These Mini Crème Brûlée Cheesecakes are a perfect combination of two classic desserts – crème brûlée and cheesecake – in one bite-sized, indulgent treat. With a buttery graham cracker crust, a rich and creamy cheesecake filling, and that signature crispy caramelized sugar top, these mini cheesecakes are guaranteed to impress. They’re perfect for parties, celebrations, or when you want to treat yourself to something extra special. If you love the elegance of crème brûlée but want a bit more texture and flavor, this dessert is for you!

Why You’ll Love This Recipe?

Crème brûlée is a beloved dessert for its smooth, custard-like texture and crispy sugar topping, while cheesecake is known for its dense, rich creaminess. Combining the two creates a dessert that’s rich, indulgent, and just the right amount of sweet. These mini cheesecakes are incredibly easy to make, and the individual servings make them perfect for sharing or serving at a dinner party. With a simple graham cracker crust, velvety filling, and that signature caramelized sugar crust, this dessert is sure to wow anyone who tries it.

Ingredients

200 g graham crackers (crushed)
60 g melted butter
400 g cream cheese (softened)
100 g granulated sugar
2 large eggs
1 tsp vanilla extract
240 ml heavy cream
2 tbsp brown sugar (for topping)
1 tbsp granulated sugar (for topping)

Full list of ingredients is provided below!

Directions

Prepare the crust: Preheat your oven to 160°C (325°F). In a bowl, combine the crushed graham crackers and melted butter. Stir until the mixture is well combined. Press the mixture into the bottom of a muffin tin (lined with paper liners) to form a crust. Bake for 10 minutes, then set aside to cool.
Make the cheesecake filling: In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the heavy cream and mix until everything is fully incorporated and smooth.
Fill the cups: Spoon the cheesecake mixture over the cooled crusts, filling each cup almost to the top. Bake in the preheated oven for 18-20 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecakes cool inside for about 10 minutes before removing them. Transfer to the fridge and chill for at least 3 hours (or overnight).
Caramelize the sugar: Once the cheesecakes have chilled, sprinkle a thin layer of brown sugar over the top of each one. Using a kitchen torch, caramelize the sugar until golden and crispy. If you don’t have a kitchen torch, you can place the cheesecakes under a broiler for 2-3 minutes, but be sure to watch them closely to avoid burning.
Serve: Once the sugar has hardened, the mini crème brûlée cheesecakes are ready to serve. Enjoy them as individual desserts, perfect for impressing guests or treating yourself!

Expert Tips and Tricks

Room temperature ingredients: Be sure to use softened cream cheese for a smooth filling. Cold cream cheese can create lumps that are harder to mix.
Torching the sugar: If you’re using a kitchen torch, hold it a few inches away from the surface and move it in a slow, circular motion to evenly caramelize the sugar.
Chill time: Let the cheesecakes chill for at least 3 hours (overnight is even better) to ensure they set properly and develop the best flavor and texture.

Recipe Variations and Possible Substitutions

Flavored cheesecakes: Add a tablespoon of citrus zest (lemon, orange, etc.) or a splash of liqueur (like Grand Marnier) to the cheesecake filling for a unique twist.
Gluten-free crust: Use gluten-free graham crackers or any other gluten-free cookies as a base for the crust.
Dairy-free option: Swap the cream cheese and heavy cream for dairy-free alternatives like coconut cream cheese and coconut milk for a dairy-free version of this dessert.

Serving and Pairing Suggestions

These mini crème brûlée cheesecakes are perfect on their own, but you can elevate them by pairing them with fresh berries, such as raspberries or strawberries, for a pop of color and a bit of tartness. You could also serve them with a drizzle of chocolate or caramel sauce for an extra indulgent treat. For a complete dessert experience, pair them with a glass of sweet dessert wine or champagne.

Storage and Reheating Tips

Store these mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days. The caramelized sugar topping is best enjoyed fresh, but you can store the cheesecakes without the sugar and caramelize the topping just before serving. These cheesecakes can also be frozen (without the sugar topping) for up to 2 months. Thaw them in the fridge before serving.

4 FAQs

Can I use a store-bought crust for this recipe? Yes! If you’re short on time, you can use a pre-made graham cracker crust. Just make sure it’s for individual servings or portion it out yourself.
Can I make these ahead of time? Absolutely! These mini cheesecakes can be made up to a day ahead of time and stored in the fridge. Just caramelize the sugar topping right before serving.
Do I need to use a kitchen torch? No, you can also use your oven’s broiler to caramelize the sugar. Just be sure to watch them closely so they don’t burn.
Can I make these without the caramelized sugar topping? Yes, you can serve these cheesecakes without the sugar topping if you prefer a smoother finish. They’ll still be delicious!

Conclusion

Mini Crème Brûlée Cheesecakes are a decadent dessert that combines the best of both crème brûlée and cheesecake in an easy, bite-sized form. With a buttery crust, creamy filling, and that signature crispy caramel topping, these mini cheesecakes are the perfect way to indulge. Whether for a special occasion or just because, these desserts are sure to leave everyone impressed and satisfied!

Mini Crème Brûlée Cheesecakes – Decadent Dessert

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Author: Jake
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: ~4 hours 45 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American-inspired
Diet: Vegetarian

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Description

These Mini Crème Brûlée Cheesecakes are the ultimate indulgence, combining the rich creaminess of cheesecake with the caramelized sugar topping of crème brûlée. Perfect for special occasions or when you want a bite-sized treat, these decadent desserts are sure to impress. With a buttery graham cracker crust, a smooth vanilla cheesecake filling, and a crunchy brûléed topping, they’re irresistible!

Instructions

Preheat oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the texture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes and let cool.
Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract and heavy cream until fully combined.
Assemble and bake: Pour the cheesecake filling over the prepared crusts, filling each liner almost to the top. Bake for 18-20 minutes or until the centers are slightly jiggly. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Caramelize the sugar topping: Once the cheesecakes are chilled, sprinkle about 1/2 teaspoon of sugar on top of each cheesecake. Use a kitchen torch to melt and caramelize the sugar until golden brown. Let the topping harden for a minute before serving.

Notes

If you don’t have a kitchen torch, you can caramelize the sugar under a broiler, but watch carefully to avoid burning.
Store in the refrigerator for up to 3 days, but brûlée the tops just before serving.
Add a sprinkle of sea salt on top for a salted caramel twist.

Nutrition

Serving Size: 1 mini cheesecake
Calories: ~230
Sugar: 12g
Sodium: 140mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 3g
Cholesterol: 65mg