Description

These Mini Crème Brûlée Cheesecakes combine the creamy richness of cheesecake with the caramelized sugar topping of crème brûlée in individual-sized portions, making them a perfect dessert for any occasion.

Ingredients

Graham Cracker Crust:

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

Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla bean paste or vanilla extract
1/4 cup sour cream
1/4 cup heavy cream

Topping:

3 tablespoons granulated sugar (for topping)

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
Make the crust: Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into the bottom of each liner.
Prepare the filling: Beat cream cheese and 1/2 cup sugar. Add eggs, vanilla, sour cream, and heavy cream. Pour over crusts.
Bake: Bake for 18–22 minutes until set. Cool, then chill for 2 hours.
Caramelize the tops: Sprinkle sugar on each cheesecake and torch until golden and crisp. Let set before serving.

Notes

You can make these a day ahead and brûlée the tops just before serving.
If you don’t have a torch, use the broiler briefly—but watch closely.