What Makes This Dessert Unforgettable?
These mini cheesecakes combine the ultra-creamy texture of classic cheesecake with the crisp caramelized sugar top of crème brûlée. Individually portioned, they’re elegant enough for special occasions yet simple enough for casual indulgence — a perfect marriage of two iconic desserts.
Ingredients You’ll Need:
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp melted butter
For the cheesecake filling:
- 8 oz cream cheese (softened)
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
For the brûlée topping:
- 2 tbsp granulated sugar (for torching)
Tools You’ll Need:
Muffin tin with liners
Mixing bowls and electric mixer
Measuring cups and spoons
Blowtorch (for brûlée top)
Cooling rack and fridge
How to Make Mini Crème Brûlée Cheesecakes:
Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, and butter in a bowl, then press into the bottoms of lined muffin cups. Bake crusts for 5 minutes and set aside. In another bowl, beat cream cheese until smooth. Add sour cream, sugar, egg, and vanilla; beat until creamy. Pour the filling over crusts and bake for 18–20 minutes or until centers are just set. Let cool completely, then chill for at least 1 hour.
Serve:
Right before serving, sprinkle a thin layer of sugar on top of each cheesecake and caramelize using a kitchen torch until golden and crisp. Let cool 1 minute to set the top before enjoying.
What to Serve with This Dessert:
Fresh berries
Espresso or coffee
A splash of dessert wine or sparkling water
Tips for Perfect Mini Crème Brûlée Cheesecakes:
Use room temperature cream cheese for smooth texture
Don’t overbake — the centers should still jiggle slightly
Torch just before serving for best crackle and freshness
Storage Instructions:
Refrigerate – Keep in an airtight container for up to 4 days
Torch topping just before serving – to maintain crunch
Freeze – Can be frozen without sugar top for up to 1 month
How Do I Make This Gluten-Free?
Use gluten-free graham crackers or almond flour for the crust
Conclusion:
Mini Crème Brûlée Cheesecakes are creamy, rich, and delightfully topped with a caramelized sugar shell. The perfect small-bite dessert for impressing guests or treating yourself to something truly special.
Nutritional Information:
Single-serving – Great for portion control
Velvety texture – Thanks to cream cheese and sour cream
Crispy top – Signature brûlée crunch without the fuss
Mini Crème Brûlée Cheesecakes
Description
These Mini Crème Brûlée Cheesecakes are the perfect fusion of two iconic desserts — rich, creamy cheesecake with the signature caramelized sugar topping of crème brûlée. Individually portioned and baked in a muffin tin, they’re elegant, indulgent, and surprisingly easy to make. Whether for parties, holidays, or a luxurious treat at home, these bite-sized delights offer a satisfying crunch followed by silky smoothness in every bite.
Ingrédients
For the crust:
Instructions
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Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
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In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened.
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Press about 1 tablespoon of crust mixture into the bottom of each liner and press firmly. Bake for 5 minutes, then remove and let cool slightly.
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In a separate bowl, beat softened cream cheese until smooth. Add sour cream, sugar, egg, and vanilla extract. Beat until creamy and lump-free.
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Spoon the cheesecake mixture evenly over the pre-baked crusts.
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Bake for 18–20 minutes or until the centers are just set and slightly jiggly.
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Remove from the oven and let them cool completely at room temperature. Then chill in the fridge for at least 1 hour.
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Before serving, sprinkle 1/2 tsp of sugar on top of each cheesecake and caramelize using a kitchen torch until golden and crisp.
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Let sit for 1–2 minutes so the sugar topping can harden, then serve and enjoy!
