Description

These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the caramelized sugar topping of crème brûlée, all in a convenient bite-sized form. Perfect for dessert parties or indulgent treats, these cheesecakes feature a buttery graham cracker crust, smooth cream cheese filling, and a crisp caramelized sugar topping made with a kitchen torch.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted butter

Cheesecake Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

Caramelized Topping

1/4 cup granulated sugar (approximately 1 teaspoon per cheesecake, for topping)

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Instructions

Prepare Crust: Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press about a spoonful of this mixture firmly into the bottom of each muffin cup to form an even crust layer.
Make Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with 1/2 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in vanilla extract and sour cream, mixing until just combined and smooth.
Bake Cheesecakes: Evenly divide the cheesecake filling among the prepared muffin cups, filling each almost to the top. Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from oven and allow to cool completely at room temperature. Once cooled, refrigerate the mini cheesecakes for at least 2 hours to chill and set fully.
Caramelize Topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each mini cheesecake. Use a kitchen torch to carefully caramelize the sugar until it forms a golden brown, bubbly crust reminiscent of crème brûlée topping. Allow the caramelized sugar to cool and harden for a few minutes before serving for the perfect crunchy finish.

Notes

Use paper liners in the muffin tin for easy removal and clean-up.
Be careful while using the kitchen torch to avoid burning the sugar or the fingers.
Make sure the cream cheese is softened to room temperature for smooth batter without lumps.
You can substitute graham cracker crumbs with digestive biscuits if preferred.
Chilling the cheesecakes thoroughly before caramelizing helps achieve the best contrast between creamy filling and crunchy topping.