Description
Delicious mini cheesecakes with a creamy filling and a caramelized sugar top, perfect for a special dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tbsp all-purpose flour
- 1/4 cup granulated sugar for brûlée topping
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press into the bottom of each liner.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, heavy cream, and flour.
- Pour the batter over the crust in the liners and bake for 20-25 minutes until set.
- Cool completely, then sprinkle with sugar and use a torch to caramelize the top for the brûlée effect.
- Refrigerate for at least 2 hours before serving.
Notes
For best results, use a kitchen torch to achieve the perfect caramelized top. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: French
Nutrition
- Calories: 250
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 20g
- Protein: 5g