Go Back
Mini Crème Brûlée Cheesecakes on a plate

Mini Crème Brûlée Cheesecakes

Chef Bella
These Mini Crème Brûlée Cheesecakes combine the richness of creamy vanilla cheesecake with the irresistible crackle of a caramelized sugar top. Every bite is silky, sweet, and sophisticated—just like your favorite French dessert, but in a mini, crowd-pleasing form.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 250 kcal

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.