Introduction
Looking for a dessert that combines the luxurious creaminess of cheesecake with the delightful crunch of a perfectly caramelized sugar topping? Look no further than these irresistible mini crème brûlée cheesecakes! Each little bite is a symphony of textures and flavors, offering a crispy top layer that gives way to a rich and creamy filling, all resting on a buttery graham cracker crust. They’re perfect for special occasions or just a sweet treat to enjoy at home. Let’s dive into creating these delectable desserts!
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup granulated sugar (for topping)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 4 hours 55 minutes (includes chilling time)
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of each cupcake liner to form a sturdy crust that will hold up to the creamy filling.
- In a large bowl, beat the softened cream cheese and powdered sugar together until the mixture is completely smooth and free of lumps.
- Add in the vanilla extract and blend until well combined, filling your kitchen with its sweet aroma.
- Add the eggs, one at a time, mixing thoroughly after each addition to ensure a fluffy texture.
- Gently stir in the heavy cream until fully incorporated, creating a rich and velvety cheesecake batter.
- Pour the cheesecake mixture evenly into each muffin cup, filling them about three-quarters full — leave a little room for the magic to happen!
- Bake in the preheated oven for 20-25 minutes, or until the edges are set but the centers still have a slight jiggle. Don’t worry; they will firm up as they cool.
- Once baked, remove the cheesecakes from the oven and allow them to cool completely before placing them in the refrigerator for at least 4 hours, or overnight for the best texture.
- Before serving, sprinkle a thin layer of granulated sugar on top of each cheesecake and use a kitchen torch to caramelize the sugar until it is golden brown and bubbly — this is the moment when your mini cheesecakes transform into crème brûlée delights!
Notes or Tips
For a perfectly smooth cheesecake batter, ensure that your cream cheese is at room temperature before mixing. This prevents any lumps and creates a silky filling. If you don’t have a kitchen torch, you can broil the cheesecakes in the oven briefly to caramelize the sugar, but watch them closely to prevent burning!
Cooking Techniques
Mastering the art of caramelizing sugar is key to achieving that classic crème brûlée finish. Whether using a torch or broiler, practice makes perfect! Additionally, cooling the cheesecakes completely before refrigeration allows them to firm up nicely, ensuring that perfect slice when served.
FAQ
- Can I make these cheesecakes ahead of time? Absolutely! These mini cheesecakes can be made a day in advance and stored in the refrigerator until you’re ready to serve.
- What if I don’t have a kitchen torch? You can broil the sugar-topped cheesecakes in an oven, just be vigilant to prevent burning.
Conclusion
These mini crème brûlée cheesecakes are sure to impress your family and friends with their gorgeous presentation and delightful taste. The combination of creamy filling, crunchy topping, and buttery crust makes each bite a little piece of heaven. So go ahead, treat yourself to these sweet indulgences — you deserve it!