If you love the creamy luxury of cheesecake and the dramatic “crack!” of crème brulee, you are absolutely going to fall for these Mini Crème Brulee Cheesecakes. They’re everything you didn’t know you needed in a dessert: individual little cheesecakes with a golden graham crust, silky-smooth filling, and—wait for it—the shatteringly crisp, caramelized sugar top of your crème brulee dreams.
Why You’ll Love This Recipe
- All-in-One Decadence: Get the best of both worlds—cheesecake and crème brulee—in one perfectly portioned dessert.
- Showstopping Sugar Top: That golden, glassy sugar shell cracks just like classic crème brulee—so satisfying and impressive for guests!
- Simple, Make-Ahead Friendly: These cheesecakes can chill for hours, freeing you up to relax or prep ahead of your next get-together.
- Customizable and Portable: Individual portions mean easy serving, and you can play with garnishes to suit every mood or occasion.
Ingredients You’ll Need
The magic of Mini Crème Brulee Cheesecakes lies in their simplicity—each ingredient brings its own essential character, from a buttery-sweet crust to the creamy filling and the bit of drama on top. Don’t substitute too many things—the basics really do make these beauties shine.
- Graham cracker crumbs: The classic base for that sweet, slightly crunchy crust. Pre-made crumbs are handy, but crushing your own crackers delivers fresher flavor!
- Brown sugar: Adds warmth and a hint of molasses to the crust, complementing the cheesecake filling.
- Unsalted butter (melted): Helps the crust bind together and gives a rich, toasty flavor.
- Cream cheese (room temperature): The star of the show—a smooth and tangy filling starts here. Room temp is a must for a lump-free batter.
- Large egg (room temperature): Gives structure and silkiness to the cheesecake.
- Granulated sugar: Sweetens both the filling and that irresistible brûlée topping.
- Vanilla extract: Infuses the cheesecakes with a sweet floral aroma. Use pure vanilla if you can!
Variations
There are so many delightful ways to put a personal spin on these Mini Crème Brulee Cheesecakes. Choose your favorites and make them your own—dietary tweaks or bold flavor twists are totally welcome in your kitchen!
- Gluten-Free: Use gluten-free graham crackers or cookies for the crust and keep all the joy, none of the gluten.
- Flavor Infusion: Add a little espresso powder, lemon zest, or even a splash of Bailey’s or Grand Marnier to the cheesecake batter for a unique twist.
- Sugar Alternatives: Swap in coconut sugar for the crust or a monkfruit blend in the filling if you’re looking to lower the refined sugar content.
- Different Crusts: Try chocolate wafer cookies or gingersnaps in place of graham crackers for a distinctive base.
How to Make Mini Crème Brulee Cheesecakes
Step 1: Prep the Crusts
Start by preheating your oven to 350°F and lining a 12-cup muffin tin with paper liners—this is your ticket to easy removal later! Stir together the graham cracker crumbs, brown sugar, and melted butter until everything is nicely moistened. Divide the mixture evenly, packing it firmly into the bottom of each liner, and give them a quick bake to set the crust. Even a few extra seconds in the oven infuses the kitchen with that amazing, toasty aroma.
Step 2: Make the Creamy Cheesecake Batter
With a mixer, blend your softened cream cheese, egg, sugar, and vanilla extract together until smooth, creamy, and lump-free. Take a moment to scrape down the sides so every bite is as silky as possible. Spoon the luscious batter over each baked crust, smoothing the tops for those perfectly even little cheesecakes.
Step 3: Bake and Cool
Bake the cheesecakes for 14-16 minutes—their tops should be set but not browned. Once out of the oven, let them cool at room temperature for at least 30 minutes, then pop them in the fridge (or freezer!) to chill for at least 4 hours. This chilling step is what gives them that delightful, dense-yet-creamy texture we all crave.
Step 4: Torch the Crème Brulee Topping
Now for the best part—brûlée, baby! Unwrap the cheesecakes and top each with a generous layer of sugar. Using a kitchen torch, carefully caramelize the sugar until it’s glassy and golden—a truly satisfying moment. If you don’t have a torch, the broiler works in a pinch; just keep a close eye and pull them the second the tops turn amber and shimmery.
Pro Tips for Making Mini Crème Brulee Cheesecakes
- Room Temperature Is Key: Let your cream cheese and egg rest at room temp—this ensures a flawlessly smooth batter and extra creamy cheesecakes.
- Pack the Crust Tight: Use a flat-bottomed glass or spoon to really compress that crumb layer so each bite stays intact and doesn’t crumble apart.
- Chill Thoroughly: Don’t rush the chilling step! The longer they set, the better the texture—and you’ll get a cleaner brûlée top when you torch.
- Torch Technique: Move the flame in circles and keep it moving—this helps evenly caramelize the sugar and avoids any burnt spots on your gorgeous Mini Crème Brulee Cheesecakes.
How to Serve Mini Crème Brulee Cheesecakes
Garnishes
A pop of color makes these Mini Crème Brulee Cheesecakes even more irresistible! Fresh berries, a little drizzle of raspberry sauce, food-safe edible flowers, or a sprig of mint complement the caramelized top and add that gorgeous, inviting touch for your table or dessert trays.
Side Dishes
Because these cheesecakes already pack a punch, pair them with something light—a crisp fruit salad, a scoop of tangy sorbet, or even a few lemon shortbread cookies on the side keeps things fresh and balanced. That way, everyone has room for “just one more bite.”
Creative Ways to Present
Try serving your Mini Crème Brulee Cheesecakes on a rustic wooden board with a mix of berries scattered between, or nestle them in individual ramekins for a throwback brulee vibe. For parties, mini muffin wrappers in metallic or pastel shades look so festive—or place them in glass jars for a sweet, portable treat.
Make Ahead and Storage
Storing Leftovers
Cheesecakes store beautifully! Keep any extras in an airtight container in the refrigerator for up to 4 days—but if you’ve already brûléed the tops, expect the sugar crust to soften a little over time (it’ll still taste lovely and caramelized, though).
Freezing
Freeze the cheesecakes before you brûlée the tops for perfect results. Wrap each one individually and store in a freezer-safe container for up to 2 months. When ready to serve, thaw overnight in the fridge, then add sugar and torch just before eating for the signature crunch.
Reheating
There’s really no need to reheat Mini Crème Brulee Cheesecakes—these are best served chilled! If you want to refresh the sugar top after refrigeration, just add another thin sprinkle of sugar and give it a quick torch right before serving to revive that crisp, caramelized finish.
FAQs
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Can I use a different type of sugar for the brûlée topping?
Yes! While traditional granulated sugar gives that classic glassy top, superfine or turbinado sugar also works. Superfine sugar melts and caramelizes quickly, great for minimal torching, while turbinado gives a slightly thicker, more rustic crunch. Brown sugar can burn more quickly, so use it with caution.
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What if I don’t have a kitchen torch?
No problem—you can use your oven’s broiler. Place the cheesecakes on a heat-safe tray, sprinkle the sugar, and broil with the door cracked open. Watch very closely, as the sugar can caramelize (or burn!) in just a minute or two. Rotate as needed for even coverage.
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Can I make Mini Crème Brulee Cheesecakes in advance for parties?
Absolutely! The cheesecakes (minus topping) can be made and chilled up to two days in advance. Torch and garnish right before serving for maximum wow factor and crunch.
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How do I know when the mini cheesecakes are fully baked?
You’re looking for set edges and a center that barely jiggles when shaken gently—the tops shouldn’t look wet, but they don’t need to be browned. Overbaking risks a dense, dry texture, so err on the side of just-set for creaminess.
Final Thoughts
I can honestly say, these Mini Crème Brulee Cheesecakes delight every single time—whether you’re making them for a dinner party or just because you crave a treat that’s both playful and beautiful. Give them a try and don’t forget to snap that first satisfying spoonful! I promise you’ll fall in love with the magic in every bite.
Print
Mini Crème Brulee Cheesecakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Description
Indulge in these delightful Mini Crème Brulee Cheesecakes – a fusion of classic flavors in a perfect bite-sized treat!
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs (about 7 full-size crackers)
- 3 tablespoons brown sugar
- 1/4 cup unsalted butter, melted
Cheesecake:
- 16 ounces cream cheese (2 bricks), room temperature
- 1 large egg, room temperature
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
Topping:
- 1/3 cup granulated sugar
Instructions
- Graham Cracker Crust: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, brown sugar, and melted butter. Press into liners and bake for 5-7 minutes.
- Cheesecake: Beat cream cheese, egg, sugar, and vanilla until smooth. Spoon over crusts and bake for 14-16 minutes. Cool and chill for at least 4 hours.
- Crème Brulee Topping: Unwrap cheesecakes, cover with sugar, and torch until caramelized. Alternatively, broil in the oven with caution.
Notes
- Garnish with fresh fruit, edible flowers, or mint sprigs for a lovely presentation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
