Mini Crème Brûlée Cheesecakes – Decadent

There’s something magical about cracking through a caramelized sugar crust to reach a creamy, indulgent filling. Now imagine combining the elegant French classic crème brûlée with rich, velvety cheesecake in perfect individual portions! That’s exactly what I’ve created with these Mini Crème Brûlée Cheesecakes – a dessert that never fails to impress my dinner guests.

These delightful two-bite treats feature a buttery graham cracker crust topped with silky smooth vanilla cheesecake and finished with that signature crisp, caramelized sugar shell that makes crème brûlée so irresistible. Best of all, they’re surprisingly simple to make despite their sophisticated appearance.

Today, I’m sharing my foolproof recipe that I’ve perfected over years of entertaining. Whether you’re planning an intimate dinner party, looking for a showstopping dessert for a special occasion, or simply wanting to treat yourself to something extraordinary, these mini cheesecakes are guaranteed to satisfy your sweet tooth in the most delightful way.

Why You’ll Love This Recipe

Before we dive into the details, let me tell you why these mini crème brûlée cheesecakes deserve a spot in your dessert rotation:

• Perfect portions: Individual servings mean no messy cutting and everyone gets their own personal dessert
• Make-ahead friendly: Prepare up to two days in advance and torch just before serving
• Impressive presentation: The golden caramelized topping creates a professional-looking finish
• Customizable: Easy to adapt with different flavor variations to suit any occasion
• No water bath required: Unlike traditional cheesecake, these minis bake perfectly without the fuss of a water bath
• Balanced texture: Combines the creamy smoothness of cheesecake with the delightful crack of caramelized sugar

Ingredients

For the Graham Cracker Crust

• 1½ cups graham cracker crumbs (about 12 full sheets)
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling

• 16 oz (2 blocks) cream cheese, softened to room temperature
• ⅔ cup granulated sugar
• 2 large eggs, room temperature
• ¼ cup sour cream, room temperature
• 2 tablespoons heavy cream
• 1½ teaspoons pure vanilla extract
• Seeds from 1 vanilla bean (optional, but recommended for authentic flavor)
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt

For the Brûlée Topping

• 4-6 tablespoons superfine granulated sugar (about 1 teaspoon per cheesecake)

Equipment Needed

• Standard 12-cup muffin tin
• Cupcake liners
• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Kitchen torch (essential for the brûlée effect)
• Instant-read thermometer (optional)
• Cooling rack
• Plastic wrap
• Sieve or fine mesh strainer (for sprinkling sugar)

Step-by-Step Instructions

Preparing the Crust

1. Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with cupcake liners.
2. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Mix until the mixture resembles wet sand and holds together when pressed.
3. Divide the crust mixture evenly among the cupcake liners (about 1½-2 tablespoons per cup). Using the bottom of a small measuring cup or shot glass, firmly press the mixture into an even layer.
4. Bake the crusts for 5 minutes, then remove from the oven and allow to cool slightly while you prepare the filling. Keep the oven on at 325°F.

Making the Cheesecake Filling

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium-low speed until completely smooth and free of lumps, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
2. Add the sugar and beat on medium-low speed until smooth and well combined, about 1-2 minutes.
3. Add the eggs one at a time, mixing on low speed just until each is incorporated. Don’t overmix after adding the eggs, as this can introduce too much air and cause cracks.
4. Add the sour cream, heavy cream, vanilla extract, and vanilla bean seeds (if using). Mix on low speed until just combined.
5. Finally, add the flour and salt, mixing on low speed just until incorporated, about 30 seconds.
6. Strain the mixture through a fine-mesh sieve (optional but recommended for the silkiest texture) into a large measuring cup or bowl with a pour spout.

Baking the Cheesecakes

1. Divide the cheesecake batter evenly among the prepared crusts, filling each cup almost to the top (leave about ⅛ inch from the top).
2. Bake in the preheated oven for 18-22 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken. The internal temperature should reach about 150°F (65°C) if using an instant-read thermometer.
3. Turn off the oven, crack the door open slightly, and allow the cheesecakes to cool in the oven for 15 minutes. This gentle cooling helps prevent cracks.
4. Remove from the oven and let cool completely at room temperature, about 1 hour.
5. Once cooled, refrigerate the cheesecakes for at least 4 hours or preferably overnight to set completely.

Creating the Brûlée Topping

1. Just before serving, remove the cheesecakes from the refrigerator and carefully peel off the cupcake liners.
2. Place the cheesecakes on a heat-resistant surface or baking sheet.
3. Sprinkle about 1 teaspoon of superfine sugar evenly over the top of each cheesecake. Gently shake or tap to create an even layer.
4. Hold a kitchen torch about 2-3 inches from the surface of the cheesecake and move it slowly across the sugar in a circular motion until it melts and caramelizes to a golden-amber color. Be careful not to burn the sugar or heat the cheesecake underneath too much.
5. Allow the caramelized sugar to cool and harden for 1-2 minutes before serving. This creates that signature “crack” when you bite into it.

Expert Tips for Perfect Mini Crème Brûlée Cheesecakes

• Temperature matters: Ensure all refrigerated ingredients are at room temperature for the smoothest cheesecake filling without lumps.
• Don’t overbeat: Mix ingredients just until combined, especially after adding the eggs. Overbeating incorporates too much air, which can cause the cheesecakes to puff up then collapse and crack.
• The jiggle test: The cheesecakes are done when the edges are set but the centers still have a slight jiggle. They’ll continue cooking from residual heat and firm up during chilling.
• Caramelizing technique: If you’re new to using a kitchen torch, practice your technique on a piece of foil with sugar before torching your precious cheesecakes. Move the flame continuously to avoid burning.
• No torch? No problem: While a kitchen torch gives the best results, you can also place the sugar-topped cheesecakes under a broiler set to high for 1-2 minutes. Watch them carefully as they can burn quickly.
• Fresh is best: For optimal texture contrast, caramelize the sugar just before serving. The crisp sugar top will begin to soften after about 30 minutes.

Make-Ahead and Storage

Thawing Instructions

If frozen, thaw the mini cheesecakes in the refrigerator overnight. Bring to room temperature for about 30 minutes before adding the sugar topping and torching.

Flavor Variations

Want to put your own spin on these mini crème brûlée cheesecakes? Here are some delicious variations to try:

Citrus Infusion

Add 1 tablespoon of fresh lemon, lime, or orange zest to the cheesecake batter. The bright citrus notes beautifully complement the rich, creamy filling.

Chocolate Lover’s

Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder and add ¼ cup of mini chocolate chips to the batter. Use chocolate graham crackers for the crust for an extra indulgent treat.

Espresso

Dissolve 1 tablespoon of instant espresso powder in the heavy cream before adding to the batter. This sophisticated flavor pairs wonderfully with the caramelized sugar top.

Berry Burst

After filling the crusts but before baking, gently swirl 1-2 tablespoons of seedless raspberry or strawberry jam through the tops of the cheesecake batter using a toothpick.

Seasonal Spice

Add ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of cloves to the cheesecake batter for a warm, cozy flavor perfect for fall and winter gatherings.

Troubleshooting Common Issues

Serving Suggestions

These mini crème brûlée cheesecakes are a complete dessert on their own, but here are some elegant ways to serve them:

• Place each mini cheesecake on a small dessert plate with a few fresh berries and a light dusting of powdered sugar
• Add a small dollop of lightly sweetened whipped cream and a mint leaf for a classic presentation
• Drizzle a small amount of high-quality caramel or chocolate sauce on the plate in an artistic pattern
• For a color contrast, place on a rectangular slate or dark plate with a sprinkle of crushed pistachios around the edge
• Serve alongside a small espresso or coffee for the perfect after-dinner pairing
• For special occasions, garnish with a touch of edible gold leaf on top of the caramelized sugar

Nutritional Information

Per mini cheesecake (approximate values)

Please note that these values are estimates and may vary based on specific ingredients used.

Questions & Answers

Do I need a special torch for caramelizing the sugar?

A kitchen torch designed for culinary use is ideal for this recipe. While you can use a broiler in a pinch, a torch gives you much more control over the caramelization process and creates that perfectly even, golden-brown finish. Basic kitchen torches are affordable and useful for many other recipes like meringues and roasting peppers.

Can I make these in a mini cheesecake pan with removable bottoms?

Absolutely! If you have a mini cheesecake pan with removable bottoms, it works perfectly for this recipe. You’ll get cleaner edges without having to peel off liners. Just be sure to lightly grease the sides of each cup before adding the crust mixture.

Why do my cheesecakes sink in the middle after baking?

Sinking usually occurs when there’s too much air in the batter (from overbeating) or when the cheesecakes are underbaked. Make sure to mix the ingredients just until combined, especially after adding the eggs, and bake until the edges are set but the centers still have a slight jiggle.

Is it possible to make these without a crust?

Yes, you can make these as crustless mini cheesecakes. Simply grease the cupcake liners well or use silicone liners, and pour the cheesecake batter directly into them. Reduce the baking time by about 2-3 minutes since you won’t have the pre-baked crust.

Can I use brown sugar for the brûlée topping?

While traditional white granulated sugar works best for the classic crème brûlée effect, you can experiment with light brown sugar for a deeper, slightly molasses-flavored caramel crust. Brown sugar caramelizes at a lower temperature, so be extra careful with your torch to avoid burning.

How do I know when the cheesecakes are properly baked?

The cheesecakes are done when the edges appear set but the centers still have a slight jiggle when gently shaken. If using an instant-read thermometer, the internal temperature should reach about 150°F (65°C). They will continue to set as they cool.

My sugar topping isn’t hardening properly. What went wrong?

If your sugar topping remains soft after torching, it could be because the surface of the cheesecake was too moist or the sugar layer was too thick. Make sure to blot the top of the chilled cheesecakes with a paper towel before adding sugar, and use a thin, even layer of superfine sugar.

Can I add fruit toppings to these mini cheesecakes?

For the authentic crème brûlée experience, it’s best to keep the tops clear for the caramelized sugar crust. However, you can certainly serve fresh berries or fruit compote alongside the cheesecakes as an accompaniment.

Why These Mini Crème Brûlée Cheesecakes Stand Out

What makes this recipe truly special is how it combines two beloved desserts into one perfect bite. The graham cracker crust provides a buttery, textural contrast to the silky smooth cheesecake, while the brittle caramelized sugar top adds that exciting crack when you dig in with your spoon.

I’ve found that these mini desserts hit all the right notes—they’re individually portioned (which always feels special), they combine multiple textures and flavors, and they have that impressive wow factor without requiring advanced baking skills.

Whether you’re an experienced baker or a novice in the kitchen, these Mini Crème Brûlée Cheesecakes will make you look like a pastry chef to your friends and family. The combination of creamy cheesecake and that signature crackly brûlée top creates a dessert experience that’s truly greater than the sum of its parts.

So go ahead—preheat that oven, soften that cream cheese, and get ready to create a dessert that will have everyone asking for your secret recipe. And when they’re swooning over that perfect first bite with the satisfying crack of caramelized sugar giving way to velvety cheesecake, you’ll understand exactly why these little treats have earned a permanent spot in my dessert repertoire.