Description
Delicious mini cheesecakes with a creamy crème brûlée topping that will impress your guests.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 pinch salt
- 500 g cream cheese, room temperature
- 1/2 cup granulated sugar
- 4 large egg yolks, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whipping cream (35%), chilled
- 12 teaspoons granulated sugar (for topping)
Instructions
- Preheat oven to 300°F (150°C). Grease a mini cheesecake pan with removable bottoms.
- Mix graham cracker crumbs, melted butter, sugar, and salt until sandy. Press 1 tablespoon into each cavity and compact.
- Beat cream cheese and sugar until smooth. Add yolks one at a time, mixing just until combined. Stir in vanilla.
- Add chilled cream and mix until smooth.
- Fill cavities to the top with batter and smooth the surface.
- Bake for 15 minutes, checking around the 12-minute mark. Remove if puffing or overflowing.
- Cool completely, then refrigerate at least 6 hours.
- Before serving, sprinkle 1 teaspoon sugar on each cheesecake and caramelize with a kitchen torch. Let set 1–2 minutes before serving.
Notes
- For best results, make sure all ingredients are at room temperature before starting.
- Using a kitchen torch for caramelizing sugar enhances the flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg