A Classic French-American Dessert Fusion If you love the silky texture of cheesecake and the caramelized sugar crust of crème brûlée, you’re going to fall for these Mini Crème Brûlée Cheesecakes. This recipe brings together the best of both desserts into an easy, elegant treat that’s perfect for entertaining or enjoying at home. Each mini […]
If you love the silky texture of cheesecake and the caramelized sugar crust of crème brûlée, you’re going to fall for these Mini Crème Brûlée Cheesecakes. This recipe brings together the best of both desserts into an easy, elegant treat that’s perfect for entertaining or enjoying at home.
Each mini cheesecake features a buttery graham cracker crust, a rich and creamy cheesecake center, and a crisp brûléed sugar topping that cracks under your spoon just like the traditional French classic. These bite-sized desserts are ideal for dinner parties, holidays, or any time you want something sweet and sophisticated—without the hassle of full-sized cheesecake or ramekins.
What Makes This Recipe Special
Combines two iconic desserts in one easy-to-make, handheld treat
Bakes in muffin tins—no water bath or complicated steps
Brûlée topping gives a signature crack and golden finish
Can be made ahead, then torched just before serving
Customizable with different crusts, flavor add-ins, or toppings
Preparation Phase & Tools to Use
Essential Tools and Equipment
12-cup muffin tin
Cupcake liners (paper or foil)
Electric mixer (hand or stand)
Mixing bowls (medium and large)
Rubber spatula
Spoon or small cookie scoop
Kitchen torch (for brûlée topping)
Wire rack
Small offset spatula (optional for loosening from liners)
Importance of Each Tool
Muffin tin & liners: Keep individual portions uniform and easy to serve
Electric mixer: Ensures smooth, lump-free cheesecake batter
Kitchen torch: Essential for caramelizing the sugar topping evenly
Wire rack: Allows proper cooling and prevents soggy bottoms
Offset spatula: Helpful when removing cheesecakes from liners cleanly
Preparation Tips
Bring cream cheese, eggs, and sour cream to room temperature before mixing to avoid lumps
Do not overmix once eggs are added to prevent air bubbles
Bake until the edges are set and the centers are slightly jiggly—do not overbake
Chill fully before brûlée topping for clean, firm texture
Sprinkle sugar just before torching to keep the top crisp
Ingredients List
For the Crust
¾ cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
For the Cheesecake Filling
16 oz (2 packages) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
Pinch of salt
For the Brûlée Topping
¼ cup granulated sugar (about 1 teaspoon per cheesecake)
Step-by-Step Instructions and Baking Tips
Follow these detailed instructions to create the perfect Mini Crème Brûlée Cheesecakes — smooth, creamy, and topped with a beautifully caramelized sugar crust.
Step 1: Preheat and Prepare the Pan
Preheat your oven to 325°F (163°C).
Line a 12-cup muffin tin with paper or foil liners. This makes removal easy and helps keep the cheesecakes structured after baking.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine:
¾ cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter
Stir until the mixture resembles wet sand.
Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner. Use the back of a spoon or a flat-bottomed glass to compress it.
Bake for 5 minutes, then remove from oven and allow the crusts to cool while you prepare the filling.
Step 3: Make the Cheesecake Filling
In a large bowl, beat 16 oz softened cream cheese with ½ cup sugar using a hand or stand mixer. Beat until completely smooth—no lumps.
Add in:
2 large eggs (one at a time, beating after each addition)
1 teaspoon vanilla extract
¼ cup sour cream
A pinch of salt
Mix until just combined. Do not overmix, especially after adding eggs, as this can incorporate too much air and lead to cracks.
Step 4: Fill and Bake
Spoon or pour the cheesecake filling evenly over the pre-baked crusts, filling each liner about ¾ full.
Tap the pan gently on the counter to release any trapped air bubbles.
Bake for 18 to 22 minutes, or until the edges are set and the centers are slightly jiggly.
Remove from oven and allow the cheesecakes to cool in the muffin tin for about 15 minutes.
Transfer the cheesecakes to a wire rack and cool completely.
Once cooled, place in the refrigerator for at least 4 hours, preferably overnight. This helps them firm up and develop flavor.
Step 5: Add the Crème Brûlée Topping
Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over the top of each chilled cheesecake.
Using a kitchen torch, melt the sugar until it bubbles and turns golden brown. Let it sit for 1–2 minutes to harden into a crisp shell.
Serve immediately for the best texture and dramatic crack when you break through the top.
Note: If you don’t have a torch, you can use the broiler, but results may be uneven. Place under a preheated broiler for 1–2 minutes, watching carefully to avoid burning.
Baking Tips for Perfect Mini Cheesecakes
Use room temperature ingredients for a smooth filling with no lumps.
Do not overmix the batter once the eggs are added to avoid air pockets and cracking.
Be careful not to overbake — the centers should still have a slight wobble when removed from the oven.
Chill thoroughly before adding sugar topping to ensure a clean torching process.
Torch just before serving for a crisp, crackling top and fresh presentation.
Serving Suggestions
These Mini Crème Brûlée Cheesecakes are elegant, handheld desserts perfect for entertaining or a special treat at home. Here’s how to present them for maximum appeal:
Serve chilled with the brûlée topping freshly torched for a crisp sugar shell.
Add fresh berries, such as raspberries or sliced strawberries, for a pop of color and acidity.
Garnish with a mint leaf for an elevated presentation.
Plate with a drizzle of fruit coulis or chocolate sauce for a restaurant-quality finish.
Perfect for dinner parties, weddings, bridal showers, and holiday gatherings.
Storage Instructions
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For best results, brûlée the sugar topping just before serving. Caramelized sugar will lose its crispness if refrigerated for long.
Freezer
Mini cheesecakes (without sugar topping) can be frozen for up to 1 month.
Wrap each one tightly in plastic wrap and store in a freezer-safe container.
Thaw overnight in the refrigerator before adding the brûlée topping and serving.
Frequently Asked Questions
Can I make these in advance? Yes. You can bake the cheesecakes up to two days ahead and store them in the refrigerator. Add the sugar topping and brûlée them just before serving.
Do I need a kitchen torch? A torch gives the best result. However, you can use your oven’s broiler as an alternative, but be careful as sugar can burn quickly.
Can I use a different crust? Yes. You can use crushed vanilla wafers, shortbread cookies, or even chocolate cookies for a unique twist.
Can I make these without cupcake liners? Liners make removal easier, but you can also use a nonstick muffin pan. Lightly grease the cups and allow cheesecakes to cool completely before removing with a thin knife or offset spatula.
Are they gluten-free? The filling is naturally gluten-free, but use gluten-free graham crackers for the crust if needed.
Customizations, Flavor Variations, and Advanced Tips
Flavor Variations
These Mini Crème Brûlée Cheesecakes are incredibly versatile. Here are some easy ways to customize them based on season, occasion, or flavor preference.
1. Chocolate Crust
Replace the graham cracker crumbs with chocolate cookie crumbs (such as Oreos or chocolate graham crackers) for a rich, cocoa base.
2. Citrus Twist
Add 1 tablespoon of lemon or orange zest to the cheesecake batter for a bright, citrusy note.
Pair with fresh berries on top for a refreshing finish.
3. Espresso Infusion
Mix 1 teaspoon of instant espresso powder into the filling for a subtle coffee flavor that pairs beautifully with the caramelized sugar topping.
4. Berry Swirl
Add ½ teaspoon of raspberry or strawberry preserves to the center of each cheesecake before baking, then swirl gently with a toothpick.
5. Salted Caramel
Skip the brûlée topping and drizzle each cheesecake with salted caramel sauce after chilling. Sprinkle with a pinch of flaky sea salt before serving.
Dietary Adaptations
Gluten-Free
Use certified gluten-free graham crackers or cookies for the crust.
Ensure all other ingredients (including vanilla and sour cream) are labeled gluten-free.
Dairy-Free
Use dairy-free cream cheese and plant-based sour cream alternatives.
Choose a crust made with dairy-free cookies and a plant-based butter substitute.
Lower Sugar
Replace sugar in the crust and filling with granulated monk fruit or another approved sugar substitute.
Use less sugar for the brûlée topping or skip it entirely and serve with fresh fruit.
Rich, creamy mini cheesecakes baked in muffin tins and topped with a crisp caramelized sugar shell, just like classic crème brûlée. An elegant, make-ahead dessert perfect for entertaining.
Ingredients
Scale
For the Crust:
¾ cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese (2 blocks), softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
Pinch of salt
For the Brûlée Topping:
¼ cup granulated sugar (about 1 teaspoon per cheesecake)
Instructions
Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper or foil liners.
In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Divide evenly among liners and press firmly into bottoms. Bake for 5 minutes. Let cool.
In a large mixing bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing until just combined.
Add vanilla extract, sour cream, and salt. Mix until smooth, but do not overbeat.
Divide batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until centers are set but still slightly jiggly. Remove from oven and cool in the pan for 15 minutes. Transfer to a wire rack and let cool completely.
Refrigerate cheesecakes for at least 4 hours, or overnight.
Just before serving, sprinkle 1 teaspoon sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp. Let rest 1–2 minutes before serving.
