Introduction

Mini Crème Brûlée Cheesecakes combine the creamy texture of a classic cheesecake with the caramelized sugar topping of crème brûlée. These individual treats are perfect for impressing guests or indulging in a rich, satisfying dessert at home.

The image shows a close-up of a small dessert with three visible layers. The bottom layer is a crumbly, light brown crust. The middle layer is thick and creamy, white in color, with a smooth texture that looks soft and slightly melted in the front. The top layer is shiny and caramelized, with a rich brown color and a glossy surface that reflects light. The dessert is round and has a bite taken out of the front, causing some creamy filling to drip out onto a white marbled surface. In the background, four more similar desserts are visible but out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar (for crust)
16 oz cream cheese, softened
½ cup granulated sugar (for filling)
2 large eggs
1 teaspoon vanilla extract
¼ cup heavy cream
¼ cup granulated sugar (for brûlée topping)

Instructions

Step 1: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners for easy removal.
Step 2: In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of each cupcake liner to form the crust. Bake for 5 minutes, then set aside to cool.
Step 3: In a large bowl, beat the softened cream cheese with ½ cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream until fully combined.
Step 4: Pour the cheesecake batter over the crust in each liner, filling about three-quarters full. Bake for 18-20 minutes until the cheesecakes are set but still slightly jiggly in the center.
Step 5: Let cheesecakes cool to room temperature, then refrigerate for at least 2 hours or overnight to chill.
Step 6: Sprinkle about 1 teaspoon of sugar evenly over each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crispy. If you don’t have a torch, carefully place under a broiler for a few minutes, watching closely.
Step 7: Serve immediately and enjoy your mini crème brûlée cheesecakes!

Tips & Variations

Use room temperature cream cheese and eggs for a smoother filling.
If gluten-free, replace graham cracker crumbs with gluten-free alternatives.
Add a pinch of cinnamon to the crust mixture for extra warmth and flavor.
Try chocolate wafer crumbs instead of graham crackers for a chocolatey crust.
For a fresh twist, add a thin layer of fruit compote between the crust and filling.
Broil the sugar topping if you don’t own a kitchen torch, but watch closely to avoid burning.

Storage

Store the cheesecakes covered in the refrigerator for up to 3 days. Keep the brûlée topping cozy and crisp by adding the caramelized sugar just before serving rather than in advance. To reheat, bring to room temperature but avoid microwaving to keep the texture intact.

How to Serve

A small round dessert with three visible layers sits on a white marbled surface. The bottom layer is a crumbly light brown crust. Above that is a thick, creamy white middle layer, soft and smooth, slightly melting and oozing out. The top layer is a glossy, deep amber caramelized topping with a shiny texture that catches the light. The dessert has a perfect round shape with a bit missing from the front side, showing the layers and creamy inside. There are three more similar desserts blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes without a kitchen torch?

Yes, you can caramelize the sugar topping under a broiler for a couple of minutes. Be sure to watch them closely to prevent burning and achieve an even golden layer.

How do I prevent the cheesecakes from cracking?

To avoid cracks, don’t overbeat the batter and avoid overbaking. Remove the cheesecakes when they are set but still slightly jiggly in the center. Cooling them slowly at room temperature before refrigeration also helps.