Description
These Mini Crème Brûlée Cheesecakes are the perfect combination of creamy cheesecake and caramelized sugar topping in a delightful individual dessert.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- pinch of salt
- 4 teaspoons granulated sugar (for topping)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a standard muffin tin with 12 paper liners.
- Prepare the crust: Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Divide and press into liners.
- Make the filling: Beat cream cheese, sugar, add eggs, sour cream, vanilla, and salt. Pour over crusts.
- Bake: Bake for 18–20 minutes until set. Cool, then chill for 2 hours.
- Caramelize the tops: Sprinkle sugar on each cheesecake and torch until golden. Let sit before serving.
Notes
- For best results, use room temperature ingredients to avoid lumps.
- If you don’t have a kitchen torch, broil the cheesecakes briefly, watching closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 135mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
