Mini Crème Brûlée Cheesecakes Recipe

Introduction

These Mini Crème Brûlée Cheesecakes combine the rich, creamy texture of classic cheesecake with a crisp, caramelized sugar topping. Perfectly portioned and elegant, they make a delightful dessert for any occasion.

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons granulated sugar (for crust)
• 16 oz cream cheese, softened
• ½ cup granulated sugar (for filling)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup heavy cream
• ¼ cup granulated sugar (for brûlée topping)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners for easy removal and presentation.
2. Step 2: In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture firmly into the bottom of each cupcake liner. Bake for about 5 minutes until set, then set aside.
3. Step 3: In a large bowl, beat the cream cheese and ½ cup sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in vanilla extract and heavy cream until fully combined.
4. Step 4: Fill each crust about three-quarters full with the cheesecake batter. Bake for 18-20 minutes, until the centers are set but still slightly jiggly.
5. Step 5: Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours or overnight to chill thoroughly.
6. Step 6: Sprinkle about 1 teaspoon of sugar evenly over each chilled cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp. If you don’t have a torch, carefully broil them for a few minutes, watching closely.

Tips & Variations

• Ensure cream cheese and eggs are at room temperature for a silky, smooth filling.
• Add a pinch of cinnamon to the crust mixture for extra flavor.
• Try swapping graham crackers for chocolate wafers or add a layer of fruit compote under the brûlée topping.
• If you don’t have a kitchen torch, use the oven’s broiler but watch carefully to prevent burning.

Storage

Store the cheesecakes covered in the refrigerator for up to 3 days. To re-crisp the brûlée topping, sprinkle with sugar and caramelize again with a kitchen torch or quick broil before serving. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare them a day in advance. Keep them refrigerated and add the caramelized sugar topping just before serving for the best texture.

What if I don’t have graham crackers?

You can substitute graham cracker crumbs with digestive biscuits, gluten-free crackers, or chocolate wafers depending on your preference.

Mini Crème Brûlée Cheesecakes Recipe

---

★★★★★

4.5 from 110 reviews

• Author: Olivia
• Total Time: 2 hours 40 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Gluten Free (with substitution of gluten-free graham cracker crumbs)

Pin Recipe

Print Recipe

Description

Mini Crème Brûlée Cheesecakes are delightful individual-sized desserts combining a rich, creamy cheesecake filling on a buttery graham cracker crust, topped with a caramelized sugar crust reminiscent of classic crème brûlée. Perfect for elegant occasions or cozy treats, this recipe offers both a silky texture and a satisfying crispy topping.

---

Ingredients

Scale 1x2x3x

For the Crust:

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup heavy cream

For the Brûlée Topping:

• ¼ cup granulated sugar

---

Instructions

1. Preheat and Prep: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners to facilitate easy removal and neat presentation of the cheesecakes.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of each cupcake liner forming an even crust layer. Bake in the preheated oven for about 5 minutes until just set, then remove and set aside to cool slightly.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with ½ cup of sugar until completely smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition to incorporate well. Stir in the vanilla extract and heavy cream, mixing until the filling is smooth and evenly combined.
4. Fill and Bake: Pour the cheesecake batter over the prepared crusts in the liners, filling each about three-quarters full. Bake them in the oven for 18-20 minutes, or until the cheesecakes are set on the edges but still have a slight wobble in the center, indicating a creamy texture.
5. Cool and Chill: Allow the cheesecakes to cool to room temperature. Then place them in the refrigerator to chill for at least 2 hours or overnight to fully set and develop flavor.
6. Create the Brûlée Topping: Once chilled, evenly sprinkle approximately 1 teaspoon of granulated sugar on top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden, crispy layer. If you don’t have a torch, place them briefly under a broiler, watching closely to avoid burning.
7. Serve: Your Mini Crème Brûlée Cheesecakes are now ready to enjoy plain or paired with fresh berries and coffee for an elevated dessert experience.

Notes

• Ensure cream cheese and eggs are at room temperature for a smooth, creamy filling.
• If you don’t have a kitchen torch, use the broiler method carefully to caramelize the sugar topping.
• Add a pinch of cinnamon to the crust mixture for a warm, spiced flavor.
• Avoid overbaking; a slight wobble in the center ensures creamy texture after cooling.
• Try substituting graham crackers with chocolate wafers or adding a fruit compote layer for variations.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini cheesecake, crème brûlée, individual desserts, caramelized sugar, graham cracker crust, creamy dessert