Description
Delight in these mini cheesecakes featuring a creamy filling, buttery graham cracker crust, and a caramelized sugar top.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon vanilla bean paste (optional)
Instructions
- Preheat your oven to 325°F (165°C).
- Line a 12-cup muffin tin with paper cupcake liners.
- Combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter in a medium bowl.
- Press the mixture firmly into the bottom of each muffin cup.
- Bake for 10 minutes and then allow to cool.
- Beat cream cheese, heavy cream, 1/2 cup sugar, and vanilla extract until smooth in a large bowl.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the flour and mix until just combined.
- Fold in the vanilla bean paste if using.
- Spoon the cheesecake batter evenly over the cooled crusts, filling 3/4 full.
- Bake for 18 to 22 minutes until edges are firm and center has a slight jiggle.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Sprinkle each cheesecake with brown sugar and caramelize using a kitchen torch.
Notes
These cheesecakes are best served immediately but can be stored in the fridge for up to four days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg