Creme Brûlée Cheesecake

Individual creamy No-Bake Raspberry and Vanilla Cheesecakes topped with Caramelised Sugar & Fresh Raspberries. A super quick Mini Creme Brûlée Cheesecake recipe perfect for a mid week treat!

My parents have jetted off to New Zealand for three weeks, which means I can’t justify making an entire cheesecake just for me! But I’ve still got cheesecake needs!

Me and my boyfriend have been obsessing over Creme Brûlée recently, something about the smell of burnt sugar really gets our taste buds going. They are the perfect individual pudding which gave me the idea of, Mini Creme Brûlée Cheesecakes! I swapped the usual thick vanilla custard filling for a thin buttery biscuit base topped with a creamy no-bake vanilla and raspberry cheesecake filling and finished it with the classic Creme Brûlée caramelised sugar top.

This recipe makes four small individual portions which is perfect for a small family or a treat for two depending on the size of your pots! I recycled glass ramekins that I’ve acquired from Gü Pots over the years (I knew they would come in handy one day!) You will also need a whisk, spatula, rolling pin and a blow torch.

Ingredients

For base:

75 grams of digestive biscuits
25 grams of unsalted butter, melted

For filling:

200 grams of soft/cream cheese, chilled
5 tbsp of icing sugar
1 tsp of vanilla
4 fl oz of double cream, chilled
8 raspberries

For decoration:

4 tbsp of golden caster sugar
8 raspberries

Method

Step 1: Place the digestives in a mixing bowl, using your weapon of choice (I opted for a rolling pin), bash the biscuits into a fine crumb. Pour in the melted butter and mix until well combined. Equally distribute the buttery biscuit mix among the four ramekins. Use a teaspoon to pack the biscuits down. Place the pots in the fridge whilst you make the cheesecake filling.

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Step 2: Plop the cream cheese, icing sugar and vanilla into a clean mixing bowl, using a spatula beat together. Next pour in the chilled double cream, using either an electric or hand whisk, whip until thick. Remove the pots from the fridge and place two raspberries broken up into the pots. Then equally distribute the cheesey filling between the four pots. Place the cheesecakes in the fridge until you’re ready to serve them.

Step 3: Remove the cheesecakes from the fridge just before you want to serve them. Then sprinkle nearly a tablespoon of golden caster sugar on each of the cheesecakes. Using a kitchen blow torch, burn the sugar all over the top of the cheesecakes. Place a couple of raspberries on top, and serve.