Description
These delightful mini cheesecakes meld the creaminess of cheesecake with the caramelized crunch of crème brûlée, making them perfect for any gathering.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ¼ cup granulated sugar (for caramelizing the tops)
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined.
- Press the mixture firmly into the bottom of each liner to form the crust. Bake for 5 minutes, until set, and then set aside.
- In a large bowl, beat softened cream cheese and ½ cup of sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and heavy cream until the batter is well combined.
- Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full.
- Bake for 18-20 minutes. The cheesecakes should be set but still slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle about 1 teaspoon of sugar on top of each cheesecake. Use a kitchen torch to carefully caramelize the sugar, creating that signature crispy layer.
Notes
For added flavor, you can mix in lemon zest or chocolate chips. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cheesecake, dessert, mini desserts, crème brûlée, party treats