Mini Crème Brûlée Cheesecakes

These Mini Crème Brûlée Cheesecakes combine the creamy, velvety texture of cheesecake with the crispy, caramelized sugar topping of a crème brûlée. This elegant and indulgent dessert is perfect for impressing guests or treating yourself, with a buttery graham cracker crust and rich filling baked to perfection.

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
  
  

• 3 tablespoons melted butter
  
  

• 2 tablespoons granulated sugar
  
  

For the Cheesecake Filling:

• 16 oz cream cheese, softened
  
  

• ½ cup granulated sugar
  
  

• 2 large eggs
  
  

• 1 teaspoon vanilla extract
  
  

• ¼ cup heavy cream
  
  

For the Brûlée Topping:

• ¼ cup granulated sugar
  
  

Directions

1. Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
   
   

2. Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press firmly into cupcake liners to form crusts. Bake 5 minutes, then set aside.
   
   

3. Beat cream cheese and ½ cup sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract and heavy cream.
   
   

4. Pour filling over crusts, filling about ¾ full. Bake 18-20 minutes until set but slightly jiggly in center.
   
   

5. Cool to room temperature, then chill in fridge for at least 2 hours or overnight.
   
   

6. Sprinkle about 1 teaspoon sugar evenly over each cheesecake. Use a kitchen torch to caramelize sugar until golden and crisp.
   
   

Nutritional Value by Grams (per mini cheesecake)

• Calories: 300 kcal
  
  

• Carbohydrates: 22 g
  
  

• Protein: 5 g
  
  

• Fat: 22 g
  
  

• Saturated Fat: 13 g
  
  

• Sugar: 18 g
  
  

• Sodium: 220 mg
  
  

• Cholesterol: 110 mg