Description
Mini Crème Brûlée Cheesecakes are delightful bite-sized desserts blending creamy cheesecake with a perfectly crispy caramel topping. These treats are sure to impress at any gathering!
Ingredients
- Cream Cheese
- Sour Cream
- Granulated Sugar
- Vanilla Extract
- Eggs
- Brown Sugar
- Butter
- Graham Cracker Crumbs
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until sandy. Press firmly into muffin liners.
- Beat cream cheese until smooth; mix in sugar and sour cream. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract until fully combined.
- Fill each crusted cup with cheesecake filling, leaving space at the top for rising.
- Bake for about 20 minutes or until slightly jiggly in the center.
- Cool on a wire rack, then chill in the fridge for at least two hours.
- Before serving, sprinkle brown sugar on top and caramelize using a kitchen torch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Keywords: For flavor variations, consider adding almond extract or lemon juice for a refreshing twist. Store leftover cheesecakes in the fridge for up to three days; reheat gently if desired.