Description
Delicious mini cheesecakes that combine the rich flavor of crème brûlée with the creaminess of cheesecake, topped with a crunchy caramelized sugar layer.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ¼ cup granulated sugar (for the brûlée topping)
Instructions
- Preheat the oven to 325°F (160°C) and prepare a muffin tin by greasing it lightly or lining it with muffin cups.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar; mix until it resembles wet sand. Press into the bottom of each muffin cup.
- Beat cream cheese until smooth in a large bowl, then add ½ cup sugar and mix until well combined. Add eggs one at a time, then stir in vanilla extract and heavy cream until creamy.
- Fill each muffin cup with the cheesecake mixture, bake for 20-25 minutes until edges are set and center has a slight jiggle.
- Cool at room temperature for about 30 minutes, then chill in the refrigerator for at least 2 hours.
- Before serving, sprinkle granulated sugar on top and caramelize using a kitchen torch or under a broiler.
- Serve and enjoy the mini cheesecakes!
Notes
Best served chilled with freshly caramelized sugar topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg