Mini Cheesecake Brûlée Cupcakes
These mini cheesecakes are smooth, creamy, and topped with that irresistible caramelised sugar crunch. Perfect for sharing… or keeping all to yourself!
If you’re a cheesecake lover and a crème brûlée fan, this dessert is the best of both worlds. These individual cheesecakes are baked in cupcake form with a buttery biscuit crust, a rich cheesecake filling, and a caramelised sugar topping that cracks with every spoonful.
Ingredients
For the Biscuit Base:
- 1 packet (about 250g) plain sweet biscuits (like Superwine or Digestives), finely crushed
- 85g butter, melted
- 55g (¼ cup) caster sugar
For the Cheesecake Filling:
- 450g cream cheese, softened
- 100g (½ cup) caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 egg yolks
- 120g (½ cup) sour cream
- Small pinch of salt
- 70g (⅓ cup) caster sugar (for topping)
Instructions
1. Preheat & Prep
Preheat oven to 135°C (fan bake 115°C). Line a standard 12-hole muffin tin with cupcake cases.
2. Make the Biscuit Base
In a bowl, combine crushed biscuits, melted butter, and sugar. Mix well, then divide evenly between cases. Press down firmly with the back of a spoon to form the base.
3. Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, egg, egg yolks, sour cream, and salt. Beat again until creamy and well combined.
4. Fill the Cases
Spoon mixture into the lined muffin tin, filling each case about ¾ full.
5. Bake
Bake for 22–25 minutes, or until just set in the middle. Allow to cool completely in the tin before removing.
6. Caramelise the Tops
Once cooled, carefully remove cheesecakes from their wrappers. Sprinkle about 1 tsp caster sugar over each.
- Use a kitchen blowtorch to caramelise until golden and crisp.
- Alternatively, place under a hot grill (broiler) for a few minutes, rotating as needed, until the sugar melts and bubbles.
7. Serve
Chill before serving for the best flavour and texture.
Tips & Tricks
- Make Ahead: Cheesecakes can be baked the day before. Just brûlée the sugar topping right before serving.
- Torch vs Grill: A blowtorch gives that classic brûlée crack, but the grill works if you don’t have one. Keep a close eye on them!
- Flavour Twist: Add a touch of lemon zest to the filling or top with fresh raspberries for a fruity finish.
Recipe found: https://thatovenfeelin.com/creme-brulee-cheesecake-cupcakes/
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