Description
Delicious mini cheesecakes with a creamy vanilla bean filling, topped with a caramelized sugar crust, perfect for a fancy dessert.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped
- 1/2 cup heavy cream
- Topping:
- 1/4 cup granulated sugar for brûlée
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter; press into the bottom of each liner.
- Bake the crust for 5 minutes, then let cool.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla bean seeds and heavy cream.
- Pour filling over crusts and bake for 20-25 minutes until set.
- Cool completely, then refrigerate for at least 2 hours.
- Sprinkle sugar on top and use a torch to caramelize for the brûlée effect.
Notes
Use fresh vanilla beans for the best flavor. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: French-American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 26g
- Carbohydrates: 25g
- Protein: 5g