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.
Why You’ll Love This Recipe:
Combines two classic desserts into one indulgent bite
Perfectly portioned for parties and entertaining
Requires no water bath or springform pan
Great opportunity to use a kitchen torch for a wow factor
Make-ahead friendly for busy hosts
Ingredients Breakdown
Crust:
Graham Cracker Crumbs (1 cup): Creates a sweet, crunchy base.
Granulated Sugar (2 tbsp): Adds a touch of sweetness to the crust.
Unsalted Butter (4 tbsp, melted): Binds the crumbs and gives a rich flavor.
Cheesecake Filling:
Cream Cheese (16 oz, softened): The creamy, tangy base of the cheesecake.
Granulated Sugar (1/2 cup): Sweetens and balances the cream cheese.
Eggs (2 large): Provide structure and a smooth texture.
Vanilla Extract (1 tsp): Enhances flavor with warm, aromatic notes.
Sour Cream (1/2 cup): Adds richness and a slight tang to the filling.
Topping:
Granulated Sugar (1/4 cup): Sprinkled and torched for a crisp brûlée finish.
Fresh Berries (optional): A colorful, juicy garnish to complement the richness.
Tips and Tricks:
Use room-temperature ingredients to avoid lumps in your batter.
Don’t overbake – a slight jiggle means your cheesecakes will be perfectly creamy.
Torch gently – keep the flame moving to avoid burning the sugar.
Cool fully before torching – cold cheesecake ensures the topping stays crisp.
Variations and Customizations:
Lemon Crème Brûlée Cheesecakes: Add 1 tablespoon of lemon zest to the batter.
Chocolate Base: Swap graham crackers for chocolate cookie crumbs.
Spiced Twist: Add a pinch of cinnamon to the crust for warmth.
Berry Swirl: Drop a small spoonful of raspberry jam into the center before baking.
Pairing Suggestions:
Beverages: Pair with Champagne, espresso, or a dessert like Moscato.
Plating: Serve with a dusting of powdered sugar and a sprig of mint for elegance.
Dessert Board: Include alongside truffles, macarons, and mini tarts.
Storage Instructions:
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze (without sugar topping) for up to 1 month. Thaw overnight and torch sugar topping just before serving.
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.
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.
Mini Crème Brûlée Cheesecakes
Ingredients
Method
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs with 2 tablespoons sugar, then stir in melted butter. Press into mini ramekins to form a firm crust.
- Beat softened cream cheese until smooth. Add ¾ cup sugar and blend until glossy. Incorporate sour cream and vanilla, then add eggs one at a time, mixing just until combined.
- Pour the filling over the crusts, filling each ramekin three-quarters full. Place ramekins in a water bath, ensuring water reaches halfway up the sides.
- Bake for 25–30 minutes, until edges are set and centers jiggle slightly. Cool on a wire rack, then refrigerate for at least 2 hours.
- Just before serving, sprinkle granulated sugar evenly over each cheesecake. Use a kitchen torch to caramelize the sugar until deep amber and crisp. Alternatively, broil for 1–2 minutes, watching closely.
- Allow the topping to set briefly, then serve. Garnish with fresh berries, a drizzle of chocolate, or a pinch of sea salt if desired.
