Description
Delightful mini cheesecakes with a creamy texture and a sugary, crunchy top.
Ingredients
Scale
For the Crust:
- 200g cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 12 plain vanilla wafers
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
1. Prepare the Crust:
- Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
- Place a vanilla wafer at the bottom of each liner.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Stir in vanilla and heavy cream until well combined.
- Divide the mixture evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until the centers are set. Allow to cool completely.
- Just before serving, sprinkle an even layer of granulated sugar over each cheesecake and caramelize with a culinary torch until golden brown.
Notes
You can customize the seasonings to taste.