Description
These Mini Creme Brûlée Cheesecakes combine the creamy richness of cheesecake with the caramelized sugar of creme brûlée in a delightful mini dessert. With a graham cracker crust, smooth cream cheese filling, and a caramelized sugar topping, these mini treats are perfect for any occasion.
Ingredients
Units
Scale
For Crust:
- 6 sheets graham crackers crushed
- pinch of salt
- 1 1/2 tablespoons (18 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter melted
For Filling:
- 2 blocks (454 grams) cream cheese room temperature
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs room temperature
- 1/3 cup (75 grams) heavy cream room temperature
- 1 tablespoon vanilla extract
For Topping:
- 1/4 cup (50 grams) granulated sugar
Instructions
- For Crust: Preheat the oven to 325 degrees (F). Line a 12-cavity cupcake tin with liners. Mix graham cracker crumbs, salt, sugar, and melted butter. Press mixture into each liner. Bake for 8-10 minutes. Cool.
- For Filling: Preheat oven to 300 degrees (F). Beat cream cheese and sugar. Add eggs, one at a time, then cream and vanilla. Fill liners, bake for 15 mins. Cool in oven.
- For Topping: Top chilled cheesecakes with sugar. Torch until caramelized. Let cool to harden.
Notes
- Beat at a low speed to avoid air bubbles.
- Ensure ingredients are at room temperature.
- Scrape down the bowl for even mixing.
- Avoid over-baking for perfect consistency.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 247 kcal
- Sugar: 20.9g
- Sodium: 171mg
- Fat: 13.2g
- Saturated Fat: 7.1g
- Unsaturated Fat: 5.8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 3.6g
- Cholesterol: 64mg
