When a friend first introduced me to Creme Brûlée, I quickly fell head over heels. And these mini cheesecake cupcakes changed the game! This single-serve dessert is super cute with all the delicious flavours of Creme Brûlée. And these are so easy to whip up. Don’t have a torch to get that lovely burnt, caramelized effect? Simply pop this mini dessert in the oven and broil. Plus, you can even make these gorgeous mini cakes three days in advance. Just follow the steps below and stop at step 7. When ready to serve, sprinkle the superfine sugar on each cupcake and torch or broil. Easy peasy, right?
Ingredients
- 9 graham crackers 1 sleeve, finely crushed
- 6 tbsp melted butter
- 1/4 c. granulated sugar
- 16 oz. cream cheese
- 1/2 c. sugar
- 1 tsp vanilla extract
- 1 large Egg
- 2 Egg yolks
- 1/2 c. sour cream
- 1 pinch salt
- 1/3 c. superfine sugar
Instructions
- Prepare the oven. Preheat it to 275 degrees F.
- With cupcake liners, line a muffin tin.
- Combine the crushed graham crackers with sugar and melted butter to make the graham cracker crust. Into each cupcake liner, divide the crust, then press the crust into the bottom.
- Place the cream cheese and sugar in a large bowl. Beat until smooth. Add in the vanilla extract, egg, egg yolks, sour cream, and salt, and continue to beat until mixed and smooth.
- Into each cupcake liner, spoon the cheesecake batter to about 3/4 full.
- Place in the preheated oven and bake for about 22 to 25 minutes until the filling is set.
- Remove from the oven and cool completely in the tin. Once the cupcakes are thoroughly cool, remove them from the wrappers.
- On top of the cupcakes, sprinkle about 1 tsp of superfine sugar. To caramelize the sugar, use a kitchen torch. Alternately, you can broil the cupcakes, watching them closely and rotating them as needed until the sugar has caramelized.
- Serve the cupcakes chilled. Enjoy!
