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Mini Cheesecake Brûlée Recipe

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This Mini Cheesecake Brûlée recipe combines the creamy richness of classic cheesecake with a perfectly caramelized brûlée topping. Made in individual servings with a buttery graham cracker and pecan crust, these mini cheesecakes offer a delightful crunch beneath a smooth, velvety filling. Finished by torching sugar on top for a signature crisp brûlée crust, this dessert is both elegant and decadent, perfect for special occasions or everyday indulgence.

Ingredients

Crust

  • 12 full graham cracker sheets (about 1 ½ cups ground)
  • ⅓ cup toasted pecans, ground
  • ⅓ cup unsalted butter, melted and slightly cooled

Filling

  • 16 oz block-style cream cheese, room temperature
  • ¼ cup sour cream, room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla paste or vanilla extract
  • ¼ teaspoon kosher salt

Brûlée Topping

  • Granulated sugar, as needed for brûlée tops

Instructions

  1. Prepare the crust: Start by finely grinding the graham cracker sheets and toasted pecans together until well combined. In a bowl, mix the ground crackers and nuts with the melted butter until the mixture holds together when pressed.
  2. Make crust base: Press the crust mixture firmly and evenly into the bottom of mini cheesecake molds or ramekins to form a solid base. Chill in the refrigerator while preparing the filling.
  3. Make the filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and fluffy. Add sour cream and sugar, and continue to mix until fully incorporated and creamy.
  4. Add eggs and flavoring: Beat in the eggs and egg yolk one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla paste or extract and kosher salt, mixing gently to combine without overbeating.
  5. Fill molds: Pour the cheesecake batter over the chilled crust in each mold, filling nearly to the top but leaving room for the brûlée topping.
  6. Bake the cheesecakes: Preheat the oven to 325°F (163°C). Place the molds in a baking pan, then fill the pan halfway with hot water to create a water bath for even baking and to prevent cracking. Bake for approximately 20-25 minutes, until the edges are set but the centers still slightly jiggle.
  7. Chill the cheesecakes: Remove the molds from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
  8. Brûlée the tops: Just before serving, evenly sprinkle a thin layer of granulated sugar on top of each chilled mini cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crisp, golden-brown brûlée crust.
  9. Serve: Allow the brûlée topping to harden for a minute, then serve immediately for a delightful contrast between creamy filling and crisp caramelized sugar.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free filling.
  • Do not overbeat the eggs to prevent incorporation of excess air, which can cause cracks during baking.
  • The water bath helps bake the cheesecakes gently and evenly to avoid cracking.
  • If you don’t have a kitchen torch, place the cheesecake under a broiler on high heat briefly, watching carefully to avoid burning.
  • This recipe yields about 8 mini cheesecakes, depending on mold size.

Find it online: https://familydinnercooking.com/mini-cheesecake-brulee-recipe/