Mini Crème Brûlée Cheesecakes
Made with simple ingredients, these mini cheesecakes can be whipped up in no time and are guaranteed to steal the show at your next party or holiday gathering.
Equipment
- kitchen torch
Ingredients
For the Crust:
- 2 cups Finely crushed graham crackers You can crush graham crackers in a food processor or place them in a freezer bag and crush with a rolling pin.
- 1/3 cup white sugar
- 1/2 cup unsalted butter melted
- 1 pinch sea salt
For Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 cup white sugar
- 2 tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
For the Sugar Topping:
- White granulated sugar
Instructions
- Preheat your oven to 325 degrees F (163°C). Line a 12-cup muffin tin with paper liners and set aside.
- Next, prep the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Mix well. Pour the melted butter over the mixture and, using your hands, gently mix until the crumbs are fully coated and the mixture holds together when pressed.
- Divide the crust evenly among the 12 muffin cups. Firmly press the crust down into the bottom of each cup using a measuring cup, small jar, or your hands. (I used a small mason jar.) Set aside.
- Then make the filling. In a large bowl, combine the softened cream cheese, sour cream, and sugar. Beat with an electric mixer until smooth and creamy. Add the eggs, vanilla, and heavy cream, and beat until fully combined.
- Spoon the cheesecake mixture into the muffin cups, doing your best to divide it evenly between all 12 cups.
- Smooth the tops by gently jiggling the pan. Then bake for 18–20 minutes or until set. The centers should still be slightly jiggly but set.
- Cool to room temperature, then transfer the muffin tin to the fridge and chill for 4–6 hours or overnight.
- Once chilled, remove the paper liners and place the cheesecakes on a plate. Spoon about 1 teaspoon of sugar on top of each cheesecake. Then, using a kitchen torch, carefully caramelize the sugar until it turns golden brown and forms a crispy layer.
- Serve immediately and enjoy!
Notes
Any leftover mini cheesecakes (with or without the topping) can be stored in an airtight container in the fridge for up to 5 days.
If you don’t have a kitchen blowtorch, you can find one similar to the one I use HERE! And please remember to be very careful using a blow torch of any kind!
Nutrition
Serving: 1mini cheesecakeCalories: 349kcalCarbohydrates: 28gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 93mgSodium: 234mgPotassium: 97mgFiber: 1gSugar: 19gVitamin A: 869IUVitamin C: 0.05mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!