Mini Crème Brûlée Cheesecakes
Creamy mini cheesecakes with a caramelized sugar topping for the perfect crème brûlée finish. Easy, elegant, and perfect for any season.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- For the Brûlée Topping
- ¼ cup granulated sugar
Optional tip: If you follow a gluten-free diet, replace the graham cracker crumbs with a certified gluten-free version.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 325°F (163°C).
- Line a muffin tin with six cupcake liners to make removing the cheesecakes easy and to keep them looking neat.
Step 2: Make the Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Mix until the crumbs are evenly moistened.
- Press about two tablespoons of the mixture firmly into the bottom of each cupcake liner to form the crust.
- Bake the crusts for 5 minutes, then remove from the oven and set aside.
Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract and heavy cream until fully combined.
- The batter should be silky and lump-free.
Step 4: Fill and Bake
- Divide the cheesecake batter evenly among the prepared crusts, filling each about three-quarters full.
- Bake for 18 to 20 minutes, or until the centers are just set and slightly jiggly.
- Allow the cheesecakes to cool to room temperature, then transfer them to the refrigerator to chill for at least 2 hours or overnight.
Step 5: Create the Brûlée Topping
- Once chilled, remove the liners carefully for a cleaner presentation if desired.
- Sprinkle about 1 teaspoon of granulated sugar evenly over each cheesecake.
- Using a kitchen torch, gently caramelize the sugar until golden and crisp.
- Let the sugar harden for a minute before serving.