Ingredients
For the Crust:
- 1 cup graham cracker crumbs: The graham cracker crust provides a crisp, slightly sweet base that contrasts beautifully with the smooth and creamy filling. It’s the perfect complement to the richness of the cheesecake and the caramelized topping.
- 3 tablespoons melted butter: Butter adds richness and helps bind the graham cracker crumbs together. The melted butter ensures that the crust is firm and holds together once baked.
- 2 tablespoons granulated sugar: A little sugar adds sweetness to the crust and enhances the flavor of the graham crackers.
For the Cheesecake Filling:
- 16 oz cream cheese, softened: Cream cheese is the foundation of any cheesecake. It provides that velvety, smooth, and slightly tangy texture we all love. Make sure to soften the cream cheese before using it to ensure it blends easily into the filling.
- ½ cup granulated sugar: This sugar helps sweeten the cheesecake filling. It balances the tanginess of the cream cheese without overwhelming the delicate flavors of the dessert.
- 2 large eggs: Eggs add structure and richness to the filling, helping it set while keeping the texture creamy.
- 1 teaspoon vanilla extract: Vanilla adds a warm, aromatic flavor that enhances the overall taste of the cheesecake filling.
- ¼ cup heavy cream: The heavy cream adds richness and smoothness to the cheesecake, making it more indulgent and creamy.
For the Brûlée Topping:
- ¼ cup granulated sugar: The sugar on top is what makes these cheesecakes truly special. It’s caramelized with a kitchen torch to create the signature crispy, golden layer of crème brûlée.
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 325°F (163°C). You’ll want to make sure the oven is fully heated before baking to ensure even cooking.
Next, prepare a muffin tin by lining it with cupcake liners. This makes it easy to remove the mini cheesecakes later on and also provides a neat and professional presentation. If you don’t have cupcake liners, you can also grease the muffin tin with butter or non-stick cooking spray, though the liners are recommended for easier removal.
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Use a spoon or your hands to mix everything together until the crumbs are evenly coated in butter and the sugar is fully incorporated.
Now, press the graham cracker mixture into the bottom of each cupcake liner. Use a spoon or your fingers to pack the crumbs down tightly, creating a firm base for the cheesecake filling. You want to make sure the crust is even and compact to avoid it crumbling later.
Once the crusts are prepared, bake them in the preheated oven for about 5 minutes. This step helps set the crust and gives it a nice golden color. After baking, remove the muffin tin from the oven and set it aside to cool while you prepare the cheesecake filling.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. You can use an electric hand mixer or a stand mixer for this step, as it will make the process faster and more efficient. The cream cheese should be fully blended with the sugar before moving on to the next step.
Add the eggs, one at a time, to the cream cheese mixture. Be sure to beat the mixture well after each addition to ensure the eggs are fully incorporated. The eggs will help the cheesecake set while baking, and they contribute to the rich, creamy texture.
Next, stir in the vanilla extract and heavy cream. The vanilla adds a warm, aromatic flavor that complements the creamy filling, while the heavy cream adds richness and smoothness. Stir until everything is fully combined and the mixture is creamy.
Step 4: Fill and Bake
Carefully pour the cheesecake batter over the prepared graham cracker crusts, filling each liner about three-quarters of the way full. Don’t overfill the liners, as the cheesecakes will rise slightly during baking.
Bake the mini cheesecakes in the preheated oven for 18-20 minutes. The cheesecakes should be set around the edges but still slightly jiggly in the center. This is normal; the cheesecakes will continue to firm up as they cool.
Once they are done baking, remove them from the oven and allow them to cool in the muffin tin for about 10 minutes. Then, carefully transfer the cheesecakes to a wire rack to cool completely. Allow the cheesecakes to chill in the refrigerator for at least 2 hours or overnight to achieve the perfect creamy texture.
Step 5: Create the Brûlée Topping
Now comes the fun part! Once the cheesecakes are completely chilled, it’s time to add the signature crème brûlée topping.
Sprinkle about 1 teaspoon of granulated sugar evenly over the top of each mini cheesecake. Use a spoon to distribute the sugar evenly, making sure it covers the entire surface.
To caramelize the sugar and create the crispy, golden topping, use a kitchen torch. Hold the torch about 2 inches above the sugar and move it in small, circular motions. The sugar will begin to melt and bubble, eventually turning golden and forming a crispy, caramelized layer. Be careful not to burn the sugar—watch closely as it turns golden and stop as soon as it reaches the desired color.
If you don’t have a kitchen torch, you can also use the broiler in your oven. Place the cheesecakes under the broiler for 1-2 minutes, watching closely to avoid burning the sugar.
Step 6: Serve and Enjoy
Once the sugar has caramelized, allow the mini crème brûlée cheesecakes to cool for a few minutes. The crispy top will harden as it cools, creating that signature crack when you bite into it.
Serve the cheesecakes as they are or garnish with fresh berries or a dusting of powdered sugar for a decorative touch. These mini cheesecakes are perfect for any occasion, from a casual weeknight treat to a fancy dinner party.
Notes
- Room Temperature Ingredients: Make sure your cream cheese is softened before you begin mixing it into the batter. Cold cream cheese will result in lumps and a less creamy texture.
- Chill the Cheesecakes: For the best results, don’t skip the chilling time. The cheesecakes need time to set and develop their smooth, creamy texture.
- Caramelizing the Sugar: If using a kitchen torch, be sure to keep it moving while caramelizing the sugar. This will help ensure an even, golden layer without burning.
- Gluten-Free Version: For a gluten-free version, simply swap the graham cracker crumbs with gluten-free graham cracker crumbs or another gluten-free crust alternative.
- Prep Time: 20 minutes
- Cook Time: 25 minutes