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Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes
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These Mini Crème Brûlée Cheesecakes combine two classic desserts into one irresistible treat. Each bite delivers a creamy, smooth cheesecake base topped with a crisp caramelized sugar crust that cracks beautifully with your spoon. Perfect for dinner parties, holidays, or anytime you want an elegant dessert without the fuss of a full-sized cheesecake.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs

  • 3 tablespoons melted butter

Cheesecake Filling

  • 2 packages (8 oz each) cream cheese, softened

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ¼ cup heavy cream

Topping

  • ¼ cup granulated sugar (for caramelizing)

Instructions

  1. Preheat the oven to 325°F (165°C). Line a muffin tin with cupcake liners.

  2. In a small bowl, mix graham cracker crumbs with melted butter. Press firmly into the bottom of each liner.

  3. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.

  4. Add the eggs one at a time, mixing just until combined.

  5. Mix in the vanilla extract and heavy cream until smooth.

  6. Divide the batter evenly over the crusts.

  7. Bake for 18–20 minutes, until the centers are just set.

  8. Allow to cool completely, then refrigerate for at least 2 hours.

  9. Before serving, sprinkle a thin, even layer of sugar over each cheesecake.

  10. Use a kitchen torch to caramelize the sugar until golden and crisp. Let the topping harden for 1–2 minutes before serving.

Notes

  • Room-temperature cream cheese ensures a smooth, lump-free filling.

  • Do not overmix after adding the eggs to avoid cracking.

  • Use fine or superfine sugar for the topping to create an even, glass-like crust.

  • Caramelize the sugar just before serving for the best crunch.

  • No torch? Broil briefly, watching closely to prevent burning.

Find it online: https://chocotune.com/mini-creme-brulee-cheesecakes/