This post and recipe was created for Philadelphia Cream Cheese. I was compensated for this project, but as always opinions are 100% mine. #ad #PhillyMakesTheHolidays #ItMustBePhilly
These Creme Brûlée Mini Cheesecakes are the ultimate holiday dessert! These bite-sized sweets are packed with caramelized brown sugar flavor and topped with a crunchy sugar lid, just like the classic French dessert.
Hi friends and happy Friday! I can't believe another week is over and Christmas is SO CLOSE! Have you figured your holiday menu? To be honest, I haven't devoted a single neuron to that and additionally, I am not even done with my shopping ? Oops. Nobody's perfect! You know what is perfect though... these Creme Brûlée Mini Cheesecakes! I am so pumped to have paired up with Philadelphia Cream Cheese for this super easy, holiday showstopper recipe. A two-ingredient crust is topped with the simplest cheesecake mixture, baked until set and creamy, and then raw sugar is broiled on top until golden brown and crunchy. You're going to fall in love!
So, over the years I've always confidently said that my favorite dessert is brownies... but if anything, this year has shown me that it's actually CHEESECAKE! When I made this unicorn cheesecake earlier this year, I swear I ate half of it single-handedly. I can't ever say no to a decadent slice at the Cheesecake Factory. And now... well, I have to confess I ate like 4 of these creme brûlée mini cheesecakes in one day. They are just SO good, though! The buttery crust and brown sugar cheesecake are amazing by itself, but that crispy sugar shell on the top just takes it to the next level. Yum.
When Philadelphia reached out for a collaboration, I had to say yes, and I had to make some sort of cheesecake!! I am a big advocate for using store-brand in many occasions, but I have to confess that over the years, I have noticed a huge difference when baking with Philadelphia vs cheaper cream cheese brands. Frostings made with Philly are always super smooth and creamy, and the cheesecakes are consistently rich and practically melt-in-your-mouth. I promise it is so worth buying brand name when using cream cheese! You will definitely taste the difference. I brought these bite-sized creme brûlée mini cheesecakes to a Christmas party and they were the first thing to go... unsurprisingly ?
Thank you so much for Philadelphia Cream Cheese for collaborating with me on this post! These Creme Brûlée Mini Cheesecakes are absolutely delicious and perfect for all your holiday festivities. I hope you love them as much as we did! ❤️
creme brûlée mini cheesecakes
Ingredients
- 2 8 oz blocks Philadelphia Original Brick Cream Cheese
- 4 eggs
- 2 cups packed dark brown sugar sugar
- 1 cup sour cream
- 2 teaspoon vanilla extract
- *for the crust*
- 1 cup graham cracker crumbs
- 1 stick {8 tbsp} melted unsalted butter
- *for topping*
- ½ cup raw sugar for bruleeing
Instructions
- Preheat the oven to 275F. Line two muffin pans with foil wrappers.
- Combine the graham cracker crumbs and melted butter in a medium bowl. Place 1 tablespoon of mixture in each prepared cupcake wrapper, and press down in the bottom using the back of a spoon.
- In the bowl of a stand mixer {or using a hand-held mixer}, beat the Philadelphia cream cheese until smooth.
- Add in the brown sugar, beat until creamy and incorporated, then beat in the eggs, one at a time.
- Add in the vanilla extract and sour cream, and stir to combine.
- Pour cheesecake batters into their prepared cups, and bake for 25-28 minutes, until they appear try on top and jiggle just a little when the pan is moved. They will set more as they cool.
- Remove from the oven as soon as they are cooked through, let cool to room temperature, then refrigerate for a minimum of 3 hours but optimally overnight.
- When ready to serve, top each mini cheesecake with 1-2 teaspoons of raw sugar, and caramelize using a kitchen torch. If you don't have a torch, you can also carefully place the cheesecakes under the broiler and watch carefully, until sugar is just toasted and golden brown.
- Let sugar cool off and harden, then enjoy! Store leftovers in the fridge.
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