If you’re searching for a show-stopping dessert that marries the luscious creaminess of cheesecake with the crackly sugary magic of a classic French brûlée, these Mini Crème Brûlée Cheesecakes are about to make you swoon. Each little bite delivers a harmonious blend of buttery crust, rich vanilla cheesecake, and that iconic caramelized sugar shell—ideal for parties, special dinners, or anytime you want to truly treat yourself. There’s something so charming and memorable about desserts in miniature form, and this recipe guarantees big flavor in every adorable portion.
Ingredients You’ll Need
The ingredient list for Mini Crème Brûlée Cheesecakes is refreshingly short, yet each component plays a vital role. Cream cheese brings the signature tang, eggs offer structure, and a simple graham cracker base gets kissed with buttery warmth. The real magic? That final sprinkle of sugar destined for brûlée bliss!
- Graham cracker crumbs: Create a perfectly crispy and subtly sweet base for each mini cheesecake.
- Unsalted butter (melted): Binds the crumbs together for a melt-in-your-mouth crust with every bite.
- Granulated sugar: Adds gentle sweetness to both the crust and creamy filling, plus the essential brûlée topping.
- Cream cheese (softened): Provides a luscious base and iconic cheesecake flavor—be sure it’s at room temperature for smooth blending.
- Eggs: Give structure and help the cheesecakes set up beautifully without cracking.
- Sour cream: Lends a slight tanginess and silky texture to complement the creamy filling.
- Vanilla extract: Infuses warmth and irresistible aromatic sweetness to each bite.
- Pinch of salt: Balances and enhances all the other flavors in the cheesecake.
- Granulated sugar (for topping): Forms that shatteringly crisp brûlée layer you’ll want to tap with your spoon!
How to Make Mini Crème Brûlée Cheesecakes
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and lining a muffin tin with 12 paper liners. In a small bowl, combine your graham cracker crumbs, the melted butter, and a couple teaspoons of sugar. Mix with a fork until the mixture is the texture of wet sand—this ensures each crust will hold together without being oily. Spoon about a tablespoon into each muffin liner, pressing gently to form a solid base. Give them just five minutes in the oven for a quick toast, then let them cool while you craft the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with the remaining granulated sugar until silky-smooth and fluffy. It’s worth taking your time here—a well-beaten base is the secret to cheesecake that’s rich but never lumpy. Mix in the eggs one at a time, making sure each is fully incorporated before adding the next. Gently stir in the sour cream, vanilla extract, and a pinch of salt until just blended. This balance of tang and sweetness is what truly sets Mini Crème Brûlée Cheesecakes apart from the crowd.
Step 3: Fill and Bake
Divide the cheesecake mixture evenly among your prepared liners, spooning the filling over the cool crusts. Give your pan a gentle tap on the counter to smooth the tops and release any sneaky air bubbles. Slide them into the oven and bake for 18 to 22 minutes—keep an eye out for just-set centers and avoid overbaking. Once done, let them cool to room temperature, then transfer to the fridge to chill for at least two hours. This step rewards your patience with a perfectly creamy, set texture.
Step 4: Brûlée the Tops
When you’re ready to serve, it’s time to create the magical brûlée finish. Sprinkle about 1/3 teaspoon of granulated sugar evenly over each chilled cheesecake. Then, using a kitchen torch, carefully caramelize the sugar until it’s gleaming golden and forms a crisp, crackling layer—this is where the drama happens! If you don’t have a torch, just pop the cheesecakes under a hot broiler for a minute (keep your eyes peeled to prevent burning). Let the sugar shell harden for a minute or two before serving, then get ready for applause.
How to Serve Mini Crème Brûlée Cheesecakes
Garnishes
A crunchy brûlée topping is pure bliss on its own, but you can take these Mini Crème Brûlée Cheesecakes over the top with a few well-chosen garnishes. Try adding fresh raspberries or strawberries, a sprig of mint for color, or a dusting of edible gold for extra glamour. Even a tiny swirl of whipped cream or a scattering of freeze-dried berries makes every dessert plate pop.
Side Dishes
These beauties pair perfectly with a light fruit salad, fresh berries, or a scoop of tangy lemon sorbet for an elegant dessert platter. If you’re serving them at a celebration, a glass of sparkling wine or a citrusy mocktail makes for a delicious, palate-cleansing companion. Their size and richness mean they’re perfect following a lighter meal.
Creative Ways to Present
To wow your guests, display each mini cheesecake on a vintage dessert plate or inside individual ramekins instead of paper liners. Arrange them on a tiered tray for a party, or group them with other petite treats like mini tarts or chocolate truffles for an irresistible dessert buffet. You can even pop a tiny sparkler on top for birthdays or special occasions—the crackly brûlée plus a sparkler is an unmissable moment!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your Mini Crème Brûlée Cheesecakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to three days, but be sure to torch the sugar topping just before serving so you don’t lose that signature crunch.
Freezing
Great news for planners: you can freeze the cheesecakes (without the brûlée topping) for up to a month! Once cooled and chilled, wrap each one in plastic wrap and place in a freezer-safe container. When you’re ready to serve, let them thaw overnight in the fridge, then finish with the brûlée topping just before presentation for best results.
Reheating
These cheesecakes are best enjoyed chilled, but if you want to refresh the brûlée topping on leftovers, let them sit at room temperature for about fifteen minutes first. Then sprinkle on fresh sugar and torch as usual. Avoid microwaving, as the topping will melt and lose its magical crunch.
FAQs
Can I make Mini Crème Brûlée Cheesecakes ahead of time?
Absolutely! In fact, they’re even better with a day’s rest in the fridge. Just hold off on the brûlée topping until right before serving, so every guest gets the full crackly caramel experience.
What if I don’t own a kitchen torch?
No torch? No problem—just use your oven’s broiler. Place the cheesecakes on a baking sheet close to the broiler element and watch them carefully as the sugar caramelizes in about a minute. Stay close to avoid burning!
Can I use a different crust for this recipe?
Definitely! While graham cracker crust is classic, feel free to swap in vanilla wafer crumbs, chocolate cookie crumbs, or even a thin layer of almond meal for a twist. Just keep the butter and sugar ratios the same for best results.
Why do my cheesecakes crack?
Cracks usually mean the cheesecakes were overbaked or cooled too quickly. To keep them smooth, remove from the oven when just set, cool gradually at room temperature, and avoid sudden changes in temperature—chilling after they’ve cooled helps set them beautifully.
Can I double the recipe for a crowd?
Yes! Just double all the ingredients and use two muffin tins. Mini Crème Brûlée Cheesecakes are always a hit at gatherings, so a bigger batch is a great idea. Bake one pan at a time for even results.
Final Thoughts
If you love desserts that feel both decadent and delightfully simple, these Mini Crème Brûlée Cheesecakes deserve a spot in your recipe rotation. They’re easy to make, stunning to present, and never fail to spark joy—so gather your ingredients and treat yourself and your loved ones to something truly special!
Print
Mini Crème Brûlée Cheesecakes Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the caramelized sugar topping of crème brûlée in a delightful bite-sized treat. Perfect for parties or a special dessert!
Ingredients
Cheesecake Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- pinch of salt
Topping:
- 4 teaspoons granulated sugar
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a muffin tin with 12 paper liners.
- Prepare the crust: Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press into the bottom of each muffin liner and bake for 5 minutes. Let cool.
- Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in sour cream, vanilla, and salt. Divide filling into liners.
- Bake: Bake for 18–22 minutes until set. Cool, then chill for at least 2 hours.
- Caramelize the topping: Sprinkle sugar on each cheesecake and torch until golden. Let cool to harden.
- Serve: Serve chilled.
Notes
- If you don’t have a kitchen torch, place the cheesecakes under the broiler briefly to caramelize the sugar—watch closely to prevent burning.
- These can be made 1–2 days ahead and topped just before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 16g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
