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Mini Vanilla Crème Brûlée Cheesecakes Recipe

Mini Vanilla Crème Brûlée Cheesecakes Recipe
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These Mini Vanilla Crème Brûlée Cheesecakes combine the creamy, rich texture of classic cheesecake with the crispy, caramelized sugar topping of crème brûlée. Baked in a convenient muffin tin, this delightful dessert features a crunchy graham cracker crust and luscious vanilla cheesecake filling, finished with a perfectly torched sugar topping for a satisfying crack with every bite.

Ingredients

For the Graham Cracker Crust

  • 1 cup graham cracker crumbs (about 7 full-size crackers)
  • 3 tablespoons brown sugar
  • 1/4 cup unsalted butter, melted

For the Cheesecake

  • 16 ounces cream cheese (2 bricks), room temperature
  • 1 large egg, room temperature
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract

For the Topping

  • 1/3 cup granulated sugar

Instructions

  1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter until fully combined. Evenly divide the mixture among the paper liners, pressing down tightly with the bottom of a glass or the back of a spoon to form a compact crust. Bake for 5 to 7 minutes until set, then remove from the oven and allow to cool.
  2. Make the Cheesecake Filling: Using an electric mixer, beat together the cream cheese, egg, granulated sugar, and vanilla extract until the mixture is smooth and creamy with no lumps. It is crucial that all ingredients are at room temperature for the best texture.
  3. Assemble and Bake Cheesecakes: Spoon the cheesecake filling evenly over the prepared crusts in the muffin liners. Smooth the tops with the back of a spoon. Bake in the preheated oven for 14 to 16 minutes, until the tops are just set and slightly golden. Remove from the oven and let cool at room temperature for at least 30 minutes, then chill in the refrigerator or freezer for at least 4 hours to set completely.
  4. Add the Crème Brûlée Topping: Once chilled, carefully remove the paper liners. Place the cheesecakes on a heat-safe surface and sprinkle a layer of granulated sugar evenly over each one. Using a kitchen torch, caramelize the sugar by moving the flame evenly over the surface until it forms a golden, crisp crust. Alternatively, you can use your oven broiler—place the cheesecakes under it with the door slightly ajar and watch closely to prevent burning. Let the caramelized sugar harden before serving.

Notes

  • Ensure cream cheese and egg are at room temperature before mixing to avoid lumps and achieve smooth filling.
  • If you do not have a kitchen torch, the broiler method works well but requires constant supervision to avoid burning.
  • Garnish with fresh berries, edible flowers, or mint sprigs for an elegant touch when serving.
  • Store leftover cheesecakes covered in the refrigerator for up to 3 days; caramelized topping may lose some crispness over time.

Nutrition

Find it online: https://flavorspath.com/mini-vanilla-creme-brulee-cheesecakes-recipe/