Description
Mini Crème Brûlée Cheesecakes are delightful individual-sized treats combining a crunchy graham cracker crust with a smooth and creamy cheesecake filling, topped with a caramelized sugar crust. This easy-to-make dessert is perfect for special occasions or an indulgent everyday treat.
Ingredients
Scale
Crust
- 2 cups (200 g) graham cracker crumbs
- ½ cup (125 g) unsalted butter, melted
- 2 tablespoons (30 g) granulated sugar
- 1 pinch salt
Cheesecake Filling
- 2 packages (500 g) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 4 large egg yolks (70 g), room temperature
- 1½ teaspoon vanilla extract
- ½ cup (100 ml) whipping cream (35%), chilled
Caramelized Topping
- 12 teaspoons granulated sugar (fine)
Instructions
- Prepare Graham Cracker Crust. In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix well until the mixture resembles sandy texture.
- Form Crust in Pan. Butter each cavity of the mini cheesecake pan. Scoop 1 tablespoon of the graham cracker mixture into each cavity and press down evenly using a tamper or the back of a spoon. Set aside.
- Make Cheesecake Filling. In a large bowl fitted with a paddle attachment, beat the cream cheese with sugar until creamy and smooth.
- Add Egg Yolks and Vanilla. Incorporate egg yolks one at a time, mixing just until combined after each addition, then blend in the vanilla extract.
- Mix in Whipping Cream. Pour chilled whipping cream into the cream cheese mixture and mix until well combined, creating a smooth filling.
- Fill Crusts. Using an ice cream scoop, fill each mini cheesecake cavity with the filling to the top. Gently shake the pan to level the surface.
- Bake the Cheesecakes. Preheat the oven to 150°C (300°F). Bake the cheesecakes for approximately 15 minutes. Watch closely around 12 minutes—if the batter starts puffing and overflowing, remove them immediately to prevent overbaking.
- Cool and Refrigerate. Remove the pan from the oven and allow the cheesecakes to come to room temperature. Then refrigerate for at least 6 hours to set properly.
- Caramelize the Topping. Pop the mini cheesecakes out of the pan onto a plate. Sprinkle 1 teaspoon of fine granulated sugar evenly on top of each cheesecake. Using a culinary blow torch, heat the sugar by moving the flame evenly around until it melts and turns golden brown. Let the caramelized sugar cool for a minute or two to harden before serving.
Notes
- Ensure cream cheese and egg yolks are at room temperature for a smooth filling consistency.
- Use a chilled whipping cream to better incorporate air and achieve a fluffy texture.
- Handle the blow torch carefully to avoid burning the sugar or the cheesecake surface.
- If you don’t have a mini cheesecake pan, you can use a muffin pan with paper liners, adjusting crust and filling quantities accordingly.
- Store leftovers in the refrigerator and consume within 3 days for best freshness.
