Go Back
Mini crème brûlée cheesecakes are small, creamy desserts that blend cheesecake and crème brûlée. Each mini cheesecake offers a smooth filling and a crisp, caramelized top. This dessert differs from traditional cheesecakes because of its unique brûlée layer. The top is crunchy, while the inside is soft and rich.

Mini Crème Brûlée Cheesecakes

Impress your guests with delightful Mini Crème Brûlée Cheesecakes, the perfect blend of creamy cheesecake and crispy caramel topping. These adorable treats are easy to make and can be customized in various flavors like chocolate or fruit. Follow our simple step-by-step guide to learn how to create these gourmet desserts at home. Try them for your next gathering and watch everyone swoon! Click through for the full recipe and tips!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

2 tablespoons granulated sugar

1/4 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

1 teaspoon vanilla extract

2 large eggs

1/4 cup heavy cream

Extra granulated sugar for brûlée topping

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.

    Prepare Crust: In a bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until well combined.

      Form the Bases: Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin liner. Use a small glass to pack it tightly. Bake in the preheated oven for 5 minutes. Remove and let cool slightly while you prepare the filling.

        Make the Cheesecake Filling: In a large mixing bowl, combine softened cream cheese and 1/2 cup of sugar. Beat with an electric mixer on medium speed until smooth and creamy.

          Add Remaining Ingredients: Add sour cream, vanilla extract, and heavy cream to the mixture. Mix until fully incorporated. Then, add the eggs one at a time, mixing just until blended after each addition. Do not overmix.

            Fill Muffin Tins: Pour the cheesecake batter over the prepared crusts, filling each liner about three-quarters full.

              Bake: Bake in the oven for 18–20 minutes, or until the edges are set but the centers still have a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional 10 minutes.

                Cool and Chill: Remove from the oven and allow to cool at room temperature for about 30 minutes before transferring to the refrigerator. Chill for at least 2 hours or overnight for best results.

                  Brûlée the Tops: Once chilled, sprinkle a thin, even layer of granulated sugar on top of each cheesecake. Using a kitchen torch, carefully heat the sugar until it melts and caramelizes to a golden brown. If you don’t have a torch, you can place them under the broiler for 1-2 minutes, but watch them closely to prevent burning.

                    Serve: Allow the brûlée topping to harden for a minute before serving. Enjoy your delightful Mini Crème Brûlée Cheesecakes!

                      Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12