If you’re craving a luxurious, indulgent dessert that’s sure to impress, look no further than these Mini Crème Brûlée Cheesecakes. This delightful treat combines the smooth, creamy richness of cheesecake with the crispy, caramelized sugar topping of a crème brûlée, creating the perfect bite-sized dessert. Whether for a special occasion or a sweet indulgence, these mini cheesecakes will undoubtedly satisfy your dessert cravings.
Why You’ll Love This Recipe
These Mini Crème Brûlée Cheesecakes bring together the best of two beloved desserts into one incredible bite. The graham cracker crust provides a perfect balance to the rich, velvety cheesecake filling, while the caramelized sugar topping adds a satisfying crunch. With only a few simple steps, you’ll create a show-stopping dessert that will have everyone asking for the recipe. Plus, their individual size makes them perfect for portion control, making them even more irresistible!
Ingredients
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1 cup graham cracker crumbs
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3 tbsp melted butter
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2 (8 oz) packages cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¼ cup heavy cream
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¼ cup granulated sugar (for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
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In a small bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of each cupcake liner to form the crust.
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In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
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Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and heavy cream until everything is combined.
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Pour the cheesecake batter over the graham cracker crusts in each muffin liner.
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Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Let the cheesecakes cool completely, then refrigerate for at least 2 hours to firm up.
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Once chilled, sprinkle about 1 teaspoon of granulated sugar on top of each cheesecake.
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Using a kitchen torch, carefully caramelize the sugar by heating it until golden and crisp. If you don’t have a kitchen torch, you can also place the cheesecakes under a broiler for a few minutes to achieve the same effect.
Servings and Timing
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Servings: 12
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Prep Time: 20 minutes
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Cook Time: 40 minutes
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Total Time: 1 hour (including cooling and refrigerating)
Variations
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Fruit Topping: Top your cheesecakes with fresh berries such as raspberries, strawberries, or blueberries for a burst of color and freshness.
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Flavored Crust: Add a pinch of cinnamon or cocoa powder to the graham cracker crust for a different flavor twist.
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Chocolate Version: Mix in a bit of melted chocolate into the cheesecake filling for a chocolate crème brûlée cheesecake.
Storage/Reheating
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Storage: Store the mini cheesecakes in an airtight container in the fridge for up to 4 days.
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Freezing: You can freeze the cheesecakes before adding the caramelized sugar topping. Wrap each mini cheesecake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. When ready to serve, thaw in the fridge overnight and caramelize the sugar before serving.
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Reheating: These cheesecakes are best served chilled, but if you prefer a warm dessert, you can gently heat them in a microwave for a few seconds before adding the sugar topping.
FAQs
Can I make these cheesecakes without a kitchen torch?
Yes! If you don’t have a kitchen torch, you can place the cheesecakes under a broiler on high for a couple of minutes to caramelize the sugar. Keep a close eye on them to avoid burning.
How can I make the crust firmer?
If you prefer a firmer crust, you can press the graham cracker mixture into the liners more firmly or bake the crust for 5-7 minutes before adding the cheesecake batter.
Can I use a different type of cookie for the crust?
Yes, you can substitute graham crackers with other cookies like digestive biscuits, vanilla wafers, or even Oreo cookies for a unique crust.
Can I freeze these mini cheesecakes?
Yes, you can freeze the cheesecakes before caramelizing the sugar topping. Once frozen, they can be stored for up to 2 months. Thaw in the fridge before serving.
Do I need to use heavy cream in the filling?
While heavy cream adds richness to the filling, you can substitute it with milk for a slightly lighter version.
Can I make these cheesecakes ahead of time?
Yes! These mini cheesecakes need to chill in the fridge for at least 2 hours before serving, so they’re perfect for making ahead of time. Just add the caramelized sugar topping right before serving.
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but the texture and flavor might be slightly different compared to full-fat cream cheese.
Can I add flavoring to the cheesecake filling?
Yes, you can add flavoring like lemon zest, almond extract, or even a swirl of fruit preserves to the cheesecake filling for a unique flavor.
What if I don’t have a muffin tin?
If you don’t have a muffin tin, you can make a large cheesecake version by using a springform pan. Just adjust the baking time accordingly.
How can I ensure the cheesecakes don’t crack?
Make sure not to overbake the cheesecakes and let them cool gradually at room temperature before refrigerating. Avoid opening the oven door too frequently while baking.
Conclusion
These Mini Crème Brûlée Cheesecakes are the ultimate decadent dessert. With a perfect balance of creamy cheesecake and crispy caramelized sugar topping, they’re sure to impress at any gathering. Whether it’s a holiday celebration, a dinner party, or just a special treat for yourself, these mini cheesecakes will make any occasion feel extra special. Rich, indulgent, and simply delicious—what’s not to love?
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Mini Crème Brûlée Cheesecakes – Decadent Dessert
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with these Mini Crème Brûlée Cheesecakes. Creamy, velvety cheesecake topped with a crisp, caramelized sugar crust, these mini treats are the perfect blend of two classic desserts. Ideal for special occasions or as a sweet indulgence, these cheesecakes will satisfy any sweet tooth! Keywords: mini crème brûlée cheesecakes, cheesecake with caramelized sugar, easy crème brûlée recipe, indulgent dessert, mini cheesecakes.
Ingredients
1 cup graham cracker crumbs
3 tablespoons melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup heavy cream
1/4 cup granulated sugar (for topping)
Instructions
Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
Mix graham cracker crumbs and melted butter; press the mixture into the bottom of each liner to form a crust.
Beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream.
Pour the batter over the crust in each muffin liner and bake for 18-20 minutes, or until the center is set.
Let the cheesecakes cool completely, then refrigerate for at least 2 hours.
Before serving, sprinkle a thin layer of sugar on top of each cheesecake and caramelize it with a kitchen torch until golden and crisp.
Notes
Make sure the cream cheese is at room temperature for a smoother filling and easier mixing.
For a perfect caramelized crust, use fine granulated sugar.
These cheesecakes can be made ahead of time and stored in the fridge for up to 3 days before caramelizing the sugar topping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking, Torch Caramelizing
- Cuisine: American
