Description
These Mini Cheesecakes feature a crunchy graham cracker crust, a rich and creamy filling, and a deliciously caramelized brûlée topping. Perfectly portioned for any gathering, these bite-sized desserts are sure to delight your guests with their elegant presentation and irresistible flavor.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon water
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar.
- Pour the melted butter into the crumb mixture and stir until the crumbs are evenly coated and resemble wet sand.
- Line a muffin tin with paper liners or grease it lightly with cooking spray.
- Evenly distribute the crumb mixture into the bottom of each muffin cup, pressing down firmly with the back of a spoon or your fingers to create a compact crust.
- Bake the crusts in the preheated oven for 8-10 minutes, or until they are lightly golden. Remove from the oven and let them cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and continue to beat until well combined, scraping down the sides of the bowl as needed.
- Mix in the sour cream and vanilla extract, beating until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Sprinkle the flour over the mixture and gently fold it in with a spatula until no flour streaks remain.
- Once the filling is smooth and creamy, carefully spoon or pipe the cheesecake mixture into each muffin cup, filling them about 3/4 full.
- Place the muffin tin in the oven and bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
- Turn off the oven and crack the oven door open, allowing the cheesecakes to cool in the oven for about 30 minutes. This helps prevent cracking.
- After 30 minutes, remove the cheesecakes from the oven and let them cool to room temperature on a wire rack.
- Once cooled, refrigerate the cheesecakes for at least 4 hours, or preferably overnight, to allow them to set completely.
- In a small saucepan, combine the granulated sugar and water over medium heat.
- Stir gently until the sugar dissolves completely, then increase the heat and bring the mixture to a boil.
- Once boiling, do not stir. Allow the mixture to boil until it turns a deep amber color, about 5-7 minutes. Watch closely to prevent burning.
- Remove the saucepan from the heat and let it cool for a few minutes until it thickens slightly.
- Carefully drizzle the caramelized sugar over the top of each chilled cheesecake, using a spoon to create an even layer.
- Using a kitchen torch, carefully caramelize the sugar topping by moving the flame in a circular motion over the surface until it bubbles and turns golden brown. Be cautious not to burn it.
- If you dont have a kitchen torch, you can place the cheesecakes under the broiler for a few minutes, watching closely to achieve the desired caramelization.
Notes
- For best results, allow the cheesecakes to chill overnight for a firmer texture.
- If using a broiler, keep a close eye on the cheesecakes to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes