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Irresistible Mini Crème Brûlée Cheesecakes

These delightful mini crème brûlée cheesecakes combine the creamy richness of cheesecake with the classic brûlée topping. Perfect for dinner parties or as a sweet treat, they offer a bite-sized indulgence that is sure to impress.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine French-American
Servings 4 People
Calories 220 kcal

Equipment

  • 1 muffin tin (12-cup)
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 small saucepan
  • 1 baking sheet
  • 1 kitchen torch (or broiler)

Ingredients
  

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons sugar For the crust
  • 16 ounces cream cheese, softened
  • ½ cup sugar For the filling
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • ¼ cup sugar For the brûlée topping

Instructions
 

  • Preheat the oven to 325°F (160°C).
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
  • Press the mixture into the bottom of the muffin tin, creating an even layer for each mini cheesecake.
  • In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Add in the sugar and vanilla extract, continuing to mix until well combined.
  • Add the eggs one at a time, mixing on low speed after each addition until just combined.
  • Mix in the sour cream and lemon juice, ensuring the mixture is smooth.
  • Pour the cheesecake filling over the prepared crusts in the muffin tin, filling each cup about three-quarters full.
  • Place the muffin tin on a baking sheet and bake in the preheated oven for 20-25 minutes or until the edges are set but the center is slightly jiggly.
  • Remove from the oven and allow to cool at room temperature. Once cooled, refrigerate for at least 2 hours, or until fully chilled.
  • Before serving, sprinkle about 1 teaspoon of sugar over the top of each mini cheesecake.
  • Using a kitchen torch, carefully caramelize the sugar until golden and bubbly. If you don't have a torch, place them under a broiler for 1-2 minutes, watching closely to prevent burning.
  • Allow the sugar topping to cool for a few minutes until hardened, then serve.

Notes

These mini cheesecakes can be made a day in advance. Just keep them covered in the refrigerator until ready to serve.
For added flavor, consider mixing in some citrus zest or chocolate chips into the cheesecake filling.
If you prefer a smoother top, you can use a small offset spatula to spread the cheesecake filling evenly before baking.