Ingredients

Crust

  • 1 1/2 cups (150 g) graham cracker crumbs
  • 1/4 cup (56 g) unsalted butter, melted
  • 2 tbsp (25 g) granulated sugar

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup (100 g) sugar
  • 2 large eggs
  • 1/2 cup (120 ml) heavy cream
  • 1 tsp vanilla extract

Brûlée & Garnish

  • 1/4 cup (50 g) superfine sugar
  • 12 small strawberries

Instructions

  1. Make the crust: Heat oven to 175°C / 350°F. Mix crumbs, butter, and sugar until sandy. Press into 12 lined muffin cups. Bake 8 min; cool 5 min.
  2. Blend filling: Beat cream cheese until smooth. Add sugar, eggs (one at a time), heavy cream, and vanilla; mix just to combine.
  3. Bake: Reduce oven to 160°C / 325°F. Divide batter over crusts. Bake 18–20 min until centers have a slight jiggle. Cool, then chill 2 hrs.
  4. Brûlée: Remove liners. Sprinkle ~1 tsp superfine sugar on each top; torch until deep amber and glassy.
  5. Serve: Crown with strawberries. Enjoy within 1 hour of brûlée for best crunch.

Pro Tip: Overmixing adds air and causes cracks. Mix on low and stop when combined.

Notes & Variations

  • Crust swap: Use Oreo or Biscoff crumbs (keep butter the same).
  • Citrus twist: Add 1 tsp lemon zest to filling.
  • Make-ahead: Bake & chill up to 48 h ahead. Brûlée just before serving.
  • Storage: Refrigerate (covered) 3 days; freeze (without brûlée) up to 1 month.

Nutrition (per mini)

Energy: 220 kcal • Carbs: 18 g • Protein: 4 g • Fat: 14 g (Sat: 8 g) • Sugar: 15 g

FAQ

Can I brûlée without a torch?

Yes—broil 30–60 seconds, watching constantly and rotating for even color. Cool before topping.

How do I avoid cracks?

Use room-temp ingredients, don’t overmix, and avoid overbaking—slight jiggle is perfect.

Why superfine sugar?

It melts quickly and forms a thinner, glassier crust than regular granulated sugar.