Description
Welcome to a delightful journey of creating Mini Lemon Cheesecake Brûlées! These petite, tangy, and creamy desserts are perfect for any occasion. Let’s dive into this irresistible treat that’s sure to brighten your day and leave your guests impressed.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 2 teaspoons granulated sugar (for brûlée topping)
- Fresh mint leaves for garnish (optional)
Feel free to substitute gluten-free graham crackers or vegan butter to accommodate dietary needs.
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Grease a muffin tin or line it with cupcake liners. Combine graham cracker crumbs with melted butter and press about 1 tablespoon of the mixture into each muffin cup to form a crust.
Step 2: Make the Filling
Beat cream cheese and sugar until smooth. Add the egg, lemon juice, zest, and vanilla extract, mixing until fully incorporated. Spoon the filling evenly into the muffin cups, filling them three-quarters full.
Step 3: Bake and Cool
Bake for 18–20 minutes until the centers are set but slightly jiggly. Cool to room temperature, then refrigerate for at least 2 hours.
Step 4: Brûlée the Tops
Sprinkle a small amount of sugar over each cheesecake. Use a kitchen torch to caramelize the sugar until golden brown.
Step 5: Garnish and Serve
Top with fresh mint leaves for a touch of elegance and serve chilled.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use freshly squeezed lemon juice for maximum flavor.
- A silicone muffin tray makes it easier to remove the cheesecakes.
- Avoid over-baking; the centers should jiggle slightly when shaken.