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.
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
Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press firmly into cupcake liners to form crusts. Bake 5 minutes, then set aside.
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.
Pour filling over crusts, filling about ¾ full. Bake 18-20 minutes until set but slightly jiggly in center.
Cool to room temperature, then chill in fridge for at least 2 hours or overnight.
Sprinkle about 1 teaspoon sugar evenly over each cheesecake. Use a kitchen torch to caramelize sugar until golden and crisp.
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