Description
Creamy mini cheesecakes with a crisp caramelized sugar topping that combines classic crème brûlée elegance with rich cheesecake flavor.
Ingredients
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons melted butter
16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup heavy cream
4–5 tablespoons sugar for topping
Instructions
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Preheat oven to 325°F and line muffin tin.
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Mix graham crumbs, sugar, and butter. Press into liners.
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Bake crust 5 minutes and cool.
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Beat cream cheese until smooth.
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Add sugar, then eggs one at a time.
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Mix in vanilla and heavy cream.
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Fill liners ¾ full.
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Bake 18–22 minutes until slightly jiggly in center.
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Cool completely and refrigerate 4 hours.
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Sprinkle sugar and torch until caramelized before serving.
Notes
Chill fully before torching.
Store in refrigerator up to 4 days.
Freeze without topping up to 2 months.
Add sugar topping just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-French Fusion
Nutrition
- Serving Size: 12
- Calories: 290 per serving
- Sugar: 18g
- Fat: 21g