Mini Crème Brûlée Cheesecake Recipe
This Mini Crème Brûlée Cheesecake Recipe is creamy, sweet and perfect for any dessert lover.
Ingredients
- 8 oz 225 g cream cheese, softened
- ¼ cup granulated sugar for filling
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup heavy cream
- 6 –8 mini graham cracker crusts or biscuit crumbs
- 2 tablespoons butter melted
- 3 –4 tablespoons granulated sugar for topping
Instructions
Prepare the crust
- Mix graham cracker crumbs with melted butter. Press into the bottom of each mini ramekin. Chill for 5 minutes.
Preheat oven
- Preheat oven to 325°F (160°C). Prepare a baking dish for water bath by adding hot water halfway up ramekin sides.
Beat cream cheese
- In a bowl, beat cream cheese with sugar until smooth and creamy. Scrape sides of bowl to remove lumps.
Add eggs and vanilla
- Add eggs one at a time, mixing gently. Add vanilla extract. Mix until combined but do not overbeat.
Add cream
- Pour heavy cream into mixture. Mix gently for a silky, smooth texture.
Pour into ramekins
- Divide batter evenly over prepared mini crusts in ramekins. Place ramekins in water bath carefully.
Bake the cheesecakes
- Bake for 30–35 minutes or until edges are set but center slightly jiggly. Do not overbake.
Cool and chill
- Remove ramekins from water bath. Cool at room temperature for 15 minutes. Refrigerate at least 2 hours or overnight.
Caramelize sugar
- Sprinkle ½ tablespoon sugar on top of each cheesecake. Use a kitchen torch to caramelize until golden and crispy.
Serve
- Let caramel harden for 1–2 minutes. Serve immediately and enjoy the creamy and crunchy delight.
Notes
- Use digestive biscuits if graham crackers aren’t available.
- Add a few drops of lemon zest for a fresh twist.
- For chocolate lovers, sprinkle cocoa powder on top before torching.
- Replace vanilla with almond extract for unique flavor.
- Make ahead and refrigerate; torch sugar just before serving.