Description
Delightful mini cheesecakes that combine the elegance of traditional crème brûlée with a creamy cheesecake base and a caramelized sugar topping.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ¼ cup granulated sugar (for caramelizing)
Instructions
- Preheat the oven to 325°F (163°C).
- Line a muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of each liner and bake for about 5 minutes until set; then let cool.
- In a large bowl, beat the cream cheese and ½ cup sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and heavy cream until fully combined.
- Pour cheesecake batter over prepared crusts, filling each liner about three-quarters full.
- Bake for 18-20 minutes until set but slightly jiggly in the center.
- Allow to cool to room temperature and then refrigerate for at least 2 hours or overnight.
- Just before serving, sprinkle about 1 teaspoon of sugar on top of each cheesecake and caramelize with a kitchen torch until golden.
Notes
For best results, use room temperature cream cheese to avoid lumps. Keep an eye on baking time to avoid overbaking.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cheesecake
- Calories: 230
- Sugar: 16g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: cheesecake, crème brûlée, dessert, mini desserts, quick dessert, easy dessert