Description
Delightful mini cheesecakes embodying classic crème brûlée flavors in a portable format, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar (for crust)
- 16 oz cream cheese, softened
- ½ cup granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ¼ cup granulated sugar (for caramelizing)
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom of each cupcake liner to create the crust. Bake for about 5 minutes, then set aside.
- In a large bowl, beat the softened cream cheese and ½ cup of sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until combined.
- Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full. Bake for 18-20 minutes or until set but still slightly jiggles in the center.
- Allow the cheesecakes to cool at room temperature, then refrigerate for at least 2 hours or overnight.
- Once chilled, sprinkle about 1 teaspoon of sugar evenly over the top of each and caramelize using a kitchen torch until golden and crispy.
Notes
For best results, allow the cheesecakes to sit overnight in the refrigerator to enhance flavor and texture. A kitchen torch is recommended for caramelizing sugar effectively.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 12g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: mini cheesecakes, crème brûlée, dessert, baking, easy recipes
