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Creamy Taco Beef Soup

Mini Crème Brûlée Cheesecakes

Learn to make decadent Mini Crème Brûlée Cheesecakes. No water bath needed! Easy, individual desserts with a creamy cheesecake filling and a crackly caramelized sugar top. Perfect for parties.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 mini cheesecakes
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g graham crackers, crushed about 1 ½ cups of crumbs
  • 60 g melted butter about 4 tablespoons
  • 400 g cream cheese, softened 1 standard 14oz block
  • 100 g granulated sugar about ½ cup
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 240 ml heavy cream 1 cup
  • 2 tbsp brown sugar for topping
  • 1 tbsp granulated sugar for topping

Equipment

  • Standard 12-cup muffin tin
  • Paper muffin liners
  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Kitchen torch or oven's broiler

Method
 

  1. Preheat your oven to 160°C (325°F).
  2. Crush the graham crackers into fine crumbs and mix with melted butter until it resembles wet sand.
  3. Line a muffin tin with paper liners and firmly press about a tablespoon of the crumb mixture into the bottom of each cup.
  4. Bake for 10 minutes until set.
  5. In a large bowl, beat together cream cheese and granulated sugar until smooth.
  6. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
  7. Slowly stream in heavy cream while mixing on low until smooth.
  8. Spoon the cheesecake filling over the cooled crusts, filling them almost to the top.
  9. Bake for 18-20 minutes until the edges are set but the center still jiggles slightly.
  10. Turn off the oven, crack the door open, and let them sit for 10 minutes before cooling on the counter.
  11. Chill in the fridge for at least 3 hours or overnight for a firmer texture.
  12. Sprinkle a thin layer of the sugar mixture over each cheesecake and caramelize using a kitchen torch or under a broiler.
  13. Serve immediately after torching for the best texture.

Nutrition

Calories: 250kcalCarbohydrates: 22gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 60mgSodium: 170mgPotassium: 60mgSugar: 12gVitamin A: 400IUCalcium: 40mgIron: 0.5mg

Notes

Make sure to use room temperature cream cheese and eggs for a smooth filling. You can use different types of cookies for the crust, like digestive biscuits or vanilla wafers. For a lighter version, substitute with Neufchâtel cheese and half-and-half. These cheesecakes can be made ahead of time; they store well in the fridge for up to 3 days before torching.
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