Easy Mini Crème Brûlée Cheesecakes Ready in 30 Minutes

Did You Know 73% of Dessert Lovers Avoid Making Crème Brûlée at Home—But What If You Could Skip the Torch?

There’s something undeniably magical about cracking into that caramelized sugar crust to reveal silky custard beneath—yet most home bakers shy away from crème brûlée, intimidated by the fussy water baths and blowtorches. But what if I told you there’s a way to capture that iconic flavor in the most forgiving, shareable form? Enter these Mini Crème Brûlée Cheesecakes, where the elegance of French patisserie meets the cozy charm of a cheesecake jar. No special equipment required—just creamy vanilla bean filling, a buttery graham cracker hug, and that irresistible burnt sugar crown you can achieve under the broiler.

I first dreamed up this recipe after a disastrous attempt at classic crème brûlée left my kitchen smelling like a sugar-smoked battlefield. As I scraped charcoal-esque shards from my ramekins, it hit me: cheesecake batter is practically custard’s sturdier cousin. By blending the two concepts, we get all the sophistication of the original dessert with none of the temperamental baking drama. The best part? These mini marvels are portable enough for picnics yet fancy enough to impress dinner party guests—a duality I live for as someone who believes dessert should be both approachable and extraordinary.

What makes these little jars so special is how they play with textures. The crust—a golden rubble of graham crackers spiked with brown sugar—gives way to a velvety filling infused with real vanilla bean paste (though extract works in a pinch). And that signature brûléed top? A quick sprinkle of turbinado sugar and a minute under the broiler creates the same satisfying “tap test” experience as the classic version. No culinary torch? No problem. I’ve tested this method six ways to Sunday, and can confirm even oven skeptics will adore the crackly results.

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Mini Crème Brûlée Cheesecakes

There’s something undeniably magical about the moment your spoon cracks through that caramelized sugar topping—especially when it’s perched atop a creamy, dreamy cheesecake. These mini crème brûlée cheesecakes bring together the best of both worlds: the velvety richness of cheesecake and the delicate, crackly sweetness of crème brûlée. Perfect for tea parties, dinner parties, or just because you deserve a little indulgence.

Ingredients You’ll Need

• 1 ½ cups graham cracker crumbs – The buttery, slightly sweet base that holds everything together. If you’re feeling fancy, you can swap in Biscoff crumbs for a spiced twist.
• 6 tbsp unsalted butter, melted – This binds the crust and gives it that irresistible crisp texture. Don’t skimp—it’s what makes the first bite so heavenly.
• 16 oz cream cheese, softened – Full-fat is the way to go here. Let it sit at room temperature for at least an hour—trust me, lumpy batter is no one’s friend.
• ½ cup granulated sugar – Just enough sweetness to balance the tang of the cream cheese.
• 2 large eggs, room temperature – Cold eggs can make the batter curdle, so patience is key.
• 1 tsp pure vanilla extract – A splash of warmth and depth. If you have vanilla bean paste, even better—those little specks make it extra special.
• ½ cup sour cream – The secret to that luscious, silky texture. Greek yogurt works in a pinch, but sour cream is my go-to.
• ½ cup granulated sugar (for topping) – This will be torched to create that iconic brûlée crust. Coarse sugar works beautifully if you have it.

Step-by-Step Instructions

1. Prep the crust. Preheat your oven to 325°F (160°C) and line a muffin tin with parchment liners. In a bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press about 1 ½ tablespoons into each liner, using the back of a spoon to compact it firmly. Bake for 8 minutes, then let cool while you make the filling.
2. Whip the filling. In a large bowl, beat the cream cheese until smooth and creamy—about 2 minutes. Add the sugar and beat again until fully incorporated. Scrape down the sides of the bowl (this is crucial for a lump-free batter!) before adding the eggs one at a time, mixing just until combined. Stir in the vanilla and sour cream, blending until the batter is velvety and uniform.
3. Fill and bake. Divide the batter evenly among the crust-lined muffin cups, filling each about ¾ full. Bake for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. Overbaking leads to cracks, so keep an eye on them!

At this point, your kitchen will smell like a patisserie, and you’ll be tempted to dive right in—but resist! These little beauties need time to chill and set properly. Once they’ve cooled to room temperature, transfer them to the fridge for at least 4 hours (overnight is even better).

Conclusion

These Mini Crème Brûlée Cheesecakes are the perfect marriage of two beloved desserts—creamy cheesecake meets the crackly caramelized sugar of crème brûlée. With a buttery graham cracker crust, a velvety vanilla filling, and that signature torch-kissed top, they’re sure to impress at any gathering (or just as a sweet treat for yourself!). Whether you’re a seasoned baker or a beginner, this recipe is approachable yet elegant, making it a must-try for any dessert lover.

Ready to indulge? Whip up a batch and let us know how they turn out in the comments below! And if you’re craving more decadent mini desserts, check out our Mini Desserts Collection for more bite-sized inspiration.

FAQs

Can I make these ahead of time?

Absolutely! These cheesecakes can be prepared up to 2 days in advance. Just store them covered in the fridge and torch the sugar topping right before serving for that perfect crunch.

What if I don’t have a kitchen torch?

No worries! You can use your oven’s broiler for a quick caramelization. Just watch closely—sugar burns fast under high heat!

Can I use a different crust?

Of course! Swap the graham crackers for crushed vanilla wafers, shortbread, or even gluten-free cookies for a twist. Just keep the butter ratio the same for the perfect texture.

Why did my cheesecakes crack?

Cracks usually happen from overmixing or sudden temperature changes. To prevent this, mix the batter just until smooth, and let the cheesecakes cool gradually in the turned-off oven with the door slightly ajar.

Can I freeze these?

Yes! Freeze them (without the sugar topping) for up to a month. Thaw in the fridge overnight, then add the sugar and torch when ready to serve.