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Mini Creme Brulee Cheesecakes

Close-up of several mini creme brulee cheesecakes with a perfectly caramelized sugar topping.
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Elegant, bite-sized cheesecakes with a signature caramelized sugar topping, perfect for parties and holidays.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/4 cup granulated sugar, for topping

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 24-cup mini muffin tin with paper liners.
  2. In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar with an electric mixer until smooth.
  3. Beat in the egg and vanilla extract until just combined.
  4. Stir in the heavy cream until the batter is smooth.
  5. Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
  6. Bake for 15-18 minutes, or until the edges are set and the centers are still slightly soft.
  7. Let the cheesecakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
  8. Once completely cooled, cover the cheesecakes and chill in the refrigerator for at least 2 hours, or until firm.
  9. Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake.
  10. Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Let stand for a minute before serving.

Notes

  • For a smoother topping, you can chill the cheesecakes for another 30 minutes after torching before serving.
  • If you don’t have a kitchen torch, you can place the cheesecakes under a hot broiler for 1-2 minutes, watching very carefully to prevent burning.

Nutrition

Find it online: https://cutcooktaste.com/mini-creme-brulee-cheesecakes/