Description
Delicious mini cheesecakes with a creamy filling and a crispy caramelized sugar topping, perfect for dessert lovers.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup heavy cream
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 325°F and line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes and then remove from the oven to cool.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Gradually mix in the heavy cream until fully incorporated.
- Pour the cheesecake batter evenly over the cooled crusts in the muffin tin, filling each liner about 3/4 full.
- Bake for 20-25 minutes, or until the edges are set but the centers are slightly jiggly.
- Turn off the oven and leave the cheesecakes inside for an additional 10 minutes.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle about 1/2 teaspoon of brown sugar on top of each cheesecake and caramelize using a kitchen torch or under the broiler for 1-2 minutes.
Notes
- For a chocolate twist, add 1/2 cup of melted chocolate to the cheesecake batter.
- For a fruit topping, serve with fresh berries or a berry compote on top of the caramelized sugar layer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Fat: 20g
- Carbohydrates: 18g
- Protein: 4g