These Mini Crème Brûlée Cheesecakes are the ultimate indulgence — rich, silky cheesecake layered on a buttery graham cracker crust, topped with a caramelized sugar shell that cracks with every bite. They’re elegant enough for special occasions yet easy enough for any home baker to master.
Each mini cheesecake offers the best of both worlds: the creamy tang of cheesecake and the signature brûlée crunch that makes crème brûlée so irresistible.
Why You’ll Love This Recipe
- Combines two classic French-inspired desserts in one
- Individual servings for parties or elegant dinners
- Creamy, smooth texture with a satisfying caramelized top
- Easy to prepare and make ahead
- Gorgeous presentation for holidays or date nights
Recipe Overview
Prep Time: 20 minutes
Cook Time: 25 minutes
Chilling Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 12 mini cheesecakes
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- Pinch of salt
For the Brûlée Topping:
- ¼ cup granulated sugar (for caramelizing tops)
Instructions
- Preheat Oven:
Set oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. - Prepare the Crust:
In a small bowl, mix graham cracker crumbs, melted butter, and sugar. Press about 1 tablespoon of the mixture into each muffin cup. Bake for 5 minutes and set aside. - Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth. Add sugar, eggs, sour cream, vanilla, and salt. Mix until creamy and well combined. - Bake:
Divide the batter evenly over the crusts. Bake for 20–22 minutes, until centers are just set. Cool completely, then chill in the refrigerator for at least 3 hours. - Brûlée the Tops:
Just before serving, sprinkle about 1 teaspoon of sugar on top of each mini cheesecake. Use a kitchen torch to caramelize until golden brown and crisp. Let the tops cool slightly before serving.
Tips & FAQs
Can I make these ahead of time?
Yes! You can refrigerate the cheesecakes up to 2 days before serving. Brûlée the sugar just before serving for the best crunch.
Don’t have a kitchen torch?
You can caramelize the tops under the broiler for 1–2 minutes — watch carefully to prevent burning.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Avoid covering the caramelized tops tightly to prevent softening.
Nutrition Summary
| Serving Size | Calories | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|---|
| 1 mini cheesecake | 210 | 4g | 18g | 14g | 13g | 0g |
Disclaimer: Nutrition values are approximate and may vary based on ingredients used.
