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Mini Crème Brûlée Cheesecakes

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Delightful individual cheesecakes inspired by crème brûlée, featuring a creamy cheesecake base topped with a caramelized sugar crust, perfect for elegant dessert servings.

Ingredients

Scale
  • 12 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (for topping)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, mix graham cracker crumbs and melted butter until combined. Press about one tablespoon into the bottom of each liner to form the crust.
  3. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth.
  4. Add eggs one at a time, beating well after each addition. Blend in vanilla extract, heavy cream, and sour cream until batter is smooth and creamy.
  5. Pour batter over the crusts in the muffin tin, filling almost to the top.
  6. Bake for 20-25 minutes or until centers are just set (slightly jiggly in the center). Remove and cool at room temperature, then refrigerate for at least 2 hours.
  7. Before serving, sprinkle about a teaspoon of granulated sugar over each cheesecake and caramelize the sugar with a kitchen torch until golden and crisp.

Notes

Use full-fat cream cheese for best texture; allow cheesecakes to chill thoroughly for clean caramelization; a kitchen torch is recommended for evenly caramelizing the sugar without melting the cheesecake.

Nutrition

Find it online: https://www.rapidrecipes.blog/mini-creme-brulee-cheesecakes-2/