Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes combine the silky richness of baked cheesecake with the signature crackly caramelized sugar topping of classic crème brûlée. These individual desserts feature a buttery graham crust, a smooth vanilla cream cheese filling, and a glass-like sugar shell torched just before serving. The result is an elegant, restaurant-style dessert with irresistible texture contrast.

Why You’ll Love This Recipe

Two Classic Desserts in One – Combines creamy cheesecake with crisp crème brûlée topping.
Perfectly Portioned – Individual servings make entertaining effortless and elegant.
Texture Contrast – Smooth filling paired with a crisp caramelized sugar crust.
Make-Ahead Friendly – Cheesecakes can chill overnight before torching.
Simple Ingredients – Uses pantry staples for a refined result.
Impressive Presentation – The crack of the caramelized top adds dramatic flair.

Ingredients You’ll Need

For the Crust

1 cup graham cracker crumbs – Provides a lightly sweet, structured base.
1/4 cup granulated sugar – Enhances sweetness and helps bind the crust.
1/2 cup unsalted butter, melted – Solidifies when cooled to hold the crust together.

For the Cheesecake Filling

16 ounces cream cheese, softened – Creates the rich, creamy foundation.
1/2 cup granulated sugar – Sweetens while maintaining classic cheesecake texture.
2 large eggs, room temperature – Provide structure through gentle protein coagulation.
1 teaspoon vanilla extract – Adds warmth and depth of flavor.
1/4 cup heavy cream – Enhances smoothness and prevents a dense texture.

For the Topping

1/4 cup granulated sugar (about 1–2 teaspoons per cheesecake) – Melts and caramelizes into a crisp brûlée shell.

Step-by-Step Instructions

Preheat and Prepare

Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners or lightly grease mini cheesecake pans.

Mix the Crust

Combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press about 1–2 tablespoons firmly into the bottom of each cup, packing tightly.

Pre-Bake the Crust

Bake for 5–7 minutes until lightly golden and fragrant. Remove and let cool slightly while preparing the filling.

Beat the Cream Cheese

In a large bowl, beat softened cream cheese on medium speed for 2–3 minutes until completely smooth and free of lumps.

Add Sugar and Eggs

Mix in sugar until incorporated. Add eggs one at a time, mixing on low speed just until combined after each addition to avoid excess air incorporation.

Incorporate Cream and Vanilla

Stir in vanilla extract and heavy cream until smooth and silky.

Fill and Bake

Divide filling evenly among prepared crusts, filling nearly to the top. Bake for 18–22 minutes, or until centers are set but slightly jiggly.

Cool and Chill

Allow cheesecakes to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to fully set.

Caramelize the Sugar

Before serving, sprinkle an even, thin layer of granulated sugar over each cheesecake. Use a kitchen torch to melt and caramelize until golden and glassy. Alternatively, broil for 30–60 seconds, watching closely.

Let Set and Serve

Allow caramelized tops to cool for 1–2 minutes to harden before serving.

Recipe Notes & Tips

Room Temperature Ingredients – Ensures a lump-free, smooth batter.
Do Not Overmix – Excess air can cause cracks during baking.
Bake Gently – Slight jiggle in the center indicates proper doneness.
Thin Sugar Layer – Prevents thick, overly hard brûlée topping.
Torch in Circular Motions – Promotes even caramelization without burning.
Chill Thoroughly – Proper chilling ensures clean removal from liners.

Nutritional Information

Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling Time: 4 hours
Total Time: 45 minutes (plus chilling)
Servings: 12 mini cheesecakes
Calories: Approximately 280–320 calories per cheesecake (estimated)

Perfect Pairings

Fresh raspberries or strawberries
Espresso or cappuccino
A light sparkling beverage
Whipped cream with a touch of vanilla

Ideal Occasions

Dinner parties
Holiday dessert platters
Bridal or baby showers
Elegant brunch spreads

Storage & Serving Tips

Store without caramelized topping for up to 4 days in the refrigerator.
Caramelize sugar just before serving for best crunch.
Do not stack once brûléed, as topping may crack.
Freeze (without topping) for up to 1 month; thaw overnight in refrigerator.

Creative Variations to Try

Citrus Infusion – Add orange or lemon zest to the filling.
Espresso Twist – Mix 1 teaspoon instant espresso powder into batter.
Chocolate Base – Substitute chocolate cookie crumbs for graham crackers.
Salted Caramel Finish – Add a pinch of flaky sea salt after torching.

Troubleshooting Common Issues

Cracked Tops – Overmixing or overbaking; mix gently and remove when centers still jiggle slightly.
Dense Texture – Ingredients may have been too cold or overmixed.
Burnt Sugar Topping – Keep torch moving and avoid holding flame too close.
Soft Brûlée Shell – Sugar layer may be too thick or insufficiently caramelized.

Why This Recipe Works

These mini cheesecakes rely on gentle protein coagulation from eggs and controlled baking at 325°F to create a smooth, custard-like interior. Heavy cream increases fat content, contributing to a silky texture, while pre-baking the crust prevents sogginess. The signature brûlée topping forms through sugar caramelization: when exposed to high heat, sucrose melts and undergoes Maillard browning and caramelization reactions, creating a crisp, glass-like surface. At approximately 280–320 calories per serving, these individual desserts provide indulgent richness in controlled portions.

Final Thoughts

Mini Crème Brûlée Cheesecakes deliver elegance and indulgence in perfectly portioned form. With their creamy centers and crisp caramel tops, they offer both visual appeal and satisfying texture contrast. Easy to prepare ahead and customizable with subtle flavor variations, they’re a sophisticated yet approachable dessert suitable for nearly any special occasion.