These darling mini sheep's milk cheesecakes are simple to assemble as a not-too-sweet treat for your next brunch or tea party.

Preparation

Remove 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 in freezer for 30 minutes.

Heat oven to 325°F.

Crush the graham crackers in a work bowl, 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 and place directly on graham cracker crusts.

Sprinkle granulated sugar over the top of each mini cheesecake, then use a kitchen torch to 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.