Recipe courtesy of Gale Gand

Creme Fraiche Cheesecakes

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 45 min
  • Inactive: 5 min
  • Cook: 30 min
  • Yield: 16 servings
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1 1/2 cups toasted walnuts

1/4 cup sugar

1/4 cup butter, melted


1 pound cream cheese, softened

1/2 cup plus 2 tablespoons sugar

1/2 vanilla bean, split and scraped

2 eggs

1/4 cup heavy cream


1/2 cup creme fraiche

1 tablespoon sugar

1/8 teaspoon vanilla


  1. Preheat the oven to 375 degrees F.
  2. To make the crust: In a food processor grind the walnuts and sugar together. Stir in the melted butter, cover and refrigerate for at least 1 hour, and up to 4 days. Using your fingers pack 1 1/2 teaspoons of mixture into small rings or collars 1 1/2 inches in diameter by 2 inches high. Bake for 7 minutes. Let cool slightly before adding filling.
  3. Reduce the oven temperature to 300 degrees F.
  4. To make the filling: In an electric mixer, with a whip attachment cream the cream cheese. Mix in the remaining ingredients in order. Pour into baked crust lined collars filling to about 3/8 inch from the top. Bake for 15 to 18 minutes, or until slightly puffed and barely shimmying in the center. Remove from oven and let cool a few minutes if puffed to make room for the creme fraiche topping.
  5. To make the topping: Blend all ingredients and place 1 tablespoon on top of the each mini cheesecake. With a small off-set spatula or a teaspoon, ease the topping to coat evenly. It will level itself out during baking. Bake at 300 degrees F for 5 minutes. Cool to room temperature, then cover and chill at least 4 hours or up to 2 days. To serve, warm the rings and slip the cheesecakes out of them.

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