Mini Crème Brûlée Cheesecakes Recipe

Introduction

These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the crisp caramelized sugar topping of crème brûlée. Perfectly portioned in a muffin tin, they make an elegant and indulgent dessert that’s easy to share.

Ingredients

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted
• 16 oz (450g) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 3 tbsp granulated sugar (for topping)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. Step 2: In a bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the texture resembles wet sand. Press about 1 tablespoon of this mixture into the bottom of each cupcake liner. Bake for 5 minutes, then let cool.
3. Step 3: In a large bowl, beat the softened cream cheese and 1/2 cup sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until the mixture is fully combined.
4. Step 4: Pour the cheesecake filling over the prepared crusts, filling each liner almost to the top. Bake for 18-20 minutes, or until the centers are slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Step 5: Once chilled, sprinkle about 1/2 teaspoon of granulated sugar on top of each mini cheesecake. Use a kitchen torch to melt and caramelize the sugar until golden brown and crisp.

Tips & Variations

• For a nutty crust, substitute graham cracker crumbs with crushed pecans or almonds.
• Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
• If you don’t have a kitchen torch, place the cheesecakes under a broiler for 1-2 minutes, watching carefully to avoid burning.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. It’s best to caramelize the sugar topping just before serving to keep it crisp. Reheat under a broiler for a few seconds if needed, but avoid reheating in the microwave to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare and bake them up to a day in advance. Keep them refrigerated and add the caramelized sugar topping just before serving for the best texture.

What if I don’t have a kitchen torch?

You can caramelize the sugar under a hot broiler in your oven. Place the cheesecakes on the top rack and broil for 1-2 minutes, watching carefully to prevent burning.

Mini Crème Brûlée Cheesecakes Recipe

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★★★★★

4.8 from 145 reviews

These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the delightfully crisp caramelized sugar topping of crème brûlée. Perfectly portioned in a cupcake form, they feature a buttery graham cracker crust and a smooth, velvety filling topped with a crackling sugar crust, making for an indulgent dessert that impresses both in flavor and presentation.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

Cheesecake Filling

• 16 oz (450g) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup heavy cream

Topping

• 3 tbsp granulated sugar (for caramelizing)

Instructions

1. Preheat oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Make the crust: In a bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of this crust mixture firmly into the bottom of each cupcake liner. Bake the crusts for 5 minutes, then remove and allow them to cool, setting a solid base for the cheesecake filling.
3. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until completely smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure an even mixture. Mix in the vanilla extract and heavy cream thoroughly until fully combined for a velvety texture.
4. Assemble and bake: Pour the cheesecake filling over the pre-baked crusts in each cupcake liner, filling them almost to the top. Place the muffin tin in the oven and bake for 18 to 20 minutes, or until the cheesecake centers are slightly jiggly but set around the edges. Remove from the oven and let the cheesecakes cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set and chill.
5. Caramelize the sugar topping: After chilling, sprinkle about 1/2 teaspoon of granulated sugar on top of each mini cheesecake. Use a kitchen torch to carefully melt and caramelize the sugar until it turns golden brown and forms a crisp, crackly topping reminiscent of a classic crème brûlée finish.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth, lump-free filling.
• If you don’t have a kitchen torch, you can place the cheesecakes briefly under a broiler, but watch closely to avoid burning the sugar.
• Allow the cheesecakes to chill overnight for best texture and flavor development.
• Press the crust firmly to prevent it from crumbling when serving.
• These cheesecakes can be made ahead and stored refrigerated for up to 3 days with the caramelized topping applied just before serving.

Keywords: mini cheesecake, crème brûlée cheesecake, graham cracker crust, caramelized sugar topping, creamy dessert, bite-sized cheesecake