These darling mini sheep's milk cheesecakes in strawberry, orange and classic varieties are simple to assemble as a not-too-sweet treat for your next brunch or tea party.

Preparation

Remove each cheese log from its wrapper and roll tightly in plastic wrap to make a 1-inch diameter log. Twist the ends of the plastic wrap to compact the cheese. Place logs in the freezer for 30 minutes.

Heat oven to 325°F.

Crush the graham crackers in a work bowl and then mix in the melted butter. On a lined baking sheet, press approximately 1 teaspoon of the graham cracker mixture into a 1-inch ring mold and press very firmly with your fingertips. Repeat to create 12 crusts.

Bake graham cracker crusts in the oven for 10–12 minutes until golden brown. Let cool completely before transferring to a serving plate.

Remove the cheese from the freezer and, with the plastic wrap still on, cut into ¾–1-inch-thick slices with a hot knife. Remove the plastic wrap from each piece.

For the orange and strawberry flavors, place a small dollop of marmalade or jam on the graham cracker crust, and then top with the cheese. For the original flavor, place cheese directly onto crust.

Sprinkle granulated sugar over the top of each mini cheesecake, and with a kitchen torch, brûlée the sugar until it is golden to medium brown. Hold the flame 2–3 inches over one section of the sugar until it begins to melt and just starts to brown. Then quickly move on to the next area. Be careful not to hold the flame over one part for too long, as it will burn the sugar. Serve immediately.