Description
Indulge in these delightful Mini Crème Brûlée Cheesecakes, featuring a creamy filling atop a crunchy cookie crust, finished with a caramelized sugar topping.
Ingredients
Scale
- 200 g Cream Cheese
- 100 g Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 200 ml Heavy Cream
- 150 g Cookie Crust
- Brown Sugar for Caramelizing
Instructions
- Preheat your oven to 175°C (350°F).
- Beat the cream cheese, sugar, and vanilla extract together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the heavy cream until just combined.
- Prepare your muffin tin by lining it with cupcake liners and pressing the cookie crust into each cup.
- Pour the creamy mixture on top of the crusts, filling each cup about three-quarters full.
- Bake for approximately 20 to 25 minutes until the tops are slightly golden and centers are set.
- Cool in the muffin tin for about 15 minutes, then transfer to the refrigerator to chill completely.
- Sprinkle brown sugar on top of each cheesecake and use a kitchen torch to caramelize until bubbly and amber.
Notes
These mini cheesecakes can be made a day in advance. Avoid overmixing the batter to prevent cracks, and let them cool properly in the muffin tin.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg