Mini Brûlée Cheesecakes 

I’ve been making these cheesecakes for years, they take no time at all to make and while I have a mini cheesecake pan, you can easily make these in a muffin pan.  

This recipe is so easy to adapt, should you want chocolate cheesecakes, simply add 6 ounces of melted semi sweet chocolate and substitute the vanilla for rum extract.   These are so quick to make, it’s easy to make a lot of them at once.  

Mini Brûlée Cheesecakes

(Makes 24 mini cheesecakes)
2 – 8 ounce pkg. cream cheese.  (I use light cream cheese)

1/2 cup sugar

2 eggs

1 tsp. Vanilla bean paste or vanilla extract

Pinch of salt

24 cookies (your choice – Oreos, chips Ahoy, ginger snap)

Sugar and torch (optional)

  1. Preheat oven to 375 degrees F.
  2. If using a mini cheesecake pan, spray with baking spray (if using a muffin pan, line the pan with paper liners.
  3. Place one cookie in each cup.
  4. In stand mixer, beat cream cheese for 3 minutes with sugar and salt.
  5. Scrape down bowl, slowly add in eggs, one at a time, scraping the bowl down after each addition.
  6. Add in vanilla and mix for one minute on low speed.
  7. Scrape down bowl and divide mixture between the 24 cups.
  8. Bake for 15 minutes.
  9. Allow to cool in pan for 30 minutes, the remove to a cooling rack and place in the fridge for a minimum of 3 hours or overnight.
  10. When ready to brûlée, sprinkle the tops with sugar and either using a small torch or the broiler, brûlée the tops.



One Comment Add yours

  1. Oh wow, I cam continue on your blog for the rest of the day. Glad I met you. 😊

    Liked by 1 person

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