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These heavenly mini dessert cups were born in my kitchen when I couldn't decide between cheesecake and crème brûlée. That first crack through golden caramelized sugar into creamy cheesecake filling made my heart skip. Now when friends spot my kitchen torch coming out they know they're in for something special.
Sweet Little Dreams
The magic happens when that sugar topping transforms into a golden sheet of caramel over creamy cheesecake. I love watching guests tap their spoons through that crispy top discovering the silky layer underneath. Making them in a muffin tin means everyone gets their own perfect portion no sharing required.
Ingredients You'll Need
- 1½ cups graham cracker crumbs
- 4 tbsp melted butter
- 16 oz cream cheese softened
- ½ cup sugar plus extra for tops
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¼ cup heavy cream
- Pinch of salt
- Fresh berries for garnish
Step-by-Step Instructions
- Mix graham crumbs with butter press into muffin cups
- Beat cream cheese and sugar until fluffy
- Add eggs one at a time blend well
- Stir in vanilla cream and salt
- Fill cups bake at 325°F for 20 minutes
- Cool completely sprinkle with sugar
- Torch until golden and crispy
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My Secret Tips
Take everything out of the fridge early room temp ingredients make the smoothest filling. Learned this the hard way with lumpy cheesecake once never again. That kitchen torch was the best gift ever but in a pinch your broiler works too just watch it like a hawk. A tiny sprinkle of cinnamon in the crust adds such lovely warmth.
Party Perfect
My favorite way to serve these beauties is with fresh raspberries scattered around and maybe a tiny dollop of whipped cream. A shot of espresso alongside makes them feel extra fancy. Sometimes I dust the plates with cocoa powder using a paper doily as a stencil looks so elegant.
Keep Them Fresh
These little gems stay perfect in the fridge for three days. If that crispy top gets soft no worries just sprinkle with fresh sugar and torch again good as new. I often make them the day before a party one less thing to stress about when guests are coming.
Switch It Up
Sometimes I use chocolate wafers for the crust pure heaven. Last week I snuck some raspberry jam between the crust and filling everyone went wild. Try swapping the vanilla for almond extract tastes like it came from a fancy bakery. My latest obsession sprinkling just a tiny bit of sea salt on that caramel top.
Dress Them Up
During Christmas I top them with sugared cranberries look like little jewels. For spring parties tiny edible flowers make them so precious. Even tried making them in my grandmother's old tart pans once turned out gorgeous. No matter how you dress them up that moment when spoon meets caramel is pure dessert magic.
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Frequently Asked Questions
- → When should I caramelize the sugar topping?
Torch the sugar topping just before serving for the best crackly texture. If done too far in advance, the topping can soften from moisture.
- → Can I make these gluten-free?
Yes, simply substitute regular graham crackers with gluten-free graham crackers for the crust. The rest of the ingredients are naturally gluten-free.
- → How do I know when the cheesecakes are done?
The cheesecakes should be set but still slightly jiggly in the center when gently shaken. They'll continue to set as they cool.
- → Can I make these ahead of time?
You can make the cheesecakes up to 2 days ahead and store them in the refrigerator. Add and torch the sugar topping just before serving.
- → What if I don't have a kitchen torch?
While a kitchen torch gives the best results, you can use your oven's broiler. Watch carefully and rotate the pan for even browning.