Why You’ll Love This Recipe
Mini Crème Brûlée Cheesecakes combine two decadent classics into one irresistible dessert. Each bite delivers the rich, creamy texture of cheesecake with the crackly caramelized sugar top of a traditional crème brûlée. These elegant minis are perfect for entertaining, special occasions, or anytime you want a sophisticated yet simple treat. Plus, they’re individually portioned — no slicing required!
Table of Contents
Ingredients
For the crust:
- 3/4 cup graham cracker crumbs
- 2 tbsp melted butter
- 1 tbsp granulated sugar
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp sour cream
For the brûlée topping:
- 2 tbsp granulated sugar (for caramelizing)
Directions
- Preheat oven to 325°F (163°C). Line a muffin tin with 6 paper liners or use a silicone mini cheesecake mold.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of each liner.
- In a separate bowl, beat cream cheese until smooth. Add sugar, egg, vanilla, and sour cream. Beat until creamy and lump-free.
- Pour cheesecake batter evenly over each crust.
- Bake for 15–18 minutes or until centers are just set. Let cool at room temperature, then refrigerate for at least 2 hours.
- Just before serving, sprinkle 1 tsp sugar over each cheesecake. Use a kitchen torch to caramelize the tops until golden and crisp. Let sit for 1–2 minutes before serving.
Servings and Timing
- Servings: 6 mini cheesecakes
- Prep Time: 15 minutes
- Bake Time: 15–18 minutes
- Chill Time: 2 hours
- Total Time: About 2 hours 30 minutes
Variations
- Add a splash of espresso to the filling for a coffee twist
- Use chocolate cookie crumbs instead of graham crackers for the crust
- Infuse the filling with citrus zest for a brighter flavor
- Replace vanilla with almond extract for a nuttier note
- Top with fresh berries before serving for a fruity finish
Storage and Reheating
- Store cheesecakes (without brûlée topping) in the fridge for up to 4 days
- Add the sugar topping and torch just before serving for best texture
- Do not freeze — the texture may become grainy when thawed
- Best enjoyed chilled with fresh brûlée top for crunch
FAQs
Can I use a broiler instead of a torch?
Yes, but watch closely — broilers can melt the cheesecake before caramelizing the top.
Can I make them a day ahead?
Absolutely! Just brûlée the sugar topping right before serving.
Do I need a water bath?
Nope! These minis bake beautifully without one.
Can I make them crustless?
Yes — simply skip the crust step and pour batter directly into lined cups.
Conclusion
Mini Crème Brûlée Cheesecakes offer all the elegance of a fancy dessert in an easy, handheld size. With their creamy centers and crisp sugar tops, they’re as fun to crack as they are to eat. Whether for a party or personal indulgence, these little treats deliver big flavor and unforgettable texture in every bite.
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