Description
Mini cheesecakes with a creamy filling inspired by classic creme brulee, featuring a crisp caramelized sugar topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for topping
Instructions
- Preheat oven to 325°F and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of each liner to form crusts.
- In a separate bowl, beat cream cheese and 1/2 cup sugar until smooth.
- Add eggs one at a time, mixing well after each, then stir in vanilla extract.
- Divide the mixture evenly among the muffin cups.
- Bake for 20-25 minutes or until set; let cool completely and refrigerate for at least 2 hours.
- Before serving, sprinkle 1/4 cup sugar evenly over the tops and caramelize with a kitchen torch.
Notes
Ensure the cheesecakes are fully chilled before caramelizing the sugar for the best texture.
Nutrition
- Calories: 280
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 22g
- Protein: 5g