Imagine combining the creamy richness of cheesecake with the delicate, crispy caramelized top of a classic crème brûlée. That’s exactly what these Mini Crème Brûlée Cheesecakes deliver—a delightful fusion of textures and flavors that will elevate any dessert table. Perfectly portioned into individual servings, these mini cheesecakes are easy to make yet impressive enough for any special occasion. Whether you’re a cheesecake lover or a crème brûlée enthusiast, this recipe will surely satisfy your cravings.
Ingredients:
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling:
- Two 8-ounce blocks of softened cream cheese (totaling 16 ounces)
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 2 tbsp heavy cream
Crème Brûlée Topping:
- 4-5 tbsp sugar (for caramelizing)
Instructions:
- Preheat the oven: Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- Prepare the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup, packing it down firmly. Bake for 5-7 minutes until set, then remove and set aside.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add in the vanilla extract, eggs (one at a time), sour cream, and heavy cream, mixing just until combined. Be careful not to overmix to avoid air bubbles.
- Fill the muffin cups: Divide the cheesecake filling evenly among the prepared muffin cups, filling each nearly to the top.
- Bake the cheesecakes: Bake for 18-20 minutes, or until the centers are just set but still slightly jiggly. Take the cheesecakes out of the oven and let them sit in thepanfor 10 minutes.Afterward, carefully move them to a wire rack to cool completely. For best results, refrigerate for a minimum of 2 hours or until they are thoroughly chilled.
- Caramelize the topping: Once the cheesecakes are thoroughly chilled, remove them from the muffin tin. Sprinkle about 1 teaspoon of sugar evenly on top of each cheesecake. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden, crispy top. If you don’t have a torch, you can broil them in the oven on high for 1-2 minutes, but be sure to watch closely to prevent burning.
- Serve: Let the caramelized sugar cool for a minute to harden, then serve immediately and enjoy the contrast of the smooth, creamy cheesecake with the crisp, caramelized top.
Conclusion:
These Mini Crème Brûlée Cheesecakes are a decadent dessert that perfectly combines two iconic treats into one. The creamy cheesecake filling is perfectly complemented by the crispy caramelized sugar topping, offering a delightful balance of textures and flavors. Ideal for parties or special occasions, these mini cheesecakes are sure to impress your guests and become a new favorite in your dessert repertoire.
Mini Crème Brûlée Cheesecakes: A Decadent Fusion of Two Classic Desserts
Rich and creamy Mini Crème Brûlée Cheesecakestopped with a crispy caramelized sugar layer, combining the best of cheesecakeand crème brûlée in one delicious bite-sized dessert.
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter melted
Cheesecake Filling:
- Two 8-ounce blocks of softened cream cheese totaling 16 ounces
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 2 tbsp heavy cream
Crème Brûlée Topping:
- 4-5 tbsp sugar for caramelizing
Instructions
- Preheat the oven: Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- Prepare the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup, packing it down firmly. Bake for 5-7 minutes until set, then remove and set aside.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add in the vanilla extract, eggs (one at a time), sour cream, and heavy cream, mixing just until combined. Be careful not to overmix to avoid air bubbles.
- Fill the muffin cups: Divide the cheesecake filling evenly among the prepared muffin cups, filling each nearly to the top.
- Bake the cheesecakes: Bake for 18-20 minutes, or until the centers are just set but still slightly jiggly. Take the cheesecakes out of the oven and let them sit in the pan for 10 minutes. Afterward, carefully move them to a wire rack to cool completely. For best results, refrigerate for a minimum of 2 hours or until they are thoroughly chilled.
- Caramelize the topping: Once the cheesecakes are thoroughly chilled, remove them from the muffin tin. Sprinkle about 1 teaspoon of sugar evenly on top of each cheesecake. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden, crispy top. If you don’t have a torch, you can broil them in the oven on high for 1-2 minutes, but be sure to watch closely to prevent burning.
- Serve: Let the caramelized sugar cool for a minute to harden, then serve immediately and enjoy the contrast of the smooth, creamy cheesecake with the crisp, caramelized top.