Mini Creme Brulee Cheesecakes Recipe

Prep Time 25 mins
Cook Time 25 mins
Rest Time 2 hrs
Total Time 2 hrs 50 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 160  C
Best Season: All Seasons
Description

Mini Crème Brûlée Cheesecakes are the perfect fusion of two classic desserts: the rich creaminess of cheesecake and the caramelized sugar crunch of crème brûlée. These individual-sized treats are elegant, creamy, and indulgent, making them ideal for dinner parties, holiday gatherings, or when you want a special dessert with a sophisticated twist.

Ingredients
    For the Base
  • 150 g digestive biscuits (finely crushed)
  • 60 g unsalted butter (melted)
  • 1 tbsp granulated sugar
    • For the Cheesecake Filling
  • 400 g cream cheese (softened, full-fat)
  • 100 g sour cream (room temperature)
  • 100 g granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract (pure)
  • 1 tbsp all-purpose flour (sifted)
  • 50 ml heavy cream
    • For the Crème Brûlée Topping
  • 6 tbsp granulated sugar (for caramelizing tops)
Instructions
    Prepare the Base
  1. 1
    Crush the digestive biscuits into fine crumbs using a food processor or rolling pin. Combine with melted butter and sugar until the texture resembles wet sand. Divide the mixture evenly into a lined muffin tin with paper cupcake liners, pressing down firmly to form the base. Chill in the refrigerator while preparing the filling.
    2. Make the Cheesecake Filling
  2. 2
    In a large bowl, beat the softened cream cheese with sugar until smooth and creamy (about 2 minutes). Add sour cream, vanilla extract, and flour, mixing until incorporated. Gently beat in the eggs one at a time, scraping the sides of the bowl. Finally, stir in heavy cream until the mixture is silky.
    3. Bake the Mini Cheesecakes
  3. 3
    Preheat oven to 160°C. Pour the cheesecake filling evenly over the prepared crusts. Place the muffin tin in a larger baking pan and fill with hot water halfway up the sides (water bath method for even baking). Bake for 22–25 minutes until the centers are set but slightly jiggly. Remove from oven and let cool completely in the tin. Chill in the refrigerator for at least 2 hours.
    4. Caramelize the Tops
  4. 4
    Just before serving, sprinkle 1/2 tbsp granulated sugar evenly over each mini cheesecake. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Allow the sugar to harden for a few minutes before serving.
Note

Storage: Store cheesecakes in an airtight container in the refrigerator for up to 4 days. Caramelize sugar just before serving to keep the topping crisp.

Make-Ahead Tip: Cheesecakes can be made a day ahead and stored chilled. Brûlée the sugar at the last minute.

Variation: Add a hint of orange zest to the filling for a citrusy twist, or top with a few fresh raspberries before serving.

Halal-friendly: Recipe contains no haram ingredients; ensure vanilla extract is alcohol-free if strictly required.

Keywords: mini cheesecakes, crème brûlée cheesecake, elegant dessert, party dessert, baked cheesecake
Read it online: https://petitepanini.com/recipe/mini-creme-brulee-cheesecakes-recipe/