When I first discovered these tiny crème brûlée cheesecakes, I was utterly enchanted. Each one feels like a little treasure—tiny, luscious bites perched on a buttery graham cracker crust, crowned with that signature crackle of golden caramel. They strike the perfect balance between a classic New York–style cheesecake and an elegant crème brûlée, all wrapped up in a miniature package. I remember the first time I brought them to a friend’s dinner party; they vanished faster than I could say “torch the sugar”! Their delicate texture is pure indulgence, and every forkful feels like a celebration of creamy vanilla, tangy sour cream, and sweet, crunchy caramel.
Over the years, I’ve tweaked this recipe to make it my own go-to treat for any occasion—weekend brunches, evening soireés, or just a cozy night in with a cup of tea. With only 20 minutes of prep time and a straightforward bake-and-chill routine, these mini delights are surprisingly easy to whip up, even on a busy day. While they do need a couple of hours to rest in the fridge (or overnight, if you’re planning ahead), trust me: that wait is more than worth it. By the time you’re ready to torch the final layer of sugar into a crisp shell, you’ll be eager for that satisfying crack and the silky custard that follows. Get ready for compliments—you’re about to become everyone’s dessert hero!
KEY INGREDIENTS IN MINI CRÈME BRÛLÉE CHEESECAKES
Before we dive into the fun of baking, let’s take a moment to appreciate the star ingredients that make these mini crème brûlée cheesecakes so irresistible. Each component plays a vital role in building layers of flavor and texture, from the rich, creamy filling to the buttery crust and that perfect crackly topping.
- Graham cracker crumbs
These fine, crunchy crumbs form the backbone of the crust, offering a toasty, slightly sweet base that contrasts beautifully with the smooth cheesecake layer. Pressed firmly and baked until golden, they become delightfully crisp under heel of the creamy filling.
- Granulated sugar
This versatile sweetener has multiple jobs here: it lightly sweetens the crust, dissolves into the cheesecake for a touch of sweetness and smooth texture, and finally transforms into a crisp, caramelized brûlée topping that delivers that iconic crack.
- Unsalted butter
Melted and mixed with the graham crumbs, unsalted butter binds the crust together while contributing a rich, creamy mouthfeel. By controlling the salt level, you ensure the crust doesn’t overpower the delicate vanilla notes in the filling.
- Cream cheese
At the heart of this recipe is silky, full-fat cream cheese—softened to room temperature for effortless blending. It provides the lush, tangy foundation of the cheesecake filling and delivers that signature richness.
- Vanilla extract
Just a teaspoon of pure vanilla extract infuses the filling with floral, aromatic warmth. It highlights the dairy flavors and elevates the entire dessert with a subtle, sweet perfume.
- Eggs
Two large eggs are whisked in one at a time to help set the filling. They create structure and stability, ensuring each mini cheesecake is firm yet creamy, with just the right amount of jiggle.
- Sour cream
Adding a smooth tang, sour cream lightens the filling and prevents it from becoming overly dense. It contributes a gentle tartness that balances the sweetness of the sugar and caramel.
- Heavy cream
A splash of heavy cream rounds out the filling with extra richness, making each bite incredibly smooth and luxurious.
HOW TO MAKE MINI CRÈME BRÛLÉE CHEESECAKES
Now that we know our ingredients, let’s roll up our sleeves and transform them into adorable, elegant mini cheesecakes. Each step is straightforward, and before you know it, you’ll have a dozen bite-sized marvels ready for that final caramelized flourish.
1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners to ensure easy removal and clean presentation.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand, meaning the crumbs are evenly coated and hold together when pressed.
3. Spoon about one tablespoon of the crumb mixture into each muffin cup. Use the back of a spoon to press firmly into the bottom, creating an even, compact crust.
4. Bake the crusts for 8–10 minutes or until they’re lightly golden at the edges. Remove the tin from the oven and let it cool on the counter while you prepare the filling.
5. In a large bowl, use an electric mixer to beat the softened cream cheese and sugar together until the mixture is smooth and creamy, scraping down the sides as needed.
6. Add the vanilla extract and beat until fully incorporated, ensuring every bit of filling is perfumed with that warm vanilla aroma.
7. Crack in the eggs one at a time, mixing well after each addition so the eggs blend evenly without overbeating.
8. Stir in the sour cream and heavy cream gently until the batter is perfectly smooth and uniform.
9. Spoon the cheesecake batter evenly over the cooled crusts, filling each cup almost to the top for that classic mini cheesecake silhouette.
10. Bake again for 18–22 minutes, or until the centers are set but still have a slight jiggle when you gently shake the tin. Remove the pan and let the cheesecakes cool completely on a wire rack.
11. Once they’re at room temperature, transfer the cheesecakes to the refrigerator and chill for at least 2 hours or overnight to achieve that silky, firm texture.
12. When you’re ready to serve, sprinkle about one teaspoon of granulated sugar over the top of each cheesecake.
13. Using a kitchen torch, carefully caramelize the sugar until it’s melted, bubbling, and turning a rich, golden brown. If you don’t have a torch, position the cheesecakes under a preheated broiler for 2–3 minutes, watching closely to prevent burning.
14. Let the sugar harden for about a minute, then serve immediately to enjoy that satisfying crack with every bite.
SERVING SUGGESTIONS FOR MINI CRÈME BRÛLÉE CHEESECAKES
These bite-sized wonders are always the star of the dessert table, but a few thoughtful finishing touches can elevate them to showstopper status. Whether you’re hosting a fancy gathering or simply treating yourself, here are some fun and elegant ways to present these mini crème brûlée cheesecakes so they look and taste irresistible.
- Fresh Berry Medley
Top each cheesecake with a small cluster of fresh berries—think raspberries, blueberries, or sliced strawberries—for a pop of color and a bright contrast to the sweet caramel. The natural tartness of the fruit balances the richness beautifully.
- Mint Sprig Garnish
A tiny mint sprig placed beside the caramelized top adds a burst of herbal freshness and a decorative flourish. The brilliant green leaves make your mini cheesecakes look professionally plated.
- Elegant Glassware Presentation
For a twist, serve each dessert in a small glass demi-tasse or clear shot glass. Layer the crust and filling in the glass, brûlée the sugar on top, and let your guests see every creamy layer before diving in.
- Coffee or Tea Pairing
Offer these treats alongside a bold espresso or fragrant Earl Grey tea. The coffee’s bitterness or the tea’s bergamot notes complement the sweet, creamy custard and caramelized sugar, rounding out the experience.
HOW TO STORE MINI CRÈME BRÛLÉE CHEESECAKES
After all that effort, you’ll want to keep these mini cheesecakes fresh and crisp until serving time—or save a few for later indulgence. Proper storage is key to maintaining that silky filling and crunchy brûlée top, so follow these tips to enjoy them at their very best.
- Refrigerator Storage
Place the cheesecakes in an airtight container or cover the muffin tin tightly with plastic wrap. Store in the fridge for up to 3 days. Avoid stacking them to preserve the caramelized sugar top.
- Freezer-Friendly Option
If you need to make these ahead of a big event, freeze unbrûléed cheesecakes for up to 1 month. Thaw overnight in the refrigerator, then sprinkle sugar and torch just before serving.
- Preventing Moisture Buildup
To keep the crust crisp and the caramel topping intact, place a sheet of parchment paper between layers if you need to stack. This barrier prevents moisture from softening the sugar or soggying the crust.
- Individual Portion Wrapping
For grab-and-go convenience, wrap each mini cheesecake in plastic wrap or foil. Store them in a single layer in the fridge or freezer, and unwrap just before you’re ready to torch and serve.
CONCLUSION
It’s been such a joy sharing this recipe for mini crème brûlée cheesecakes with you. From the buttery graham cracker crust and the silky, vanilla-scented cheesecake filling to that addictive crack of caramelized sugar atop each petite morsel, these desserts are an elegant yet approachable way to treat yourself and delight your guests. You can easily tailor them with fresh fruit, mint, or even a drizzle of chocolate sauce—the sky’s the limit once you master the basic formula. By planning ahead and making them a day in advance, you’ll be free to enjoy the moment when your friends and family gather around to witness that final “torch and crack” spectacle.
Feel free to print out this article and save it for later reference. If you’re anything like me, having a printed copy in your recipe binder brings comfort—plus, it ensures you never miss a beat when it’s time to measure, mix, and bake. Scroll down to find a FAQ section answered below for common questions and troubleshooting tips. And of course, I’d love to hear from you: Did your mini cheesecakes turn out perfectly silky? Did you add your own creative twist? Drop a comment, share your questions or feedback, or tell me how you made these treats your own. Happy baking, and here’s to many delightful, caramel-crackling moments ahead!
Mini Crème Brûlée Cheesecakes
Description
Silky cream cheese filling meets crisp caramelized sugar atop a crunchy graham cracker base. These mini treasures balance rich vanilla notes with a golden brûlée top for an irresistible, elegant dessert.
Ingredients
Instructions
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Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
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In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
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Spoon about 1 tablespoon of the crumb mixture into each muffin cup. Use the back of a spoon to press the crumbs firmly into the bottom to form a crust.
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Bake the crusts in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool.
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In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy.
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Add the vanilla extract and beat until fully incorporated.
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Add the eggs, one at a time, beating well after each addition.
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Stir in the sour cream and heavy cream until the mixture is smooth and fully combined.
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Spoon the cheesecake batter evenly into the muffin cups over the cooled crusts. Fill each cup almost to the top.
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Bake for 18-22 minutes, or until the cheesecakes are set and only slightly jiggly in the center. Remove from the oven and allow to cool completely in the tin.
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Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 hours or overnight.
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Before serving, sprinkle about 1 teaspoon of granulated sugar over the top of each cheesecake.
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Using a kitchen torch, carefully caramelize the sugar until it turns golden and crispy. If you don't have a kitchen torch, place the cheesecakes under the broiler in your oven for 2-3 minutes, watching closely to avoid burning.
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Let the sugar harden for a minute before serving.
Note
- These mini cheesecakes can be made a day in advance and kept refrigerated until ready to serve.
- The brûlée topping is best caramelized just before serving to maintain its crispness.
- If you don't have a kitchen torch, broiling is a great alternative, but be sure to keep a close eye on the cheesecakes to avoid burning.
- You can use a variety of fruit toppings, such as fresh berries, to complement the richness of the cheesecake.
