Description
Perfectly crafted bite sized creme brulee cheesecakes deliver a delightful fusion of creamy cheesecake and caramelized sugar in one cute little package. Cracking through the crisp caramel top reveals a silky smooth filling that melts deliciously on your palate.
Ingredients
Scale
Main Ingredients:
- 16 oz cream cheese
- 2 large eggs
- 1 cup graham cracker crumbs
Supporting Ingredients:
- 1 ¼ cups granulated sugar
- ⅓ cup unsalted butter
Finishing Ingredients:
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- Fresh raspberries
- Mint leaves
Instructions
- Preheat your oven to 325°F and line a mini muffin tin with paper liners.
- Combine 1 cup graham cracker crumbs, ¼ cup sugar, and ⅓ cup melted butter until the mixture feels like damp sand.
- Press 1 tablespoon of crust mixture firmly into each muffin cavity.
- Bake the crusts for 5-7 minutes, then allow them to cool completely.
- Using an electric mixer, beat 16 oz softened cream cheese until completely smooth.
- Add ½ cup sugar and mix until fully blended.
- Incorporate 2 large eggs one at a time, mixing gently after each addition.
- Stir in 1 teaspoon vanilla extract and ¼ cup heavy cream until just combined.
- Fill each muffin cavity ¾ full with the cheesecake mixture.
- Bake for 15-20 minutes until centers are set but slightly wobbly.
- Turn off the oven and crack the door open, letting cheesecakes cool inside for 1 hour.
- Refrigerate cheesecakes for at least 2 hours until completely firm.
- Sprinkle 1 teaspoon sugar over each cheesecake bite before serving.
- Caramelize sugar using a kitchen torch until golden and bubbling.
- Let the caramelized sugar harden for one minute.
- Optional: Garnish with fresh raspberries and mint leaves.
Notes
- Precision matters when pressing graham cracker crust into mini muffin tins, so use the back of a spoon or small measuring cup to create an even, compact base.
- Room temperature cream cheese ensures a smoother filling without lumps, so let it sit out for about 30 minutes before mixing.
- Crack the oven door during cooling to help prevent surface cracks and create a silky, smooth cheesecake texture.
- Caramelizing the sugar requires a steady hand with a kitchen torch, moving quickly and evenly to create a crisp, golden topping without burning.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 284 kcal
- Sugar: 15 g
- Sodium: 125 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg