If you love the drama of cracking through caramelized sugar and discovering velvety smooth cheesecake beneath, you need these Mini Creme Brûlée Cheesecakes in your life! Every bite is the perfect balance of creamy and crisp, with a buttery graham cracker base that makes them completely irresistible—and totally doable at home.
Why You’ll Love This Recipe
- Show-Stopping Combo: You get the creamy richness of cheesecake and the crackly caramelized top of classic creme brûlée—all in one perfect mini dessert!
- Great for Parties: These adorable individual cheesecakes are already portioned, making them ideal for gatherings where everyone wants a special treat.
- Simple but Impressive: No water bath or special equipment required—just a cupcake pan, a torch (or broiler!), and pantry-friendly ingredients you probably have on hand.
- Texture in Every Bite: The lush cream cheese filling, buttery graham cracker crust, and crisp sugar shell means every mouthful is wildly satisfying.
Ingredients You’ll Need
One of the true joys of Mini Creme Brûlée Cheesecakes is how a handful of humble ingredients become something truly extraordinary. Each element is chosen for its role—building structure, adding creaminess, or delivering that signature brûléed top.
- Graham crackers: Crushed graham crackers form the crave-worthy base, adding a sweet, toasty crunch to complement the creamy filling.
- Granulated sugar: Used in the crust, the cheesecake, and of course, that caramelized topping for a golden, glassy finish.
- Unsalted butter: Melted and mixed into the crust for rich, melt-in-your-mouth flavor that holds everything together.
- Salt: Just a pinch enhances all the sweet flavors and keeps the crust from tasting flat.
- Cream cheese: The star of any cheesecake! Room temperature cream cheese ensures a lump-free, silky smooth filling.
- Eggs: They bind the filling, giving you the perfect creamy-yet-structured bite.
- Heavy cream: Adds unmistakable richness and gives that luxurious, custardy texture you expect in a creme brûlée.
- Vanilla extract: Brings warmth and depth to the filling, so every bite is bursting with classic dessert flavor.
Variations
Don’t be afraid to make these Mini Creme Brûlée Cheesecakes your own! The base recipe is super flexible, so you can easily adapt it for your flavor cravings, dietary needs, or what you already have in the pantry.
- Chocolate swirl: Add a tablespoon of melted chocolate to the filling for a decadent twist or swirl in a layer before baking.
- Gluten-free: Swap the traditional graham crackers for your favorite gluten-free cookies to make the crust safe for everyone.
- Citrus lift: Fold in a teaspoon of lemon or orange zest to the filling for a burst of fresh flavor that pairs beautifully with the caramelized sugar.
- Berry Topping: Skip the brûlée and spoon fresh berries with a touch of jam over the cheesecakes for a lighter touch in summer.
How to Make Mini Creme Brûlée Cheesecakes
Step 1: Prep the Crust
Start by preheating your oven to 325°F and lining a cupcake tin with paper liners. Combine your crushed graham crackers, pinch of salt, a spoonful of sugar, and melted butter until the mixture looks like wet sand. Press a generous tablespoon into each liner and pack it down firmly—the bottom of a small glass works wonders! Once set, bake the crusts for 8-10 minutes until golden and fragrant, then let them cool completely.
Step 2: Make the Creamy Cheesecake Filling
Turn your oven down to 300°F. Beat the softened cream cheese and sugar together at low speed for a smooth, lump-free base—slow and steady wins the race! Add the eggs one at a time, scraping the bowl after each addition, then blend in the heavy cream and vanilla until everything is dreamy and cohesive.
Step 3: Assemble & Bake
Divide the filling evenly among your prepared crusts, filling each liner nearly to the top. Bake for 15 minutes, then turn off the oven and let the cheesecakes sit inside for 30 minutes with the door slightly open. This gentle rest lets the cheesecakes finish setting without cracking. Once cool, move them to the fridge for at least two hours (or overnight) to chill completely and develop their signature silky texture.
Step 4: Brûlée the Tops
Just before serving, sprinkle each cheesecake with a teaspoon of sugar. Caramelize the tops using a kitchen torch for best results—a dramatic transformation you’ll want to watch! If you don’t have a torch, a quick stint under the broiler works too (keep a close eye!). Let the sugar cool to form that all-important glassy shell, then break out the spoons and dig in!
Pro Tips for Making Mini Creme Brûlée Cheesecakes
- Room Temperature Matters: Let your cream cheese, eggs, and cream sit out before mixing—this ensures your filling blends to dreamy smoothness, no lumps in sight.
- Low Speed = No Cracks: Mixing the filling on low not only keeps things ultra-creamy, it also prevents air bubbles and those pesky surface cracks.
- Torch Technique: For deeply caramelized, evenly crisp tops, hold your kitchen torch a few inches away and move in slow circles instead of staying in one spot.
- Chill Time Is Key: Don’t rush the chilling step—allowing the cheesecakes to chill fully is what gives that bakery-style dense but silky texture we all crave.
How to Serve Mini Creme Brûlée Cheesecakes
Garnishes
For a classic touch, add a few fresh berries—raspberries, strawberries, or blueberries all shine against the brûléed sugar. A fresh mint leaf or a dollop of whipped cream adds both color and a little extra indulgence, making each Mini Creme Brûlée Cheesecake as pretty as it is delicious.
Side Dishes
Because these cheesecakes are so decadent, they’re best partnered with something light and refreshing. Try pairing them with fresh fruit salad, herbal iced tea, or a citrusy sorbet to cleanse the palate and highlight the lovely vanilla custard notes.
Creative Ways to Present
For parties, serve the Mini Creme Brûlée Cheesecakes on a tiered dessert stand, or nestle each one in its own ramekin for an upscale touch. You could even offer a “brûlée bar” where guests torch their own sugar topping (carefully supervised, of course!) for extra interactive fun.
Make Ahead and Storage
Storing Leftovers
Any leftover Mini Creme Brûlée Cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days. Just be sure to add the brûléed sugar topping right before serving so it stays crispy and dazzling!
Freezing
You can freeze the cheesecakes (without the sugar top) for up to 2 months. Once they’re fully chilled, wrap them tightly and freeze. Thaw in the fridge overnight, then add the sugar and brûlée for a just-made finish.
Reheating
No reheating needed—these little cheesecakes are best served cold from the fridge. If you’ve just brûléed the tops, let them cool for a few minutes to allow the topping to harden before enjoying that signature crack!
FAQs
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Can I make Mini Creme Brûlée Cheesecakes in advance for a party?
Absolutely! You can bake and chill the cheesecakes up to three days ahead. For best results, add the brûlée sugar topping just before serving so you get that satisfying crack with every bite.
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What if I don’t have a kitchen torch for the brûlée topping?
No worries! You can use your oven broiler. Keep the cheesecakes close to the heat and watch them carefully to avoid burning—rotate the pan for even caramelization. The broiler won’t get the sugar quite as glassy as a torch, but the flavor and fun are all there.
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Can I use low-fat cream cheese or a non-dairy alternative?
Full-fat cream cheese is what gives these cheesecakes their lush, silky texture, so swapping it will modify the taste and mouthfeel. However, you can try a high-quality non-dairy cream cheese for a lactose-free version—just know the texture may not be quite as rich.
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How do I prevent my cheesecakes from cracking?
The secret lies in mixing on low speed, not overbaking, using room temperature ingredients, and letting the cheesecakes cool gradually in the oven before chilling. These steps all help create perfectly smooth, crack-free Mini Creme Brûlée Cheesecakes every time.
Final Thoughts
If you’ve been searching for a dessert that’s the perfect mix of elegance, fun, and comfort, these Mini Creme Brûlée Cheesecakes are your new go-to. Don’t be surprised when everyone asks for the recipe—and for seconds! Go ahead, give them a try and savor that first satisfying “crack.”
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Mini Creme Brûlée Cheesecakes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Creme Brûlée Cheesecakes combine the creamy richness of cheesecake with the caramelized sugar of creme brûlée in a delightful mini dessert. With a graham cracker crust, smooth cream cheese filling, and a caramelized sugar topping, these mini treats are perfect for any occasion.
Ingredients
For Crust:
- 6 sheets graham crackers crushed
- pinch of salt
- 1 1/2 tablespoons (18 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter melted
For Filling:
- 2 blocks (454 grams) cream cheese room temperature
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs room temperature
- 1/3 cup (75 grams) heavy cream room temperature
- 1 tablespoon vanilla extract
For Topping:
- 1/4 cup (50 grams) granulated sugar
Instructions
- For Crust: Preheat the oven to 325 degrees (F). Line a 12-cavity cupcake tin with liners. Mix graham cracker crumbs, salt, sugar, and melted butter. Press mixture into each liner. Bake for 8-10 minutes. Cool.
- For Filling: Preheat oven to 300 degrees (F). Beat cream cheese and sugar. Add eggs, one at a time, then cream and vanilla. Fill liners, bake for 15 mins. Cool in oven.
- For Topping: Top chilled cheesecakes with sugar. Torch until caramelized. Let cool to harden.
Notes
- Beat at a low speed to avoid air bubbles.
- Ensure ingredients are at room temperature.
- Scrape down the bowl for even mixing.
- Avoid over-baking for perfect consistency.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 247 kcal
- Sugar: 20.9g
- Sodium: 171mg
- Fat: 13.2g
- Saturated Fat: 7.1g
- Unsaturated Fat: 5.8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 3.6g
- Cholesterol: 64mg
