Description
Indulge in the decadent fusion of crème brûlée and cheesecake with these delightful Mini Crème Brûlée Cheesecakes. Each bite offers a creamy, luscious experience with a caramelized sugar topping that adds a perfect crunch.
Ingredients
Scale
Graham Cracker Crust:
- 10 graham crackers, crushed (about 1 cup crumbs)
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for topping)
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a muffin pan with paper liners.
- Prepare the crust: Combine graham cracker crumbs and melted butter, press into the bottom of each liner, and bake for 5 minutes.
- Make the filling: Beat cream cheese and sugar, add eggs, sour cream, vanilla extract, and salt. Fill the liners with the batter.
- Bake: Bake for 18–20 minutes until set. Cool, then refrigerate for at least 2 hours.
- Caramelize the tops: Sprinkle sugar over each cheesecake and caramelize with a kitchen torch before serving.
Notes
- You can substitute crushed vanilla wafers or digestive biscuits for the graham crackers.
- If you don’t have a kitchen torch, briefly broil the cheesecakes in the oven, watching closely.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 12g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
