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

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

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.
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.
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.
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.
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.
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.
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