Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup heavy cream
- ¼ cup brown sugar for topping
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of muffin tins lined with cupcake liners.
- In another bowl, beat the cream cheese and granulated sugar until smooth. Add the vanilla extract and mix well.
- Beat in the eggs one at a time, mixing well after each addition.
- Fold in the heavy cream until just combined.
- Divide the cheesecake batter evenly among the prepared crusts.
- Bake for 20-25 minutes, or until set but slightly jiggly in the center. Remove from the oven and let cool.
- Refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle brown sugar on top and use a kitchen torch to caramelize the sugar until golden brown.
Notes
- For variations, consider adding fruit purées to the cheesecake mixture.
- Make sure to let the cheesecakes cool completely before refrigerating to avoid excess moisture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Mini Crème Brûlée Cheesecakes, dessert, easy recipes, beginners