Description
These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the caramelized sugar topping of crème brûlée in a delightful bite-sized treat. Perfect for parties or a special dessert!
Ingredients
Scale
Cheesecake Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- pinch of salt
Topping:
- 4 teaspoons granulated sugar
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a muffin tin with 12 paper liners.
- Prepare the crust: Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of each muffin liner and bake for 5 minutes. Let cool.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in sour cream, vanilla, and salt. Divide filling into liners.
- Bake: Bake for 18–22 minutes until set. Cool, then chill for at least 2 hours.
- Caramelize the topping: Sprinkle sugar on each cheesecake and torch until golden. Let cool to harden.
- Serve: Serve chilled.
Notes
- If you don’t have a kitchen torch, place the cheesecakes under the broiler briefly to caramelize the sugar—watch closely to prevent burning.
- These can be made 1–2 days ahead and topped just before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 16g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
