The Best Mini Crème Brûlée Cheesecakes

Say hello to one of my new favorite dinner party desserts. These mini crème brûlée cheesecakes are surprisingly easy to make, no water bath or springform pan needed. With graham cracker crust, vanilla bean filling, and a crackly sugar topping, they're elegant, decadent, and so dreamy!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 12 mini cheesecakes

Calories: 396 kcal per serving

Ingredients

10 - full graham cracker sheets
¼ cup - granulated sugar
6 tablespoons - unsalted butter
2 tablespoons - unsalted butter
⅔ cup - granulated sugar
454 ounces - full-fat cream cheese
150 cup - full-fat sour cream
1 tbsp - vanilla bean paste
2 - eggs
¼ cup - granulated sugar

Instructions

Preheat the oven to 325°F (163°C). If you're using a cupcake pan, line the cups with paper liners.
Add the graham crackers to the bowl of a food processor and pulse until you have about 150 grams (1 1/2 cups) of semi-fine crumbs. Add the sugar and melted butter, and blend the mixture until the graham crackers are finely ground and you have a thick dough.
Divide the graham cracker mixture into the mini cheesecake cups, about 2 tablespoons per cup (or 1 1/2 tablespoons per cupcake liner). Then, using a pastry tamper or the handle of a wooden spoon, press the mixture evenly into the bottom of the cups. Bake for 5-6 minutes, until the crusts are toasty and light golden-brown. Cool completely.
Fill an oven-safe pan with a few inches of water. Set aside.
Add the butter and sugar to a large mixing bowl. Then, using a hand mixer or stand mixer, beat the butter and sugar together. The mixture will be grainy. Add the cream cheese and beat until it's light and fluffy, scraping down the sides of the bowl occasionally. Mix in the sour cream and vanilla bean paste. Add the eggs and mix just until the filling is well-combined.
Using a #20 cookie scoop, evenly divide the filling between the cooled crusts, about 3 Tablespoons per cup (or 2 tablespoons per cupcake liner). Use a butter knife or small rubber spatula to smooth the filling evenly over the crusts, making sure it gets into all the nooks and crannies.
Place the mini cheesecake pan (or cupcake pan) on the middle rack of the oven and set the pan of water on the rack under the mini cheesecakes. Bake at 325°F (163°C) for 15-17 minutes, or until the edges are set and the centers are still a bit wobbly. If they're not done after 17 minutes, bake them for another 1-2 minutes.
Once the cheesecakes are baked, turn off the oven and crack the oven door. Let the mini cheesecakes cool for 1 hour in the oven to keep the tops from cracking. Then, cover the pan and refrigerate the cheesecakes for another 3-4 hours or until the filling is completely set.
When you're ready to serve, gently remove the cheesecakes from the pan and place them on a sheet pan. Sprinkle about 1 teaspoon of superfine or granulated sugar over the top of each cake. Gently tap the pan to evenly distribute the sugar.
Use a kitchen torch to brûlée the sugar until it's melted and caramelized to your desired doneness. Serve immediately and enjoy!

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