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Mini Creme Brûlée Cheesecakes

Mini Creme Brûlée Cheesecakes

Mini Creme Brûlée Cheesecakes are simple baked desserts featuring a homemade graham cracker crust and creamy vanilla filling with a crunchy caramelized topping.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 mini cheesecakes
Calories 247 kcal

Equipment

  • cupcake tin
  • Stand Mixer
  • Handheld torch

Ingredients
  

For Crust

  • 6 sheets graham crackers crushed
  • pinch salt
  • 1.5 tablespoons granulated sugar (18 grams)
  • 3 tablespoons unsalted butter melted

For Filling

  • 2 blocks cream cheese room temperature (454 grams)
  • 0.75 cup granulated sugar (150 grams)
  • 2 large eggs room temperature
  • 0.33 cup heavy cream room temperature (75 grams)
  • 1 tablespoon vanilla extract

For Topping

  • 0.25 cup granulated sugar (50 grams)

Instructions
 

For Crust

  • Preheat the oven to 325 degrees (F). Line a 12 cavity cupcake tin with cupcake liners and set aside.
  • In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined.
  • Use the bottom of a clean cup to firmly press about 1-1 ½ tablespoons of the crumb mixture into each liner.
  • Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.

For Filling

  • Turn the oven down to 300 degrees (F).
  • Beat the cream cheese and sugar together on low speed until fully combined and smooth.
  • Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
  • Add the heavy cream and vanilla. Mix until fully combined.
  • Fill each liner up almost to the top.
  • Bake the cheesecakes for 15 minutes. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes.
  • Allow to sit until cooled to room temperature.
  • Transfer cheesecakes to the fridge until ready to serve.

For Topping

  • Remove cheesecakes from the fridge and top each with 1 teaspoon of sugar.
  • Using a handheld torch melt the sugar until it turns a caramel color with some darker spots.
  • Allow the cheesecake to sit for a few moments and the sugar will harden.
  • If you don't have a torch you can place the cheesecakes under the broiler until the sugar is melted.

Notes

Make sure your ingredients are at room temperature for easier mixing. Scrape down the bowl often to ensure everything combines well. Don't over-bake the cheesecakes; they will set in the fridge.

Nutrition

Serving: 1mini cheesecakeCalories: 247kcalCarbohydrates: 30gProtein: 3.6gFat: 13.2gSaturated Fat: 7.1gCholesterol: 64mgSodium: 171mgPotassium: 64mgFiber: 0.5gSugar: 20.9gCalcium: 23mgIron: 11mg
Keyword baked, cheesecake, Crème Brûlée, dessert, Mini Creme Brûlée Cheesecakes, vanilla
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