Mini Crème Brûlée Cheesecakes combine the best of two indulgent desserts: the creamy richness of cheesecake and the caramelized top of crème brûlée. These bite-sized delights are perfect for parties, special occasions, or whenever you want a decadent treat with an elegant twist.
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Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
For the Topping:
- 1/4 cup granulated sugar (for caramelizing)
Instructions
1. Prepare the Crust
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
- Scoop about 1 tablespoon of the mixture into each cupcake liner and press firmly to form a crust. Use the bottom of a flat glass or spoon for an even layer.
- Bake the crusts for 5 minutes, then set aside to cool.
2. Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract and heavy cream until just combined. Be careful not to overmix, as this can cause cracking.
3. Assemble and Bake
- Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
- Remove from the oven and let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours, or until fully chilled.
4. Add the Crème Brûlée Topping
- Just before serving, remove the cupcake liners and sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake.
- Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a hard, glass-like topping. (If you don’t have a torch, you can broil them in the oven for 1-2 minutes, keeping a close eye to avoid burning.)
- Let the sugar cool for a minute to harden.
5. Serve and Enjoy
- Serve the mini cheesecakes as they are or garnish with fresh berries, mint leaves, or a dollop of whipped cream for an extra touch of elegance.
Tips for Perfect Mini Crème Brûlée Cheesecakes
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother filling.
- Prevent Overmixing: Overmixing introduces air into the batter, which can cause cracks. Mix just until the ingredients are combined.
- Chill Thoroughly: Chilling is essential for the cheesecake texture to set properly and hold its shape.
- Torch Safety: When using a kitchen torch, keep it moving in circular motions to avoid burning one spot.
Variations
- Chocolate Crème Brûlée Cheesecakes: Add 2 tablespoons of cocoa powder to the cheesecake batter for a chocolate twist.
- Citrus Infusion: Mix in 1 teaspoon of lemon or orange zest for a bright, zesty flavor.
- Espresso-Infused: Add 1 teaspoon of instant espresso powder to the filling for a coffee-flavored version.
Why You’ll Love This Recipe
- Bite-Sized Elegance: Perfect for serving at parties or intimate gatherings.
- Rich and Creamy: Combines the creamy texture of cheesecake with the caramelized crunch of crème brûlée.
- Customizable: Add your favorite flavors or garnishes for a unique twist.
These Mini Crème Brûlée Cheesecakes are guaranteed to impress, offering a sophisticated dessert experience with every bite. Happy baking!