Mini Brûlée Cheesecakes
Creamy mini cheesecakes with a crisp caramelized sugar brûlée topping in perfect individual portions.
Equipment
- Mixing bowls
- Muffin tin
- Hand mixer or stand mixer
- Kitchen torch
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter melted
Filling
- 16 oz cream cheese softened
- 0.5 cup granulated sugar
- 0.25 cup sour cream
- 2 eggs large
- 1 tsp vanilla extract
- 0.25 tsp salt
Topping
- 0.5 cup granulated sugar for brûlée top
Instructions
- Preheat oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- Mix graham crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon crust into each liner and bake 5 minutes.
- Beat cream cheese until smooth. Add sugar, sour cream, eggs, vanilla, and salt.
- Fill each cup ¾ full with cheesecake batter.
- Bake 18–22 minutes until centers are just set.
- Cool, then refrigerate at least 3 hours.
- Before serving, sprinkle sugar on top and torch until caramelized.
Notes
Chill fully before torching. Brûlée sugar just before serving for best crack.