Description
These Mini Crème Brûlée Cheesecakes combine two classic desserts into one delightful treat. With a buttery graham cracker crust, creamy cheesecake filling, and caramelized sugar topping, they’re perfect for special occasions yet simple enough for beginners to master!
Ingredients
Scale
- For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10 full sheets)
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- For the Cheesecake Filling:
- 16 ounces (2 blocks) cream cheese, softened to room temperature
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- ¼ cup sour cream, at room temperature
- 2 teaspoons vanilla extract (or 1 vanilla bean, seeds scraped)
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- For the Crème Brûlée Topping:
- 4–6 tablespoons granulated sugar (for caramelizing)
Instructions
- Prepare Your Tools and Ingredients
- Preheat your oven to 325°F (165°C).
- Line a standard 12-cup muffin tin with cupcake liners.
- Set all refrigerated ingredients out 30-60 minutes before beginning.
- Make the Graham Cracker Crust
- In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Mix until the mixture resembles wet sand.
- Divide the crust mixture evenly among the prepared muffin cups (about 1 tablespoon in each).
- Press the crumbs firmly into the bottom of each cup using the bottom of a small glass.
- Bake the crusts for 5 minutes, then remove from oven and allow to cool.
- Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese with an electric mixer until completely smooth, about 2 minutes.
- Add the sugar and beat for another 1-2 minutes until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until just combined.
- Add the flour and salt, and mix on low speed just until incorporated.
- Bake the Cheesecakes
- Divide the cheesecake filling evenly among the muffin cups, filling each about ¾ full.
- Bake at 325°F for 20-22 minutes, or until the centers are just set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 10 minutes.
- Remove from oven and cool completely at room temperature, then refrigerate for at least 3 hours.
- Create the Crème Brûlée Topping
- When ready to serve, remove the cheesecakes from the refrigerator and peel off the cupcake liners.
- Sprinkle each cheesecake with a thin, even layer of granulated sugar (about ½ teaspoon per cheesecake).
- Using a kitchen torch, melt the sugar by moving the flame continuously across the surface until it caramelizes to a golden brown.
- Let the caramelized sugar cool and harden for 1-2 minutes before serving.
Notes
Pro Tips:
- Room temperature ingredients are crucial for a smooth cheesecake filling without lumps.
- Don’t overmix the batter after adding the eggs as this can incorporate too much air and cause cracking.
- No kitchen torch? Place cheesecakes on a baking sheet and broil very carefully for 1-2 minutes, watching constantly to prevent burning.
- Add the brûlée topping just before serving for the best texture contrast.
- These cheesecakes freeze beautifully for up to 1 month (without the caramelized topping).
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Baked
- Cuisine: American, French
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 22 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: mini crème brûlée cheesecakes, mini desserts, cheesecake recipe, crème brûlée topping, easy cheesecake, individual desserts, make-ahead dessert, dinner party dessert