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Mini Crème Brûlée Cheesecakes

Delicate miniature desserts featuring rich cheesecake beneath a crisp caramelized sugar shell, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter (melted)
  • 2 tbsp sugar
For the filling
  • 12 oz cream cheese (softened) Opt for room temperature for a smoother filling.
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
For the brulee topping
  • 3 tbsp sugar For caramelizing on top.

Method
 

Prepare crust
  1. Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs with melted butter and sugar, stirring until sandy texture forms. Press mixture into the bottoms of lined muffin tins or mini cheesecake pans, creating a base. Bake for 8 minutes and let cool.
Make filling
  1. In a mixing bowl, beat cream cheese until smooth. Gradually whisk in sugar, then add eggs and vanilla extract. Stir in heavy cream until well combined.
Bake cheesecakes
  1. Pour filling over baked crusts, filling them generously. Bake for 20-25 minutes until the centers are set with a slight jiggle. Cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
Brulee topping
  1. Just before serving, sprinkle sugar on top of chilled cheesecakes and caramelize using a kitchen torch or broiler until golden brown.
Serve
  1. Crack through the sugar shell and enjoy the creamy cheesecake beneath.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days, but do not add the sugar topping until ready to serve. You can also freeze the cheesecakes before adding the topping.