Cheesecake Creme Brûlée!

Hands down, the BEST mini cheesecake recipe.

12 Servings


Cheesecake Ingredients:

Crust Ingredients:



Preheat the oven to 275F. In the stand mixer add the softened cream cheese and 1.5 cups of sugar. Cream together on medium/low speed for about 1 minute using the paddle attachment. Scrape down the sides of the mixing bowl then add the ricotta cheese and sour cream. Continue to mix for another minute then add the vanilla, lemon juice, and beaten eggs. Continue mixing until everything is evenly combined making sure to scrape down the sides as needed then set aside. Next in a large bowl, combine the crushed Nilla Wafers, 2 Tbsp of sugar, and 1/4 cup of melted butter then set aside. Now in a 12 muffin silicone muffin tray, spray each muffin slot with some cooking spray. Now add the crust evenly to each muffin and gently press down to form a base. Next add the cheese cake filling using a ladle to each muffin slot filling almost to the top. Place the muffin tin in the roasting pan and add a 1/2 inch of water to the roasting pan so the water covers 1/2 way up the muffin tin. Bake in the oven for 1 hour or until the cheesecakes are set. (1 hour to 1 hour 15 minutes) (NOTE: you will know they are done when the sides are set but the center of each cheese cake juggles just a little bit). Once done place on the counter to cool for 30 minutes. Then place in the fridge for at least 4 hours or preferably 24 hours to set up. After the 24 hours run a butter knife around each cheesecake and pop them out using the bottom of the silicone muffin tin. To serve add a thin layer of sugar to the tops of each individual cheese cake and using a creme brulee torch melt the sugar until a sugar crust forms but be careful not to burn the sugar. Garnish with a strawberry or mixed berries of your choice. Enjoy!

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