food

Mini Creme Brulee Cheesecakes

Bite-sized cheesecakes just got fancier.

food

Mini Creme Brulee Cheesecakes

Bite-sized cheesecakes just got fancier.

Supplies

Mini Creme Brûlée Cheesecakes

  • 2 (8 ounces) packages cream cheese, softened at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

Crust

  • 1 cup graham cracker crumbs
  • 4 tablespoons butter, melted

Topping

  • Granulated sugar

Steps

Mini Creme Brûlée Cheesecakes

  1. Preheat oven to 300F. In a mixing bowl, beat cream cheese until creamy. Add vanilla, sugar, and salt and continue mixing. Then add eggs and sour cream.
  2. Divide the mixture and pour into the chilled cups. Tap the tray gently to make any air bubbles rise to the top. Bake for about 20 minutes or until firm and a little wobbly in the center.
  3. Chill in the fridge for at least 1 hour. When ready to serve, remove the paper liners.

Crust

  1. Line a muffin tin with cupcake wrappers. Place and seal graham crackers in a freezer bag.
  2. Smash into crumbs. Combine with melted butter. Place a tablespoon of of the crumbs in the cups and press down to form a crust. Chill in the fridge for 15 minutes.

Topping

  1. Sprinkle an even layer of sugar on top of each cheesecake. Use a torch or broiler to caramelize the sugar until golden brown, but not burnt. Allow the sugar to harden.