Irresistible Mini Crème Brûlée Cheesecakes

There’s something magical about the combination of rich, creamy cheesecake and the crisp caramelized sugar topping of crème brûlée. These Mini Crème Brûlée Cheesecakes are the perfect fusion of two classic desserts, delivering an indulgent, melt-in-your-mouth experience in every bite.

I first made this recipe when I wanted an elegant yet easy-to-serve dessert for a dinner party. Traditional crème brûlée can feel intimidating, and full-sized cheesecakes take hours to prepare, so I thought—why not combine the best of both worlds in a bite-sized form?

With a buttery graham cracker crust, a silky smooth cheesecake filling, and that signature crunchy brûléed sugar topping, these mini cheesecakes are guaranteed to impress. Whether you’re hosting a gathering, celebrating a special occasion, or simply treating yourself, this recipe is sure to become a favorite.

Why I Love This Recipe

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There are plenty of cheesecake recipes out there, but this one is truly special.

The Perfect Combination

The richness of cheesecake paired with the delicate crunch of caramelized sugar is a match made in heaven. Each bite offers a contrast of textures—smooth and creamy on the inside, crisp and golden on top.

Mini Yet Indulgent

While traditional crème brûlée is served in ramekins and cheesecakes are usually made in large pans, these mini cheesecakes are individually portioned, making them easy to serve and enjoy without the fuss.

Surprisingly Easy to Make

Many people shy away from crème brûlée because of the torching step, but don’t worry—I’ll walk you through it. This recipe doesn’t require a water bath, making it beginner-friendly, and the cheesecakes can be baked in a standard muffin tin.

Ingredients for Mini Crème Brûlée Cheesecakes

Before we start, let’s talk about what you’ll need to make these decadent little cheesecakes.

For the Crust:

• Graham crackers (or digestive biscuits) – Crushed into fine crumbs
• Melted butter – Helps hold the crust together
• Granulated sugar – Just a touch to enhance flavor

For the Cheesecake Filling:

• Cream cheese – Full-fat for a rich, creamy texture
• Granulated sugar – Sweetens and balances the tang of the cream cheese
• Eggs – Helps set the cheesecake without making it too firm
• Vanilla extract – For depth of flavor
• Heavy cream – Makes the cheesecake ultra smooth
• Lemon zest (optional) – Adds a subtle brightness

For the Brûlée Topping:

• Granulated sugar – The key ingredient to achieving that caramelized crust

With just these simple pantry staples, you’ll be on your way to making an irresistible dessert.

How Much Time Will You Need

This recipe is quicker than a full-sized cheesecake but does require some chilling time. Here’s what to expect:

• Prep Time: 20 minutes
• Bake Time: 20 minutes
• Chilling Time: 3-4 hours
• Brûlée Time: 2 minutes per cheesecake

Total Time: Approximately 4.5 hours (mostly chilling).

How to Make Mini Crème Brûlée Cheesecakes

Making these cheesecakes is easier than you think! Follow these step-by-step instructions for a perfect result.

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, combine 1 cup of graham cracker crumbs, 2 tablespoons of sugar, and 3 tablespoons of melted butter. Stir until the crumbs are evenly coated.
3. Spoon about 1 tablespoon of the mixture into each liner and press down firmly using the back of a spoon or a shot glass.
4. Bake for 5 minutes to set the crust, then set aside to cool while preparing the filling.

Step 2: Make the Cheesecake Batter

1. In a large bowl, beat 16 ounces of softened cream cheese and ½ cup of sugar until smooth and creamy.
2. Add 2 eggs, one at a time, mixing on low speed to avoid overmixing.
3. Stir in 1 teaspoon of vanilla extract, ¼ cup of heavy cream, and zest of half a lemon (if using).
4. Divide the batter evenly among the prepared crusts, filling each about ¾ full.

Step 3: Bake the Cheesecakes

1. Bake at 325°F (163°C) for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle.
2. Turn off the oven, crack the door slightly, and let the cheesecakes sit for 10 minutes before transferring to a wire rack to cool completely.
3. Refrigerate for at least 3 hours, or overnight for best results.

Step 4: Brûlée the Sugar Topping

1. Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over the top of each cheesecake.
2. Using a kitchen torch, carefully melt the sugar until it forms a golden, caramelized crust. If you don’t have a torch, place them under the broiler for 1-2 minutes, watching carefully to prevent burning.
3. Let the caramelized tops cool for a minute before serving.

Substitutions

Don’t have everything on hand? No problem! Here are some easy swaps:

• Crust: Swap graham crackers for Oreo crumbs, Biscoff cookies, or almond flour for a gluten-free option.
• Dairy-Free Alternative: Use dairy-free cream cheese and coconut cream instead of heavy cream.
• Sweetener Substitute: Replace granulated sugar with coconut sugar or monk fruit sweetener for a lower-sugar version.

Best Side Dishes for Mini Crème Brûlée Cheesecakes

These cheesecakes are amazing on their own, but pairing them with a light, complementary side can elevate your dessert experience.

1. Fresh Berries – A mix of strawberries, raspberries, and blueberries balances the sweetness with a hint of tartness.
2. Espresso or Coffee – The slight bitterness enhances the rich, creamy texture.
3. Dark Chocolate Shavings – A sprinkle of finely grated dark chocolate adds a decadent finishing touch.

Serving and Presentation Tips

These Mini Crème Brûlée Cheesecakes already have an elegant appearance, but a little extra effort in plating can take them to the next level.

How to Present Them Beautifully:

• Use White Plates – The golden caramelized tops contrast beautifully against a clean white plate.
• Add Fresh Berries – A few raspberries, blueberries, or a sliced strawberry on the side add a fresh, colorful touch.
• Drizzle with Caramel or Chocolate Sauce – If you want a more indulgent presentation, a light drizzle of caramel or melted dark chocolate makes them irresistible.
• Dust with Powdered Sugar – A fine sprinkle around the plate creates a professional look.

How to Serve for the Best Experience:

• These cheesecakes are best served chilled, but allow them to sit at room temperature for 5-10 minutes before serving to enhance their creamy texture.
• For the perfect bite: Use the back of a spoon to gently crack through the caramelized sugar topping before digging in.

Tips and Tricks to Make This Recipe Even Better

Want to take your cheesecakes to perfection? Here are some pro tips:

For the Creamiest Cheesecake:

• Use room temperature ingredients. Cold cream cheese can create lumps in the batter, so let it sit out for at least 30 minutes before mixing.
• Mix gently. Overmixing can introduce too much air, leading to cracks in the cheesecakes. Keep your mixer on low speed once you add the eggs.
• Don’t overbake! The center should have a slight jiggle when you remove them from the oven—they will firm up as they cool.

For the Best Brûlée Topping:

• Use superfine sugar. It caramelizes more evenly than regular granulated sugar.
• Torch in a circular motion. Keep the flame moving to avoid burning any one spot.
• Wait 1-2 minutes before serving. This allows the caramelized sugar to harden properly.

Common Mistakes to Avoid

Even though this recipe is simple, a few mistakes can affect the final result. Avoid these pitfalls:

1. Overbaking the Cheesecakes

• If they look completely set in the oven, they’re overbaked and may turn dry. Take them out when they’re still slightly jiggly in the center.

2. Not Chilling Long Enough

• Cheesecake needs time to firm up and develop its flavor. A quick chill won’t do—3-4 hours minimum, overnight is best!

3. Burning the Sugar Topping

• If you hold the torch too close or for too long in one spot, you’ll get bitter burnt sugar instead of a crisp golden crust. Keep the flame moving!

How to Store Mini Crème Brûlée Cheesecakes

Short-Term Storage:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• If you’ve already caramelized the sugar, the topping may soften over time. To refresh it, sprinkle a little extra sugar and torch again before serving.

Freezing for Later:

• Freeze the unbrûléed cheesecakes in an airtight container for up to 3 months.
• When ready to eat, thaw overnight in the fridge, then caramelize the sugar topping before serving.

FAQ

1. Can I make these cheesecakes ahead of time?

Yes! These cheesecakes actually taste better when made a day in advance. Just brûlée the sugar topping right before serving for the best crunch.

2. What if I don’t have a kitchen torch?

You can use the oven broiler! Place the cheesecakes under a hot broiler for 1-2 minutes, watching closely to prevent burning.

3. Can I use a different crust?

Absolutely! Try Oreo crumbs, shortbread cookies, or even a gluten-free almond flour crust.

4. Why did my cheesecake crack?

Overmixing the batter, overbaking, or cooling too quickly can cause cracks. But don’t worry—the sugar topping hides any imperfections!

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

Yes! While white sugar works best, turbinado sugar or brown sugar can add a deeper caramel flavor.

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