Go Back
To create these delightful mini cheesecakes, you will need a few key ingredients. Here is what you'll gather:

Mini Crème Brûlée Cheesecakes

Indulge in the ultimate dessert experience with mini crème brûlée cheesecakes! These delightful treats combine creamy cheesecake with a crispy caramel topping, perfect for any occasion. In this easy-to-follow guide, you'll learn step-by-step how to create these mouthwatering mini cheesecakes and even explore fun flavor variations. Click through to discover the full recipe and impress your guests with this scrumptious dessert!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 cups cream cheese, softened

2/3 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

1/4 cup heavy cream

Extra granulated sugar for caramelizing

Instructions
 

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

    Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter until well mixed. Spoon about 1 tablespoon of this mixture into each muffin liner, pressing down firmly to create a solid base.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add the granulated sugar, continuing to mix until well combined.

        Add the Flavors: Mix in the vanilla extract and then add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure an even mixture.

          Incorporate Soured and Heavy Creams: Add the sour cream and heavy cream to the cheesecake mixture, stirring gently until everything is combined and smooth.

            Fill the Muffin Tin: Carefully pour the cheesecake mixture into each muffin liner over the crust, filling each about ¾ full.

              Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the edges are set. The centers will look slightly undercooked. Remove from the oven and let them cool to room temperature.

                Chill: Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 3 hours or overnight for the best texture.

                  Caramelize the Top: Before serving, sprinkle a thin layer of granulated sugar over the top of each cheesecake. Using a kitchen torch, caramelize the sugar until it forms a golden brown crust. If you don’t have a torch, you can place them under the broiler for a few seconds, but watch closely to avoid burning.

                    Serve: Let the caramelized layer cool slightly before serving.

                      Prep Time: 20 minutes | Total Time: 4 hours (includes chilling) | Servings: 12 mini cheesecakes