Mini Crème Brûlée Cheesecakes – The Perfect Elegant Dessert

Mini Crème Brûlée Cheesecakes combine the creamy richness of cheesecake with the caramelized topping of crème brûlée.

These bite-sized delights are perfect for special occasions, dinner parties, or simply treating yourself to a luxurious dessert at home.

Kitchen Equipment Needed

• Muffin tin
• Paper liners or silicone muffin cups
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Small saucepan
• Heatproof spatula
• Kitchen torch

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream

For the Crème Brûlée Topping:

• 1/4 cup granulated sugar

Directions

1. Preheat Oven:
   Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners or silicone cups.
2. Make the Crust:
   In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press about 1 tablespoon of the mixture into the bottom of each liner, packing it firmly. Set aside.
3. Prepare the Cheesecake Filling:
   In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully combined and creamy.
4. Fill the Muffin Cups:
   Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 3/4 full.
5. Bake:
   Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the centers are just set. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
6. Caramelize the Topping:
   Sprinkle about 1 teaspoon of sugar evenly over the top of each cheesecake. Use a kitchen torch to caramelize the sugar until it melts and forms a crispy, golden-brown layer. Allow to cool for 1-2 minutes before serving.

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

2 hours 40 minutes (including chilling time)

Nutrition (Per Mini Cheesecake)

Calories: 180
Protein: 3g
Carbohydrates: 14g
Fat: 13g
Sugar: 10g

Expert Tips

• Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free batter.
• Even Caramelization: Move the kitchen torch in small circular motions to evenly caramelize the sugar without burning it.
• Make Ahead: These cheesecakes can be made a day in advance. Add the brûlée topping just before serving for the best texture.

FAQs

Can I use a different crust?
Yes, you can substitute the graham cracker crust with crushed cookies like vanilla wafers or gingersnaps.

Do I need a kitchen torch?
While a kitchen torch is ideal for caramelizing the sugar, you can use your oven’s broiler on high. Watch closely to avoid burning.

Can these be frozen?
Yes, freeze the cheesecakes (without the brûlée topping) in an airtight container for up to 2 months. Thaw in the fridge before adding the caramelized sugar topping.

Storing & Reheating

Refrigerator: Store in an airtight container in the fridge for up to 4 days.

Freezer: Freeze (without topping) for up to 2 months. Thaw overnight in the refrigerator before caramelizing.

Substitutions & Variations

• Flavored Cheesecakes: Add 1 tsp of lemon zest or 1 tbsp of cocoa powder for a unique twist.
• Sugar-Free: Use a sugar substitute in the cheesecake filling and topping for a lower-sugar option.
• Topping Options: Skip the brûlée topping and garnish with fruit compote, chocolate ganache, or whipped cream.

Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes combine the creamy richness of cheesecake with the caramelized topping of crème brûlée. These bite-sized delights are perfect for special occasions, dinner parties, or simply treating yourself to a luxurious dessert at home.

Print Recipe Pin Recipe

Equipment

• - Muffin tin
• - Paper liners or silicone muffin cups
• Mixing bowls
• - Electric mixer or whisk
• Measuring cups and spoons
• - Small saucepan
• - Heatproof spatula
• - Kitchen torch

Ingredients

  

• **For the Crust:**
• - 1 cup graham cracker crumbs
• - 2 tbsp granulated sugar
• - 1/4 cup unsalted butter melted
• **For the Cheesecake Filling:**
• - 16 oz cream cheese softened
• - 1/2 cup granulated sugar
• - 2 large eggs
• - 1 tsp vanilla extract
• - 1/4 cup sour cream
• - 1/4 cup heavy cream
• **For the Crème Brûlée Topping:**
• - 1/4 cup granulated sugar

Instructions

 

• **Preheat Oven:**
• Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners or silicone cups.
• **Make the Crust:**
• In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press about 1 tablespoon of the mixture into the bottom of each liner, packing it firmly. Set aside.
• **Prepare the Cheesecake Filling:**
• In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully combined and creamy.
• **Fill the Muffin Cups:**
• Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 3/4 full.
• **Bake:**
• Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the centers are just set. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
• **Caramelize the Topping:**
• Sprinkle about 1 teaspoon of sugar evenly over the top of each cheesecake. Use a kitchen torch to caramelize the sugar until it melts and forms a crispy, golden-brown layer. Allow to cool for 1-2 minutes before serving.