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A perfect blend of two classic desserts, these Mini Creme Brûlée Cheesecakes deliver creamy vanilla cheesecake topped with a crackling caramelized sugar crust that shatters with each spoonful. The combination creates an elegant dessert that's surprisingly simple to prepare, offering individual portions that are perfect for entertaining.
Last weekend, I served these at a dinner party and watched as guests cracked through the caramelized tops with delight. The secret lies in letting the cream cheese come to room temperature for that perfectly smooth filling.
Essential Ingredients and Selection Tips
- Graham Crackers – Use fresh crackers for the best crust texture. Honey graham crackers create the perfect sweet base.
- Cream Cheese (room temperature) – Full-fat Philadelphia cream cheese provides the creamiest results. Two 8-oz packages needed.
- Heavy Cream – Look for high-fat content (36-40%) for the richest texture.
- Vanilla Extract – Pure vanilla extract adds depth. Never use imitation.
- Granulated Sugar – Used for both the filling and topping. Superfine sugar is best for the brûlée top.
- Eggs (room temperature) – Large eggs provide structure without making the filling too firm.
- Butter – Unsalted, melted for the crust.
- Salt – A pinch enhances all the flavors.
Step-by-Step Cooking Instructions
- 1. Crust Creation
- Pulse graham crackers into fine crumbs - no large pieces should remain. Mix with melted butter, sugar, and a pinch of salt until it resembles wet sand. Press firmly into lined muffin tins using the bottom of a glass. Bake at 325°F for exactly 8-10 minutes until golden.
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- 2. Cheesecake Preparation
- Beat room temperature cream cheese until completely smooth - this usually takes 2-3 minutes. Add sugar gradually, scraping down the bowl frequently. Incorporate eggs one at a time, followed by heavy cream and vanilla, mixing on low speed to prevent air bubbles.
- 3. Baking Process
- Fill each liner almost to the top with the smooth batter. Bake at 300°F for exactly 15 minutes, then turn off the oven and let them rest inside for 30 minutes. The gradual cooling prevents cracks from forming.
- 4. Brûlée Topping
- Sprinkle each cheesecake with one teaspoon of sugar. Using a kitchen torch, melt the sugar in circular motions until it turns amber with darker spots. Let set completely before serving.
Growing up, my grandmother taught me that patience is key when making cheesecake - rushing any step leads to less than perfect results.
Temperature Timing
Watch your oven temperature carefully. Too hot and the tops will brown; too cool and they won’t set properly.
Make-Ahead Options
These can be made up to two days ahead - just add the brûlée topping right before serving.
Seasonal Variations
- Add fresh berries in summer or a caramel drizzle in fall.
- Use flavored extracts like almond or citrus for a unique twist.
Storage Success
- Refrigerate: Keep untopped cheesecakes covered in the refrigerator for up to 5 days.
- Freezing: Freeze individual portions without the sugar topping, then brûlée when ready to serve.
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Chef’s Essential Tips
- Create a water bath on the bottom rack for extra moisture while baking.
- Use a light-colored muffin tin for even heat distribution.
- Let cream cheese sit out for at least 2 hours before starting.
- For best brûlée results, use a kitchen torch rather than broiling.
Final Thoughts
These Mini Creme Brûlée Cheesecakes represent the perfect marriage of two classic desserts. While they require attention to detail, each step contributes to creating something truly special. Remember, even if your first brûlée isn’t perfect, the cheesecakes will still taste amazing. From my kitchen to yours, I hope these little desserts bring as much joy to your table as they have to mine.
Frequently Asked Questions
- → Why room temperature ingredients?
- Room temp ingredients blend smoother and prevent lumps in the filling.
- → Do I need a kitchen torch?
- While ideal, you can use your oven's broiler to caramelize the sugar.
- → Can I make these ahead?
- Yes, make cheesecakes ahead but add sugar topping just before serving.
- → Why are they still jiggly?
- Slight jiggle is perfect - they'll set fully while cooling in oven and fridge.
- → Can I freeze these?
- Freeze without sugar topping up to 3 months. Thaw in fridge overnight.