Description
Creamy, decadent mini cheesecakes topped with a caramelized sugar crust, combining the elegance of crème brûlée with the richness of cheesecake in perfect individual servings.
Ingredients
- 12 vanilla wafer cookies (for crust)
- 2 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
- Mix crushed vanilla wafer cookies with melted butter. Press about 1 tbsp mixture into the bottom of each liner to form the crust.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, vanilla, and heavy cream until combined.
- Divide batter evenly among muffin cups, filling 3/4 full.
- Bake for 18–20 minutes, until centers are just set. Cool completely, then refrigerate for at least 2 hours.
- Before serving, sprinkle about 1 tsp sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp.
- Serve chilled and enjoy.
Notes
- If you don’t have a kitchen torch, place cheesecakes under a broiler for 1–2 minutes to caramelize sugar (watch closely).
- Best served the same day to keep the sugar topping crunchy.
- Garnish with berries or mint leaves for an elegant presentation.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-American