These Mini Crème Brûlée Cheesecakes combine the best of two classic desserts—crème brûlée and cheesecake—into a rich, bite-sized indulgence. Featuring a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a crispy caramelized sugar topping, these mini cheesecakes are elegant, delicious, and perfect for any special occasion. Whether for parties, celebrations, or just a treat-yourself moment, this dessert is sure to impress!
Why You’ll Love This Recipe
- A Perfect Dessert Duo – Combines the creamy richness of cheesecake with the signature caramelized sugar of crème brûlée.
- Bite-Sized Indulgence – Mini cheesecakes are great for portion control and easy serving.
- Elegant Yet Simple – Looks fancy but is surprisingly easy to make.
- Great for Entertaining – A guaranteed crowd-pleaser at gatherings and special occasions.
- Make-Ahead Friendly – Can be prepared in advance and finished just before serving.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 2 large eggs
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 13 tbsp granulated sugar (divided)
Directions
1. Prepare the Crust
- Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a small bowl, mix graham cracker crumbs with melted butter until well combined.
- Press about 1 tablespoon of the crumb mixture into each muffin cup, pressing down firmly to form a crust.
2. Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese and 9 tbsp of granulated sugar until smooth.
- Add eggs, one at a time, mixing until just incorporated.
- Pour in the heavy cream and vanilla extract, mixing until smooth.
- Divide the cheesecake batter evenly among the muffin cups, filling each about ¾ full.
3. Bake and Chill
- Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
- Remove from the oven and let cool to room temperature.
- Refrigerate for at least 3 hours (or overnight) to allow the cheesecakes to firm up.
4. Caramelize the Sugar Topping
- Before serving, sprinkle about 1 tsp of granulated sugar over each mini cheesecake.
- Using a kitchen torch, caramelize the sugar until golden brown and crispy.
- Let the sugar harden for a minute before serving.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 3 hours
- Total Time: 4 hours 20 minutes
Variations
- Chocolate Crust: Use crushed chocolate cookies instead of graham crackers.
- Citrus Twist: Add a teaspoon of lemon or orange zest to the cheesecake batter.
- Espresso Infusion: Mix in 1 tsp of instant espresso powder for a coffee-flavored version.
- Salted Caramel: Drizzle with salted caramel sauce before serving.
- Berry Topping: Garnish with fresh berries for added freshness and color.
Storage/Reheating
- Storage: Keep refrigerated in an airtight container for up to 4 days.
- Freezing: Freeze without the caramelized sugar topping for up to 2 months. Thaw in the fridge before serving.
- Reheating: Not needed, but if you make ahead, caramelize the sugar just before serving for the best texture.
FAQs
Can I make these ahead of time?
Yes! You can bake and chill the cheesecakes in advance. Just caramelize the sugar right before serving.
What if I don’t have a kitchen torch?
You can use the broiler setting in your oven. Place the cheesecakes under the broiler for 1-2 minutes until the sugar melts and caramelizes. Watch closely to prevent burning.
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich and creamy. Full-fat cream cheese is recommended for the best results.
What sugar works best for caramelizing?
Granulated sugar is ideal, as it melts evenly and creates the perfect crunchy topping.
How do I know when the cheesecakes are done baking?
The centers should be slightly jiggly but set. They will firm up as they cool.
Can I make this as a full-sized cheesecake?
Yes! Use an 8-inch springform pan and bake at 325°F for about 45-50 minutes.
How do I prevent cracks in my mini cheesecakes?
Avoid overmixing the batter, and don’t overbake. Also, letting them cool gradually helps prevent cracking.
Can I use a different type of crust?
Absolutely! Try almond flour crust for a gluten-free option or crushed shortbread cookies for a buttery twist.
How long does the caramelized sugar stay crispy?
It’s best enjoyed within a few hours after caramelizing, as it can soften in the fridge.
Can I use flavored extracts instead of vanilla?
Yes! Almond or coconut extract would be delicious alternatives.
Conclusion
These Mini Crème Brûlée Cheesecakes bring together the best of both worldscreamy cheesecake with a crunchy caramelized topping. They’re elegant, delicious, and surprisingly easy to make, making them a perfect dessert for any occasion. Whether you’re hosting a party or simply treating yourself, these mini cheesecakes are sure to impress!
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Mini Crème Brûlée Cheesecakes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These Mini Crème Brûlée Cheesecakes combine two classic desserts—crème brûlée and cheesecake—into one indulgent, bite-sized treat. With a buttery graham cracker crust, a rich and creamy cheesecake filling, and a crisp caramelized sugar topping, these mini cheesecakes are perfect for parties, special occasions, or an elegant dessert at home. Impress your guests with this easy yet sophisticated recipe!
Ingredients
Crust
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 2 large eggs
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 10 tbsp granulated sugar
Crème Brûlée Topping
- 3 tbsp granulated sugar (for caramelized topping)
Instructions
Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs with melted butter until combined.
- Press the mixture evenly into the bottoms of a lined 12-cup muffin tin.
- Bake for 5 minutes, then let cool.
Make the Cheesecake Filling
- In a mixing bowl, beat cream cheese and 10 tbsp sugar until smooth.
- Add eggs, vanilla extract, and heavy cream, mixing until just combined.
- Divide the batter evenly over the pre-baked crusts.
- Bake for 18-20 minutes, until set but slightly jiggly in the center.
- Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (or overnight).
Crème Brûlée Topping
- Before serving, sprinkle ½ tsp granulated sugar evenly over each cheesecake.
- Caramelize the sugar using a kitchen torch until golden brown and crispy. (Alternatively, broil for 1-2 minutes, watching closely.)
- Let cool for 1-2 minutes to allow the topping to harden, then serve!
Notes
- For extra crunch, use crushed Biscoff cookies instead of graham crackers.
- Chill overnight for the best texture.
- No torch? Use your oven’s broiler, keeping a close eye to prevent burning.
- Make it ahead: Store cheesecakes (without brûlée topping) in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French-American Fusion
