Mini Crème Brûlée Cheesecakes

Delicate, creamy, and irresistibly delicious, mini crème brûlée cheesecakes combine the smooth richness of cheesecake with the iconic caramelized sugar topping of crème brûlée. These individual-sized desserts are perfect for special occasions or when you want to impress guests with a gourmet treat.

Why You’ll Love This Recipe

  • Elegant yet easy: Combines two classic desserts into a simple, show-stopping recipe.
  • Individual portions: Perfectly sized for entertaining or portion control.
  • Caramelized topping: Adds a delightful crunch that contrasts beautifully with the creamy cheesecake.
  • Make-ahead friendly: Great for preparing in advance for parties or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Graham cracker crumbs
  • Unsalted butter (melted)
  • Cream cheese (softened)
  • Granulated sugar
  • Vanilla extract
  • Heavy cream
  • Eggs
  • Granulated sugar (for brûlée topping)

Directions

  1. Prepare the crust: Combine graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottoms of a lined muffin tin to create a firm crust.
  2. Make the cheesecake batter: In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract, heavy cream, and eggs, mixing until well combined.
  3. Assemble the cheesecakes: Pour the batter evenly over the prepared crusts in the muffin tin. Tap the tin lightly to remove air bubbles.
  4. Bake: Preheat your oven to 325°F (163°C). Bake the cheesecakes for 18-20 minutes, or until the centers are set but slightly jiggly. Remove and let cool completely.
  5. Chill: Refrigerate the cheesecakes for at least 2 hours or overnight to fully set.
  6. Brûlée the tops: Sprinkle a thin, even layer of granulated sugar on each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp. Let it cool briefly before serving.

Servings and Timing

  • Servings: Makes about 12 mini cheesecakes.
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Chill time: 2 hours (minimum)
  • Total time: Approximately 2 hours and 40 minutes

Variations

  • Flavor twist: Add a hint of citrus zest (like lemon or orange) to the cheesecake batter for a refreshing twist.
  • Crust alternatives: Use chocolate cookie crumbs or crushed gingersnaps instead of graham crackers.
  • Toppings: Garnish with fresh berries or a dollop of whipped cream for an extra layer of elegance.
  • Alcohol-infused: Add a splash of liqueur, such as Baileys or Grand Marnier, to the batter for a boozy kick.

Storage/Reheating

  • Storage: Store leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Freeze cheesecakes (without the brûlée topping) for up to 2 months. Thaw in the refrigerator overnight and brûlée the tops before serving.

FAQs

1. Can I make these without a kitchen torch?

Yes, you can use the broiler setting on your oven to caramelize the sugar, but watch closely to prevent burning.

2. Can I use a different crust?

Absolutely, you can try crushed Oreos, digestive biscuits, or even a nut-based crust.

3. How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and bake at a low temperature. Ensure the cheesecakes cool gradually to prevent cracking.

4. Can I use a different sugar for the brûlée topping?

Yes, superfine sugar or raw sugar can work for the caramelized topping.

5. What type of cream cheese should I use?

Full-fat cream cheese is best for a rich and creamy texture.

6. How do I know when the cheesecakes are done baking?

The centers should be set but still slightly jiggly when you shake the pan gently.

7. Can I make these ahead of time?

Yes, you can make the cheesecakes up to 2 days in advance. Add the brûlée topping just before serving for the best results.

8. What’s the best way to cleanly remove the cheesecakes from the muffin tin?

Use paper or silicone liners for easy removal, and ensure the cheesecakes are fully chilled before attempting to take them out.

9. Can I make this recipe as a single large cheesecake?

Yes, you can adapt the recipe for a 9-inch springform pan. Adjust the baking time to about 45-50 minutes.

10. Can I use low-fat cream cheese?

While you can use low-fat cream cheese, the texture may not be as rich or creamy.

Conclusion

Mini crème brûlée cheesecakes are the perfect marriage of two classic desserts, offering creamy indulgence and a satisfying crunch. With their elegant presentation and customizable options, they’re sure to become a favorite at your next gathering. Treat yourself and your loved ones to this delightful dessert today!

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Mini Crème Brûlée Cheesecakes

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired

Description

These Mini Crème Brûlée Cheesecakes combine the creamy, tangy richness of cheesecake with the crisp, caramelized topping of a classic crème brûlée. Individually sized and baked on a graham cracker crust, they’re perfect for parties or an elegant dessert option at home.


Ingredients

Units Scale

For the Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 12 ounces cream cheese, softened (1 1/2 blocks)
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • Pinch of salt

For the Crème Brûlée Topping

  • 4 tablespoons granulated sugar

Instructions

Prepare the Crust

  1. Preheat the oven to 325°F (163°C) and line a standard muffin tin with 12 paper liners.
  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  3. Divide the mixture evenly among the muffin cups, pressing it firmly into the bottom. Use the back of a spoon or a small glass to flatten. Bake for 5 minutes, then set aside to cool.

Make the Cheesecake Filling

  1. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
  2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, heavy cream, and salt until fully combined.
  3. Divide the filling evenly over the prepared crusts, filling each cup nearly to the top.
  4. Bake for 18–20 minutes or until the centers are set but still slightly jiggly. Remove from the oven and cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully chilled.

Add the Crème Brûlée Topping

  1. Just before serving, remove the cheesecakes from the muffin liners and place them on a heat-safe surface.
  2. Sprinkle about 1 teaspoon of sugar evenly over the top of each cheesecake.
  3. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Allow the topping to cool for 1–2 minutes before serving.



Notes

  • If you don’t have a kitchen torch, broil the cheesecakes for 1–2 minutes in the oven, watching carefully to prevent burning.
  • You can prepare the cheesecakes up to 2 days in advance, but add the brûlée topping just before serving to keep it crisp.

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