Mini Crème Brûlée Cheesecakes: A Decadent Delight for Beginner Bakers
These Mini Crème Brûlée Cheesecakes are creamy, rich desserts with a crisp, caramelized sugar topping. Perfect for beginner bakers, offering individual portions of classic flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking, Chilling, Brûléeing, Mixing
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar (crust)
- 16 oz cream cheese, softened
- ½ cup granulated sugar (filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ¼ cup granulated sugar (topping)
Instructions
- Preheat and Prep: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners for easy removal and presentation. Preheat the oven for at least 15 minutes. Use an oven thermometer to verify the temperature. Use cupcake liners. Use a muffin tin. Beginner Note: Preheat the oven thoroughly for even baking.
- Make the Crust: 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 to create the crust. Bake for about 5 minutes, just until set, then set aside. Press the crust firmly and evenly for a solid base. Bake until the edges are lightly golden. Use a medium mixing bowl. Use a spoon or your fingers to press the crust. Use a timer. Beginner Note: Press the crust firmly and evenly for a sturdy base.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and ½ cup of sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until everything is fully combined and creamy. Use a hand mixer or stand mixer for a smooth filling. Beat until no lumps remain. Add eggs one at a time to ensure they are fully incorporated. Use a large mixing bowl. Use a hand mixer or stand mixer. Use a spatula to scrape the sides of the bowl. Beginner Note: Beat the cream cheese and sugar until completely smooth.
- Fill and Bake: Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full. Bake for 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Do not overfill the liners. Bake until the edges are set and the center jiggles slightly. Overbaking can result in a dry cheesecake. Use a spoon or a small scoop to fill the liners. Use a timer. Beginner Note: Bake until the edges are set and the center jiggles slightly.
- Cool and Chill: Allow the cheesecakes to cool to room temperature, then transfer them to the refrigerator to chill for at least 2 hours or overnight. Chilling is crucial for setting the cheesecake. Allow them to cool completely before chilling to prevent condensation. Use a cooling rack. Use a refrigerator. Beginner Note: Chill the cheesecakes for at least 2 hours, or preferably overnight.
- Create the Brûlée Topping: Once the cheesecakes are chilled, sprinkle about 1 teaspoon of sugar evenly over the top of each one. Using a kitchen torch, carefully caramelize the sugar until it turns golden and forms a crispy layer. Sprinkle the sugar evenly for a uniform brûlée. Use a kitchen torch for best results. If you don’t have a torch, you can broil them in the oven for a few minutes, watching closely to prevent burning. Use a kitchen torch or an oven broiler. Use a small sieve or a spoon to sprinkle the sugar. Beginner Note: Caramelize the sugar until it is golden brown and crispy.
- Serve: Your Mini Crème Brûlée Cheesecakes are now ready to serve! Serve immediately after brûléeing for the best texture. Use a serving plate. Beginner Note: Serve the cheesecakes immediately after brûléeing for the best texture.
Notes
- Soften cream cheese fully.
- Don’t overmix batter.
- Chill well before brûléeing.
- Even sugar layer for brûlée.