Mini Crème Brûlée Cheesecakes combine the best of two worlds—creamy cheesecake and the rich, caramelized topping of crème brûlée—into one delicious treat. These mini cheesecakes are perfect for special occasions, offering a satisfying crunch with every bite thanks to the caramelized sugar topping. Whether you’re hosting a dinner party or just craving something sweet, these mini desserts will impress your guests and satisfy your sweet tooth.
Ingredients:
For the Cheesecake Base:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
For the Topping:
1/4 cup granulated sugar (for caramelized topping)
Directions:
Prepare the Crust:
Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly mixed.
Press a spoonful of the mixture into each muffin cup, using the back of the spoon to firmly press down and create an even crust.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition to ensure a smooth batter.
Stir in vanilla extract and sour cream, beating until just combined.
Bake the Cheesecakes:
Divide the cheesecake filling evenly over the crusts in the muffin tin.
Bake for 18-20 minutes, or until the centers are set and the edges are lightly golden. Let the cheesecakes cool completely in the muffin tin, then chill in the refrigerator for at least 2 hours.
Caramelize the Sugar Topping:
Just before serving, sprinkle 1 teaspoon of granulated sugar on top of each cheesecake.
Using a kitchen torch, caramelize the sugar until it turns golden brown and bubbly. Allow the sugar to cool and harden before serving.
Serving Tips:
Serve Freshly Caramelized: For the best texture and flavor, caramelize the sugar topping just before serving. The crisp, golden layer adds a satisfying crunch that pairs perfectly with the creamy cheesecake base.
Garnish Options: If desired, garnish with fresh berries (like raspberries or strawberries) or a dusting of powdered sugar for an elegant presentation. A sprig of mint can also add a touch of color.
Serving Temperature: While the cheesecakes are delicious when chilled, serving them at a slightly warmer temperature (after allowing the sugar topping to set) enhances the flavor and makes them even more indulgent.
Storage Tips:
Refrigeration: Store any leftover mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. It’s best to keep the caramelized sugar topping intact, but avoid storing them with the sugar already caramelized, as it can soften.
Freezing: These mini cheesecakes freeze well without the caramelized sugar topping. Simply place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to an airtight container or freezer bag. When ready to enjoy, let them thaw in the refrigerator and add the caramelized sugar topping just before serving.
Caramelizing Sugar Later: If you’re storing these cheesecakes for later, you can caramelize the sugar topping just before serving to maintain the perfect crunchy texture.
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FAQs:
Can I make Mini Crème Brûlée Cheesecakes in advance?
Yes, you can make the cheesecakes ahead of time. Prepare and bake the cheesecakes as instructed, then refrigerate them for at least 2 hours to chill and set. Just before serving, caramelize the sugar topping using a kitchen torch for the perfect crispy finish.
Can I use a different crust for the mini cheesecakes?
Absolutely! While a graham cracker crust is classic, you can swap it for other crusts such as crushed Oreos, digestive biscuits, or even a shortbread cookie crust. Just ensure the crust is pressed firmly into the muffin tin for a stable base.
How can I make these mini cheesecakes without a kitchen torch?
If you don’t have a kitchen torch, you can use your oven’s broiler to caramelize the sugar. Sprinkle the sugar on top of the cheesecakes, then place them under the broiler for about 1-2 minutes, keeping a close eye on them to prevent burning.
How should I store leftover Mini Crème Brûlée Cheesecakes?
Leftover mini cheesecakes should be stored in an airtight container in the refrigerator for up to 3 days. To maintain the crispy sugar topping, it’s best to caramelize the sugar just before serving. You can also freeze the cheesecakes without the caramelized sugar topping for longer storage.
Conclusion:
These Mini Crème Brûlée Cheesecakes will be a hit at your next gathering, offering an indulgent dessert experience in a convenient, bite-sized form. Perfect for any special occasion or when you’re craving something sweet with a little extra flair!
📖 Recipe:
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Mini Crème Brûlée Cheesecakes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
Mini Crème Brûlée Cheesecakes combine the indulgent richness of creamy cheesecake with the classic crunch of caramelized sugar topping. Perfect for special occasions or a sweet treat, these bite-sized delights are made with a buttery graham cracker crust and a smooth, velvety filling. Top them with golden, crisp caramel for the ultimate dessert experience. Easy to prepare and perfect for impressing guests!
Ingredients
For the Cheesecake Base:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
For the Topping:
1/4 cup granulated sugar (for caramelized topping)
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press a spoonful of the mixture into each muffin cup, pressing firmly to form an even crust.
- Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and sour cream, beating until just combined.
- Bake the Cheesecakes: Divide the cheesecake filling evenly among the muffin cups. Bake for 18-20 minutes, until the centers are set. Let cool completely, then refrigerate for at least 2 hours to chill.
- Caramelize the Sugar Topping: Just before serving, sprinkle 1 teaspoon of sugar over each cheesecake. Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Allow the sugar to cool and harden before serving.
Notes
Make sure the cheesecakes are completely chilled before caramelizing the sugar topping.
You can make the cheesecakes a day ahead, and just caramelize the sugar right before serving.
If you don’t have a kitchen torch, use the oven broiler for the caramelizing step. Watch closely to avoid burning the sugar.
Store leftover cheesecakes in the refrigerator for up to 3 days, without the caramelized sugar topping, to preserve the crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Mini Desserts, Cheesecake
- Method: Baking, No-Bake (for chilling)
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 180 kcal
