Description
Delightful mini cheesecakes combining the elegance of crème brûlée with the creaminess of cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup heavy cream
- ¼ cup granulated sugar (for topping)
Instructions
- Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs and melted butter until combined.
- Press this mixture firmly into the bottom of each muffin liner to form a base.
- In a mixing bowl, beat the softened cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and heavy cream, mixing until smooth.
- Pour the cheesecake mixture over the crust in each liner, filling them to about three-quarters full.
- Bake for 18-20 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool completely at room temperature, then refrigerate for at least 2 hours to firm up.
- Before serving, sprinkle about one tablespoon of sugar onto the top of each cheesecake and caramelize with a kitchen torch until golden and crisp.
Notes
For best results, ensure cream cheese is at room temperature for easy mixing. Caramelize the sugar just before serving for a crisp topping.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cheesecake
- Calories: 240
- Sugar: 14g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cheesecake, dessert, mini dessert, crème brûlée, easy dessert