When you crave the rich decadence of cheesecake and the elegant flair of crème brûlée, why choose between the two? These Mini Crème Brûlée Cheesecakes bring together the best of both worlds in individual portions that are as beautiful as they are delicious. Creamy, smooth cheesecake topped with a crisp, caramelized sugar crust—each bite delivers the luscious tang of cheesecake with the satisfying crunch of crème brûlée’s signature topping.
Perfect for dinner parties, holidays, or anytime you want to impress your guests without the fuss of making a full-sized dessert, these mini cheesecakes are guaranteed to steal the spotlight.
Why You’ll Love These Mini Cheesecakes
- Single-Serve Elegance: Each cheesecake is individually portioned, making them easy to serve and perfect for parties.
- Classic Flavors, Modern Twist: Combining the creamy texture of cheesecake with the caramelized topping of crème brûlée creates an unforgettable dessert.
- Make Ahead Friendly: Prepare them in advance and brûlée the tops just before serving for maximum wow-factor.
Ingredients You’ll Need
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons melted butter
For the cheesecake filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Pinch of salt
For the brûlée topping:
- 1/4 cup granulated sugar (for topping, divided evenly)
- Optional: fresh berries or mint leaves for garnish
How to Make Mini Crème Brûlée Cheesecakes
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
In a mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner, pressing down firmly with the back of a spoon. Bake the crusts for 5 minutes, then remove from the oven and set aside.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and beat until well incorporated. Add eggs, one at a time, mixing gently. Stir in vanilla extract, sour cream, and a pinch of salt, blending until smooth.
Spoon the cheesecake mixture evenly into the muffin cups over the crusts, filling each about 3/4 full.
Step 3: Bake the Cheesecakes
Bake for 16–18 minutes or until the centers are just set but still slightly jiggly. Do not overbake. Remove from the oven and let them cool in the pan for 10 minutes. Then transfer the cheesecakes to a wire rack to cool completely.
Refrigerate for at least 3 hours, or overnight for best results.
Step 4: Caramelize the Sugar Topping
Just before serving, remove the paper liners from the chilled cheesecakes. Sprinkle about 1 teaspoon of granulated sugar over each cheesecake, spreading it evenly.
Using a kitchen torch, carefully caramelize the sugar until it’s golden and crisp. Allow the sugar to harden for a minute before serving.
If you don’t have a torch, you can place the cheesecakes under a broiler for 1-2 minutes—watch closely to avoid burning.
Tips for Success
- Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature for a silky smooth filling.
- Avoid Overmixing: Mix just until the ingredients are combined to prevent air bubbles, which can cause cracking.
- Use a Torch for Best Results: A kitchen torch gives you better control for caramelizing sugar and achieving the perfect brûlée topping.
- Chill Thoroughly: The cheesecakes must be fully chilled before brûléeing for the best texture and taste.
Flavor Variations
- Vanilla Bean: Add 1 teaspoon of vanilla bean paste for an extra aromatic, vanilla-rich flavor.
- Citrus Zest: Stir in a bit of lemon or orange zest for a refreshing citrus note.
- Chocolate Crust: Use crushed chocolate cookies instead of graham crackers for a richer, chocolatey base.
- Espresso Touch: Add 1 teaspoon of instant espresso powder to the filling for a coffeehouse-inspired twist.
Make Ahead and Storage
- Make Ahead: Bake and chill the cheesecakes up to 2 days ahead. Brûlée the sugar just before serving.
- Storage: Store covered in the fridge for up to 4 days. Do not brûlée until ready to serve.
- Freezing: You can freeze the cheesecakes (without the sugar topping) for up to 1 month. Thaw in the fridge overnight and brûlée before serving.
Serving Suggestions
Serve your mini cheesecakes with:
- Fresh berries or fruit compote
- A dollop of whipped cream
- Mint leaves for a pop of color
- Espresso or dessert wine for an elegant touch
FAQs
Can I make this without a kitchen torch?
Yes, but carefully! Use your broiler and watch the sugar closely. Broil until it melts and bubbles—just a minute or two.
Can I use store-bought crusts?
Yes, mini graham cracker crusts from the store work well if you’re short on time. Simply fill and bake as directed.
Why is my cheesecake cracking?
Cracks often result from overbaking or sudden temperature changes. Avoid overmixing and let the cheesecakes cool gradually.
Final Thoughts
These Mini Crème Brûlée Cheesecakes are the ultimate dessert for when you want something both comforting and elegant. They’re simple to make, stunning to serve, and absolutely unforgettable in flavor and texture. Whether you’re hosting a dinner party or simply indulging your sweet tooth, this recipe is one you’ll return to time and again.
Try them today, and prepare to wow your guests with this delightful fusion of two beloved desserts!
