesecakes are fully chilled, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and turns a golden brown, forming a crisp, caramelized crust.

Notes

For extra flavor, add a pinch of cinnamon to the graham cracker crust mixture before baking.
Do not overbake the cheesecakes; the center should remain slightly wobbly to maintain creamy texture.
Try swapping graham crackers with chocolate wafers or add a thin layer of fruit compote between the filling and brûlée topping for variety.
Use a kitchen torch carefully to caramelize sugar evenly without burning.
Line the muffin tin with cupcake liners for easy removal and neat presentation.