Description
These Irresistible Mini Crème Brûlée Cheesecakes are the perfect bite-sized dessert, featuring a creamy cheesecake filling with a rich caramelized sugar topping that will leave you craving more!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup heavy cream
- 1/4 cup sugar (for brûlée topping)
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- Combine the graham cracker crumbs and melted butter, then press the mixture into the bottom of each muffin cup to form the crust. Bake for 5-7 minutes until lightly golden. Set aside.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, and heavy cream, mixing until fully combined.
- Pour the cheesecake batter evenly into the prepared muffin cups, filling them about 3/4 full.
- Bake for 18-20 minutes until the centers are set. Remove from the oven and allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
- Before serving, sprinkle a thin layer of sugar over the tops of the cheesecakes. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust.
- Allow the caramelized topping to cool for a few minutes, then serve immediately.
Notes
For best results, ensure all ingredients are at room temperature before mixing. Serve the cheesecakes immediately after caramelizing for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
