Mini Crème Brûlée Cheesecakes combine two classic desserts into one luxurious bite. These elegant treats feature a buttery graham cracker crust, a rich and velvety cheesecake center, and a crisp, caramelized sugar topping inspired by the traditional French crème brûlée. Perfect for dinner parties, holiday gatherings, or any special occasion, these mini cheesecakes offer a stunning presentation and unforgettable flavor.
Why You’ll Love This Recipe
This recipe brings the best of both worlds to your dessert table. You’ll enjoy the creamy indulgence of cheesecake paired with the crackly, torched sugar topping that makes crème brûlée so iconic. The individual portions make them ideal for serving at parties, and they’re easy to prepare in advance. Whether you’re an experienced baker or a beginner, this recipe is approachable and yields professional-quality results.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
- graham cracker crumbs
- granulated sugar
- unsalted butter, melted
For the cheesecake filling:
- cream cheese, softened
- granulated sugar
- vanilla extract
- large eggs
- sour cream
- heavy cream
For the crème brûlée topping:
- granulated sugar
Directions
- Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
- Make the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Divide the mixture evenly among the muffin cups and press it down firmly to form the base.
- Bake the crusts for 5 minutes. Remove from the oven and let cool while preparing the filling.
- Prepare the filling: In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the sour cream and heavy cream until fully combined.
- Fill the muffin cups with the cheesecake mixture, nearly to the top. Tap the tin gently on the counter to remove air bubbles.
- Bake for 18–20 minutes, or until the edges are set and the centers have a slight jiggle.
- Turn off the oven, leave the door ajar, and let the cheesecakes cool inside for 1 hour.
- Transfer the cheesecakes to the refrigerator and chill for at least 4 hours or overnight.
- Just before serving, sprinkle 1/2 teaspoon of granulated sugar over each cheesecake.
- Use a kitchen torch to caramelize the sugar, moving in small circles until golden and crisp.
- If a torch is unavailable, use your oven’s broiler for 1–2 minutes, watching closely to avoid burning.
Servings and timing
This recipe yields 12 mini cheesecakes.
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling + Chilling Time: 5 hours
Total Time: 5 hours 45 minutes
Variations
- Chocolate Crust: Swap graham crackers for chocolate cookie crumbs for a richer flavor.
- Fruit Infusion: Add a spoonful of raspberry or strawberry puree on top of the cheesecake before baking for a fruity layer.
- Liqueur Twist: Add a splash of Grand Marnier or amaretto to the cheesecake batter for an elegant touch.
- Spiced Crust: Mix a pinch of cinnamon or nutmeg into the crust for warm, aromatic undertones.
- Nut Crust: Replace part of the graham cracker crumbs with finely chopped almonds or pecans.
Storage/Reheating
Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For best results, caramelize the sugar topping just before serving. You may freeze the cheesecakes (without the topping) for up to 2 months. Thaw in the refrigerator overnight and torch the sugar topping once thawed. These cheesecakes are meant to be enjoyed chilled and do not require reheating.
FAQs
What is the best way to caramelize the sugar topping?
A kitchen torch provides the most control and best results. Move the flame in small circles until the sugar turns golden and forms a crisp shell.
Can I use a broiler instead of a torch?
Yes. Place the cheesecakes under a preheated broiler for 1–2 minutes, watching very carefully to avoid burning the sugar.
Can these be made in advance?
Yes, you can make the cheesecakes a day or two ahead. Add the sugar topping and torch just before serving for best texture.
Can I use low-fat cream cheese?
It’s possible, but full-fat cream cheese yields the richest and creamiest results. Low-fat versions may slightly alter the texture.
Why are my cheesecakes cracking?
Overmixing the batter or baking too long can cause cracks. Mix just until smooth and avoid overbaking to prevent this issue.
Can I use silicone muffin molds?
Yes, but make sure they’re placed on a sturdy baking sheet. They can make it easier to remove the cheesecakes after chilling.
How do I know when they’re done baking?
The edges should be set, and the centers should still have a slight jiggle. They will continue to firm up as they cool.
Can I add flavor extracts?
Yes, try almond or lemon extract for a different flavor profile. Use sparingly—about 1/4 teaspoon—so it doesn’t overpower the dessert.
Can I make these without cupcake liners?
You can, but liners make removal much easier. If not using liners, grease the tin well and run a knife around the edges after chilling.
Is it safe to use a kitchen torch on paper liners?
Yes, but do so carefully. Keep the flame focused only on the sugar surface and avoid contact with the liners.
Conclusion
Mini Crème Brûlée Cheesecakes are a sophisticated and delightful dessert that merges two iconic treats into a single, indulgent bite. With a rich, creamy center and that signature caramelized topping, they offer elegance and flavor in a simple, manageable form. Whether you’re hosting a special event or treating yourself at home, these mini cheesecakes are a guaranteed showstopper.
Print
Mini Crème Brûlée Cheesecakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
These Mini Crème Brûlée Cheesecakes bring together the creamy decadence of classic cheesecake with the irresistible crackly sugar topping of crème brûlée. A buttery graham cracker crust supports a smooth, vanilla-infused cheesecake base, finished with a caramelized sugar topping for the perfect individual dessert. Ideal for entertaining or special occasions!
Keywords: mini crème brûlée cheesecakes, mini cheesecakes, caramelized sugar topping, crème brûlée desserts, bite-sized cheesecake
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Crème Brûlée Topping:
- 2 tbsp granulated sugar
Instructions
-
Prepare the Crust:
- Preheat oven to 325°F (165°C).
- Combine graham cracker crumbs, sugar, and melted butter.
- Spoon into 12 lined muffin cups, press down firmly.
- Bake for 5 minutes, then let cool.
-
Make the Cheesecake Filling:
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well.
- Stir in sour cream and heavy cream.
- Pour over cooled crusts, almost to the top.
- Tap tin to release air bubbles.
-
Bake the Cheesecakes:
- Bake 18–20 minutes until edges are set and centers jiggle slightly.
- Turn off oven, crack door, and let cool inside for 1 hour.
- Refrigerate for 4 hours or overnight.
-
Caramelize the Topping:
- Sprinkle 1/2 tsp sugar on each cheesecake.
- Use a kitchen torch to caramelize until golden and crisp.
- Tip: Use broiler for 1–2 minutes if no torch is available—watch closely!
Notes
- Chill thoroughly before adding the brûlée topping for best texture.
- Serve immediately after caramelizing to enjoy the crisp top.
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