Mini Crème Brûlée Cheesecakes

Indulge your sweet tooth with these Mini Crème Brûlée Cheesecakes, a perfect blend of creamy cheesecake and crunchy caramel topping. This easy recipe will wow your guests and satisfy your dessert cravings. Follow simple steps to create these delightful treats at home, and add your favorite flavors for a unique twist. Don’t miss out on this delicious dessert experience—click to explore the full recipe and impress your family with your baking skills!

Print Recipe Pin Recipe

Ingredients

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup sour cream

2 large eggs

1/4 cup heavy cream

2 tablespoons brown sugar (for topping)

Instructions

Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Line a muffin tin with paper cupcake liners for easy removal.

Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Divide the mixture evenly among the muffin tins and press it firmly into the bottom of each liner to create a crust.

Make the Cheesecake Filling: In a large mixing bowl, use a hand mixer to beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until fluffy. Add the vanilla extract and sour cream, followed by the eggs one at a time, whisking just until combined. Don’t overmix to avoid incorporating too much air.

Fill the Muffin Tin: Gently pour the cheesecake mixture over the crust in each cupcake liner, filling them to about 3/4 full.

Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.

Cool and Chill: Once baked, remove the muffin tin from the oven and let it cool at room temperature for about 30 minutes. Then, transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or overnight for the best flavor and texture.

Brûlée Topping: When ready to serve, remove the cheesecakes from the refrigerator. Spoon about 1 teaspoon of heavy cream on top of each cheesecake and sprinkle lightly with brown sugar. Using a kitchen torch, caramelize the sugar until golden and crispy on top. Let them cool for a minute to allow the sugar to harden.

Serve: Carefully remove the cheesecakes from the muffin liners and transfer them to serving plates. Enjoy your Mini Crème Brûlée Cheesecakes!

Prep Time: 20 minutes | Total Time: 3 hours (including chilling) | Servings: 12