Mini Caramelized Cheesecakes, also known as Crème Brûlée Cheesecake Bites, are delightful individual desserts that combine the rich, creamy texture of classic cheesecake with the crisp caramelized sugar topping of crème brûlée. These bite-sized treats offer a sophisticated touch to any dessert table and are perfect for entertaining or satisfying personal cravings.
Why You’ll Love This Recipe
- Individual Portions: Perfectly sized for personal indulgence or serving at gatherings, eliminating the need for slicing.
- Texture Combination: The contrast between the smooth cheesecake filling and the crunchy caramelized sugar topping provides a delightful mouthfeel.
- Make-Ahead Friendly: These mini cheesecakes can be prepared in advance, making them convenient for hosting events.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press about a tablespoon of the mixture into each liner, ensuring it’s compact.
- Bake for 5 minutes to set the crust, then let it cool slightly.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add sugar and mix until well incorporated.
- Blend in sour cream and vanilla extract.
- Add eggs one at a time, mixing gently after each addition to avoid overbeating.
- Assemble and Bake:
- Spoon the cheesecake filling over the pre-baked crusts, filling each liner almost to the top.
- Bake for 15-18 minutes, or until the centers are set and slightly jiggly.
- Remove from the oven and let them cool to room temperature.
- Refrigerate for at least 2 hours, or until thoroughly chilled.
- Caramelize the Tops:
- Before serving, sprinkle a thin, even layer of granulated sugar over each cheesecake.
- Using a kitchen torch, carefully caramelize the sugar until it forms a golden-brown crust.
- Allow the sugar to harden for a minute before serving.
Servings and Timing
- Servings: This recipe yields approximately 24 mini cheesecakes.
- Preparation Time: 20 minutes
- Cooking Time: 15-18 minutes
- Chilling Time: At least 2 hours
- Total Time: Approximately 2 hours and 40 minutes
Variations
- Flavor Infusions: Add a teaspoon of citrus zest (lemon or orange) to the cheesecake batter for a refreshing twist.
- Alternative Crusts: Substitute graham cracker crumbs with crushed gingersnaps or chocolate wafer cookies for a different flavor profile.
- Toppings: Instead of caramelizing sugar, top the cheesecakes with fruit preserves, chocolate ganache, or a dollop of whipped cream.
Storage/Reheating
- Refrigeration: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Place the cheesecakes (without the caramelized sugar topping) in a single layer in an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Caramelizing After Storage: For the best texture, caramelize the sugar topping just before serving, especially if the cheesecakes have been refrigerated or frozen.
FAQs
What is the best method to achieve a smooth cheesecake filling?
Ensure all ingredients, especially cream cheese and eggs, are at room temperature before mixing to prevent lumps and achieve a smooth consistency.
Can I make these cheesecakes without a kitchen torch?
Yes, you can caramelize the sugar under a broiler. Place the cheesecakes on a baking sheet and broil on high for 1-2 minutes, watching closely to prevent burning.
How can I prevent the cheesecakes from cracking?
Avoid overmixing the batter after adding the eggs and do not overbake. The centers should still have a slight jiggle when removed from the oven.
Is it necessary to use paper liners?
While not mandatory, paper liners make it easier to remove the mini cheesecakes from the muffin tin and provide a cleaner presentation.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor. Low-fat versions may result in a less creamy cheesecake.
How do I know when the cheesecakes are done baking?
The edges should be set, and the centers should have a slight jiggle when gently shaken. They will firm up as they cool.
Can I add toppings before chilling the cheesecakes?
It’s best to add the caramelized sugar topping just before serving to maintain its crisp texture.
What can I use instead of graham crackers for the crust?
Crushed digestive biscuits, vanilla wafers, or shortbread cookies can be used as alternatives.
How long should I let the cheesecakes cool before refrigerating?
Allow them to cool to room temperature, which typically takes about 30 minutes, before transferring to the refrigerator.
Can I make these cheesecakes in a standard muffin tin?
Yes, but you may need to adjust the baking time slightly longer, and the yield will
Print
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins + chill
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Description
These mini caramelized cheesecakes are bite-sized crème brûlée-inspired treats with a creamy center and a caramelized top. A dreamy dessert for parties or holidays!
Ingredients
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1 cup graham cracker crumbs
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4 tbsp melted butter
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16 oz cream cheese
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1/2 cup sugar
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2 eggs
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1 tsp vanilla extract
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1/4 cup sour cream
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1/4 cup heavy cream
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Sugar for topping
Instructions
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Preheat oven to 325°F (163°C). Line muffin tin with liners.
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Mix crumbs and butter, press into liners.
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Beat cream cheese and sugar, then mix in eggs, vanilla, sour cream, and cream.
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Pour into liners and bake 18–20 mins. Chill completely.
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Before serving, sprinkle sugar on top and torch to caramelize.
Notes
Use a mini torch for best brûlée effect!
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