Mini Crème Brûlée Cheesecakes

 Ready to experience dessert perfection? These Mini Crème Brûlée Cheesecakes are the ultimate indulgence, combining the silky richness of cheesecake with the crisp, caramelized top of classic crème brûlée. Whether you're out to wow your guests or just treating yourself to something extra special, this recipe is bound to become a staple in your dessert lineup.

A Decadent Fusion of Two Favorites

What’s better than cheesecake or crème brûlée? Both, in one bite-sized masterpiece! These mini desserts bring the best of both worlds to your table—lusciously smooth cheesecake crowned with a perfectly torched sugar crust that cracks delightfully with every spoonful. They’re elegant enough for fancy gatherings yet simple enough to whip up for a cozy weekend treat.

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter

Ezoic

• 2 tablespoons granulated sugar
• For the Cheesecake Filling:
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup heavy cream

For the Brûlée Topping:

• ¼ cup granulated sugar

Make sure to gather all these ingredients before starting. If you’re following a gluten-free diet, simply replace the graham cracker crumbs with gluten-free alternatives.

Instructions

1. Preheat and Prep: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners for easy removal and presentation.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture firmly into the bottom of each cupcake liner to create the crust. Bake for about 5 minutes, just until set, then set aside.
3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and ½ cup of sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until everything is fully combined and creamy.
4. Fill and Bake: Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full. Bake for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
5. Cool and Chill: Allow the cheesecakes to cool to room temperature, then transfer them to the refrigerator to chill for at least 2 hours or overnight.
6. Create the Brûlée Topping: Once the cheesecakes are chilled, sprinkle about 1 teaspoon of sugar evenly over the top of each one. Using a kitchen torch, carefully caramelize the sugar until it turns golden and forms a crispy layer.

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