Dessert
Crispy Caramel Mini Cheesecakes with a Glass-Like Crack Over Silky Cream
Prep
30 min
Cook
30 min
Servings
10
Level
Medium
A mashup of two legendary desserts in one bite-sized treat: a soft, creamy cheesecake base meets a thin layer of caramelized sugar that shatters like glass with every spoonful. Their mini size makes them perfect for parties, gift hampers, or just treating yourself after a long day. That contrast between cold-and-soft and warm-and-crunchy from the caramel topping is what makes it so hard to stop at just one.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams cream cheese
- 60 grams granulated sugar
- 2 chicken eggs
- 1 egg yolk
- 100 ml heavy cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 120 grams Marie or digestive biscuits, crushed
- 50 grams melted butter
- 50 grams granulated sugar, for the caramel topping
- 500 ml hot water, for the water bath
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👩🍳 Instructions
- 1 Preheat the oven to 320°F (160°C). Prepare a muffin or mini muffin pan lined with paper liners or lightly greased with butter; you'll need 10-12 cups.
- 2 Mix the crushed biscuits with the melted butter until it comes together like wet sand. Press about 1 tbsp of the mixture firmly into the bottom of each cup. Bake briefly for 5 minutes, then set aside.
- 3 Beat the cream cheese and granulated sugar with a mixer on low speed until smooth and lump-free, being careful not to whip in too much air.
- 4 Add the eggs one at a time, mixing slowly and continuously, then add the egg yolk, vanilla extract, and cornstarch. Stir until well combined.
- 5 Pour in the heavy cream and mix until the batter is smooth and silky. Strain the batter to remove any lumps.
- 6 Pour the cheesecake batter over the biscuit base in each cup until almost full, leaving a little room at the top.
- 7 Place the pan inside a larger baking dish, then pour hot water into the larger dish until it reaches halfway up the sides of the mini molds (this is the water bath technique) so the cheesecakes bake up soft without cracking.
- 8 Bake for 20-25 minutes, until the edges are set but the centers still jiggle slightly. Turn off the oven and let the cheesecakes sit inside with the door slightly ajar for 10 minutes.
- 9 Remove from the oven, let cool at room temperature, then refrigerate for at least 3 hours or overnight so the texture sets perfectly.
- 10 Before serving, sprinkle a thin, even layer of granulated sugar over the surface of each cheesecake. Torch with a kitchen torch until the sugar melts and turns golden, forming a crispy caramel layer.
- 11 Let the caramel harden for 1-2 minutes before serving so it stays crisp when you dig in with a spoon.
💡 Tips
• Make sure the cream cheese is at room temperature before beating so it blends smoothly without lumps.
• Don't overmix the batter after adding the eggs, since too much air can cause the cheesecake to puff up, then sink and crack.
• If you don't have a kitchen torch, you can use your oven's broiler briefly, watching closely so the sugar doesn't burn.
• The caramel will soften if left in the fridge too long, so torch the sugar just before serving for the crispiest texture.
📊 Nutrition Facts / serving
230 kkal
Calories (kcal)
4 gg
Protein
16 gg
Fat
18 gg
Carbs
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