Introduction
Get ready to indulge in a delightful dessert that beautifully marries the creamy richness of cheesecake with the classic elegance of crème brûlée! These Irresistible Mini Crème Brûlée Cheesecakes are the perfect treat for any occasion, whether it’s a cozy family gathering or a fancy dinner party. With a buttery graham cracker crust, a velvety cheesecake filling, and a perfectly caramelized sugar topping, these little gems are sure to impress your guests and satisfy your sweet tooth.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup granulated sugar (for topping)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 4 hours 55 minutes (includes chilling time)
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture is crumbly and well combined.
- Press the crumb mixture firmly into the bottom of each cupcake liner to create a sturdy crust that holds all that deliciousness.
- In a large bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy, with no lumps in sight.
- Add in the vanilla extract and mix until fully incorporated, filling your kitchen with a beautiful aroma.
- Add the eggs, one at a time, mixing well after each addition. This step ensures a perfectly uniform filling.
- Gently stir in the heavy cream until fully incorporated, resulting in a silky-smooth batter.
- Pour the cheesecake mixture evenly into each muffin cup, filling them about 3/4 full to allow room for any puffing as they bake.
- Bake in the preheated oven for 20 to 25 minutes or until the edges are set but the center remains slightly jiggly, creating that lovely cheesecake texture.
- Remove from the oven and allow to cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight to let the flavors meld together.
- Before serving, sprinkle a thin layer of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until it transforms into a gorgeous golden-brown crust.
Notes or Tips
For the best results, make sure your cream cheese is thoroughly softened to room temperature. This will help create a smooth filling without any lumps. If you don’t have a kitchen torch, you can place the cheesecakes under the broiler for a minute or two—just keep a close eye on them to prevent burning!
Cooking Techniques
The key to mastering these mini cheesecakes is in the baking time. Aim for a slight jiggle in the center—this indicates that the cheesecakes are perfectly creamy. Additionally, allowing them to chill in the fridge not only enhances the flavor but also gives the filling a chance to firm up and develop that heavenly texture we all love.
FAQ
Can I make these cheesecakes ahead of time?
Absolutely! These mini cheesecake delights can be prepared a day in advance. Just ensure they’re tightly covered in the refrigerator until you’re ready to serve them.
Can I substitute the graham cracker crust?
Yes! Feel free to experiment with other cookie crumbs like Oreos or digestive biscuits for a different flavor profile.
How do I store leftovers?
Store any leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. Be sure to add the brûlée topping just before serving!
Conclusion
These mini crème brûlée cheesecakes are not only a feast for the eyes but a dreamy bite every time. With their crunchy crust, creamy filling, and that satisfying crack of the caramelized sugar, they offer the perfect balance of textures and flavors. Treat yourself and your loved ones to this delightful dessert, and watch as they disappear from the table in no time!