Description

Elegant bite-sized cheesecakes with a graham cracker crust and creamy filling, finished with a caramelized sugar top for a perfect crème brûlée twist.

Ingredients

Units Scale

3/4 cup graham cracker crumbs
2 tbsp sugar
3 tbsp unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup granulated sugar (for brûlée topping)

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Instructions

Preheat oven to 325°F (160°C). Line a mini muffin pan with paper liners.
Combine graham cracker crumbs, sugar, and melted butter. Press about 1 tsp of mixture into the bottom of each liner.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition.
Mix in vanilla extract, sour cream, and heavy cream until well combined.
Fill each muffin liner nearly to the top with cheesecake batter.
Bake for 15–18 minutes, until centers are set but still slightly jiggly. Let cool completely, then refrigerate for at least 2 hours or overnight.
Before serving, sprinkle a thin layer of granulated sugar on each cheesecake. Caramelize with a kitchen torch until golden and crisp.
Let sit for 1 minute to allow sugar to harden. Serve chilled, with optional garnish of berries or mint.

Notes

Ensure cream cheese is fully softened to avoid lumps in the batter.
A broiler can be used to caramelize sugar if a torch is unavailable, but watch closely to prevent burning.
Best enjoyed within a day of brûlée topping for crisp texture.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 140
Sugar: 9g
Sodium: 90mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg