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Mini Crème Brûlée Cheesecakes Recipe

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4.3 from 3 reviews

  • Author: Emma
  • Total Time: 6 hours 30 minutes
  • Yield: 12 mini cheesecakes

Description

Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the crisp, caramelized sugar topping of crème brûlée. These delightful individual desserts feature a buttery graham cracker crust, a smooth cream cheese filling infused with vanilla, and a perfectly torched sugar topping for a satisfying crunch. Perfect for elegant gatherings or everyday indulgence, these mini treats are baked to perfection and chilled before finishing with the signature brûlée caramelization.

Ingredients

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 total) cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • 4 large egg yolks (70 g), room temperature
  • 1½ teaspoons vanilla bean paste
  • ½ cup (100 ml) whipping cream (35%), chilled

Topping

  • 12 teaspoons granulated sugar (fine)

Instructions

  1. Prepare Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix thoroughly until the texture resembles sandy crumbs, ensuring the butter is well incorporated.
  2. Form the Crust: Butter each cavity of the mini cheesecake pan. Scoop 1 tablespoon of the graham cracker mixture into each cavity. Using a tamper or the back of a spoon, press the crumbs firmly and evenly into the bottom to form a compact crust. Set aside.
  3. Make Cheesecake Filling: In a large mixing bowl fitted with a paddle attachment, beat cream cheese and sugar together until creamy and smooth, ensuring no lumps remain.
  4. Add Egg Yolks and Vanilla: Add the egg yolks one at a time, mixing after each addition just until combined. Then add the vanilla bean paste and mix briefly to incorporate.
  5. Incorporate Whipping Cream: Gradually pour the chilled whipping cream into the cream cheese mixture. Mix until the batter is smooth and fully combined.
  6. Fill the Pans: Using an ice cream scoop, evenly fill each prepared cavity with the cheesecake batter up to the top. Gently shake the pan to level the surfaces and remove any air bubbles.
  7. Bake: Preheat the oven to 150 ℃ (300 ℉). Bake the mini cheesecakes for 15 minutes, closely watching them after about 12 minutes. If the batter begins to puff and overflow, remove immediately to prevent spills and cracking.
  8. Cool and Chill: Remove the pan from the oven and allow the cheesecakes to cool to room temperature. Once cooled, cover and refrigerate the pan for at least 6 hours to let the cheesecakes set firmly.
  9. Caramelize Sugar Topping: Carefully remove the mini cheesecakes from the pan and place on serving plates. Sprinkle 1 teaspoon of fine granulated sugar evenly over the top of each cheesecake. Using a culinary blow torch, heat the sugar evenly until it melts and turns a golden brown caramel color. Allow the caramelized topping to cool and harden for 1-2 minutes before serving.

Notes

  • Ensure cream cheese and egg yolks are at room temperature for a smooth filling.
  • Keep a close eye during baking to prevent overflowing and cracking.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • If you don’t have a blow torch, place the cheesecakes under a very hot broiler for a few minutes, watching carefully to avoid burning.
  • Chill time is essential for setting the cheesecake properly and enhancing flavor.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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