Easy Mini Brûlée Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
3 tablespoons melted butter
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/4 cup heavy cream
→ Brûlée Topping
09 -
1/4 cup granulated sugar
# Instructions:
01 -
Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners for easy removal and presentation.
02 -
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture firmly into the bottom of each cupcake liner. Bake for about 5 minutes, just until set, then set aside.
03 -
Beat the softened cream cheese and ½ cup of sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and heavy cream until fully combined.
04 -
Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full. Bake for 18-20 minutes, or until set but still slightly jiggly in the center.
05 -
Cool to room temperature, then chill for at least 2 hours. Sprinkle sugar over each cheesecake and caramelize with a kitchen torch until golden and crispy.
# Notes:
01 -
Can use gluten-free graham crackers for a gluten-free version
02 -
Cheesecakes should be slightly jiggly when done
03 -
Add brûlée topping just before serving