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Let me share my absolute favorite fusion dessert these Mini Crème Brûlée Cheesecakes are pure magic. I created them for a dinner party when I couldn't decide between classic cheesecake and crème brûlée and now they're my most requested dessert. That perfect combination of creamy cheesecake and crackling sugar top gets everyone excited even before the first bite.
What Makes These Special
These little beauties bring together the best of both worlds creamy rich cheesecake with that irresistible crackly sugar top. I love watching people's faces when they crack through that caramelized sugar into the silky smooth cheesecake below. The individual portions make them perfect for entertaining no cutting or serving stress.
What You'll Need
- Graham Cracker Crumbs: 1 cup, for a buttery, flavorful crust.
- Butter: 3 tablespoons, melted, to bind the crust.
- Granulated Sugar: 2 tablespoons for crust, ½ cup for filling, and ¼ cup for topping.
- Cream Cheese: 16 oz, softened, for a rich, creamy filling.
- Eggs: 2 large, for structure and texture.
- Vanilla Extract: 1 teaspoon, for flavor enhancement.
- Heavy Cream: ¼ cup, for added creaminess.
Let's Create Something Amazing
- Preheat and Prep
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners for easy removal.
- Make the Crust
- Combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press mixture into each liner and bake for 5 minutes. Set aside to cool.
- Prepare Cheesecake Filling
- Beat softened cream cheese and ½ cup sugar until smooth. Add eggs one at a time, then mix in vanilla and heavy cream until creamy and fully combined.
- Fill and Bake
- Pour batter into prepared crusts, filling each liner three-quarters full. Bake for 18-20 minutes until set but slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 2 hours.
- Create Brûlée Topping
- Sprinkle 1 teaspoon of sugar over each chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden and crispy. Alternatively, use a broiler, watching closely to avoid burning.
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My Kitchen Secrets
Here's what I've learned from countless batches: room temperature ingredients are non-negotiable for the smoothest filling. When torching the sugar work in circles and don't stay in one spot too long. And if you're using a broiler keep the door open and watch them like a hawk they can go from perfect to burnt in seconds.
Make It Your Own
Don't be afraid to experiment with this recipe. Sometimes I'll use chocolate cookie crumbs for the base or add a hint of espresso powder to the filling. My latest obsession is adding a thin layer of raspberry compote before the sugar top it adds such a lovely tartness.
Keep Them Fresh
These cheesecakes keep beautifully in the fridge for up to three days just wait to torch the tops until right before serving. I often make them ahead for parties which makes entertaining so much easier. Just remember that once you add the sugar top it needs to be served pretty quickly to maintain that perfect crack.
Serving in Style
I love dressing these up for special occasions. A scatter of fresh berries or a mint leaf makes them look so elegant. For dinner parties I'll do the brûlée top right at the table it's quite the show and that cracking sound as people dig in is just magical.
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Why You'll Love These
These mini desserts are the perfect balance of fancy and approachable. They look impressive but are totally doable even if you're new to baking. That moment when you crack through the caramelized sugar into the creamy cheesecake below it's pure dessert heaven.
Frequently Asked Questions
- → Can I make these ahead?
Yes, make cheesecakes up to 2 days ahead. Add sugar topping just before serving.
- → Why should centers still be jiggly?
Cheesecakes continue cooking as they cool. Over-baking leads to cracks and dry texture.
- → Can I use a broiler instead of torch?
While possible, a kitchen torch gives better control for caramelizing the sugar evenly.
- → How do I prevent cracks?
Don't overmix after adding eggs and avoid overbaking. Slight jiggle is perfect.
- → Can I make these gluten-free?
Yes, simply use gluten-free graham crackers or cookies for the crust.
Conclusion
A creative fusion dessert combining creamy cheesecake with the signature caramelized top of crème brûlée. Made in muffin tins for perfect individual servings.