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Mini Crème Brûlée Cheesecakes

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Indulge in these delightful Mini Crème Brûlée Cheesecakes, featuring a rich cream cheese filling in a crunchy graham cracker crust with a caramelized sugar topping.

Ingredients

Scale
  • 1 cup Graham cracker crumbs
  • 5 tablespoons Melted butter
  • 2 tablespoons Granulated sugar
  • 16 ounces Cream cheese
  • 1/2 cup Granulated sugar
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup Heavy cream
  • 1 teaspoon Granulated sugar (for caramelization)

Instructions

  1. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
  2. Form the Crusts: Press the crumb mixture evenly into the bottom of mini cheesecake pans.
  3. Preheat the Oven: Preheat your oven to 325°F (160°C).
  4. Blend the Cream Cheese Filling: In a large bowl, beat the cream cheese until smooth. Gradually add 1/2 cup of granulated sugar.
  5. Add the Eggs and Flavor: Add the eggs one at a time, blending after each addition. Pour in the vanilla extract and mix in the heavy cream.
  6. Fill the Cheesecake Cups: Carefully pour the cheesecake mixture over the prepared crusts.
  7. Bake the Cheesecakes: Place the cheesecakes in the preheated oven and bake for about 20-25 minutes.
  8. Cool and Chill: Once baked, let them cool to room temperature and then chill for at least 2 hours.
  9. Caramelize the Tops: Sprinkle a thin layer of granular sugar over the tops and caramelize with a torch or under the broiler.
  10. Serve and Enjoy: Allow the tops to cool briefly before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. You can freeze them without the caramelized topping for up to a month.

Nutrition

Find it online: https://lunarecipez.com/mini-creme-brulee-cheesecakes/

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