There’s something magical about a dessert that makes you pause mid-bite and close your eyes for just a second. That’s exactly what these Mini Crème Brûlée Cheesecakes do. The moment your spoon cracks through that glossy caramelized top and hits the silky cheesecake beneath, you’ll know this recipe is worth every step. It’s the kind of treat that feels luxurious but doesn’t demand hours in the kitchen—just a handful of simple ingredients, a torch (or your oven broiler), and a little patience while they chill. If you’ve ever swooned over crème brûlée at a restaurant or loved a rich, creamy cheesecake, this recipe gives you the best of both worlds.
When I first made these for a friend’s brunch, they disappeared before the coffee finished brewing. Everyone was raving about that satisfying “crack” when the sugar topping broke—like something straight out of a fancy patisserie. What I adore most about these is how approachable they are. You don’t need to be a pastry chef or own fancy tools to pull them off. In fact, this dessert is ideal for bakers who want to impress without stress. And if you’re new to brûlée-style desserts, this beginner’s guide to using a kitchen torch from King Arthur Baking is a great place to start before diving in.
Ingredients You’ll Need
Each ingredient in these Mini Crème Brûlée Cheesecakes has a purpose — from texture to flavor balance. Here’s what you’ll need and why:
For the Crust
- Graham cracker crumbs (1 cup): The classic buttery base that gives structure and a subtle sweetness. You can use digestive biscuits if you’re outside the U.S.
- Melted unsalted butter (3 tbsp): Helps bind the crumbs and adds a rich, nutty flavor when baked.
- Granulated sugar (1 tbsp): Just enough to caramelize slightly and enhance that toasted cookie flavor.
- Pinch of salt: Balances the sweetness and deepens the overall flavor.
For the Cheesecake Filling
- Cream cheese (16 oz / 450g, room temperature): The star of the show. Softened cream cheese ensures a smooth, lump-free batter.
- Granulated sugar (½ cup): Sweetens the filling without overpowering the tang of the cream cheese.
- Egg yolks (3 large): Create that custard-like texture that gives these cheesecakes their signature creaminess.
- Pure vanilla extract (1 tsp): Adds warmth and depth—feel free to use a vanilla bean for an extra touch of luxury.
- Heavy cream (¼ cup): Makes the filling silky and lightens the texture so it melts in your mouth.
For the Topping
- Granulated sugar (about 2 tbsp): The final brûlée layer. Use fine sugar so it melts evenly under the torch or broiler.
Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 300°F (150°C). Line a mini cheesecake pan or a muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Mix until the texture feels like damp sand. Spoon about a tablespoon of the mixture into each liner and press it down firmly using the back of a spoon or a shot glass. Bake for 5 minutes, then let them cool while you make the filling.
2. Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar together until smooth and fluffy. Add in the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until the batter is silky and glossy. Avoid overmixing — this helps prevent cracks later.
3. Fill and Bake
Spoon the batter evenly over the cooled crusts, filling each cup almost to the top. Bake for 15–17 minutes, just until the centers look set but still slightly jiggly. They’ll continue to firm up as they cool. Remove from the oven and let them rest for about 30 minutes at room temperature.
4. Chill to Perfection
Transfer the cheesecakes to the refrigerator and chill for at least 6 hours (overnight is even better). This step is key — chilling gives them that ultra-creamy, melt-in-your-mouth texture.
5. Create the Signature Brûlée Topping
Just before serving, sprinkle about a teaspoon of granulated sugar over each cheesecake. Using a kitchen torch, gently caramelize the sugar until it bubbles and turns a deep amber. No torch? Pop them under your oven’s broiler for 1–2 minutes, watching carefully. Let the sugar harden for a minute before serving.
Tips & Variations
- Swap the crust: Try crushed Biscoff cookies or chocolate wafers for a fun flavor twist.
- Add a touch of liqueur: A splash of Bailey’s or Grand Marnier in the filling can add a sophisticated note.
- No torch? No problem: The broiler method works beautifully; just keep a close eye to prevent burning.
- Make ahead: Store the baked (un-torched) cheesecakes in the fridge for up to 3 days. Add the sugar topping right before serving.
- Freeze-friendly: Freeze without the sugar topping for up to 3 months. Thaw in the fridge overnight, then brûlée before serving.
Serving Suggestions
These Mini Crème Brûlée Cheesecakes are a showstopper all on their own, but here are a few ways to make them even more irresistible:
- Top with fresh raspberries or sliced strawberries for a pop of color.
- Add a dollop of whipped cream and a sprinkle of crushed cookies.
- Serve them on a vintage cake stand or mini dessert board for brunches, bridal showers, or holiday tables.
- Pair with a hot espresso or a glass of dessert wine for an elegant after-dinner treat
FAQs
1. Can I make these ahead of time?
Absolutely! These cheesecakes taste even better after a day in the fridge. Just brûlée the tops right before serving.
2. What if I don’t have a mini cheesecake pan?
Use a standard muffin tin with cupcake liners. The size will be similar, and the liners make cleanup easier.
3. How do I prevent cracks in my cheesecakes?
Bake at a lower temperature and avoid overbaking. Even if small cracks form, the sugar topping will cover them perfectly!
4. Can I use low-fat cream cheese?
Full-fat cream cheese is best for that rich, creamy texture, but you can use light cream cheese if you prefer — just expect a slightly softer set.
5. What’s the best sugar for the brûlée topping?
Use fine granulated sugar for an even, quick melt. Avoid coarse sugar, which can burn unevenly.
6. Can I add other flavors?
Definitely! Try adding lemon zest, espresso powder, or even a swirl of caramel before baking for fun flavor twists.
Final Thoughts
These Mini Crème Brûlée Cheesecakes are proof that you don’t need to spend hours baking to make something spectacular. They’re elegant enough for special occasions yet simple enough for a cozy night in. The blend of creamy cheesecake and caramelized sugar is pure magic — the kind of dessert that makes people ask, “You made these yourself?”
If you loved this recipe, you might also enjoy browsing Sally’s Baking Addiction’s cheesecake category for more creative twists on classic cheesecakes.
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Mini Crème Brûlée Cheesecakes (The Dreamy Bite-Sized Dessert You’ll Fall in Love With)
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes 1x
Description
These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the irresistible caramelized sugar crunch of crème brûlée — all in bite-sized form! Perfect for parties, holidays, or cozy nights in, these elegant desserts are simple to make and even easier to fall in love with.
Ingredients
Crust
1 cup graham cracker crumbs
3 tbsp unsalted butter, melted
1 tbsp granulated sugar
Pinch of salt
Filling
16 oz (450g) cream cheese, room temperature
½ cup granulated sugar
3 large egg yolks
1 tsp pure vanilla extract
¼ cup heavy cream
Topping
2 tbsp granulated sugar (for brûlée topping)
Instructions
Preheat and prep: Preheat oven to 300°F (150°C). Line a mini cheesecake pan or muffin tin with paper liners.
Make the crust: In a bowl, mix graham crumbs, melted butter, sugar, and salt until evenly coated. Press about 1 tablespoon of mixture into each liner. Bake for 5 minutes, then cool.
Prepare the filling: In a large bowl, beat cream cheese and sugar until smooth. Add egg yolks one at a time, mixing after each. Stir in vanilla and heavy cream until creamy and glossy.
Bake: Divide filling evenly among crusts. Bake for 15–17 minutes, or until centers are just set but still slightly jiggly. Cool at room temperature for 30 minutes.
Chill: Refrigerate for at least 6 hours or overnight for best texture.
Brûlée: Before serving, sprinkle 1 teaspoon sugar over each cheesecake. Use a kitchen torch to caramelize until golden and crisp (or broil for 1–2 minutes, watching carefully).
Serve & enjoy: Let the sugar harden for a minute before serving. Crack through the topping and enjoy the creamy, custard-like center!
Notes
Make ahead: Bake and chill cheesecakes up to 3 days in advance. Brûlée right before serving.
No torch? Use your oven’s broiler on high for 1–2 minutes.
Flavor variations: Add a dash of espresso, lemon zest, or swap the crust with Biscoff cookies for a twist.
Storage: Refrigerate (without brûlée topping) up to 3 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 245
- Sugar: 17g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg