Mini Crème Brûlée Cheesecakes
Indulge in these creamy and luxurious Mini Crème Brûlée Cheesecakes, tailored for a busy lifestyle and packed with protein for a guilt-free dessert experience.
Ingredients
For the Cheesecake
- 8 oz Cream Cheese, softened Use block cream cheese for the best texture.
- 1 cup Granulated Sugar For sweetness and caramelizing on top.
- 1/2 cup Sour Cream Adds richness to the cheesecake.
- 2 large Eggs Provides structure and protein.
- 1 tsp Vanilla Extract Enhances the flavor.
- 1/4 tsp Salt Balances the sweetness.
For the Crust
- 1 cup Graham Cracker Crumbs Forms the crunchy base.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Line a muffin tin with cupcake liners.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually mix in the granulated sugar until fluffy and fully combined.
- Add in the sour cream, eggs, vanilla extract, and salt. Mix until completely smooth.
Cooking
- Spoon the cheesecake mixture into the lined muffin cups, filling them about ¾ full.
- Bake in the preheated oven for 20-25 minutes, until edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecakes cool inside for about 10 minutes.
- Remove from the oven and cool at room temperature before transferring to the fridge to chill for at least 2 hours.
Serving
- Once chilled, sprinkle a layer of granulated sugar over the tops.
- Caramelize the sugar using a kitchen torch until bubbly and golden brown.
- Let the sugar cool and harden before serving.
Notes
For best results, use block cream cheese and avoid over-mixing after adding eggs to prevent cracking. Chill overnight for richer flavors.