Irresistibly Indulgent Mini Crème Brûlée Cheesecakes Recipe

Introduction

These Irresistibly Indulgent Mini Crème Brûlée Cheesecakes offer a delightful fusion of creamy cheesecake and the classic caramelized topping of crème brûlée. Perfectly portioned and easy to make, they are a decadent treat that will impress any guest or satisfy your sweet tooth.

Ingredients

• 100 g Petits-beurre biscuits (or digestive biscuits, graham crackers)
• 35 g Butter (or margarine, coconut oil)
• 25 g Sugar (or coconut sugar)
• 300 g Philadelphia cream cheese (or mascarpone)
• 50 g Sugar (or maple syrup)
• ½ sachet Vanilla sugar (or regular sugar plus vanilla extract)
• 1 whole Egg (or flax egg for vegan alternative)
• 1 Vanilla bean (or vanilla extract/essence)
• Cassonade (or brown sugar for caramelizing)

Instructions

1. Step 1: Crush the petits-beurre biscuits into coarse crumbs in a bowl. Melt the butter and combine it with the crumbs and 25 g sugar until well mixed.
2. Step 2: Press the crumb mixture firmly into individual molds to form a base. Refrigerate for 15 minutes to set.
3. Step 3: Preheat the oven to 150°C (300°F).
4. Step 4: In a mixing bowl, blend the cream cheese with 50 g sugar and vanilla sugar until smooth and creamy.
5. Step 5: Incorporate the whole egg and half of a beaten egg, mixing thoroughly. Stir in the vanilla seeds from the vanilla bean.
6. Step 6: Pour the cheesecake filling evenly onto the chilled crusts and smooth the tops.
7. Step 7: Bake for 20–30 minutes until just set with a slight wobble in the center.
8. Step 8: Allow the cheesecakes to cool completely in the oven to prevent cracks, then chill them for at least 4 hours.
9. Step 9: Just before serving, sprinkle cassonade evenly on top of each cheesecake and caramelize the sugar with a kitchen torch until golden and crisp.
10. Step 10: Serve chilled for the best texture and enjoy!

Tips & Variations

• Use coconut sugar or maple syrup for a natural sweetener alternative.
• Try mascarpone instead of cream cheese for a richer flavor.
• For a vegan version, substitute the egg with a flax egg and use vegan butter alternatives.
• Ensure the cheesecakes cool slowly in the oven to avoid cracking on the surface.
• Use a kitchen torch to get a perfect caramelized crust; if you don’t have one, a broiler can work carefully as well.

Storage

Store the cheesecakes covered in the refrigerator for up to 3 days. Avoid caramelizing the sugar topping until just before serving to keep the crust crisp. Reheat briefly with a torch or under a broiler to revive the caramelized layer if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cheesecakes in advance?

Yes, they can be made a day ahead and stored in the refrigerator. Caramelize the sugar topping right before serving for the best texture.

What can I use if I don’t have a kitchen torch to caramelize the sugar?

You can carefully place the cheesecakes under a broiler for a few minutes, watching closely to avoid burning. The top will caramelize, but results may be less even than with a torch.

Irresistibly Indulgent Mini Crème Brûlée Cheesecakes Recipe

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These Irresistibly Indulgent Mini Crème Brûlée Cheesecakes combine a creamy cheesecake filling with a crisp caramelized sugar topping reminiscent of classic crème brûlée. Featuring a buttery biscuit crust and infused with vanilla bean, these individual-sized treats are perfect for serving at dinner parties or special occasions. The recipe offers flexible ingredient substitutions and provides an elegant dessert that balances smooth richness with a satisfying crunchy caramel layer.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 100 g Petits-beurre biscuits (Substitute with digestive biscuits or graham crackers)
• 35 g Butter (Can substitute with margarine or coconut oil)
• 25 g Sugar (Use coconut sugar for a less refined option)

Filling

• 300 g Philadelphia cream cheese (Substitute with mascarpone for a different taste)
• 50 g Sugar (Use maple syrup for a natural alternative)
• ½ sachet Vanilla sugar (Substitute with regular sugar plus vanilla extract)
• 1 whole Egg (Use a flax egg as a vegan alternative)
• 1/2 beaten Egg
• 1 Vanilla bean, seeds scraped (Extract or vanilla essence can be used)

Topping

• Cassonade sugar (Substitute with brown sugar)

Instructions

1. Preparation: Begin by preparing all ingredients and equipment to ensure a smooth cooking process.
2. Make the crust: Crush the petits-beurre biscuits into coarse crumbs in a bowl. Melt the butter, then combine it with the biscuit crumbs and sugar until the mixture is well combined and sandy in texture.
3. Form the crust bases: Press the biscuit mixture firmly into individual molds or ramekins to create a solid base. Place these bases in the refrigerator for 15 minutes to set firmly.
4. Preheat oven: Heat your oven to 150°C (300°F) to prepare for baking the cheesecakes.
5. Prepare the filling: In a mixing bowl, blend the cream cheese, sugar, and vanilla sugar until smooth and creamy, ensuring no lumps remain.
6. Add eggs and vanilla: Incorporate the whole egg and half of a beaten egg into the cream cheese mixture, mixing thoroughly to combine. Then stir in the vanilla bean seeds for aromatics.
7. Fill molds: Carefully pour the cheesecake filling over the chilled crusts, smoothing the tops evenly to create a uniform layer.
8. Bake cheesecakes: Place the molds on a baking tray and bake in the preheated oven for 20-30 minutes, until the centers are just set but still have a slight wobble, indicating a creamy texture.
9. Cool down: Once baked, turn off the oven and leave the cheesecakes inside to cool gradually. This slow cooling helps prevent cracks on the surface. After they have cooled, refrigerate the cheesecakes for at least 4 hours to fully set.
10. Caramelize the topping: Before serving, sprinkle a thin layer of cassonade sugar evenly atop each cheesecake. Use a kitchen torch to caramelize the sugar until golden brown and crisp, creating the signature crème brûlée crust.
11. Serve chilled: Enjoy the mini crème brûlée cheesecakes well chilled for the best texture and flavor contrast between creamy filling and crunchy topping.

Notes

• For a vegan alternative, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of whole eggs and substitute cream cheese with vegan cream cheese.
• Allow the cheesecakes to cool slowly in the oven after baking to minimize cracking.
• If you don’t have a kitchen torch, you can carefully broil the tops under a grill but watch closely to avoid burning.
• Cassonade sugar can be replaced with brown sugar for similar caramelization.
• You can prepare the crust and cheesecake filling ahead of time and refrigerate before baking for convenience.

Keywords: mini cheesecake, crème brûlée cheesecake, individual cheesecakes, vanilla cheesecake, caramelized sugar topping, dessert recipe, French dessert