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Irresistible Mini Crème Brûlée Cheesecakes

A delightful fusion of creamy cheesecake and caramelized crème brûlée in perfect bite-sized portions.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup turbinado sugar (for topping)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Line a muffin tin with 12 cupcake liners.
  2. Mix graham cracker crumbs with melted butter. Press 1 tablespoon into each liner to form crusts.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
  4. Divide batter evenly among crusts. Bake for 20-25 minutes until set but slightly jiggly.
  5. Chill for at least 4 hours. Before serving, sprinkle each with turbinado sugar and caramelize with a kitchen torch.
  6. Let sugar harden for 1 minute before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett