Creme Brûlée Mini Cheesecakes You Gotta Try
This decadent dessert features silky smooth mini cheesecakes with a deep brown sugar base and a crisp caramelized sugar topping — finished in the pressure cooker for fast, flawless results.
Equipment
- 1 Mixing bowl Large
- 1 Muffin tin For baking mini cheesecakes
- 1 Kitchen torch For brulee topping
Ingredients
Main Ingredients
- 16 oz Philadelphia Original Brick Cream Cheese
- 4 Eggs
- 2 cups Dark brown sugar packed
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 1 cup Graham cracker crumbs for the crust
- 1 stick Unsalted butter melted
- 0.5 cup Raw sugar for bruleeing topping
Instructions
Instructions
- Preheat the oven to 325°F. Line muffin tins with cupcake liners.
- Combine the graham cracker crumbs and melted butter in a bowl until well mixed.
- Place a tablespoon of crust mixture into each liner and press down firmly.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add dark brown sugar and beat until incorporated and smooth.
- Add in the sour cream and vanilla extract, stirring to combine.
- Add eggs one at a time, mixing gently until just combined. Avoid overmixing.
- Fill each cupcake liner nearly full with cheesecake batter.
- Bake for 25–28 minutes, until set but still jiggly in the center.
- Cool completely at room temperature, then refrigerate for at least 2 hours.
- Before serving, top each with raw sugar and caramelize using a kitchen torch.
- Let cool momentarily after torching, then serve and enjoy!
Notes
For best results, avoid overmixing. Wait to brulee the sugar until just before serving for maximum crisp. Store leftovers chilled and covered. Freeze to extend shelf life.