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Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes
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Mini Crème Brûlée Cheesecakes combine the rich, creamy texture of classic cheesecake with a crisp, caramelized sugar topping for a delightful bite-sized dessert. Perfect for parties and special occasions, these elegant treats offer a sophisticated blend of flavors and textures, balancing creamy filling with a crunchy graham cracker crust and a crackly caramelized surface.

Ingredients

For the Crust

  • Mini graham cracker crumbs (about 1 cup)
  • Melted butter (4 tbsp)

For the Cheesecake Filling

  • Cream cheese, softened (16 oz / 450 g)
  • Granulated sugar (3/4 cup)
  • Eggs (2 large, room temperature)
  • Sour cream (1/2 cup)
  • Vanilla extract (1 tsp)

For the Topping

  • Sugar for caramelizing (caster sugar or brown sugar, about 2 tbsp per cheesecake)

Instructions

  1. Prepare the Crust: Press the mini graham cracker crumbs mixed with melted butter firmly into the bottom of mini tart pans or cupcake molds. Chill in the refrigerator for about 10 minutes to set the crust firmly.
  2. Mix the Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, blending gently after each addition. Then mix in the sour cream and vanilla extract until fully combined.
  3. Pour and Bake: Pour the cheesecake filling over the chilled crusts, filling each mold nearly to the top. Place the molds in a water bath and bake at 325°F (160°C) for about 25-30 minutes, until the centers slightly jiggle but are set. This method prevents cracking and keeps the filling silky.
  4. Cool and Refrigerate: Let the cheesecakes cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight to allow the texture to fully set.
  5. Caramelize the Sugar Topping: Sprinkle a thin, even layer of sugar on each chilled cheesecake. Use a kitchen torch to caramelize the sugar until it forms a golden brown, crackly crust. Alternatively, you can briefly broil in the oven to caramelize if a torch is unavailable.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth batter without lumps.
  • Bake cheesecakes in a hot water bath to maintain moisture and prevent cracking.
  • Use fine sugar like caster or brown sugar for a better caramelized topping.
  • Do not overbake; the center should jiggle slightly to keep cheesecakes creamy and soft.
  • Caramelize the sugar topping slowly and evenly to avoid burning or uneven spots.

Nutrition

Keywords: Mini Crème Brûlée Cheesecakes, bite-sized cheesecake, caramelized sugar topping, party dessert, gluten free dessert

Find it online: https://marycorner.com/mini-crme-brle-cheesecakes/