Description
These Amazing Mini Crème Brûlée Cheesecakes combine the rich creaminess of classic cheesecake with the satisfying crisp sugar topping of crème brûlée. Made without a water bath, these individual cheesecakes feature a buttery graham cracker crust and a smooth vanilla bean filling. Perfectly portioned for a crowd, they are baked gently, cooled to set without cracking, and finished with a caramelized sugar topping for a delightful texture contrast.
Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets
- 50 grams granulated sugar (1/4 cup)
- 90 grams unsalted butter, melted & cooled (6 Tablespoons)
Cheesecake Filling
- 28 grams unsalted butter, softened (2 Tablespoons)
- 130 grams granulated sugar (2/3 cup)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 150 grams full-fat sour cream, room temperature (2/3 cup)
- 15 milliliters vanilla bean paste or vanilla extract (1 Tablespoon)
- 2 large eggs, room temperature
Brûléed Topping
- 50 grams superfine sugar or granulated sugar for topping (1/4 cup)
Instructions
- Preheat the Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Line a mini cheesecake pan or cupcake pan with paper liners if desired.
- Make Graham Cracker Crust: Crush graham crackers in a food processor until semi-fine crumbs (about 150 grams or 1 1/2 cups). Add 50 grams granulated sugar and 90 grams melted butter and blend until dough is thick and finely ground.
- Form and Bake Crusts: Divide graham cracker mixture evenly into small pans (2 tablespoons per cup or 1 1/2 tablespoons per cupcake liner). Press firmly into the bottom using a tamper or spoon handle. Bake 5-6 minutes until light golden and toasty. Cool completely.
- Prepare a Water Bath: Fill an oven-safe pan with a few inches of water and set aside for baking.
- Make Cheesecake Filling: In a large bowl, beat softened butter and 130 grams sugar with mixer until grainy. Add cream cheese and beat until light and fluffy, scraping bowl sides. Mix in sour cream and vanilla bean paste. Add eggs and mix just until combined. Avoid overmixing.
- Fill Crusts: Using a #20 cookie scoop, evenly distribute filling (about 3 tablespoons per cup) over cooled crusts. Smooth with butter knife or spatula ensuring all areas are covered evenly.
- Bake Cheesecakes: Place mini cheesecake pan on middle rack. Place water bath pan on rack below. Bake at 325°F (163°C) for 15-17 minutes until edges set but centers remain slightly wobbly like Jell-O. Bake additional 1-2 minutes if needed.
- Cool Cheesecakes: Turn off the oven and crack door open. Let cheesecakes cool inside for 1 hour to prevent cracking. Then cover pan and refrigerate 3-4 hours until fully set.
- Add Brûléed Topping: When ready to serve, remove cheesecakes from pan and place on a sheet pan. Sprinkle about 1 teaspoon superfine or granulated sugar evenly atop each cheesecake. Gently tap pan to distribute sugar.
- Caramelize Sugar: Use a kitchen torch to brûlée the topping by melting and caramelizing sugar until golden brown or darker to your liking. Serve immediately and enjoy the perfect contrast of creamy filling and crisp caramelized sugar topping.
Notes
- Using a cupcake pan lined with paper liners is a convenient alternative to a mini cheesecake pan; adjust crust and filling amounts accordingly.
- Ensure butter and eggs are at room temperature for smooth, well-incorporated filling.
- Do not overbake cheesecake to keep centers creamy; look for a slight wobble when done.
- Cooling in the oven with door slightly open prevents cracking tops in the cheesecake.
- If you do not have a kitchen torch, place cheesecakes under the broiler for a few minutes watching carefully to caramelize sugar.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
