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Mini Crème Brûlée Cheesecake Recipe

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This Mini Crème Brûlée Cheesecake recipe combines the creamy texture of classic cheesecake with a caramelized sugar topping inspired by crème brûlée. Perfectly portioned into mini servings, these delightful treats feature a buttery graham cracker crust, a smooth cheesecake filling, and a crisp burnt sugar top for an elegant dessert ideal for any occasion.

Ingredients

For the crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted

For the cheesecake filling:

  • 16 oz (2 packages) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream

For the crème brûlée topping:

  • 2 tablespoons granulated sugar (for each mini cheesecake)

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and 3 tablespoons of granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottoms of mini cheesecake pans or a lined muffin tin to form an even crust layer.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Add the vanilla extract and mix well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, fold in the sour cream until the mixture is uniform and silky.
  3. Fill the pans: Spoon the cheesecake filling over the prepared crust in each mini pan, filling them nearly to the top but leaving a little space for the topping.
  4. Bake the cheesecakes: Preheat your oven to 325°F (163°C). Place the pans on a baking sheet and bake for 18-22 minutes, or until the edges are set and the centers slightly jiggle when shaken gently. Remove from the oven and allow to cool to room temperature.
  5. Chill the cheesecakes: Once cooled, refrigerate the mini cheesecakes for at least 2 hours or until fully chilled and firm.
  6. Caramelize the topping: Before serving, sprinkle 2 tablespoons of granulated sugar evenly atop each cheesecake. Using a kitchen torch, carefully caramelize the sugar by moving the flame evenly over the surface until it melts and develops a rich golden-brown crust. If a kitchen torch is unavailable, you can place the mini cheesecakes under a broiler for 1-2 minutes, watching closely to prevent burning.
  7. Serve and enjoy: Allow the caramelized sugar topping to harden for a minute or two, then serve the mini crème brûlée cheesecakes chilled for a delightful contrast of creamy and crunchy textures.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling.
  • Do not overbake the cheesecakes; slight jiggle in the center is perfect for a creamy texture.
  • If you don’t have a kitchen torch, use the oven broiler carefully for caramelizing the sugar topping.
  • These mini cheesecakes can be made a day ahead and stored covered in the refrigerator.
  • For easier crust pressing, you can use the bottom of a small glass or a measuring cup.

Find it online: https://recipethrive.com/mini-creme-brulee-cheesecake-recipe/