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Mini Crème Brûlée Cheesecakes Recipe

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These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with a crisp, caramelized sugar topping reminiscent of crème brûlée. Featuring a buttery graham cracker crust and velvety filling, these individual-sized desserts are perfect for elegant gatherings or a decadent treat.

Ingredients

Scale

Graham Cracker 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 (about 70 g), room temperature
  • 1½ teaspoons vanilla extract
  • ½ cup (100 ml) whipping cream (35%), chilled

Caramelized Topping

  • 12 teaspoons granulated sugar (fine)

Instructions

  1. Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix thoroughly until the mixture has a sandy texture.
  2. Form the Crust: Butter each cavity of a mini cheesecake pan. Scoop one tablespoon of the graham cracker mixture into each cavity and press firmly with a tamper or the back of a small spoon to evenly create a crust layer. Set aside.
  3. Make the Cheesecake Filling: In a large mixing bowl fitted with the paddle attachment of an electric mixer, beat the cream cheese and sugar together until smooth and creamy.
  4. Add Egg Yolks and Vanilla: Add the egg yolks one at a time, mixing well after each addition. Then, stir in the vanilla extract until just combined.
  5. Incorporate Whipping Cream: Pour the chilled whipping cream into the cream cheese mixture and mix gently until fully combined and smooth.
  6. Fill the Cheesecake Cavities: Using an ice cream scoop, fill each prepared crust cavity with the cheesecake batter until full. Gently shake the pan to level the tops.
  7. Bake the Mini Cheesecakes: Preheat the oven to 150°C (300°F). Bake the cheesecakes for 15 minutes, watching closely at about 12 minutes. If the batter starts to puff and overflow, remove from the oven immediately to prevent spills.
  8. Cool and Chill: 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.
  9. Caramelize the Sugar Topping: Once chilled, carefully remove each cheesecake from the pan. Sprinkle 1 teaspoon of fine granulated sugar evenly on top of each mini cheesecake. Using a culinary blow torch, heat the sugar evenly until it melts and forms a golden-brown, crisp caramel layer. Let the caramelized topping cool for a minute or two before serving.

Notes

  • Room temperature ingredients ensure a smooth, lump-free cheesecake batter.
  • Watch the cheesecakes carefully during baking to prevent overflow and cracking.
  • You can substitute graham cracker crumbs with digestive biscuits if graham crackers are unavailable.
  • If you don’t have a blow torch, briefly place the cheesecakes under a hot broiler, watching closely to caramelize the sugar without burning.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: mini cheesecake, crème brûlée, graham cracker crust, caramelized topping, individual desserts, creamy cheesecake

Find it online: https://chefmilacook.com/mini-creme-brulee-cheesecakes-recipe/