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Mini Crème Brûlée Cheesecakes – Decadent Dessert Recipe

Mini Crème Brûlée Cheesecakes – Decadent Dessert Bliss

These Mini Crème Brûlée Cheesecakes are a decadent dessert recipe that combines creamy cheesecake with a crispy sugar crust.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free cookie crumbs for a gluten-free option.
  • 4 tablespoons Melted Butter Use coconut oil for a non-dairy alternative.
  • 1 tablespoon Granulated Sugar (for crust)
For the Cheesecake Filling
  • 16 ounces Cream Cheese Ensure it's softened for easy mixing.
  • 1/2 cup Granulated Sugar (for filling) Adjust amount to taste if desired.
  • 2 large Large Eggs Beat in one at a time for even consistency.
  • 1 teaspoon Vanilla Extract Pure vanilla is preferred for a more robust taste.
  • 1/2 cup Heavy Cream
For the Brûlée Topping
  • 1/4 cup Granulated Sugar (for brûlée topping) Use superfine sugar for easier caramelization.

Equipment

  • Muffin tin
  • mixing bowl
  • kitchen torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottoms of the lined muffin cups. Bake for 5 minutes and allow to cool.
  3. Beat the softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and heavy cream until fully combined.
  4. Spoon the cheesecake filling over each crust, filling them about three-quarters full. Bake for 18-20 minutes until the edges are set but the centers jiggle.
  5. Allow the mini cheesecakes to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours.
  6. Sprinkle granulated sugar over the top of each cheesecake and caramelize using a kitchen torch until golden brown.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 80mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 15IUCalcium: 5mgIron: 2mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Apply the caramelized sugar topping just before serving to maintain crispness.

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