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
