Description

These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the caramelized sugar topping of crème brûlée for a delightful dessert. Perfectly portioned as mini cheesecakes on a graham cracker crust, they offer a beautiful balance of textures and flavors, making them ideal for parties or special occasions.

Ingredients

Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted butter

Cheesecake Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

Topping

1/4 cup granulated sugar (for caramelized topping)

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Instructions

Prepare Crust: Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, mix together graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Press about a spoonful of the mixture firmly into the bottom of each muffin cup to form an even crust layer.
Make Filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition, ensuring a smooth mixture. Stir in vanilla extract and sour cream, mixing just until everything is combined without overbeating.
Fill and Bake: Evenly divide the cheesecake filling among the prepared muffin cups over the crust. Bake in preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from oven and allow cheesecakes to cool completely at room temperature. Once cooled, refrigerate them for at least 2 hours to chill and firm up.
Caramelize Topping: Just before serving, sprinkle approximately 1 teaspoon of granulated sugar evenly over the top of each chilled mini cheesecake. Using a kitchen torch, caramelize the sugar by heating it until it melts and bubbles to form a golden brown, crisp layer. Let the caramelized sugar cool and harden before serving to achieve the classic crème brûlée crunch.

Notes

Ensure the cream cheese is softened to room temperature for a smooth filling.
Do not overbake the cheesecakes; centers should be slightly jiggly when done baking.
If you do not have a kitchen torch, you can broil the cheesecakes briefly to caramelize the sugar, but watch carefully to avoid burning.
Let the cheesecakes chill thoroughly to enhance texture and flavor before caramelizing the sugar topping.
Store any leftovers covered in the refrigerator and consume within 3 days for best freshness.