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Mini Creme Brulee Cheesecakes

Mini Creme Brulee Cheesecakes
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Mini Creme Brulee Cheesecakes combine the rich decadence of classic creme brulee with the smooth tanginess of cheesecake in a bite-sized, elegant dessert. Featuring a creamy cheesecake base with a crispy caramelized sugar topping on a buttery graham cracker crust, these treats are perfect for parties, special occasions, or cozy nights in. Versatile and easy to customize, they satisfy every sweet craving and impress any palate.

Ingredients

Scale

For the Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 1 tablespoon granulated sugar

For the Filling

  • 16 oz (450g) cream cheese, softened
  • 1/2 cup sour cream (or Greek yogurt as substitute)
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream

For the Topping

  • Additional granulated sugar for caramelizing

Instructions

  1. Prepare the Crust: Start by crushing graham crackers until fine crumbs form. Mix the crumbs with melted butter and sugar until combined. Press the mixture firmly and evenly into the bottoms of a mini muffin pan or tartlet molds to form a compact crust layer.
  2. Mix the Filling: Beat the cream cheese until smooth and creamy. Gradually add sour cream, granulated sugar, and eggs, mixing one at a time to maintain a silky consistency. Stir in vanilla extract and heavy cream carefully to avoid curdling, creating a rich, smooth batter.
  3. Fill the Molds: Pour the cheesecake filling over the prepared crusts, filling each mold nearly to the top but leaving space for the caramelized sugar topping later.
  4. Bake Gently: Place the filled molds into a water bath to ensure gentle, even heat. Bake the mini cheesecakes at a low temperature until the centers slightly jiggle when gently shaken, indicating a creamy custard-like texture without cracks or dryness.
  5. Chill and Caramelize: Allow baked cheesecakes to cool, then refrigerate for at least 4 hours or overnight to firm up. Just before serving, sprinkle a thin layer of sugar on top of each cheesecake and use a kitchen torch to caramelize the sugar until golden and crispy.

Notes

  • Use room temperature ingredients (dairy and eggs) to avoid lumps in the batter.
  • Baking in a water bath is key to achieving an even, moist, creamy texture.
  • Caramelize the sugar just before serving to maintain the crisp topping.
  • Do not overbake; centers should still jiggle slightly upon removal from the oven.
  • Refrigerate thoroughly for best texture and flavor; at least 4 hours or overnight.

Nutrition

Keywords: mini cheesecake, creme brulee, bite-sized dessert, caramelized sugar topping, creamy dessert

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