Mini Crème Brûlée Cheesecakes
Decadent mini cheesecakes with a rich caramelized sugar topping, offering a delightful twist on the classic crème brûlée.
Ingredients
Crust ingredients
- 1.5 cups graham cracker crumbs Provides a slight crunch.
- 1/4 cup granulated sugar
- 1/4 cup melted unsalted butter Envelops the crust in richness.
Filling ingredients
- 16 ounces softened cream cheese Provides an irresistibly creamy base.
- 1 cup heavy cream Adds lusciousness.
- 1/2 cup granulated sugar Balances flavors.
- 1 teaspoon vanilla extract Adds aromatic flavor.
- 2 large eggs Binds and enriches.
- 2 tablespoons all-purpose flour Provides structure.
- 1 tablespoon brown sugar For topping.
- 1 teaspoon vanilla bean paste Optional for added flavor.
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until crumbly.
- Press the mixture into the bottom of each muffin cup to form the crust.
- Bake the crusts in the oven for 10 minutes and then let them cool.
Filling
- In a large mixing bowl, combine softened cream cheese, heavy cream, 1/2 cup granulated sugar, and vanilla extract. Beat until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in the all-purpose flour until just combined, and optionally add vanilla bean paste.
- Spoon the cheesecake batter over the cooled crusts, filling each about three-quarters full.
Baking and Cooling
- Bake for 18-22 minutes, until set but still slightly jiggles in the center.
- Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serving
- Before serving, sprinkle each cheesecake with brown sugar and caramelize using a kitchen torch.
- Serve immediately or store in the fridge until serving.
Notes
Ensure cream cheese is at room temperature for a lump-free filling. Avoid overbaking to maintain creaminess.