Mini Creme Brulee Cheesecakes combine the creamy, rich texture of cheesecake with the crispy, caramelized sugar top of a classic crème brûlée. These bite-sized treats are the perfect blend of indulgent flavors, offering the best of both desserts in a portable form. With a smooth, velvety cheesecake base and a crackling sugar crust, these mini cheesecakes are sure to impress at any gathering or as a sweet end to a special meal.

Why You’ll Love This Recipe

Mini Creme Brulee Cheesecakes are a luxurious yet simple way to enjoy the flavors of two beloved desserts. The creamy, tangy cheesecake filling is balanced by the delicate, crispy caramelized sugar topping, giving you the best of both worlds. These individual cheesecakes are easy to make and perfect for serving at parties or as a special treat. With their rich flavor and elegant presentation, they are guaranteed to be the star of any dessert table!

Ingredients

For the crust:

• 1 cup graham cracker crumbs

• 2 tbsp 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

For the topping:

• 1/4 cup granulated sugar (for caramelizing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

   • Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners or lightly grease it.

2. Prepare the crust:

   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened.

   • Press a spoonful of the crust mixture into the bottom of each muffin cup, using the back of the spoon to pack it down firmly.

   • Bake the crusts in the preheated oven for about 5 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.

3. Prepare the cheesecake filling:

   • In a large mixing bowl, beat the softened 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 and sour cream, mixing until fully combined and smooth.

   • Divide the cheesecake batter evenly among the muffin cups, filling each one to about 3/4 full. Smooth the tops with a spatula.

4. Bake the cheesecakes:

   • Bake the mini cheesecakes at 325°F (165°C) for 18-20 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).

   • Turn off the oven and leave the cheesecakes in the oven for an additional 10 minutes with the door slightly ajar. Then, remove them from the oven and let them cool to room temperature.

5. Chill the cheesecakes:

   • Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2-3 hours, or until fully set.

6. Caramelize the sugar topping:

   • Before serving, sprinkle about 1 tsp of granulated sugar on top of each mini cheesecake.

   • Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until the sugar melts and turns golden brown. If you don’t have a torch, you can place the cheesecakes under the broiler for 1-2 minutes, but watch carefully to avoid burning.

7. Serve:

   • Let the cheesecakes sit for a minute or two until the sugar hardens, creating the signature crackly top. Serve and enjoy!

Servings and timing

This recipe makes 12 mini cheesecakes.

• Preparation time: 20 minutes

• Baking time: 18-20 minutes (plus additional cooling and chilling time)

• Chilling time: 2-3 hours minimum

• Total time: Approximately 3-4 hours

Variations

• Berry Topping: Top each cheesecake with a few fresh berries, like raspberries or strawberries, for added flavor and color.

• Chocolate Ganache: Drizzle a rich chocolate ganache over the cooled cheesecake before caramelizing the sugar for a decadent chocolate version.

• Lemon Zest: Add a bit of lemon zest to the cheesecake filling for a refreshing citrusy twist that complements the caramelized sugar topping.

• Coffee Flavored: Mix a tablespoon of espresso powder into the cheesecake batter for a coffee-flavored twist on this classic dessert.

Storage/Reheating

• Storage: Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days. The caramelized sugar topping may soften over time, so it’s best to enjoy them within a day or two for the best texture.

• Reheating: These cheesecakes are best served chilled, so there’s no need to reheat them. Simply enjoy them cold from the fridge!

FAQs

Can I make Mini Creme Brulee Cheesecakes ahead of time?

Yes! These mini cheesecakes are perfect for making ahead of time. You can prepare them the day before and store them in the refrigerator. Just be sure to add the caramelized sugar topping right before serving to maintain its crispy texture.

Can I use a regular cheesecake pan instead of a muffin tin?

Yes, you can make this recipe in a standard cheesecake pan (like a 9-inch springform pan). Just adjust the baking time to 35-40 minutes, or until the center is just set.

Can I make these without a kitchen torch?

Yes, if you don’t have a kitchen torch, you can use the broiler method. Just sprinkle sugar over the cooled cheesecakes and place them under the broiler for 1-2 minutes. Keep a close eye on them to prevent burning.

Can I make these gluten-free?

Yes! You can make the crust gluten-free by using gluten-free graham cracker crumbs or a different gluten-free cookie crumb. Just be sure to use gluten-free ingredients for the rest of the recipe as well.

Can I use a different type of sugar for the caramelized topping?

You can experiment with different sugars, like brown sugar or coconut sugar, for the topping. However, keep in mind that it may affect the texture and flavor of the caramelized crust.

Can I use a dairy-free cream cheese for this recipe?

Yes, you can substitute dairy-free cream cheese if needed. The texture and flavor may vary slightly, but it should still work well for this recipe.

Can I freeze Mini Creme Brulee Cheesecakes?

Yes, these mini cheesecakes freeze well. Wrap them tightly in plastic wrap and foil and store them in an airtight container for up to 1-2 months. Thaw them in the refrigerator before serving and caramelizing the sugar topping.

How do I prevent cracks in the cheesecake?

To prevent cracks, avoid overbaking the cheesecakes. The centers should still jiggle slightly when you remove them from the oven. Let the cheesecakes cool gradually in the oven with the door ajar to avoid sudden temperature changes, which can cause cracks.

Can I use a store-bought crust?

If you’re in a hurry, you can use a store-bought graham cracker crust. However, making your own from scratch adds extra flavor and texture to the cheesecakes.

How long do the caramelized sugar tops last?

The sugar topping is best enjoyed immediately after caramelizing. Over time, it may soften, so it’s best to add the sugar and caramelize it just before serving.

Conclusion

Mini Creme Brulee Cheesecakes are the perfect fusion of two beloved desserts—creamy, rich cheesecake with the crispy, caramelized sugar topping of crème brûlée. These decadent treats are sure to impress with their elegant presentation and indulgent flavor. Whether you’re making them for a special occasion or just because, these mini cheesecakes will be a crowd-pleaser that everyone will love.

Print