If you’ve ever found yourself torn between a creamy slice of cheesecake and the elegant crackle of a crème brûlée, these Mini Crème Brûlée Cheesecakes are your tasty answer! Imagine buttery graham cracker crusts topped with silky cheesecake, then finished with a perfectly caramelized sugar lid—that irresistible shatter when you tap your spoon is pure dessert magic. These little beauties are individually portioned, making them party-perfect or just right for a cozy night in. Whether you’re wowing a crowd or treating yourself, Mini Crème Brûlée Cheesecakes bring together two iconic desserts in one bite-sized masterpiece.
Ingredients You’ll Need
Gathering the right ingredients is the first step to cheesecake bliss! Each component in this recipe brings something special to the table—whether it’s creamy richness, a hint of tang, or that classic golden caramel crunch. With just a few kitchen staples, you’ll have everything you need for spectacular Mini Crème Brûlée Cheesecakes.
- Graham crackers: These classic crackers create a sturdy, buttery base with a subtle honey flavor—feel free to use vanilla wafers or digestives for variety.
- Unsalted butter: Melted butter brings the crumbs together and adds a rich foundation for your crust.
- Cream cheese: Softened cream cheese is the backbone of any luscious cheesecake—be sure it’s at room temperature for extra smoothness.
- Granulated sugar: This sweetens both the cheesecake itself and, of course, becomes that iconic brûléed topping.
- Large eggs: Eggs help provide structure, ensuring each mini cheesecake is supremely creamy yet holds its shape.
- Sour cream: A scoop of sour cream gives just a touch of tang, lightening the filling and enhancing that classic cheesecake flavor.
- Vanilla extract: Just a teaspoon brings in warm, inviting notes that round out every bite.
- Salt: A pinch of salt pulls all the flavors together and balances the sweetness.
- Extra sugar (for topping): This is the star of your crème brûlée finish; sprinkle and torch for that gorgeous golden shell!
How to Make Mini Crème Brûlée Cheesecakes
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F and lining a standard muffin pan with paper liners. This simple step guarantees perfectly shaped cheesecakes that are easy to pop out and serve—no mess, no fuss!
Step 2: Make the Graham Cracker Crust
In a small bowl, combine the crushed graham crackers and melted butter, stirring until every crumb is coated and glistening. Press about a tablespoon of this mixture into the bottom of each liner, packing it down firmly. Bake the crusts for 5 minutes to set, then pull them out and set aside to cool while you tackle the luscious filling.
Step 3: Mix the Cheesecake Filling
Using a large mixing bowl and an electric beater, whip the cream cheese and sugar together until smooth and fluffy—the airier, the better! Beat in the eggs one at a time, mixing thoroughly after each. Now stir in the sour cream, vanilla, and salt until the mixture is completely smooth and unified.
Step 4: Fill and Bake
Divide your cheesecake batter evenly among the prepared liners, filling each about three-quarters full. Slide the pan into the oven and bake for 18 to 20 minutes; you’re looking for centers that are just set with a slight jiggle. Allow to cool in the pan for about 15 minutes, then transfer the cheesecakes to a wire rack to finish cooling completely.
Step 5: Chill Completely
For the most decadent Mini Crème Brûlée Cheesecakes, refrigerate your cooled cheesecakes for at least 2 hours—or overnight if you have the patience! Chilling gives the flavors time to meld and ensures that irresistibly creamy bite.
Step 6: Brûlée the Tops
Right before serving, sprinkle about 1/4 teaspoon of sugar over each cheesecake. Hold a kitchen torch just above each one and gently move it back and forth until the sugar melts and transforms into a crackly, amber crust. If you don’t have a torch, a quick broil in the oven can work in a pinch—just keep a close eye on them!
How to Serve Mini Crème Brûlée Cheesecakes
Garnishes
Give your Mini Crème Brûlée Cheesecakes an extra flourish with elegant garnishes. A scattering of fresh berries, a few mint leaves, or a twist of orange zest not only adds color but enhances the flavor and visual appeal. Even a simple dusting of powdered sugar around the plate can make them feel restaurant-worthy.
Side Dishes
Pair your cheesecakes with a bright berry compote, stewed stone fruits, or a snappy citrus salad to balance the richness. If you’re feeling decadent, serve alongside espresso or a digestive cookie for a delightful texture contrast that feels just right for special occasions.
Creative Ways to Present
Turn dessert into an experience by serving Mini Crème Brûlée Cheesecakes on a platter with mini spoons or placing each ramekin on a lush bed of toasted coconut. For a party, set up a DIY garnish bar with sauces and toppings so guests can customize their cheesecakes. Even tucking each into a decorative cupcake wrapper adds a festive touch!
Make Ahead and Storage
Storing Leftovers
Leftover Mini Crème Brûlée Cheesecakes keep beautifully in the fridge. Store them in an airtight container for up to 4 days; just be sure to add the brûlée topping right before serving to keep that satisfying crunch.
Freezing
You can absolutely freeze these mini cheesecakes (without the brûlée sugar crust) for up to a month. Simply thaw overnight in the refrigerator, then torch or broil the sugar topping before serving for that freshly-caramelized experience.
Reheating
There’s no need to reheat Mini Crème Brûlée Cheesecakes; in fact, they’re best served chilled for the ultimate creamy texture. If you’ve just finished brûléeing the tops, let them sit for a few minutes so the caramel hardens before you dig in!
FAQs
Can I make Mini Crème Brûlée Cheesecakes without a kitchen torch?
Absolutely! If you don’t have a kitchen torch, simply place the sugared cheesecakes under a hot broiler for a minute or so. Watch them closely to prevent burning and achieve that signature caramelized top.
Can I use a different type Dessert
Definitely! While graham crackers are classic, you can swap in vanilla wafers, digestive biscuits, or even chocolate cookies for a twist. Just make sure to use the same weight of crumbs and blend with melted butter as directed.
How do I know when my mini cheesecakes are done baking?
You’ll know they’re ready when the centers are just set with a subtle jiggle. Overbaking can lead to cracks or dryness, so err on the side of slightly underdone—they’ll firm up beautifully as they cool and chill.
Is it okay to make Mini Crème Brûlée Cheesecakes ahead of time?
Yes, these desserts are perfect for making ahead! You can prepare and chill them a day or two before your event. Just remember to brûlée the sugar topping right before serving for that dramatic crack.
Can I flavor these cheesecakes differently?
Of course! Add a tablespoon of espresso powder, swap in citrus zest, or infuse the cream cheese mixture with a splash of your favorite liqueur to create your own signature Mini Crème Brûlée Cheesecakes.
Final Thoughts
There’s something truly magical about that first caramelized crack followed by creamy cheesecake bliss. Mini Crème Brûlée Cheesecakes are guaranteed to steal the show at your next gathering—or just make any day a little more special. Give them a try, and you’ll see just how easy and irresistible this sweet mashup can be!
Print
Mini Crème Brûlée Cheesecakes Recipe
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
Indulge in the decadent fusion of crème brûlée and cheesecake with these delightful Mini Crème Brûlée Cheesecakes. Each bite offers a creamy, luscious experience with a caramelized sugar topping that adds a perfect crunch.
Ingredients
Graham Cracker Crust:
- 10 graham crackers, crushed (about 1 cup crumbs)
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for topping)
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a muffin pan with paper liners.
- Prepare the crust: Combine graham cracker crumbs and melted butter, press into the bottom of each liner, and bake for 5 minutes.
- Make the filling: Beat cream cheese and sugar, add eggs, sour cream, vanilla extract, and salt. Fill the liners with the batter.
- Bake: Bake for 18–20 minutes until set. Cool, then refrigerate for at least 2 hours.
- Caramelize the tops: Sprinkle sugar over each cheesecake and caramelize with a kitchen torch before serving.
Notes
- You can substitute crushed vanilla wafers or digestive biscuits for the graham crackers.
- If you don’t have a kitchen torch, briefly broil the cheesecakes in the oven, watching closely.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 12g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
