Go Back
–+ servings
Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes for a Sweet, Gourmet Treat

Mini Crème Brûlée Cheesecakes blend creamy cheesecake with a crispy caramelized topping, delivering an impressive dessert experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 6 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free graham crackers for a gluten-free option.
  • 5 tablespoons Melted Butter Vegan butter works well as an alternative.
  • 1 tablespoon Granulated Sugar Brown sugar can add a caramel flavor twist.
For the Filling
  • 16 ounces Cream Cheese Make sure it’s softened to avoid lumps; vegan cream cheese is a good dairy-free option.
  • 2 large Eggs For a vegan alternative, consider using flax eggs or a commercial egg replacer.
  • 2 teaspoons Vanilla Extract Pure extract is best, but you can use almond extract for a unique touch.
  • 1/2 cup Heavy Cream Full-fat coconut cream is a great non-dairy substitute.
For the Topping
  • 1 tablespoon Granulated Sugar Feel free to use organic sugar for a more natural choice.

Equipment

  • Oven
  • Mixing Bowl
  • muffin tin
  • Cupcake liners
  • Kitchen torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of each cupcake liner and bake for 5 minutes. Allow to cool slightly.
  3. In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each. Mix in vanilla extract and heavy cream.
  4. Pour the cheesecake filling into the cooled crusts, filling each about three-quarters full. Bake for 18-20 minutes until edges are set but centers remain slightly jiggly.
  5. Allow cheesecakes to cool to room temperature. Transfer to the refrigerator and chill for at least 2 hours.
  6. Sprinkle a thin layer of granulated sugar over each cheesecake. Caramelize using a kitchen torch until a crispy, golden layer forms.
  7. Once cooled, carefully peel away the cupcake liners and serve. Enjoy!

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 400IUCalcium: 60mgIron: 0.5mg

Notes

Ensure the cream cheese is softened for a smoother batter. Allow adequate chilling time for flavor development.

Tried this recipe?

Let us know how it was!