Fall in love with these Mini Crème Brûlée Cheesecakes, where creamy vanilla cheesecake meets a buttery graham cracker crust and a crackly, caramelized sugar topping. Every bite is a luxurious blend of smooth, sweet, and satisfyingly crisp—perfect for dinner parties or indulgent moments at home.
Craving more rich and creamy treats? Try our Vanilla Bean Crème Brûlée Cheesecake Cupcakes next—it’s just as decadent and unforgettable!
Table of Contents
Why You’ll Love Mini Crème Brûlée Cheesecakes
- Cheesecake Meets Crème Brûlée: The best of both worlds—creamy cheesecake and that signature crackly sugar top.
- Elegant and Individual: Mini sizes make them great for serving at special occasions or keeping portion-controlled indulgence on hand.
- That Caramelized Sugar Crunch: Who can resist breaking through that golden sugar crust?
Ingredients You’ll Need
For the Crust:
| Ingredient | Measurement |
|---|---|
| Graham Cracker Crumbs | 1 cup |
| Unsalted Butter (melted) | 3 tablespoons |
| Granulated Sugar | 2 tablespoons |
For the Cheesecake Filling:
| Ingredient | Measurement |
|---|---|
| Cream Cheese (softened) | 16 oz (2 blocks) |
| Granulated Sugar | ½ cup |
| Eggs | 2 large |
| Vanilla Extract | 1 teaspoon |
| Heavy Cream | ¼ cup |
For the Crème Brûlée Topping:
| Ingredient | Measurement |
|---|---|
| Granulated Sugar | ¼ cup (for torching) |
How to Make Mini Crème Brûlée Cheesecakes
Step 1: Prep and Preheat
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners for easy removal and cleanup.
Step 2: Make the Crust
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press about a tablespoon into the bottom of each cupcake liner and pack it down firmly. Bake for 5 minutes, then let cool.
Step 3: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until silky smooth. Add eggs one at a time, mixing well between each. Stir in vanilla and heavy cream just until blended.
Step 4: Assemble and Bake
Spoon the cheesecake mixture evenly over the cooled crusts, filling each liner about ¾ full. Bake for 18–20 minutes, or until the centers are slightly jiggly but set. Cool to room temp, then refrigerate for at least 2 hours.
Step 5: Brûlée the Tops
Once the cheesecakes are fully chilled, remove the liners. Sprinkle a thin, even layer of granulated sugar over each top. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Let it cool for a minute to set the crackly layer.
Expert Tips for the Perfect Cheesecakes
- Room Temp Cream Cheese: Prevents lumps and gives a smoother filling.
- Don’t Overbake: Slight jiggle in the center = creamy perfection.
- Torch Gently: Keep the flame moving in circles to avoid burning the sugar.
- Chill Before Topping: The sugar won’t brûlée properly if the cheesecake is warm.
FAQs
Can I make these ahead of time?
Absolutely. Store the cheesecakes in the fridge for up to 3 days. Add the brûlée topping right before serving for that fresh crackle.
No torch? What now?
Use your oven broiler—just for a few seconds. Watch them closely as sugar can burn quickly!
Can I freeze them?
Yes—just skip the sugar topping before freezing. Thaw overnight in the fridge and brûlée before serving.
Can I add flavors to the cheesecake?
Totally! Try lemon zest, espresso powder, or even a swirl of raspberry jam in the center.
Mini Crème Brûlée Cheesecakes
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp melted butter
Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract or vanilla bean paste
- ¼ cup sour cream
Crème Brûlée Topping:
- 3 –4 tbsp granulated sugar for brûlée finish
Instructions
- Preheat oven to 325°F (160°C). Line a muffin pan with cupcake liners.
- Make the crust: Combine graham crumbs, sugar, and butter. Press into liners and bake 5 minutes.
- Prepare filling: Beat cream cheese, sugar, eggs, vanilla, and sour cream until smooth.
- Assemble and bake: Fill crusts with cheesecake mixture. Bake 18–22 minutes until centers are set.
- Chill: Cool completely, then refrigerate for at least 2 hours.
- Brûlée the tops: Sprinkle with sugar and torch until golden and crackly.