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Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes
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Mini Crème Brûlée Cheesecakes combine the silky smoothness of classic cheesecake with the irresistible caramelized crunch of crème brûlée topping. These bite-sized, creamy treats feature a buttery graham cracker crust, a luscious cream cheese filling, and a crackling caramel sugar crust, perfect for dessert lovers seeking an elegant yet simple-to-make indulgence.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 16 ounces (450 g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract

Brûlée Topping

  • Granulated sugar, for caramelizing (about 1 teaspoon per mini cheesecake)

Instructions

  1. Prepare the Crust: Mix the graham cracker crumbs with melted butter and sugar until fully combined and moist. Press the mixture firmly into the bottom of mini cheesecake pans or muffin tins lined with paper cups to form an even, sturdy crust.
  2. Make the Cheesecake Filling: Beat the softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, beating well after each addition. Slowly blend in the heavy cream and vanilla extract until you achieve a silky, lump-free batter.
  3. Fill and Bake: Pour the cheesecake batter evenly over the crust in each mini mold. Tap the pans gently to release any air bubbles. Bake at 325°F (160°C) for 18-22 minutes until the edges are set but centers still jiggle slightly for a creamy texture.
  4. Chill Thoroughly: Let the cheesecakes cool to room temperature, then refrigerate uncovered for at least 3 hours or overnight to allow flavors to meld and texture to firm properly.
  5. Create the Brûlée Topping: Evenly sprinkle a thin layer of granulated sugar over each chilled cheesecake. Caramelize the sugar using a kitchen torch until golden brown and crisp. Alternatively, place under a broiler briefly, watching carefully to prevent burning.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
  • Do not overbake; a slight jiggle in the center ensures a creamy texture.
  • Sprinkle sugar evenly before torching for consistent caramelization.
  • Using a water bath during baking can help prevent cracks and promote even cooking (optional).
  • Chill cheesecakes thoroughly for at least 3 hours or overnight for best texture and flavor development.

Nutrition

Keywords: mini cheesecake, crème brûlée, caramelized sugar topping, bite-sized dessert, creamy cheesecake

Find it online: https://recipesbykaeli.com/mini-crme-brle-cheesecakes/