Description
Indulge in Mini Crème Brûlée Cheesecakes, an elegant combination of rich cheesecake and a delightful crackle of caramelized sugar. A decadent, bite-sized dessert perfect for special occasions.
Ingredients
- For the Crust
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- For the Caramelized Topping
- 1/4 cup sugar (for caramelizing)
Instructions
- Preheat oven to 180°C (350°F). Combine graham cracker crumbs and melted butter. Press firmly into mini cheesecake cups and bake for 10 minutes. Let cool.
- In a bowl, beat cream cheese, sugar, sour cream, and vanilla until smooth. Add eggs one at a time, mixing just until combined.
- Pour filling over crusts. Bake at 165°C (325°F) for 25–30 minutes until edges are set and centers slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Before serving, sprinkle a thin layer of sugar on top and caramelize with a kitchen torch or broiler until golden.
Notes
- Top with fresh berries just before serving for extra flavor.
- Store uncaramelized cheesecakes in an airtight container for up to 2 days.
- Freeze without caramel topping for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French