Name: Mini Crème Brûlée Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: PT-490719H45M41S
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar (for crust); 4 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; 1/2 cup sour cream; 2/3 cup granulated sugar (for filling); 2 large eggs; 1 teaspoon vanilla extract; 3 tablespoons granulated sugar (for brûlée topping)

Have you ever wished for the silky richness of cheesecake and the crackly top of crème brûlée to come together in one elegant dessert? Mini Crème Brûlée Cheesecakes are exactly that fusion—individual indulgent bites that blend creamy filling, a crunchy graham crust, and that iconic caramelized sugar topping.

Whether you’re prepping for a party or simply want a fancy treat in your fridge, these mini cheesecakes deliver restaurant-style charm without complicated steps. They bake beautifully in muffin tins, chill to creamy perfection, and the brûléed tops add that unmistakable wow-factor just before serving.

Preparation Phase & Tools to Use

To create Mini Crème Brûlée Cheesecakes with that signature bakery finish, your kitchen setup is just as important as your ingredients. Here’s what you’ll need:

Muffin Tin or Mini Cheesecake Pan: A 12-cup muffin pan is perfect for portioning and shaping each cheesecake. If you have a mini cheesecake pan with removable bottoms, even better for clean releases.
Electric Mixer or Stand Mixer: Ensures your cream cheese filling is completely smooth and lump-free.
Kitchen Torch: The essential tool for that dramatic caramelized sugar topping. It delivers instant, even heat to crisp up the sugar without melting the cheesecake.
Mixing Bowls and Silicone Spatula: For stirring the crust and folding the filling gently.
Cooling Rack: Helps cool your cheesecakes evenly after baking.
Food Processor (Optional): Speeds up graham cracker crust prep and gives a uniform crumb texture.

Each of these tools plays a role in achieving a flawless finish—from texture to presentation. Prep these in advance so your baking process flows smoothly.

Ingredients for the Mini Crème Brûlée Cheesecakes

Each element of this recipe builds towards that luxurious balance of creamy, crunchy, and caramelized. Here’s how the ingredients play their part:

Graham Cracker Crumbs: Forms the buttery, slightly sweet base that contrasts with the rich filling.
Granulated Sugar: Needed both for sweetening the filling and for torching that classic crème brûlée crust.
Unsalted Butter: Binds the crumbs into a firm crust that doesn’t fall apart when sliced.
Cream Cheese (softened): The heart of the cheesecake—smooth, tangy, and rich.
Sour Cream: Adds a touch of tang and lightness to the dense cream cheese filling.
Eggs: Help set the structure of the cheesecake while keeping it custardy.
Vanilla Extract: Enhances the overall flavor with warmth and depth.

How To Make the Mini Crème Brûlée Cheesecakes

Step 1: Prep the Pan and Preheat

Line a 12-cup muffin tin with parchment liners or grease well. Preheat your oven to 325°F (163°C).

Step 2: Make the Graham Crust

In a bowl, combine graham cracker crumbs, melted butter, and a bit of sugar. Press the mixture firmly into the base of each muffin cup. Bake for 5 minutes to set, then let cool.

Step 3: Blend the Cheesecake Filling

Use an electric mixer to beat the softened cream cheese until smooth. Add sugar, sour cream, vanilla, and eggs one at a time, mixing just until incorporated.

Step 4: Bake the Cheesecakes

Pour the filling over the cooled crusts, filling each cup nearly to the top. Bake for 18-20 minutes until the centers are just set but slightly jiggly. Let them cool in the pan before transferring to a wire rack.

Step 5: Chill Completely

Refrigerate the cheesecakes for at least 4 hours or overnight. This helps them firm up and develop that signature creamy texture.

Step 6: Brûlée the Tops

Just before serving, sprinkle each cheesecake with a thin, even layer of granulated sugar. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Let the tops cool briefly before digging in.

How to Serve and Store Your Mini Crème Brûlée Cheesecakes

These mini delights are best served chilled, just after torching the sugar topping. For a gorgeous presentation, plate them with fresh berries or a light dusting of powdered sugar around the edge. The crackle of the sugar crust is most satisfying when freshly torched, so brûlée them right before serving.

To store, keep the cheesecakes refrigerated in an airtight container for up to 5 days. If you’re prepping ahead, hold off on torching the sugar until just before eating—otherwise the crisp layer can soften in the fridge. You can also freeze them (without sugar topping) for up to a month; just thaw overnight in the fridge.

Frequently Asked Questions

How do I avoid cracks in my mini cheesecakes?

Avoid overmixing your batter, especially after adding the eggs. Also, don’t overbake—you want the centers to still have a little jiggle when you pull them out.

Can I use a different crust?

Yes! Swap graham crackers with crushed Biscoff cookies, vanilla wafers, or even chocolate cookie crumbs for a unique twist.

What if I don’t have a kitchen torch?

You can use your oven broiler as a substitute. Watch carefully to avoid burning and make sure the cheesecakes are very cold before broiling to prevent melting.

Can I make these ahead of time?

Absolutely. Make and chill the cheesecakes up to two days in advance. Just save the brûlée topping for right before serving.

Do I need a water bath?

Not for minis. Their size helps them cook evenly without a water bath, and skipping it keeps the recipe simple.

Can I add flavorings?

Definitely. Try adding a bit of espresso powder, lemon zest, or even a splash of liqueur like Grand Marnier to the filling for a flavor boost.

Want More Cheesecake Dessert Ideas?

You might also love the elegant layers in my Simple Strawberry Cheesecake with Fresh Strawberries for a fruity twist. Or take a bite into Mini Cinnamon Roll Cheesecakes—they’re spicy, sweet, and perfect for brunch.

If you enjoy mini formats, the Cheesecake Deviled Strawberries offer a fresh, summery vibe with minimal effort. For chocolate lovers, the Decadent Chocolate S’mores Cupcakes bring in the creamy factor with a gooey center.

For even more indulgent ideas, visit LadyPlate on Pinterest—I share my latest creations there daily, from cheesecakes to cookies and everything sweet in between.

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for easy access. Just click the Pin button above.

If you try this recipe, I want to hear all about it. Did you use a different crust? Try a flavored sugar topping? Leave a comment and let me know how it turned out. I love seeing your mini masterpieces!

Mini Crème Brûlée Cheesecakes

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Author: Julia Koch
Total Time: 40 minutes plus chilling
Yield: 12 mini cheesecakes
Diet: Vegetarian

Print Recipe

Description

Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with the elegant caramelized topping of crème brûlée. These individual desserts are perfect for parties or whenever you want to indulge in a fancy treat without the fuss. Each bite features a buttery graham cracker crust, a velvety cheesecake center, and that signature crackly sugar topping.

Ingredients

1 cup graham cracker crumbs

2 tablespoons granulated sugar (for crust)

4 tablespoons unsalted butter, melted

16 ounces cream cheese, softened

1/2 cup sour cream

2/3 cup granulated sugar (for filling)

2 large eggs

1 teaspoon vanilla extract

3 tablespoons granulated sugar (for brûlée topping)

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Instructions

1. Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with parchment liners or grease it well.

2. Combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until combined and press into muffin cups. Bake for 5 minutes, then let cool.

3. In a mixing bowl, beat softened cream cheese until smooth. Add 2/3 cup sugar, sour cream, vanilla, and eggs one at a time. Mix until just combined.

4. Fill each crust with cheesecake batter. Bake for 18–20 minutes until centers are set with a slight jiggle.

5. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.

6. Before serving, sprinkle about 1/2 teaspoon of sugar over each chilled cheesecake. Use a kitchen torch to caramelize the tops until golden brown. Allow the tops to set for a minute before serving.