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90% would make again

Mini Crème Brûlée Cheesecakes

featured in 5 Melt In Your Mouth Crème Brûlée Dishes
Ellie Holland
Tasty Team

Ingredients

for 12 servings

Biscuit Base

  • 2 cups digestive biscuit (200 g)
  • ½ cup butter (95 g), melted

Cheesecake Filling

  • 14 oz cream cheese (400 g)
  • ¼ cup sour cream (50 g)
  • ¾ cup sugar (150 g)
  • 3 eggs
  • 1 teaspoon vanilla extract

Crème Brûlée Topping

  • 1 teaspoon sugar, per cheesecake

Nutrition Info

  • Calories 340
  • Fat 24g
  • Carbs 24g
  • Fiber 0g
  • Sugar 13g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
  3. Pour in a bowl and combine with the melted butter.
  4. Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
  5. Bake for 10 minutes.
  6. Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
  7. Whisk in the sugar, eggs, and vanilla until smooth.
  8. Remove cupcake tray from the oven and top each biscuit base with the filling.
  9. Bake for 18 minutes and then allow to cool.
  10. For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
  11. Ensure the sugar is evening distributed and any excess is knocked off.
  12. Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
  13. Enjoy!

Ingredients

for 12 servings

Biscuit Base

  • 2 cups digestive biscuit (200 g)
  • ½ cup butter (95 g), melted

Cheesecake Filling

  • 14 oz cream cheese (400 g)
  • ¼ cup sour cream (50 g)
  • ¾ cup sugar (150 g)
  • 3 eggs
  • 1 teaspoon vanilla extract

Crème Brûlée Topping

  • 1 teaspoon sugar, per cheesecake

Nutrition Info

  • Calories 340
  • Fat 24g
  • Carbs 24g
  • Fiber 0g
  • Sugar 13g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
  3. Pour in a bowl and combine with the melted butter.
  4. Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
  5. Bake for 10 minutes.
  6. Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
  7. Whisk in the sugar, eggs, and vanilla until smooth.
  8. Remove cupcake tray from the oven and top each biscuit base with the filling.
  9. Bake for 18 minutes and then allow to cool.
  10. For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
  11. Ensure the sugar is evening distributed and any excess is knocked off.
  12. Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
  13. Enjoy!

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