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Mini Crème Brulee Cheesecakes

Delightful Mini Crème Brulee Cheesecakes blend velvety cheesecake with a caramelized brulee topping, creating a luxurious dessert experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter (melted)
  • 2 tbsp sugar
For the filling
  • 12 oz cream cheese (softened) Make sure it is at room temperature.
  • 1/2 cup sugar
  • 2 large eggs At room temperature.
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
For the brulee topping
  • 3 tbsp sugar For caramelizing on top.

Method
 

Preparation of the Crust
  1. Preheat the oven to 325°F (160°C).
  2. Combine graham cracker crumbs, melted butter, and sugar.
  3. Press the mixture into the bottoms of lined muffin tins or mini cheesecake pans.
  4. Bake for 8 minutes. Allow to cool.
Preparation of the Filling
  1. Beat the softened cream cheese until smooth.
  2. Incorporate sugar, eggs, and vanilla, whisking until creamy.
  3. Fold in the heavy cream to create a luxurious batter.
Baking the Cheesecakes
  1. Pour the creamy filling over the cooled crusts.
  2. Bake for 20 to 25 minutes until slightly jiggly in the center.
  3. Cool to room temperature, then refrigerate for 2 hours.
Brulee Topping
  1. Sprinkle sugar evenly over each cheesecake.
  2. Caramelize sugar with a kitchen torch or under a broiler until golden.
Serving
  1. Serve on a wooden platter or delicate china.
  2. Pair with fresh berry compote or a drizzle of chocolate.

Notes

Store uneaten cheesecakes in an airtight container in the refrigerator for up to 3 days. Refresh brulee crust just before serving.