Description
Decadent, creamy, and irresistibly crisp on top, these Mini Crème Brûlée Cheesecakes combine the best of two classic desserts. With a rich cheesecake base and a caramelized sugar topping, they’re perfect for parties, holidays, or whenever you’re craving an elegant treat.
Ingredients
Scale
1. For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp melted butter
2. For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup heavy cream
- Zest of ½ lemon (optional)
3. For the Brûlée Topping:
- 3 tbsp granulated sugar
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into liners and bake for 5 minutes. Let cool.
- Prepare the cheesecake batter: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, cream, and lemon zest.
- Fill and bake: Pour batter over the crusts, filling each about ¾ full. Bake for 18-20 minutes until the edges are set but centers are slightly jiggly.
- Cool and chill: Let cheesecakes cool completely, then refrigerate for at least 3 hours (preferably overnight).
- Brûlée the topping: Sprinkle sugar on top of each cheesecake and caramelize with a torch or under the broiler. Let set before serving.
Notes
- For best results, use room temperature ingredients.
- If you don’t have a kitchen torch, use the broiler method carefully.
- Cheesecakes can be made up to 3 days in advance and brûléed before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American fusion
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 12g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg