Mini Crème Brûlée Cheesecakes for an Elegant Homemade Treat

Mini Crème Brûlée Cheesecakes are an elegant, bite-sized dessert that impresses with its rich flavors and creamy texture.

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Prep Time 20

Cook Time 20

Chilling Time 2

Total Time 2 40

Servings: 12 cheesecakes

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Graham Cracker Crumbs Can substitute with digestive biscuits.
4 tablespoons Melted Butter Coconut oil works as a dairy-free alternative.
2 tablespoons Granulated Sugar

For the Filling

8 ounces Cream Cheese (softened) Neufchâtel cheese is a lighter option.
2 large Eggs Essential for a rich, set filling.
1 teaspoon Vanilla Extract Almond extract can be used for a twist.
1 cup Heavy Cream Half-and-half can be used for a lower-fat version.

For the Topping

1 tablespoon Granulated Sugar (for topping) Essential for crispy brûlée layer.

Equipment

muffin tin
electric mixer
Kitchen torch

Method

Step-by-Step Instructions

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
Combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar in a bowl. Press into muffin cups and bake for 5 minutes.
Beat cream cheese and ½ cup of sugar until creamy. Add eggs one at a time, then stir in vanilla and heavy cream.
Pour cheesecake filling over cooled crusts, filling each cup three-quarters full. Bake for 18-20 minutes.
Let the cheesecakes cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.
Sprinkle about 1 teaspoon of sugar on top of each cheesecake and caramelize with a kitchen torch.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 80mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 50mgIron: 0.5mg

Notes

These Mini Crème Brûlée Cheesecakes can be prepared in advance and stored un-torched in the fridge for up to 3 days or frozen for later enjoyment.

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