Description

Elegant single-serve cheesecakes with a buttery graham cracker base, creamy vanilla filling, and crisp caramelized sugar topping, finished with fresh berries and mint.

Ingredients

Units Scale

1 cup graham cracker crumbs
3 tbsp unsalted butter, melted
1 tbsp granulated sugar
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1/4 cup heavy cream
2 tsp vanilla extract
1/4 cup granulated sugar (for caramelizing)
Fresh raspberries, blackberries, blueberries (optional garnish)
Fresh mint leaves (optional garnish)

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Instructions

Preheat oven to 325°F (160°C). Line a muffin tin or mini cheesecake molds with parchment circles or nonstick spray.
Combine graham cracker crumbs, melted butter, and 1 tbsp sugar. Press firmly into the base of each mold.
In a bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, mixing well after each addition.
Mix in sour cream, heavy cream, and vanilla extract until fully blended and smooth.
Divide batter evenly among the prepared crusts and smooth the tops.
Bake for 18–22 minutes, or until centers are set but still slightly jiggly. Let cool to room temperature, then chill for at least 3 hours.
Before serving, sprinkle a thin layer of granulated sugar on each cheesecake and caramelize with a kitchen torch until golden and crisp.
Garnish with fresh berries and mint. Serve chilled.

Notes

Use a kitchen torch for best brûlée results—avoid over-melting the tops.
Chill thoroughly before brûlée to ensure stable texture.
Berries and mint add a fresh, vibrant finish but are optional.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 160
Sugar: 11g
Sodium: 95mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 3g
Cholesterol: 45mg