Go Back
Mini Crème Brûlée Cheesecakes are a delightful twist on classic desserts. They combine the smoothness of cheesecake with the crispy top of crème brûlée. This creates a treat that is both creamy and crunchy. Each bite offers a balance of flavors and textures that is hard to resist.

Mini Crème Brûlée Cheesecakes

Satisfy your sweet tooth with Mini Crème Brûlée Cheesecakes, a deliciously easy dessert that combines creamy cheesecake with a crunchy caramelized topping. Perfect for any occasion, these individual treats are a hit at parties or a cozy night in. Discover the simple recipe and tips to customize flavors like chocolate or lemon. Click through to explore how to make these irresistible Mini Crème Brûlée Cheesecakes at home!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

3 tablespoons sugar

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup heavy cream

2 tablespoons brown sugar

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    Make the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press about a tablespoon of the mixture into the bottom of each cupcake liner to form the crust.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and beat until fully incorporated.

        Incorporate the Eggs: Add the eggs, one at a time, blending well after each addition. Mix in the vanilla extract and heavy cream until the mixture is creamy and smooth.

          Fill the Muffin Tin: Carefully pour the cheesecake filling over the crusts in each liner, filling them about 3/4 full.

            Bake: Bake in the preheated oven for about 20-25 minutes, or until the centers are just set but slightly jiggly.

              Cool: Remove the cheesecakes from the oven and allow them to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.

                Chill: Once cooled, refrigerate the cheesecakes for at least 2 hours, or overnight for best results.

                  Caramelize the Top: Just before serving, sprinkle a thin layer of brown sugar on top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy crust. If you don’t have a torch, you can place them under a broiler for a minute or two, keeping a close eye to prevent burning.

                    Serve: Gently crack the caramelized sugar with a fork just before enjoying.

                      Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12 mini cheesecakes

                        - Presentation Tips: Serve on a decorative platter, garnished with fresh berries or a sprig of mint for an elegant touch.