Mini Crème Brûlée Cheesecakes

There is something magical about combining two classic desserts: the creamy richness of a cheesecake with the crisp caramelized topping of a crème brûlée. These Mini Crème Brûlée Cheesecakes are proof that sometimes the best desserts come from merging favorites. Their smooth, velvety filling paired with a crackly sugar top makes them a guaranteed showstopper at any gathering.

Whether you are planning a cozy winter dinner party or a summer get-together, these mini cheesecakes are the perfect bite-sized treat. They are easy to make, simple to serve, and guaranteed to impress.

Why You’ll Love These Mini Crème Brûlée Cheesecakes

• Combines two classic desserts in one
• Easy, manageable portions
• Perfectly creamy and rich
• Simple to prepare ahead of time
• Great for any celebration or casual treat

Ingredients

For the Crust

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons granulated sugar

For the Cheesecake Filling

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup heavy cream

For the Brûlée Topping

• ¼ cup granulated sugar

Optional tip: If you follow a gluten-free diet, replace the graham cracker crumbs with a certified gluten-free version.

How to Make Mini Crème Brûlée Cheesecakes

Step 1: Preheat and Prep

1. Preheat your oven to 325°F (163°C).
2. Line a muffin tin with six cupcake liners to make removing the cheesecakes easy and to keep them looking neat.

Step 2: Make the Crust

1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
2. Mix until the crumbs are evenly moistened.
3. Press about two tablespoons of the mixture firmly into the bottom of each cupcake liner to form the crust.
4. Bake the crusts for 5 minutes, then remove from the oven and set aside.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy.
2. Add the eggs, one at a time, beating well after each addition.
3. Stir in the vanilla extract and heavy cream until fully combined.
4. The batter should be silky and lump-free.

Step 4: Fill and Bake

1. Divide the cheesecake batter evenly among the prepared crusts, filling each about three-quarters full.
2. Bake for 18 to 20 minutes, or until the centers are just set and slightly jiggly.
3. Allow the cheesecakes to cool to room temperature, then transfer them to the refrigerator to chill for at least 2 hours or overnight.

Step 5: Create the Brûlée Topping

1. Once chilled, remove the liners carefully for a cleaner presentation if desired.
2. Sprinkle about 1 teaspoon of granulated sugar evenly over each cheesecake.
3. Using a kitchen torch, gently caramelize the sugar until golden and crisp.
4. Let the sugar harden for a minute before serving.

Tips for Success

• Be sure to soften your cream cheese completely for the smoothest texture.
• For the best brûlée, use a kitchen torch rather than a broiler for more controlled caramelization.
• Chill the cheesecakes well before torching the sugar to keep the filling from softening too much.
• Use a clean, dry spoon to sprinkle the sugar evenly before caramelizing for the most even crust.

Variations

• Add a teaspoon of espresso powder to the cheesecake filling for a mocha twist.
• Swap the graham crackers for chocolate cookie crumbs for a richer base.
• Infuse the filling with orange zest for a bright citrus note.
• Top with a few berries before serving to add color and freshness.

Storage and Make-Ahead

• Refrigerator: Store covered in the refrigerator for up to three days.
• Freezer: You can freeze the cheesecakes (before adding the brûlée sugar topping) for up to one month. Defrost in the refrigerator overnight, then caramelize the sugar just before serving.

Frequently Asked Questions

Can I make these in advance?
Yes. In fact, chilling overnight helps develop the best flavor. Just caramelize the sugar topping right before serving.

Do I need a kitchen torch?
A kitchen torch is the best method, but you can try using a broiler on high heat for a minute or two. Watch carefully to prevent burning.

Can I make them gluten-free?
Absolutely, just swap in gluten-free graham cracker crumbs.

How do I know when the cheesecakes are done baking?
They should look set around the edges but have a slight jiggle in the middle.

Serving Suggestions

• Serve with a few fresh berries on top for color
• Add a dollop of whipped cream to balance the crisp sugar
• Pair with espresso or hot tea for a sophisticated dessert

Share Your Experience

If you make these Mini Crème Brûlée Cheesecakes, I would love to hear about your experience. Share your comments or photos to inspire other home bakers and show off your creation.