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Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes for an Irresistible Treat

Mini Crème Brûlée Cheesecakes are a delightful fusion of cheesecake and crème brûlée, perfect for impressing friends and indulging your taste buds.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers
  • 4 tablespoons Unsalted Butter Melted
For the Cheesecake Filling
  • 16 oz Full-Fat Cream Cheese Softened
  • 1/2 cup Sugar Granulated
  • 1/2 cup Sour Cream
  • 2 large Eggs
  • 1 teaspoon Pure Vanilla Extract
For Caramelizing the Top
  • 1 cup Sugar Granulated

Equipment

  • Oven
  • mixing bowl
  • electric mixer
  • Mini Cheesecake Molds
  • food processor
  • Kitchen Torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Crush graham crackers into fine crumbs and mix with melted butter. Press into mini cheesecake molds.
  2. Beat cream cheese until smooth. Gradually add sugar, sour cream, and vanilla. Mix well then add eggs one at a time.
  3. Pour the cheesecake filling over the crust in molds, filling about three-quarters full. Bake for about 40 minutes.
  4. Allow cheesecakes to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours to set.
  5. Before serving, sprinkle granulated sugar on top and caramelize with a kitchen torch until golden.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 50mgSugar: 20gVitamin A: 500IUCalcium: 20mg

Notes

These cheesecakes can be made ahead of time. Store in an airtight container in the fridge for up to 3 days, or freeze for 2 months without the caramelized sugar topping.

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