Butterscotch Crème Brûlée Cheesecakes: A Sweet Delight!
Creamy, rich, and crowned with a crackly caramel top, these Butterscotch Crème Brûlée Cheesecakes are a delightful dessert that combines the flavors of butterscotch and classic cheesecake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 minis 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups crushed biscuits
- 5 tbsp melted butter
- 2 tbsp brown sugar
- 450g cream cheese, softened
- 1 cup Greek yogurt or sour cream
- ¾ cup sweetened condensed milk
- ½ cup butterscotch sauce
- 2 tsp vanilla extract
- 2 tbsp cornstarch
- 2 large eggs
- ¼ cup white sugar (for torching)
Instructions
- Preheat oven to 160°C (320°F). Mix crushed biscuits, brown sugar, and melted butter. Press into muffin molds. Bake 8–10 minutes. Cool.
- Beat cream cheese until smooth. Add yogurt, condensed milk, butterscotch, vanilla, and cornstarch. Mix in eggs one at a time (don’t overmix). Spoon over crusts.
- Place muffin tin in a larger pan and pour hot water around it (water bath). Bake 25–30 minutes, until centers are just set and slightly jiggly. Cool, then chill 4 hours or overnight.
- Before serving, sprinkle sugar on top of each mini cheesecake. Torch until deep golden and crisp. Let the sugar shell harden.
Notes
- Drizzle warm butterscotch or add a swirl of whipped cream for dressing.
- Use gluten-free biscuits for a gluten-free option.
- Substitute with plant-based cream cheese + yogurt for a vegan option.
- Keep chilled until torching for the best crack on the sugar topping.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg