Description
Mini Crème Brûlée Cheesecakes combine the creamy richness of cheesecake with the caramelized sugar crunch of crème brûlée in an elegant, personal-sized dessert. Baked in muffin tins and topped with a crackly brûlée layer, they’re an impressive make-ahead treat perfect for holidays, dinner parties, or anytime indulgence.
Ingredients
Crust:
1 cup (100 g) graham cracker crumbs
3 tbsp (42 g) melted butter
2 tbsp (25 g) granulated sugar
Cheesecake Filling:
16 oz (454 g) cream cheese, softened
½ cup (100 g) granulated sugar
2 large eggs
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) heavy cream
Brûlée Topping:
¼ cup (50 g) granulated sugar
Instructions
Prepare Pan: Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with liners.
Make Crust: Mix graham crumbs, sugar, and butter. Press into liners. Bake 5 minutes.
Mix Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla and cream.
Bake Cheesecakes: Fill each cup ¾ full. Bake for 18–20 minutes, until set. Cool to room temp, then refrigerate at least 2 hours.
Brûlée Topping: Sprinkle 1 tsp sugar on each cheesecake. Caramelize with a kitchen torch until golden and crisp (or broil carefully).
Notes
Torch just before serving to keep the brûlée crisp.
Chill thoroughly for best texture before topping.
Use chocolate or vanilla wafer crumbs for a crust twist.
Broiling works if you don’t have a torch, but requires close watching.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked + Brûléed
- Cuisine: French-Inspired / American