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Mini Brûlée Cheesecakes

Individual cheesecakes with caramelized sugar tops.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 0.33 cup heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Brûlée Topping
  • 0.25 cup granulated sugar for topping

Equipment

  • Mixing bowls
  • Muffin tin
  • Hand mixer or stand mixer
  • Kitchen torch

Method
 

  1. Preheat oven to 325°F (160°C) and line a muffin tin with liners.
  2. Combine graham crumbs, sugar, and melted butter. Press into liners to form crusts.
  3. Bake crusts 5 minutes and cool slightly.
  4. Beat cream cheese until smooth. Add sugar and mix well.
  5. Add eggs one at a time, mixing gently.
  6. Mix in cream, vanilla, and salt until just combined.
  7. Fill liners ¾ full with batter.
  8. Bake 18–22 minutes until centers jiggle slightly.
  9. Cool to room temperature then refrigerate at least 2 hours.
  10. Sprinkle sugar on top and torch until caramelized.
  11. Let topping harden briefly before serving.

Notes

Torch topping just before serving for best texture. Do not refrigerate after caramelizing or topping will soften.