Description
These Mini Crème Brûlée Cheesecakes combine the silky richness of cheesecake with the caramelized sweetness of crème brûlée. Each bite offers a contrast of creamy filling, buttery crust, and crisp caramel topping, making them a show-stopping dessert for any occasion.
Ingredients
Scale
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
- 1/4 cup fine sugar (for brûlée topping)
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- Combine graham cracker crumbs, melted butter, and brown sugar until the texture resembles wet sand.
- Press about a tablespoon of crust mixture into each muffin cup and bake for 5 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla, sour cream, and heavy cream until combined.
- Pour batter over cooled crusts. Place the muffin tin in a larger baking pan and fill halfway with hot water.
- Bake for 18–20 minutes, or until just set with a slight jiggle in the center.
- Cool completely, then refrigerate for at least 3 hours.
- Before serving, sprinkle fine sugar on top and use a torch to caramelize until golden and crisp.
Notes
- Always use room-temperature ingredients for a smooth batter.
- Don’t overbake; the centers should slightly jiggle.
- Chill completely before torching the sugar topping.
- For a lighter twist, use Greek yogurt instead of sour cream.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270
- Sugar: 21g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
Keywords: mini creme brulee cheesecakes, fusion dessert, caramelized cheesecake, easy mini desserts, creamy cheesecake cups