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MINI CRÈME BRÛLÉE CHEESECAKES

MINI CRÈME BRÛLÉE CHEESECAKES

Creamy mini crème brûlée cheesecakes with caramelized top are perfect for special occasions and parties.
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Prep Time 25 minutes
Cook Time 15 minutes
Refrigeration Time 6 hours
Total Time 40 minutes
Course Dessert
Cuisine French
Servings 12 pieces
Calories 312 kcal

Equipment

  • 1 mini cheesecake pan with removable bottom (1.6 inch cavities)

Ingredients
  

Graham cracker crust

  • 2 cups graham crackers crumbs 200 g
  • ½ cup unsalted butter melted
  • 2 tablespoons granulated sugar 30 g
  • 1 pinch salt

Crème brûlée cheesecake

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

Toppings

  • 12 teaspoons granulated sugar fine

Instructions
 

Graham cracker crust

  • Place Graham cracker crumbs in a medium bowl and mix in sugar, salt and melted butter. Mix well until it looks like a sandy texture.
  • Butter each cavity of the mini cheesecake pan and scoop 1 tablespoon of Graham cracker mixture in each cavity. Using a tamper or back of the small spoon, press the mixture evenly. Set aside.

Cheesecake filling

  • In a large bowl of an electric mixer, with a paddle attachment, add cream cheese with sugar and mix until creamy.
  • Add egg yolks one by one and vanilla extract. Mix until just combined.
  • Take chilled whipping cream and add it to the cream cheese mixture. Mix until well combined.
  • Using an ice cream scoop, fill in the mini cheesecake cavities until the top. Shake gently the pan to even out the top surface.
  • Bake in preheated oven at 150 ℃ / 300 ℉ for 15 minutes. Keep close eye on the mini cheesecakes around 12 minutes of baking, if you see cheesecake batter puffing up and overflowing, remove it from the oven immediately.
  • Remove the pan from the oven and let the cheesecakes come to room temperature. Then place the pan in the refrigerator for 6 hours.

Caramelize the topping

  • Remove the mini cheesecakes from the cavities and place them on a plate. Sprinkle 1 teaspoon of sugar on each cheesecake and use a blow torch to heat up the sugar by moving it all around. The top will turn golden brown. Allow the caramelized sugar to cool for a minute or two to harden.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. These can be made and refrigerated up to 2 days in advance. Add the caramelized sugar topping just before serving to maintain its crunch. You can freeze them without the brûlée topping for up to 3 months. Thaw overnight in the refrigerator and caramelize before serving.

Nutrition

Serving: 1pieceCalories: 312kcalCarbohydrates: 27gProtein: 3gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 130mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg
Keyword creme brulee, creme brulee cheesecakes, mini cheesecakes, mini creme brulee cheesecakes
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