Mini Crème Brûlée Cheesecakes: Bite-Sized Elegance
These Mini Crème Brûlée Cheesecakes are a bite-sized indulgence! They combine the creamy richness of cheesecake with the satisfying crunch of a caramelized sugar topping.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ¼ cup granulated sugar (for topping)
Instructions
- Preheat and Prep: Preheat oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- Make the Crust: In a small bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and crumbly. Press the crumb mixture into the bottom of each cupcake liner to form the crust.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until just combined.
- Bake: Pour the cheesecake batter over the prepared crusts in the muffin tin. Bake for 18-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool completely in the muffin tin. Once cooled, refrigerate for at least 2 hours to allow the cheesecakes to fully set.
- Caramelize the Topping: Just before serving, sprinkle the granulated sugar evenly over the top of each cheesecake. Use a kitchen torch to caramelize the sugar until it forms a golden brown and crisp crust.
- Serve: Serve the Mini Crème Brûlée Cheesecakes immediately and enjoy!
Find it online: https://cookupjoy.com/mini-creme-brulee-cheesecakes/