Description
These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the caramelized sugar topping of traditional crème brûlée. Each bite is a contrast of silky and crunchy, sweet and tangy — perfect for elegant gatherings or a make-ahead treat that always impresses.
Ingredients
16 oz cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 cup sour cream
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup graham cracker crumbs
3 tablespoons melted butter
1/8 teaspoon salt
1/4 cup superfine sugar (for topping)
Instructions
1. Preheat oven to 325°F (163°C). Line a muffin tin with liners or use a silicone mold.
2. Combine 1 cup graham cracker crumbs, 3 tablespoons melted butter, and a pinch of salt. Press 1 tablespoon into each muffin cup. Bake crusts for 5 minutes and set aside.
3. Beat 16 oz cream cheese until smooth. Add 1/2 cup sugar and beat well.
4. Mix in 2 eggs, one at a time. Add 1/2 cup sour cream, 1/4 cup heavy cream, and 1 teaspoon vanilla extract. Beat until smooth.
5. Fill cups with batter, almost to the top. Tap to remove air bubbles.
6. Bake for 18–20 minutes, or until just set. Cool for 10 minutes, then refrigerate at least 3 hours or overnight.
7. Before serving, sprinkle superfine sugar over each cheesecake. Torch or broil until caramelized. Let set 1–2 minutes before serving.
Notes
Bring cream cheese and eggs to room temperature to avoid lumps.
Chill thoroughly before torching to prevent melting.
Use a silicone mold for the easiest release and clean edges.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French-American Fusion
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 15g
- Sodium: 125mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg