Mini Crème Brûlée Cheesecakes
Experience the exquisite delight of Mini Crème Brûlée Cheesecakes, where velvety creaminess meets the enchanting allure of caramelized sugar, creating a handheld dessert that's perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups of graham cracker crumbs
- 0.25 cups 1/4 cup of granulated sugar
- 0.25 cups 1/4 cup of melted unsalted butter
For the filling
- 16 oz 16 oz of softened cream cheese
- 1 cup 1 cup of heavy cream
- 0.5 cups 1/2 cup of granulated sugar
- 1 teaspoon 1 teaspoon of vanilla extract
- 2 large 2 large eggs
- 2 tablespoons 2 tablespoons of all-purpose flour
- 2 tablespoons brown sugar for topping
- 1 teaspoon 1 teaspoon of vanilla bean paste (optional)
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the muffin cups.
Baking the crusts
- Bake the crusts for 10 minutes, then set aside to cool.
Making the filling
- In a separate large bowl, beat the softened cream cheese, heavy cream, granulated sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the all-purpose flour and the optional vanilla bean paste.
Assembling and Baking
- Spoon the cheesecake batter into the cooled crusts, filling each cup about 3/4 full.
- Bake for 18-22 minutes, until the center jiggles slightly. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Caramelizing
- Before serving, sprinkle a pinch of brown sugar on top of each cheesecake and use a kitchen torch to caramelize until golden and crispy.
Notes
For best results, ensure cream cheese is at room temperature. Avoid overbaking to prevent dryness. Customize the crust with gluten-free options or add fruit puree for flavor variations.