If you adore the rich, creamy texture of cheesecake but also crave the satisfying crisp caramel top of a classic crème brûlée, you are in for a real treat with this Mini Crème Brûlée Cheesecakes Recipe. These little delights combine the best of both worlds in a perfectly portioned dessert that’s as charming to look at as it is irresistible to eat. Each bite delivers a smooth, luscious cheesecake base with a delicate vanilla flavor, topped with that iconic caramelized sugar layer that cracks deliciously under your spoon. Whether you’re baking for a party, a cozy night in, or just because, these mini indulgences are sure to become a beloved favorite.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, contributing essential flavor, texture, and that lovely balance between creamy and crisp. They’re simple basics you might already have at home, making this dessert easy and accessible for any baker.
- Graham cracker crumbs: Provide a buttery, crunchy base that perfectly supports the creamy filling.
- Granulated sugar: Sweetens both the crust and cheesecake filling, plus it’s crucial for creating that caramelized top.
- Unsalted butter: Adds richness and helps bind the crust ingredients together for a firm foundation.
- Cream cheese: The heart of the cheesecake, lending creamy texture and tanginess.
- Eggs: Bind the filling and give it structure while keeping it silky smooth.
- Vanilla extract: Infuses the cheesecake with warm, comforting flavor.
- Sour cream: Adds a subtle tang and helps create a velvety consistency.
- Heavy cream: Enhances creaminess and richness for a decadent bite.
- Granulated sugar (for caramelizing): Essential for achieving the perfect brûlée crust on top.
How to Make Mini Crème Brûlée Cheesecakes Recipe
Step 1: Prepare your workspace and crust
First, preheat your oven to 325°F (160°C) and line a muffin tin with paper liners. This simple step ensures your mini cheesecakes bake evenly and come out perfectly shaped. Next, mix the graham cracker crumbs, a tablespoon of sugar, and melted butter in a bowl until the crumbs are well-coated and hold together when pressed. Then, divide this mixture evenly into your muffin tin cups, pressing firmly to create a solid base that will hold the creamy filling without falling apart.
Step 2: Make the luscious cheesecake filling
In a large bowl, beat the softened cream cheese with half a cup of sugar until the mixture is smooth and creamy — this creates the velvety texture you want in every bite. Add the eggs one at a time, beating well after each addition to ensure a well-incorporated, fluffy batter. Then stir in the vanilla extract to add that lovely warm aroma. Finally, mix in the sour cream and heavy cream gently to keep the batter smooth and rich without overbeating.
Step 3: Bake the cheesecakes
Carefully spoon the cheesecake filling over each graham cracker crust, filling the cups nearly to the top but leaving just a little space for the sugar topping later. Bake the mini cheesecakes for about 20 to 25 minutes, or until the edges are set but the centers still have a slight jiggle. This gentle bake ensures the filling is creamy and not overcooked. Once baked, remove from the oven and let them cool to room temperature before moving on to the next step.
Step 4: Chill and caramelize
Refrigerate your mini cheesecakes for at least 2 hours, or until thoroughly chilled and set — this chilling step is key to achieving that perfect creamy texture and making the caramelizing process foolproof. When ready to serve, sprinkle a generous layer of granulated sugar on top of each cheesecake, then use a kitchen torch to caramelize the sugar until it forms a crisp, golden brown crust. Watch as the sugar melts and bubbles to perfection, creating that iconic brûlée top which adds a delightful crunch and contrasting texture to the creamy filling.
How to Serve Mini Crème Brûlée Cheesecakes Recipe
Garnishes
To really elevate these mini treats, consider garnishing with fresh berries such as raspberries or blueberries — their slight tartness balances the richness beautifully. A sprig of mint can also add a fresh pop of color and flavor, making these cheesecakes as pretty as they are delicious.
Side Dishes
Mini Crème Brûlée Cheesecakes pair wonderfully with a dollop of lightly whipped cream or a drizzle of berry coulis for added elegance. If you want to keep things simple, a cup of rich coffee or a glass of dessert wine can complement the flavors perfectly for a lovely after-dinner indulgence.
Creative Ways to Present
Serve these cheesecakes on a pretty platter sprinkled with edible gold dust or crushed pistachios for a festive touch. For a fun twist, try layering them in small clear jars with berry compote and crumble for a parfait-style dessert that will wow your guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
If you have mini cheesecakes left over, store them in an airtight container in the refrigerator to maintain their texture and freshness. They’ll stay delicious for up to 3 days, so you can enjoy these little luxuries whenever a sweet craving strikes.
Freezing
These mini cheesecakes freeze very well! Place them in a single layer on a baking sheet to freeze until firm, then transfer to a freezer-safe container or bag with parchment layers to prevent sticking. They will keep nicely for up to one month. When you’re ready to enjoy, thaw them overnight in the fridge.
Reheating
Since the caramelized sugar top is best enjoyed crisp, avoid reheating in the microwave, which can make it soggy. Instead, let the thawed cheesecake come to room temperature, then use your kitchen torch to refresh the brûlée crust just before serving for that perfect crackle every time.
FAQs
Can I use a different type of crust for this recipe?
Absolutely! While the graham cracker crust is classic and delicious, you can swap it for crushed digestive biscuits, gingersnaps, or even Oreo crumbs depending on your preference for flavor and texture.
What if I don’t have a kitchen torch to caramelize the sugar?
You can use your oven’s broiler setting to caramelize the sugar, but watch carefully and keep the cheesecake close to the heat source to prevent burning. It’s often trickier, but still doable with a careful eye.
Is it important to use room temperature cream cheese?
Yes, using softened cream cheese helps you achieve a smooth batter without lumps, ensuring the cheesecake is creamy and even. Taking it out of the fridge ahead of time makes mixing much easier.
Can I make these cheesecakes dairy-free or vegan?
This recipe relies heavily on dairy for that creamy texture and rich flavor, so substitutions may affect the outcome. However, experimenting with plant-based cream cheese and cream could work if you’re comfortable with some trial and error.
How long does it take to caramelize the sugar topping?
With a kitchen torch, caramelizing usually takes just 1 to 2 minutes per cheesecake. You want to see the sugar melt, bubble, and turn a deep golden color, so keep the torch moving to avoid burning.
Final Thoughts
Trust me, once you try this Mini Crème Brûlée Cheesecakes Recipe, it will quickly become a go-to dessert for any occasion. The stunning contrast between creamy cheesecake and crisp brûléed sugar topping is pure magic, and these mini versions make it easy to share with loved ones or enjoy on your own. Roll up your sleeves and give these charming treats a whirl — I promise, the delicious payoff is absolutely worth it!
Print
Mini Crème Brûlée Cheesecakes Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 20m
- Total Time: 2h 40m
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the caramelized sugar topping of crème brûlée. These bite-sized desserts feature a buttery graham cracker crust and a smooth, velvety filling, topped with a crisp, golden sugar crust achieved with a kitchen torch. Perfect for parties or an elegant treat, they are easy to make and delightfully indulgent.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Topping
- 1/4 cup granulated sugar (for caramelizing)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners to prepare for baking the mini cheesecakes.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, 1 tablespoon granulated sugar, and melted butter. Mix well until the crumbs are evenly coated and the mixture holds together when pressed.
- Form the Crust: Evenly divide the crumb mixture among the paper liners in the muffin tin, pressing down firmly to create a compact crust base for each cheesecake.
- Prepare the Filling Base: In a large bowl, beat the softened cream cheese together with 1/2 cup granulated sugar until the mixture is smooth, creamy, and free of lumps.
- Add Eggs and Vanilla: Crack in the eggs one at a time, beating well after each addition to ensure thorough mixing. Stir in the vanilla extract for flavor.
- Incorporate Creams: Gently mix in the sour cream and heavy cream until the batter is smooth and fully combined, creating a rich and silky texture.
- Fill the Muffin Cups: Distribute the cheesecake batter evenly over the prepared crusts in the muffin tin, filling each cup close to the top.
- Bake the Cheesecakes: Place the muffin tin in the preheated oven and bake for 20-25 minutes, until the edges are set but the center remains slightly jiggly for a perfect creamy texture.
- Cool to Room Temperature: Remove the cheesecakes from the oven and allow them to cool completely at room temperature before proceeding.
- Chill the Cheesecakes: Transfer the tin to the refrigerator and chill for at least 2 hours, allowing the cheesecakes to fully set and firm up.
- Add Sugar Topping: Just before serving, sprinkle about 1/4 cup granulated sugar evenly over the top of each chilled cheesecake to prepare for caramelization.
- Caramelize the Sugar: Use a kitchen torch to carefully caramelize the sugar on top of each cheesecake, moving the flame evenly until the sugar melts and forms a golden brown, crisp crust resembling crème brûlée.
- Serve Immediately: Serve the mini crème brûlée cheesecakes right after caramelizing for the best combination of creamy filling and crunchy sugar topping. Enjoy!
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
- If you don’t have a kitchen torch, you can place the cheesecakes under a hot broiler for 1-2 minutes, watching carefully to avoid burning.
- Allow the cheesecakes to chill thoroughly for a firmer texture and easier topping caramelization.
- Use paper liners that can withstand high heat to ensure easy removal and safe baking.
- For best results, let cheesecakes cool completely before refrigerating to prevent condensation.
