Mini Cheesecake Brûlée

5 from 1 vote

Combine two desserts in one bite sized treat! Mini cheesecakes are topped with sugar and caramelized until golden.

Yield: makes 20 mini cheesecakes

Prep Time20

Cook Time20

Chill Time1

Total Time1 40

Course: Dessert

Cuisine: American, French

Servings:

In a food processor, pulse together graham crackers and pecans until finely ground. Transfer to a medium bowl and add melted butter. Fold to combine. Divide among mini cheesecake molds. I used a rounded tablespoon of crust for each cheesecake. Use a spoon or tamper to pack crust into mold. Set aside.
Preheat oven to 325°F.
In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and sour cream. Beat on low speed until smooth. Slowly add sugar while the machine is still on low. Add eggs and yolk, one at a time. Scrape down bowl as needed to ensure throughout mixing. Add vanilla paste and sea salt and mix until combined. Evenly divide cheesecake filling among molds.
Bake for 15-18 minutes. Cheesecake may puff up slightly, but will flatten out once cooled. Let baked cheesecake cool to room temperature, then transfer to fridge to chill. Let cheesecake chill for at an hour.
Remove from molds and sprinkle tops generously with granulated sugar. Using a kitchen torch, gently burn the sugar. Serve and enjoy!

Storage & Leftovers:

Bake Cheesecake Ahead of Time:

Cheesecake can be baked ahead of time. Cool to room temperature before storing in an airtight container in the fridge for up to 48 hours.
Depending on the temperature and humidity of your fridge, the surface of the cheesecake may form condensation. If this happens, gently bloat with paper towel.
Add sugar and brûlée top of cheesecake just before serving.