Mini Homemade Crème Brûlée Cheesecakes
A delightful fusion of creamy cheesecake and classic crème brûlée, these mini cheesecakes feature a smooth filling and a crunchy caramelized sugar crust.
Equipment
- Mixing Bowl
- Mini Muffin Tin
- Kitchen Torch
Ingredients
Crust Ingredients
- 1 cup Graham cracker crumbs Provides the base for the crust.
- 1/4 cup Granulated sugar Enhances sweetness of the crust.
- 1/2 cup Unsalted butter, melted Acts as a binding agent for the crust.
Cheesecake Filling
- 16 ounces Cream cheese, softened Key for a smooth and rich texture.
- 1/2 cup Granulated sugar Sweetens the filling.
- 1 teaspoon Pure vanilla bean paste Adds depth of flavor.
- 1/2 cup Sour cream Enhances creaminess and adds tang.
- 2 large Eggs Bind the filling and add moisture.
Caramel Topping
- 1/4 cup Granulated sugar For caramelizing on top.
Instructions
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until crumbs resemble wet sand.
- Distribute the crust mixture into a mini muffin tin, pressing firmly into the bottom. Bake for 8–10 minutes until lightly golden.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and mix until fluffy.
- Add sour cream and vanilla bean paste, blending well. Add eggs one at a time, mixing on low speed until just blended.
- Remove crusts from the oven, cool slightly, and spoon cheesecake mixture over each crust. Bake for 18–20 minutes until edges are set.
- Turn off the oven, crack the door, and let cheesecakes cool for an hour. Chill in the refrigerator for at least 4 hours.
- Before serving, sprinkle granulated sugar on top and caramelize using a kitchen torch until golden brown.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add caramel topping just before serving for best texture.