Mini Crème Brûlée Cheesecakes Recipe

Introduction

This Mini Crème Brûlée Cheesecakes Recipe combines two beloved desserts into elegant individual portions. The creamy cheesecake filling is topped with a crisp caramelized sugar crust, creating a perfect contrast of textures. For more cheesecake inspiration, try Two classic desserts. One epic bar. These Chocolate Chip Cookie Cheesecake Bars are rich, creamy, and totally irresistible. These mini desserts are surprisingly simple to make and guaranteed to impress.

Ingredients

These mini crème brûlée cheesecakes combine a buttery graham cracker crust with a velvety smooth cream cheese filling, finished with that signature crackly caramelized sugar topping.

• 6 sheets graham crackers, crushed
• Pinch of salt
• 1 ½ tablespoons (18 grams) granulated sugar (for crust)
• 3 tablespoons (42 grams) unsalted butter, melted
• 2 blocks (454 grams) cream cheese, room temperature
• ¾ cup (150 grams) granulated sugar (for filling)
• 2 large eggs, room temperature
• ⅓ cup (75 grams) heavy cream, room temperature
• 1 tablespoon vanilla extract
• ¼ cup (50 grams) granulated sugar (for topping)

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour (plus chilling)

Context: These Mini Crème Brûlée Cheesecakes take about 20% less time than traditional full-size versions, making them a quicker yet equally elegant dessert option.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press about one tablespoon of the mixture firmly into the bottom of each lined muffin cup. Use a flat-bottomed glass or measuring cup to compact the crust evenly.

Bake the crusts at 325°F (163°C) for 5–7 minutes until lightly fragrant. Let them cool slightly before adding the filling to prevent a soggy base.

Step 2 — Make the Cheesecake Filling

Beat room-temperature cream cheese and sugar together until smooth and creamy. Scrape down the bowl to ensure no lumps remain. Add eggs one at a time, mixing just until incorporated after each addition.

Stir in vanilla extract and a pinch of salt. Be careful not to overmix once the eggs are in—this helps prevent cracking and keeps the texture velvety.

Step 3 — Fill and Bake

Divide the cheesecake filling evenly among the prepared crusts, filling each about three-quarters full. Tap the pan gently on the counter to release any large air bubbles.

Bake at 325°F (163°C) for 18–22 minutes, until the edges are set but the centers still have a slight jiggle. The Mini Crème Brûlée Cheesecakes will firm up as they cool.

Step 4 — Cool Gradually

Turn off the oven and crack the door open slightly, letting the cheesecakes cool inside for about 1 hour. This gradual temperature change minimizes the risk of sinking or cracking.

Transfer the pan to a wire rack to cool completely to room temperature. Then, refrigerate for at least 4 hours, or overnight, to fully set.

Step 5 — Add the Sugar Topping

Sprinkle a thin, even layer of granulated or turbinado sugar over the top of each chilled Mini Crème Brûlée Cheesecake. Gently shake the pan to distribute the sugar evenly and tap off any excess.

For best results, use a kitchen torch to caramelize the sugar. Hold the flame 2–3 inches away and move it constantly until the sugar melts and turns golden-brown.

Step 6 — Serve and Store

Let the caramelized sugar harden for 1–2 minutes before serving. These Mini Crème Brûlée Cheesecakes are best enjoyed the same day the sugar is torched for maximum crunch.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sugar topping may soften over time but will still taste delicious.

Nutritional Information

Calories	285
Protein	5g
Carbohydrates	22g
Fat	20g
Fiber	0g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size for one Mini Crème Brûlée Cheesecake.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining creaminess with a tangy flavor profile.
• Almond flour crust — Creates a gluten-free, lower-carb base with nutty undertones.
• Coconut cream for heavy cream — Provides dairy-free richness with subtle tropical notes.
• Monk fruit sweetener for granulated sugar — Reduces carbs significantly while caramelizing beautifully for the brûlée topping.
• Vanilla bean paste for extract — Intensifies flavor naturally, allowing for reduced sugar without sacrificing taste.
• Egg whites instead of whole eggs — Lowers cholesterol while maintaining structure in these Mini Crème Brûlée Cheesecakes.
• Sea salt flakes for table salt — Enhances flavor perception with less sodium per serving.
• Protein powder blended into filling — Boosts protein content subtly when using neutral-flavored varieties.

Serving Suggestions

• Pair with fresh berries like raspberries or sliced strawberries to complement the creamy richness of these Mini Crème Brûlée Cheesecakes.
• Serve alongside a glass of dessert wine such as Moscato d’Asti or a late-harvest Riesling for an elegant pairing.
• Offer with freshly brewed coffee or espresso to balance the sweetness of these individual cheesecakes.
• Create a dessert platter with assorted mini desserts, letting these Mini Crème Brûlée Cheesecakes be the star attraction.
• Garnish with mint sprigs and edible flowers for special occasions like bridal showers or anniversary dinners.
• Serve chilled on decorative porcelain plates to enhance the sophisticated presentation of these individual treats.
• Perfect for holiday gatherings where their small size allows guests to enjoy without overindulging.

These Mini Crème Brûlée Cheesecakes make an impressive dessert for dinner parties while being conveniently portioned for easy serving and cleanup.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which incorporates too much air. Fix: Mix just until ingredients are combined to maintain a dense, creamy texture.
• Mistake: Using cold cream cheese, leading to a lumpy filling. Fix: Always bring cream cheese to room temperature for a perfectly smooth consistency.
• Mistake: Baking at too high a temperature, causing cracks. Fix: Bake low and slow in a water bath for gentle, even heat.
• Mistake: Skipping the water bath, resulting in dry, rubbery cheesecakes. Fix: Place your pan in a larger pan of hot water to create steam.
• Mistake: Not cooling the Mini Crème Brûlée Cheesecakes gradually, which can cause them to sink. Fix: Let them cool in the turned-off oven with the door slightly ajar.
• Mistake: Caramelizing the sugar topping too soon on a warm cheesecake. Fix: Ensure the cheesecakes are completely chilled before using a torch.
• Mistake: Applying a sugar layer that’s too thick, preventing a proper crack. Fix: Use a thin, even layer of granulated sugar for the perfect brûlée crust.
• Mistake: Using a dull knife to release the cheesecakes from the pan, tearing the crust. Fix: Run a thin, sharp knife under hot water and wipe dry before slicing.
• Mistake: Chilling the cheesecakes for an insufficient time, making them difficult to slice. Fix: Refrigerate for at least 4 hours, or ideally overnight, to fully set.
• Mistake: Over-torching the sugar, which can create a bitter, burnt flavor. Fix: Move the torch constantly for an even, golden caramelization.

Storing Tips

• Fridge: Store Mini Crème Brûlée Cheesecakes in an airtight container in the refrigerator for up to 5 days. Keep them at or below 40°F (4°C) for food safety.
• Freezer: Wrap individual Mini Crème Brûlée Cheesecakes tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Thaw frozen cheesecakes overnight in the refrigerator. Serve chilled; these desserts are not typically reheated.

For best texture and flavor, add the caramelized sugar topping just before serving your Mini Crème Brûlée Cheesecakes.

Conclusion

These Mini Crème Brûlée Cheesecakes are the perfect elegant dessert for any occasion. We hope you love making and sharing them as much as we do! If you try this recipe, please leave a comment below with your thoughts. For more delicious mini desserts, try our Mini Pumpkin Cheesecake Bites Recipe or Irresistible Mini Caramel Apple Cheesecake Bites Recipe.

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FAQs

Can I make Mini Crème Brûlée Cheesecakes ahead of time?

Yes, you can prepare these Mini Crème Brûlée Cheesecakes a day in advance. Store them covered in the refrigerator, but wait to caramelize the sugar topping until just before serving to maintain the signature crisp crust.

What is the best way to caramelize the sugar on top?

For the best results, use a kitchen torch to evenly caramelize the sugar topping on your Mini Crème Brûlée Cheesecakes. This method gives you control to create a perfectly crisp, golden layer without overheating the filling.

How do I prevent my Mini Crème Brûlée Cheesecakes from cracking?

To prevent cracks, avoid overmixing the batter and bake the Mini Crème Brûlée Cheesecakes in a water bath. Let them cool gradually in the oven with the door slightly ajar to ensure a smooth, creamy texture.