These Mini Crème Brûlée Cheesecakes are a dreamy fusion of two classic desserts. With a buttery graham cracker crust, ultra-creamy cheesecake center, and a crisp caramelized sugar topping, each bite delivers a perfect contrast of textures and flavors. Elegant and individually portioned, they’re ideal for parties, date nights, or whenever you crave a little indulgence.
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Why You’ll Love This Recipe:
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Combines two classic desserts into one indulgent bite
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Perfectly portioned for parties and entertaining
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Requires no water bath or springform pan
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Great opportunity to use a kitchen torch for a wow factor
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Make-ahead friendly for busy hosts
Ingredients Breakdown
Crust:
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Graham Cracker Crumbs (1 cup): Creates a sweet, crunchy base.
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Granulated Sugar (2 tbsp): Adds a touch of sweetness to the crust.
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Unsalted Butter (4 tbsp, melted): Binds the crumbs and gives a rich flavor.
Cheesecake Filling:
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Cream Cheese (16 oz, softened): The creamy, tangy base of the cheesecake.
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Granulated Sugar (1/2 cup): Sweetens and balances the cream cheese.
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Eggs (2 large): Provide structure and a smooth texture.
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Vanilla Extract (1 tsp): Enhances flavor with warm, aromatic notes.
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Sour Cream (1/2 cup): Adds richness and a slight tang to the filling.
Topping:
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Granulated Sugar (1/4 cup): Sprinkled and torched for a crisp brûlée finish.
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Fresh Berries (optional): A colorful, juicy garnish to complement the richness.
Tips and Tricks:
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Use room-temperature ingredients to avoid lumps in your batter.
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Don’t overbake – a slight jiggle means your cheesecakes will be perfectly creamy.
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Torch gently – keep the flame moving to avoid burning the sugar.
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Cool fully before torching – cold cheesecake ensures the topping stays crisp.
Variations and Customizations:
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Lemon Crème Brûlée Cheesecakes: Add 1 tablespoon of lemon zest to the batter.
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Chocolate Base: Swap graham crackers for chocolate cookie crumbs.
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Spiced Twist: Add a pinch of cinnamon to the crust for warmth.
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Berry Swirl: Drop a small spoonful of raspberry jam into the center before baking.
Pairing Suggestions:
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Beverages: Pair with Champagne, espresso, or a dessert like Moscato.
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Plating: Serve with a dusting of powdered sugar and a sprig of mint for elegance.
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Dessert Board: Include alongside truffles, macarons, and mini tarts.
Storage Instructions:
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Refrigerator: Store in an airtight container for up to 5 days.
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Freezer: Freeze (without sugar topping) for up to 1 month. Thaw overnight and torch sugar topping just before serving.
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Make-Ahead Tip: Bake and chill the cheesecakes a day before your event, then brulée the tops fresh.
Popular Questions:
Can I make these without a kitchen torch?
Yes. Use your oven broiler to caramelize the sugar. Broil on high for 1–2 minutes, watching closely.
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Why did my cheesecakes crack?
Cracks usually result from overbaking or sudden temperature changes. Let cheesecakes cool gradually and don’t overmix the batter.
What if I don’t have cupcake liners?
You can use silicone baking cups or grease the muffin tin thoroughly. Liners make removal easier, though.
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Mini Crème Brûlée Cheesecakes
- Total Time: 2 hours 45 minutes (includes chilling)
- Yield: 12 mini cheesecakes 1x
Description
Silky cheesecake meets crackly caramelized sugar in these elegant bite-sized desserts—perfect for dazzling guests or indulging solo. A creamy, crunchy dream!
Ingredients
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1 cup graham cracker crumbs
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2 tablespoons granulated sugar
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4 tablespoons unsalted butter, melted
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16 oz (450g) cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup sour cream
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¼ cup granulated sugar (for torching)
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Fresh berries, optional (for garnish)
Instructions
1. Preheat and Prepare
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Preheat your oven to 325°F (163°C).
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Line a standard muffin tin with 12 cupcake liners.
2. Make the Crust
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In a bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter.
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Divide the mixture evenly among the liners.
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Press down firmly using the back of a spoon to form a tight base.
3. Prepare the Cheesecake Batter
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In a large bowl, beat the cream cheese and sugar until smooth and fluffy.
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Add eggs one at a time, mixing thoroughly after each addition.
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Stir in vanilla extract and sour cream until fully blended.
4. Assemble the Cheesecakes
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Spoon the cheesecake filling evenly into each crust-lined cup.
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Smooth the tops with a spoon or spatula.
5. Bake
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Bake for 20–25 minutes, or until the edges are set and the centers have a slight jiggle.
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Cool to room temperature, then refrigerate for at least 2 hours or overnight.
6. Caramelize the Topping
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Just before serving, sprinkle about 1 teaspoon of sugar on top of each cheesecake.
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Use a kitchen torch to melt and caramelize the sugar until it forms a golden, glass-like layer.
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Let the topping cool for 1–2 minutes until it hardens.
7. Garnish and Serve
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Optionally, top each cheesecake with fresh berries for a pop of color and flavor.
Notes
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Always use full-fat cream cheese for best texture.
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Let sugar topping sit for 1–2 minutes after torching for a proper crackle.
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These mini cheesecakes are ideal for weddings, bridal showers, or high-end holiday platters.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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