Oh, let me tell you, there’s something incredibly delightful about a creamy dessert that also has that satisfying crackle on top! I absolutely adore making Mini Crème Brûlée Cheesecakes for gatherings or—even better—just for a cozy night in. The way the creamy cheesecake melts in your mouth, paired with the contrasting crunchy caramelized sugar, makes each bite a little celebration of flavor and texture.
I first whipped these up for a friend’s birthday party, and let me tell you, they were a hit! I was amazed to see how something that looks so fancy isn’t all that complicated to prepare. They’ve since become my go-to dessert, perfect for impressing guests or treating myself after a long week. If you love cheesecake and crème brûlée, then you’re in for a real treat!
What’s in Mini Crème Brûlée Cheesecakes?
Graham Cracker Crumbs: These form the base of the cheesecakes and provide a sweet and crunchy texture. I prefer buying a box of plain graham crackers and crushing them at home for that fresh taste.
Granulated Sugar: You’ll need sugar for both the crust and the filling. It sweetens these delightful bites just right without overdoing it.
Unsalted Butter: This brings everything together in the crust. Use unsalted so you can control the sweetness of the dessert without any salty surprises.
Cream Cheese: The star of the filling for these mini cheesecakes! I recommend using full-fat cream cheese for the creamiest texture.
Large Eggs: Eggs are essential for binding the filling and giving it that fantastic smoothness.
Vanilla Extract: A splash of this aromatic ingredient elevates the flavor, making every bite feel a little more luxurious.
Heavy Cream: This adds richness to the filling, blending beautifully and making it extra luscious.
Granulated Sugar (for Topping): This is the finishing touch. When caramelized, it creates that iconic crispy top that takes these cheesecakes from good to “wow!”
Is Mini Crème Brûlée Cheesecakes Good for You?
Okay, I’m going to be real here. These mini treats are indulgent!
Cream Cheese: Packed with protein and calcium, cream cheese in moderation can be a part of a balanced diet. Just remember, it’s rich in fats, so it might not be the best choice for a daily dessert!
Heavy Cream: This ingredient adds decadence and creaminess, but with higher fat and calorie content. Enjoy in moderation—like I always say, balance is key!
The crust is made primarily from graham crackers and butter, which isn’t necessarily the healthiest option, but hey, a little sweetness now and then is good for the soul! Plus, imagine serving these at a dinner party—who wouldn’t feel spoiled?
Here’s What You’ll Need:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar (for crust)
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 2/3 cup granulated sugar (for filling)
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup heavy cream
– 1/4 cup granulated sugar (for caramelizing)
This recipe makes about 12 mini cheesecakes, perfect for sharing (or not!).
How to Make Mini Crème Brûlée Cheesecakes?
1. **Prepare the Crust**: In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture evenly into the bottom of each cavity in a muffin tin or cheesecake pan. Bake at 350°F (175°C) for 5-7 minutes until lightly browned. Remove from the oven and allow to cool.
2. **Make the Filling**: In a large mixing bowl, beat the softened cream cheese and 2/3 cup sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until fully combined and smooth.
3. **Fill the Crusts**: Pour the cheesecake filling into each crust, filling them about 3/4 of the way full. Use a spatula to smooth the tops.
4. **Bake the Cheesecakes**: Place the muffin tin or cheesecake pan in a larger baking dish filled with hot water (water bath). Bake at 325°F (160°C) for 25-30 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from the oven and from the water bath, then let cool to room temperature before refrigerating for at least 4 hours or overnight.
5. **Caramelize the Topping**: Once the cheesecakes are completely chilled, sprinkle a thin layer of granulated sugar on top of each cheesecake. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy, golden-brown topping. If you don’t have a torch, you can place them under a broiler for a couple of minutes, watching closely to prevent burning.
6. **Serve**: Allow the sugar topping to harden for a few minutes before serving. Enjoy your mini crème brûlée cheesecakes!
Crème Brûlée Touches!
These mini cheesecakes can be made ahead of time and stored in the refrigerator, making them perfect for meal prepping for a week of indulgence. For a decorative touch, consider garnishing with fresh berries or edible flowers before serving. You might even mix it up by adding different flavors to the filling—think lemon zest, chocolate, or even pumpkin for a seasonal twist!
I hope you give these Mini Crème Brûlée Cheesecakes a try! It’s hard to resist their charm, and I can’t wait to hear how yours turn out! Don’t forget to let me know your thoughts or any fun variations you tried! Happy baking!
