Introduction
Transform everyday ingredients into these adorable and decadent mini crème brûlée cheesecakes! They’re surprisingly easy to make, perfect for a special occasion or a simple weeknight treat. Get ready to impress your family and friends with these elegant little bites of heaven.
Why This Works
This recipe works because it perfectly balances the creamy richness of cheesecake with the delightful crackle of a crème brûlée top. It’s incredibly easy to assemble, requiring no special baking skills, and the individual ramekins make portioning and serving a breeze. Plus, they’re irresistibly delicious!
Key Ingredients
- 🍪 1 ½ cups graham cracker crumbs
- 🧈 6 tablespoons (3 ounces) unsalted butter, melted
- 🧀 16 ounces cream cheese, softened
- 🥚 2 large eggs
- 🥚 1 large egg yolk
- 🍯 ½ cup granulated sugar
- 🥛 ½ cup heavy cream
- 🍬 ¼ cup granulated sugar, for brûléeing
- ☕ 1 teaspoon vanilla extract
Instructions
1️⃣ Prepare the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a medium bowl. Press the mixture firmly into the bottoms of 12 mini muffin tins.
2️⃣ Make the cheesecake filling: In a large bowl, beat cream cheese and ½ cup granulated sugar until smooth and creamy. Beat in eggs one at a time, then stir in egg yolk and vanilla extract. Gently fold in heavy cream.
3️⃣ Bake: Pour the cheesecake filling evenly into the prepared crusts. Place the muffin tin in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the muffin tins (this creates a water bath for even baking).
4️⃣ Bake for 20-25 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center. Let cool completely in the muffin tin. Then, refrigerate for at least 4 hours or preferably overnight.
5️⃣ Brûlée the top: Just before serving, sprinkle each cheesecake with ¼ cup granulated sugar. Use a kitchen torch to caramelize the sugar until golden brown. If you don’t have a kitchen torch, you can broil the cheesecakes for 1-2 minutes, watching carefully to prevent burning.
Handy Tips
- Use a springform pan for easier removal after baking.
- For a smoother crust, pulse the graham crackers in a food processor before combining with melted butter.
- Don’t overbake the cheesecakes; slightly jiggly is okay.
Heat Control
The water bath in step 3 helps to prevent cracking and ensures even baking. Baking at 350°F (175°C) ensures the cheesecakes cook thoroughly without over-browning. The brûléeing step requires careful monitoring to achieve a perfect caramelization without burning the sugar.
Crunch Factor
The graham cracker crust provides a delightful crunch that contrasts beautifully with the creamy cheesecake filling. The sugar topping adds another layer of textural interest with a satisfying crackle.
Pro Kitchen Tricks
- For a shortcut, use store-bought graham cracker crusts.
- Add a pinch of cinnamon or nutmeg to the crust for extra warmth.
- Use different extracts for flavor variation (almond or peppermint).
Storage Tips
Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. The caramelized sugar topping may soften slightly over time.
Gift Packaging Ideas
These mini cheesecakes make perfect gifts! Package them individually in small, clear plastic containers tied with a ribbon. You can also arrange them in a beautiful tin or basket.
Flavor Variations
🌟 Chocolate Crème Brûlée Cheesecakes: Add ½ cup unsweetened cocoa powder to the cheesecake filling.
🌟 Lemon Crème Brûlée Cheesecakes: Add the zest and juice of one lemon to the cheesecake filling.
🌟 Coffee Crème Brûlée Cheesecakes: Stir in 1 tablespoon instant espresso powder to the cheesecake filling.
🌟 Raspberry Crème Brûlée Cheesecakes: Swirl raspberry jam or coulis into the cheesecake filling before baking.
Troubleshooting
- Cracked cheesecakes: This can happen if the oven temperature is too high or if the cheesecakes are overbaked. Try lowering the oven temperature and baking for a shorter time.
- Cheesecakes not setting: This could be due to underbaking or using eggs that aren’t fresh. Ensure your eggs are at room temperature before using.
- Burnt sugar topping: Watch closely when brûléeing the sugar to prevent burning. Use a kitchen torch for more control.
FAQ
- Can I make these ahead of time? Yes, these cheesecakes can be made a day or two in advance. Just refrigerate them until ready to serve. Brûlée the sugar topping just before serving.
- Can I freeze these? While freezing isn’t ideal, you can freeze the unbaked cheesecakes for up to 1 month. Thaw overnight in the refrigerator and bake as directed.
- What kind of kitchen torch should I use? Any kitchen torch designed for food will work.
Conclusion
These mini crème brûlée cheesecakes are guaranteed to be a hit! They’re elegant, delicious, and surprisingly easy to make. Share your creations with us on Ratemyrecipes.com – we can’t wait to see your pictures! Enjoy!
Mini Cheesecake Cru00e8me Bru00fblu00e9e Bites
Delicious mini cheesecakes with a creamy custard base topped with a perfectly caramelized sugar crust.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup heavy cream
- 2 tablespoons brown sugar for topping
- 1/2 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 160u00b0C (325u00b0F).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of mini tart pans to form the crusts.
- In another bowl, beat the cream cheese and granulated sugar until smooth. Mix in the sour cream, vanilla extract, and egg until fully combined.
- Pour the cheesecake mixture into the prepared crusts, filling them about 3/4 full.
- Place the tart pans in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the pans.
- Bake for 25-30 minutes or until the centers are set but still slightly jiggly.
- Remove from the oven and let them cool completely. Refrigerate for at least 2 hours or overnight.
- Before serving, spread a thin layer of brown sugar on top of each cheesecake.
- Using a kitchen torch, carefully caramelize the sugar until it forms a hard crust.
- Let the bites sit for a minute to cool before serving.
Tips
- Make sure the cream cheese is softened to room temperature for a smoother batter.
- Use a kitchen torch for even caramelization; avoid burning the sugar.