Description
These Mini Crème Brûlée Cheesecakes bring together the creamy decadence of classic cheesecake with the irresistible crackly sugar topping of crème brûlée. A buttery graham cracker crust supports a smooth, vanilla-infused cheesecake base, finished with a caramelized sugar topping for the perfect individual dessert. Ideal for entertaining or special occasions!
Keywords: mini crème brûlée cheesecakes, mini cheesecakes, caramelized sugar topping, crème brûlée desserts, bite-sized cheesecake
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Crème Brûlée Topping:
- 2 tbsp granulated sugar
Instructions
-
Prepare the Crust:
- Preheat oven to 325°F (165°C).
- Combine graham cracker crumbs, sugar, and melted butter.
- Spoon into 12 lined muffin cups, press down firmly.
- Bake for 5 minutes, then let cool.
-
Make the Cheesecake Filling:
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well.
- Stir in sour cream and heavy cream.
- Pour over cooled crusts, almost to the top.
- Tap tin to release air bubbles.
-
Bake the Cheesecakes:
- Bake 18–20 minutes until edges are set and centers jiggle slightly.
- Turn off oven, crack door, and let cool inside for 1 hour.
- Refrigerate for 4 hours or overnight.
-
Caramelize the Topping:
- Sprinkle 1/2 tsp sugar on each cheesecake.
- Use a kitchen torch to caramelize until golden and crisp.
- Tip: Use broiler for 1–2 minutes if no torch is available—watch closely!
Notes
- Chill thoroughly before adding the brûlée topping for best texture.
- Serve immediately after caramelizing to enjoy the crisp top.
