Name: Mini Creme Brulee Cheesecakes: Easy Indulgence at Home Recipe
Prep time: 15 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 1 cup Graham Cracker Crumbs (Or crushed digestive biscuits for a new twist); 2 tablespoons Granulated Sugar (Brown sugar can be used for a deeper flavor); 5 tablespoons Unsalted Butter (Melted; consider coconut oil for a dairy-free option); 8 ounces Cream Cheese (Softened for easy mixing); 1/2 cup Powdered Sugar (Granulated sugar can be substituted); 1 teaspoon Vanilla Extract (Or vanilla bean paste for a richer flavor); 1 cup Heavy Whipping Cream (Whipped coconut cream serves as a dairy-free substitute); 2 tablespoons Extra Granulated Sugar (Ensure it is fine for even melting)

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Introduction

These Mini Creme Brulee Cheesecakes offer an indulgent treat that’s perfect for any occasion. Combining a creamy cheesecake filling with a crisp caramelized sugar topping, they are easy to make and sure to impress.

The image shows several small cheesecake bites with three visible layers: the bottom layer is crumbly and light brown, the middle layer is creamy and white, and the top layer is a shiny caramelized golden-brown crust. The cheesecakes are round and neatly arranged on a white plate, set on a white marbled texture. The caramelized tops have slight dark spots that give a rich, glossy look, and the edges of the cheesecakes are smooth and clean. In the foreground, a cheesecake bite is in sharp focus, with others softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Graham Cracker Crumbs (Or crushed digestive biscuits for a new twist.)
2 tablespoons Granulated Sugar (Brown sugar can be used for a deeper flavor.)
5 tablespoons Unsalted Butter (Melted; consider coconut oil for a dairy-free option.)
8 ounces Cream Cheese (Softened for easy mixing.)
1/2 cup Powdered Sugar (Granulated sugar can be substituted.)
1 teaspoon Vanilla Extract (Or vanilla bean paste for a richer flavor.)
1 cup Heavy Whipping Cream (Whipped coconut cream serves as a dairy-free substitute.)
2 tablespoons Extra Granulated Sugar (Ensure it is fine for even melting.)

Instructions

Step 1: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed and resembles wet sand.
Step 2: Take a muffin tin lined with cupcake liners and firmly press the crumb mixture into the bottom of each cup to create a sturdy base.
Step 3: Refrigerate the crust for about 15 minutes to allow it to set.
Step 4: In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Stir in the vanilla extract.
Step 5: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture.
Step 6: Spoon or pipe the cheesecake filling into the chilled crusts, filling them generously to the top.
Step 7: Cover the filled cups and refrigerate for at least 3 hours, or overnight if possible.
Step 8: Once chilled, sprinkle an even layer of extra granulated sugar over the filling and caramelize using a kitchen torch.
Step 9: Allow the cheesecakes to cool for a few minutes before serving.

Tips & Variations

Use crushed digestive biscuits instead of graham crackers for a different flavor base.
Swap brown sugar for granulated sugar in the crust for a richer taste.
Try coconut oil instead of butter to make these cheesecakes dairy-free.
Use whipped coconut cream as a substitute for heavy whipping cream for a vegan version.
For an even caramelization, ensure your sugar is finely granulated before torching.

Storage

Store these mini cheesecakes covered in the refrigerator for up to 3 days. The caramelized sugar topping is best enjoyed fresh but can be redone with extra sugar and a kitchen torch before serving if it softens. To reheat, allow the cheesecakes to come to room temperature for about 15 minutes if desired. Avoid microwaving as it can melt the topping and soften the dessert too much.

How to Serve

The image shows small round cheesecakes arranged on a white plate with a white marbled surface underneath. Each cheesecake has three visible layers: a light brown crumbly base at the bottom, a thick creamy white middle layer, and a shiny caramelized golden brown top with darker spots in the center, giving it a burnt sugar look. The cheesecakes' smooth sides contrast with the glossy, textured tops. The background is softly blurred, focusing attention on the front cheesecakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes benefit from chilling overnight to set properly. Just wait to caramelize the sugar topping until just before serving for the best texture.

What if I don’t have a kitchen torch to caramelize the sugar?

You can place the cheesecakes under a hot broiler for a minute or two to caramelize the sugar, but watch carefully to prevent burning. A torch gives the most control and best results.