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Mini Crème Brûlée Cheesecakes

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Mini Crème Brûlée Cheesecakes are the ultimate fusion dessert that brings together the best of both worlds: the silky smoothness of cheesecake and the delicate caramelized top of crème brûlée. These delightful mini treats, baked in a muffin tin, are just the right size for individual indulgence, making them ideal for parties, holiday gatherings, or any time you want to serve something a bit more special.

Ingredients

Scale

For the Crust:

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

For the Cheesecake Filling:

  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract

For the Brûlée Topping:

  • 1/4 cup granulated sugar (for caramelizing)

Instructions

Prepare the Crust

  1. Preheat Oven: Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
  2. Combine Ingredients: In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
  3. Press Crust: Spoon about 1 tablespoon of the crust mixture into each muffin liner, pressing down firmly with the back of a spoon to create an even layer.
  4. Bake Crust: Bake for 5 minutes to set the crust, then remove from the oven and set aside to cool slightly.

Prepare the Cheesecake Filling

  1. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add Egg and Vanilla: Add the egg, sour cream, and vanilla extract, mixing until just combined. Avoid overmixing, as it can create air bubbles in the batter.
  3. Fill the Muffin Tins: Divide the cheesecake batter evenly among the muffin cups, filling each cup about 3/4 full.

Bake the Cheesecakes

  1. Bake: Bake the cheesecakes for 20-25 minutes or until the centers are just set.
  2. Cool Completely: Let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  3. Chill in Refrigerator: Refrigerate the cheesecakes for at least 1 hour to firm up.

Caramelize the Sugar Topping

  1. Sprinkle Sugar: Just before serving, sprinkle a thin layer of granulated sugar over the top of each cheesecake.
  2. Torch the Sugar: Use a kitchen torch to melt and caramelize the sugar until golden brown. Allow the sugar to harden before serving.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/mini-creme-brulee-cheesecakes/