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Mini Creme Brulee Cheesecakes

Mini Creme Brulee Cheesecakes combine a graham cracker crust, creamy vanilla cheesecake filling, and a crunchy caramelized sugar topping for a decadent bite-sized dessert.

  • Total Time: 3 hours 38 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 6 sheets graham crackers, crushed
  • pinch of salt
  • 1 ½ tablespoons (18 grams) granulated sugar
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 2 blocks (454 grams) cream cheese, room temperature
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (75 grams) heavy cream, room temperature
  • 1 tablespoon vanilla extract
  • ¼ cup (50 grams) granulated sugar (for topping)

Instructions

  1. Preheat the oven to 325°F. Line a 12-cavity cupcake tin with cupcake liners and set aside.
  2. In a small bowl, combine graham cracker crumbs, salt, sugar, and melted butter. Mix until the texture resembles wet sand.
  3. Use the bottom of a clean cup to firmly press about 1-1 ½ tablespoons of the crumb mixture into each liner.
  4. Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
  5. Turn the oven down to 300°F. In a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
  6. Add the eggs one at a time, mixing well after each addition. Mix in the heavy cream and vanilla extract until smooth.
  7. Scoop the filling into the cooled crusts, filling each liner about ¾ full.
  8. Bake for 15-18 minutes or until the centers are just set and slightly jiggly. Remove from the oven and cool completely, then chill in the refrigerator for at least 2 hours.
  9. Remove the mini cheesecakes from the fridge and top each with 1 teaspoon of sugar. Using a handheld torch, melt the sugar until it turns a caramel color with some darker spots. Allow the sugar to harden before serving.

Notes

For a smoother caramelized topping, use superfine sugar. Chill the cheesecakes thoroughly before torching for best results. If you don’t have a torch, broil the tops for 1-2 minutes watching carefully to avoid burning.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 220
  • Sugar: 15
  • Sodium: 180
  • Fat: 14
  • Saturated Fat: 8
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 20
  • Fiber: 1
  • Protein: 5
  • Cholesterol: 60