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Delicious Mini Brûlée Cheesecakes

Featured in Sweet treats that make you happy.

These bite-sized cheesecakes marry the richness of American cheesecake with the crispy caramel topping of a French brûlée. Made with a buttery graham crust and creamy filling, each bite delivers that perfect blend of soft and crisp textures. A treat guaranteed to wow your guests.
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Maria from tastyhush
Updated on Sun, 23 Feb 2025 12:50:32 GMT
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Mini Brûlée Cheesecakes | Tastyhush.com

Mini Brûlée Cheesecakes combine two beloved desserts: rich New York cheesecake and classic French crème brûlée. Each individual serving offers the perfect contrast between crackling caramel, creamy cheesecake filling, and buttery cookie crust. This signature recipe has become a favorite for special occasions in professional kitchens.

These miniature desserts consistently impress both casual diners and culinary experts with their harmonious blend of techniques and flavors.

Essential Ingredients

For the Base:

  • Graham Crackers - Can substitute digestive biscuits or shortbread cookies. Crush finely for proper texture
  • Butter - Use quality unsalted butter, melted to precise temperature

For the Filling:

  • Cream Cheese - Room temperature Philadelphia recommended for smoothest results
  • Granulated Sugar - Fine sugar dissolves best
  • Eggs - Room temperature for proper incorporation
  • Vanilla Extract - Pure Madagascar vanilla preferred
  • Heavy Cream - Minimum 35% fat content

For Topping:

  • Sugar for Brûlée - Superfine sugar for even caramelization
  • Sea salt (optional) for flavor enhancement

Step-by-Step Instructions

1. Crust Preparation
* Preheat oven to specified temperature
* Process cookies to fine crumbs
* Mix with melted butter until combined
* Press firmly into molds
* Chill while preparing filling
2. Cheesecake Mixture
* Beat cream cheese until perfectly smooth
* Add sugar gradually
* Incorporate eggs one at a time
* Blend in vanilla and cream
* Strain mixture for smoothness
3. Baking Process
* Heat oven to 165°C
* Fill molds 3/4 full
* Place water pan on bottom rack
* Bake until just set
* Cool in turned-off oven
4. Cooling Phase
* Cool to room temperature
* Cover without touching surface
* Refrigerate minimum 4 hours
* Allow texture to set fully
5. Caramelizing
* Temper cheesecakes briefly
* Dust with sugar
* Torch carefully in circular motions
* Achieve amber caramel
* Let set 5 minutes

Flavor Variations

* Lemon: Add fresh zest to filling
* Coffee: Include coffee extract
* White Chocolate: Mix in melted chocolate
* Berry: Top with fresh berries before caramelizing

Storage Guidelines

* Store uncaramelized cheesecakes up to 3 days refrigerated
* Not suitable for freezing
* Add caramel topping just before serving

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Mini Crème Brûlée Cheesecakes - Elegant Dessert | Tastyhush.com

Common Mistakes

* Applying too much sugar for brûlée
* Overbaking the filling
* Cooling too quickly

These Mini Brûlée Cheesecakes showcase modern pastry innovation while honoring classic techniques. The fusion creates not just a dessert, but a memorable dining experience that bridges culinary traditions.

Frequently Asked Questions

→ What's the trick to a perfect caramel top?
Grab a kitchen torch and superfine sugar. Keep the flame moving to evenly caramelize.
→ Are these cheesecakes freezer-friendly?
Absolutely! Just freeze them before torching the sugar. Let them thaw in the fridge, then finish the brûlée layer fresh.
→ Any ways to mix things up?
Try adding lemon zest, shaved chocolate, or top with your favorite fruits for a twist.
→ When's the best time to take them out of the mold?
Once they're fully chilled—around 2 to 3 hours after baking.
→ How should these be stored?
They're good in the fridge for up to 3 days. Wait to caramelize the top until just before serving so it stays crunchy.

Small creamy cheesecakes brûlée

Creamy little cheesecakes topped with a crunchy caramelized layer.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (12 mini cheesecakes)

Dietary: Vegetarian

Ingredients

→ Crust Base

01 250 g of graham crackers, smashed into crumbs
02 45 g of melted butter

→ Cheesecake Filling

03 Two 225 g packages of cream cheese
04 100 g of granulated sugar
05 2 large eggs
06 1 teaspoon of vanilla extract
07 60 ml of heavy cream

→ Crème Brûlée Topping

08 50 g of granulated sugar (to caramelize)

Instructions

Step 01

Heat your oven to 165°C. Line your muffin tin with paper liners.

Step 02

Mix together the graham cracker crumbs and the melted butter. Press this mixture firmly into the bottom of each muffin cup.

Step 03

Blend the cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then pour in the vanilla and heavy cream, mixing until fully combined.

Step 04

Pour the filling over the crusts. Bake for 18 to 20 minutes.

Step 05

Let the cheesecakes cool down completely, then chill them in the fridge for at least two hours.

Step 06

Sprinkle sugar on top of each mini cheesecake. Use a kitchen torch to caramelize until a crunchy, golden topping forms.

Notes

  1. A mix of cheesecake and crème brûlée!
  2. Can be stored in the fridge for up to three days
  3. Perfect for a fancy after-dinner treat
  4. Great to prepare the day before serving

Tools You'll Need

  • Muffin tin
  • Paper liners for baking
  • Electric mixer
  • Kitchen torch
  • Oven

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has eggs
  • Contains milk products
  • Includes gluten (from graham crackers)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 22.3 g
  • Total Carbohydrate: 25.5 g
  • Protein: 6.7 g