Mini Creme Brulee Cheesecakes: Easy Indulgence at Home Recipe
These Mini Creme Brulee Cheesecakes offer an easy yet indulgent dessert option that combines a buttery graham cracker crust with a smooth and creamy cheesecake filling. Finished with a classic caramelized sugar topping using a kitchen torch, these bite-sized treats are perfect for parties or anytime you want a sophisticated sweet treat at home.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust 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)
Cheesecake Filling Ingredients
- 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)
Topping
- 2 tablespoons Extra Granulated Sugar (Ensure it is fine for even melting)
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand, ensuring all crumbs are evenly coated.
- Form the Crusts: Line a muffin tin with cupcake liners, then firmly press the crumb mixture into the bottom of each liner to create a sturdy base that will hold the cheesecake filling well.
- Chill the Crusts: Place the muffin tin in the refrigerator for about 15 minutes to allow the crusts to set and solidify slightly.
- Make the Filling: In a separate bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Stir in the vanilla extract thoroughly for flavor.
- Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light and airy filling.
- Fill the Cheesecakes: Spoon or pipe the cheesecake filling into the chilled crusts, filling each cup generously to the top to ensure a rich dessert experience.
- Refrigerate the Cheesecakes: Cover the filled muffin tin and refrigerate for at least 3 hours, or preferably overnight, to let the cheesecakes fully set and develop flavor.
- Caramelize the Sugar Topping: Once chilled, sprinkle an even layer of the extra granulated sugar over the top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp, replicating the classic creme brulee finish.
- Cool and Serve: Allow the caramelized topping to cool and harden for a few minutes before serving these elegant mini cheesecakes to your guests.
Notes
- You can substitute digestive biscuits for the graham cracker crumbs for a slightly different flavor.
- Brown sugar instead of granulated sugar in the crust adds a richer taste.
- For a dairy-free version, use coconut oil instead of butter and whipped coconut cream instead of heavy cream.
- Using a kitchen torch ensures an even, crisp caramelized topping; avoid using a broiler to prevent melting the filling.
- Refrigeration time can be extended overnight for best texture and flavor development.
Keywords: mini cheesecake, creme brulee cheesecake, no bake cheesecake, easy desserts, bite-sized cheesecake, holiday desserts
