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Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes

Mini Crème Brûlée Cheesecakes combine a buttery graham cracker crust with a rich, creamy cheesecake filling and a crisp caramelized sugar topping that cracks beautifully with every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 mini cheesecakes
Course: Dessert
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 2 tbsp granulated sugar for crust
  • 1/2 cup unsalted butter, melted
Cheesecake Filling
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar for filling
  • 1/2 cup sour cream
  • 1 tbsp vanilla extract
  • 3 eggs
Brûlée Topping
  • 1/4 cup granulated sugar for caramelized topping

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Allow the topping to set briefly, then serve. Garnish with fresh berries, a drizzle of chocolate, or a pinch of sea salt if desired.

Notes

For best results, avoid overmixing the batter to prevent excess air bubbles. Ensure the water bath is hot when placed in the oven to promote even baking and a silky texture.