If you adore both creamy cheesecake and that signature shattering sugar crust of classic crème brûlée, these Mini Crème Brûlée Cheesecakes are going to become an instant favorite. Each dainty portion layers a buttery graham crust with silky, vanilla-infused cheesecake, finished off with a glassy brûléed sugar top for the most delightful textural contrast. They’re equal parts elegant and comforting—perfect for impressing at dinner parties or simply satisfying your sweet tooth at home.
Ingredients You’ll Need
It’s truly amazing how a handful of simple, fridge and pantry staples can transform into a dessert this show-stopping. Every ingredient here plays a key role: the creamy cheese gives richness, vanilla brings warmth, and a crackly sugar top adds that all-important brûlée flourish.
- Graham cracker crumbs: Lend a toasty, buttery base that perfectly complements the creamy cheesecake filling.
- Granulated sugar: Sweetens both the crust and filling, and is essential for creating the iconic brûléed topping.
- Unsalted butter: Binds the crust together, adding moisture and flavor without the risk of over-salting.
- Cream cheese: The star of the show, providing luscious texture and tang in every bite.
- Eggs: Give the cheesecakes their structure and a rich, velvety custard feel.
- Vanilla bean paste or extract: Delivers pure, deep vanilla notes that make these cheesecakes irresistible.
- Sour cream: Adds extra creaminess and a gentle tang for balance.
- Heavy cream: Lightens the texture for the silkiest possible cheesecake base.
- Granulated sugar (for topping): Ready to be torched into that signature crackling brûléed layer.
How to Make Mini Crème Brûlée Cheesecakes
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and lining a 12-cup muffin tin with paper liners. Mix together your graham cracker crumbs, 3 tablespoons of sugar, and melted butter until you have a sandy texture. Drop about a tablespoon of this mix into each liner and press it down firmly to form a smooth, packed crust. This quick step lays the foundation for your Mini Crème Brûlée Cheesecakes, giving every bite a satisfying crunch.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and half a cup of granulated sugar until completely smooth and airy. This is your chance to get rid of any lumps—be patient and thorough! Add eggs one at a time, blending gently after each addition, then stir in the vanilla, sour cream, and heavy cream just until combined. Don’t overmix; a gentle hand keeps the cheesecakes creamy and tender.
Step 3: Assemble and Bake
Spoon the cheesecake filling evenly over the prepared crusts, filling almost to the top of each liner. Pop the muffin tin into your preheated oven and bake for 18 to 22 minutes. You’ll know they’re done when the centers are set but still have a slight jiggle. This stage is key to achieving that desirable creamy texture in your Mini Crème Brûlée Cheesecakes.
Step 4: Cool and Chill
Once baked, allow the cheesecakes to cool in the pan for about 10 minutes before transferring them to a wire rack. Let them come to room temperature, then refrigerate for at least 2 hours. This firming time is essential—it gives the flavors time to meld and ensures a beautifully set cheesecake.
Step 5: Brûlée the Tops
Just before serving, sprinkle about half a teaspoon of granulated sugar over each chilled cheesecake. Use a kitchen torch to caramelize the sugar until deep golden and crisp, moving in circles for even coverage. If you don’t have a torch, very briefly pop them under a broiler, watching closely to avoid burning. Let that magical glassy shell set for a minute or two, then dive in!
How to Serve Mini Crème Brûlée Cheesecakes
Garnishes
Top your Mini Crème Brûlée Cheesecakes with a few fresh raspberries, sliced strawberries, or even a light cloud of whipped cream. A small sprig of mint or a dusting of powdered sugar adds a touch of elegance, making them almost too beautiful to eat (almost!).
Side Dishes
These cheesecakes shine on their own, but you can make the experience even more special with a few thoughtful accompaniments. Try serving them with espresso or a tiny glass of dessert wine. A simple fruit salad or some citrus segments on the side bring a refreshing contrast to the creamy, sweet richness.
Creative Ways to Present
For parties, arrange your Mini Crème Brûlée Cheesecakes on a tiered cake stand, interspersed with fresh berries or edible flowers. You can even nestle each in a decorative cupcake wrapper or serve on individual plates with a caramel sauce drizzle for a restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Mini Crème Brûlée Cheesecakes in an airtight container in the refrigerator for up to 4 days. Keep the brûléed tops uncovered until you’re ready to serve so they stay crisp and crackly; otherwise, the sugar crust can soften.
Freezing
Yes, you can freeze these! For best results, skip the sugar topping and wrap each cheesecake tightly in plastic wrap, then place in a freezer-safe bag for up to one month. Thaw in the fridge overnight and brûlée the tops right before serving for that signature crunch.
Reheating
There’s no need to reheat, but if you prefer your cheesecakes a touch warmer, let them sit at room temperature for 15–20 minutes before serving. Always brûlée the sugar topping after the cheesecakes have thawed and chilled—never before freezing or storing—to preserve the perfect crisp.
FAQs
Can I make Mini Crème Brûlée Cheesecakes without a kitchen torch?
Absolutely! If you don’t have a torch, you can use your oven’s broiler. Just keep a close eye and watch the sugar bubble and brown—it only takes a minute or two. Let them cool briefly so the topping crisps up before serving.
Can I use a different type Dessert
Definitely! Try substituting crushed vanilla wafers, shortbread cookies, or even chocolate cookies for the graham crackers to give your Mini Crème Brûlée Cheesecakes a fun flavor twist.
Do these need to be refrigerated before caramelizing the tops?
Yes, chilling the cheesecakes first is essential. Not only does this allow them to fully set, but it also makes sure the brûléed sugar sits on a firm surface for best results.
Can I make these a day ahead?
These cheesecakes are perfect for making ahead! Simply store the baked cheesecakes in the fridge and wait to brûlée the sugar on top until just before serving, ensuring the topping is perfectly crisp.
How do I avoid overbaking Mini Crème Brûlée Cheesecakes?
Watch the centers—they should look set at the edges but still jiggle slightly in the middle. They’ll continue to firm up as they cool, resulting in a creamy, dreamy texture every time.
Final Thoughts
If you’ve never tried combining two iconic desserts, this is your sign! Mini Crème Brûlée Cheesecakes are truly a joy to make and share. I can’t wait for you to experience that first crackle and creamy bite—give them a whirl and let your kitchen turn into the best bakery in town!
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Mini Crème Brûlée Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Non-Vegetarian
Description
These Mini Crème Brûlée Cheesecakes combine the creamy richness of cheesecake with the caramelized sugar topping of crème brûlée in individual-sized portions, making them a perfect dessert for any occasion.
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Topping:
- 3 tablespoons granulated sugar (for topping)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Make the crust: Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into the bottom of each liner.
- Prepare the filling: Beat cream cheese and 1/2 cup sugar. Add eggs, vanilla, sour cream, and heavy cream. Pour over crusts.
- Bake: Bake for 18–22 minutes until set. Cool, then chill for 2 hours.
- Caramelize the tops: Sprinkle sugar on each cheesecake and torch until golden and crisp. Let set before serving.
Notes
- You can make these a day ahead and brûlée the tops just before serving.
- If you don’t have a torch, use the broiler briefly—but watch closely.
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