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Mini Crème Brûlée Cheesecakes Recipe

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Mini Crème Brûlée Cheesecakes are a delightful fusion dessert featuring a crunchy graham cracker crust topped with a creamy cheesecake filling and finished with a classic caramelized sugar crust. Perfect for individual servings, these bite-sized treats combine rich cream cheese and smooth whipped cream with a hint of vanilla, baked to perfection and chilled before achieving the signature brûlée topping with a blow torch.

Ingredients

Graham Cracker Crust

  • 2 cups (200 g) graham cracker crumbs
  • ½ cup (125 g) unsalted butter, melted
  • 2 tablespoons (30 g) granulated sugar
  • 1 pinch salt

Cheesecake Filling

  • 2 packages (500 g) cream cheese, room temperature
  • ½ cup (100 g) granulated sugar
  • 4 large egg yolks (70 g), room temperature
  • 1½ teaspoon vanilla extract
  • ½ cup (100 ml) whipping cream (35%), chilled

Caramelized Topping

  • 12 teaspoons fine granulated sugar

Instructions

  1. Prepare Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and mix thoroughly until the texture resembles sandy crumbs.
  2. Form the Crust: Butter each cavity of a mini cheesecake pan. Scoop 1 tablespoon of the graham cracker mixture into each cavity and press it down evenly using a tamper or the back of a small spoon. Set aside.
  3. Make the Cheesecake Filling: In a large mixing bowl fitted with a paddle attachment, beat the cream cheese with sugar until creamy and smooth.
  4. Add Egg Yolks and Vanilla: Incorporate the egg yolks one at a time into the cream cheese mixture, followed by the vanilla extract, mixing until just combined to maintain a smooth texture.
  5. Incorporate Whipping Cream: Slowly add the chilled whipping cream to the mixture and blend until fully integrated and silky.
  6. Fill Mini Cheesecake Cavities: Using an ice cream scoop, fill each prepared crust cavity with the cheesecake batter, leveling the top by gently shaking the pan to evenly distribute the filling.
  7. Bake the Cheesecakes: Preheat the oven to 150°C (300°F). Bake the mini cheesecakes for approximately 15 minutes, closely monitoring them after 12 minutes to prevent batter from puffing or overflowing; remove immediately if this occurs.
  8. Cool and Chill: Remove the pan from the oven and allow the cheesecakes to reach room temperature. Then refrigerate the pan uncovered for 6 hours to set the filling properly.
  9. Caramelize the Sugar Topping: Gently remove each mini cheesecake from the pan and place on a plate. Sprinkle 1 teaspoon of fine granulated sugar evenly over the top of each cheesecake. Use a culinary blow torch to heat the sugar until it melts and turns golden brown, creating the signature brûlée crust. Allow the sugar topping to cool and harden for a minute or two before serving.

Notes

  • Ensure the cream cheese and egg yolks are at room temperature to achieve a smooth batter without lumps.
  • Be vigilant while baking; the batter can puff quickly and overflow, which affects texture and appearance.
  • If you don’t have a blow torch, you can caramelize the sugar under a broiler, but watch carefully to avoid burning.
  • Chilling the cheesecakes thoroughly is crucial for the filling to set and the texture to firm up properly.
  • Use high-quality vanilla extract for better flavor depth.

Find it online: https://bitezly.com/mini-creme-brulee-cheesecakes-recipe/