These Mini Crème Brûlée Cheesecakes are the ultimate indulgent dessert, merging the creamy richness of cheesecake with the caramelized topping of crème brûlée. Perfectly portioned in individual servings, these mini delights are ideal for parties or an elegant after-dinner treat. The buttery graham cracker crust and smooth cheesecake filling, finished with a crackly sugar top, make these a show-stopping dessert that’s easier to make than you might think.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the Crème Brûlée Topping:
- ¼ cup granulated sugar
Instructions
- Prepare the Crust: Set your oven to 330°F (165°C). Prepare a muffin pan by greasing the cups or using silicone molds. In a separate bowl, combine crushed graham crackers, melted butter, and honey. Stir until fully mixed. Spoon a small amount of the mixture into each cup and press down firmly to form a crust. Bake for 6-7 minutes, then allow to cool before using.
- Make the Cheesecake Filling: In a spacious bowl, blend the softened cream cheese and sweetener until smooth and fluffy. Incorporate the eggs one by one, ensuring each is fully mixed before adding the next. Fold in the vanilla and rich cream until everything is well combined.
- Assemble and Bake: Spoon the cheesecake mixture evenly over the cooled crusts, filling each liner about ¾ full. Bake for 18–22 minutes, or until the centers are set but still slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 2 hours to firm up.
- Add the Crème Brûlée Topping: After the cheesecakes have set in the fridge, dust each one with a light coating of brown sugar. Place them under a broiler for a few minutes, watching closely until the sugar melts and turns a rich amber color. Let them rest for a few minutes so the topping crisps up before serving.
- Serve and Enjoy: Carefully remove the paper liners and serve the cheesecakes chilled. Enjoy the satisfying crack of the caramelized topping as you dive into the creamy center.
Conclusion
These Mini Crème Brûlée Cheesecakes deliver the best of both worlds—decadent cheesecake with a crisp caramelized topping. Their individual portions make them a sophisticated yet manageable dessert for any occasion. Easy to prepare and absolutely divine, they’re sure to impress guests or satisfy your sweet tooth.
Mini Crème Brûlée Cheesecakes – Decadent Dessert
Acreamy cheesecake topped with a crackly caramelized sugar crust, perfectlyportioned in individual servings. A delightful blend of two classic desserts inone bite-sized treat!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the Crème Brûlée Topping:
- ¼ cup granulated sugar
Instructions
- Prepare the Crust: Set your oven to 330°F (165°C). Prepare a muffin pan by greasing the cups or using silicone molds. In a separate bowl, combine crushed graham crackers, melted butter, and honey. Stir until fully mixed. Spoon a small amount of the mixture into each cup and press down firmly to form a crust. Bake for 6-7 minutes, then allow to cool before using.
- Make the Cheesecake Filling: In a spacious bowl, blend the softened cream cheese and sweetener until smooth and fluffy. Incorporate the eggs one by one, ensuring each is fully mixed before adding the next. Fold in the vanilla and rich cream until everything is well combined.
- Assemble and Bake: Spoon the cheesecake mixture evenly over the cooled crusts, filling each liner about ¾ full. Bake for 18–22 minutes, or until the centers are set but still slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 2 hours to firm up.
- Add the Crème Brûlée Topping: After the cheesecakes have set in the fridge, dust each one with a light coating of brown sugar. Place them under a broiler for a few minutes, watching closely until the sugar melts and turns a rich amber color. Let them rest for a few minutes so the topping crisps up before serving.
- Serve and Enjoy: Carefully remove the paper liners and serve the cheesecakes chilled. Enjoy the satisfying crack of the caramelized topping as you dive into the creamy center.