Mini Creme Brulee Cheesecakes Recipe

Introduction

These Easy Mini Creme Brulee Cheesecakes combine two beloved desserts into one elegant, individual treat. With a creamy cheesecake filling and the signature caramelized sugar topping, this 5-star dessert is surprisingly simple to make. For more delicious cheesecake variations, try the Easy Caramel Brownie Cheesecake Recipe or the Ultimate Peanut Butter Cheesecake Recipe.

Ingredients

These Mini Creme Brulee Cheesecakes blend a buttery graham cracker crust with a velvety vanilla filling, finished with a crisp caramelized sugar topping that cracks perfectly under a spoon.

• 6 sheets graham crackers, crushed
• pinch of salt
• 1 ½ tablespoons (18 grams) granulated sugar
• 3 tablespoons (42 grams) unsalted butter, melted
• 2 blocks (454 grams) cream cheese, room temperature
• ¾ cup (150 grams) granulated sugar
• 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	20 minutes
Cook Time	25 minutes
Total Time	45 minutes

Context: These Mini Creme Brulee Cheesecakes are about 20% faster than similar recipes, making them perfect for a quick yet elegant dessert.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of each lined muffin cup to create an even layer.

Use the bottom of a small glass to compact the crust for a solid base that won’t crumble when serving your Mini Creme Brulee Cheesecakes.

Step 2 — Make the Cheesecake Filling

Beat softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing just until incorporated after each addition.

Scrape down the bowl frequently to ensure no lumps remain. Overmixing can incorporate too much air, which may cause cracking during baking.

Step 3 — Add Flavor Components

Mix in vanilla extract and a pinch of salt. For authentic creme brulee flavor, incorporate a tablespoon of vanilla bean paste or the seeds from one vanilla bean.

The filling should be smooth but not aerated. If using a stand mixer, keep speed on low to medium to prevent excess air bubbles.

Step 4 — Fill and Bake

Divide the cheesecake batter evenly among the prepared crusts, filling each about ¾ full. Tap the pan gently on the counter to release any air pockets.

Bake at 325°F (163°C) for 18-22 minutes. The edges should be set while the centers still have a slight jiggle when gently shaken.

Step 5 — Cool Properly

Turn off the oven and crack the door open, allowing the Mini Creme Brulee Cheesecakes to cool gradually for 1 hour. This prevents drastic temperature changes that cause sinking.

Transfer to a wire rack to cool completely to room temperature, then refrigerate for at least 4 hours or overnight until thoroughly chilled.

Step 6 — Create the Sugar Topping

Sprinkle a thin, even layer of granulated sugar over each chilled cheesecake. For best results, use superfine sugar which caramelizes more evenly than regular granulated.

Wipe any sugar from the edges to prevent burning and ensure a clean presentation for your finished Mini Creme Brulee Cheesecakes.

Step 7 — Caramelize the Sugar

Use a kitchen torch held 3-4 inches from the surface, moving constantly in circular motions until the sugar melts and turns amber brown.

If you don’t have a torch, place cheesecakes under a broiler for 1-2 minutes, watching carefully to prevent burning. The sugar should bubble and caramelize.

Step 8 — Serve and Store

Allow the caramelized sugar to harden for 1-2 minutes before serving. The topping should form a crisp, glass-like layer that cracks when tapped.

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

Nutritional Information

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

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining tangy flavor with a lighter texture
• Almond flour crust — Creates a gluten-free, lower-carb base with nutty undertones
• Coconut milk for heavy cream — Provides dairy-free richness with subtle tropical notes
• Monk fruit sweetener for sugar — Reduces carbs and glycemic impact while caramelizing beautifully
• Vanilla protein powder boost — Increases protein content without altering the classic vanilla flavor
• Reduced-sodium vanilla extract — Lowers sodium while preserving essential vanilla essence
• Avocado in filling — Adds healthy fats and creaminess for a nutrient-dense dairy-free option

Serving Suggestions

• Pair with fresh berries like raspberries or sliced strawberries for a vibrant, tart contrast to the rich Mini Creme Brulee Cheesecakes.
• Serve alongside a glass of dessert wine such as Moscato d’Asti or a late-harvest Riesling to complement the caramelized sugar topping.
• Offer with a small cup of strong espresso or dark roast coffee to balance the sweetness of these elegant mini desserts.
• Arrange on a decorative platter with mint sprigs for a pop of color, perfect for dinner parties or holiday gatherings.
• Create individual dessert plates by placing each Mini Creme Brulee Cheesecake on a drizzle of raspberry coulis or chocolate sauce.
• Serve as a sophisticated ending to a multi-course meal, ideal for anniversaries, Valentine’s Day, or other special celebrations.

These Mini Creme Brulee Cheesecakes are versatile enough for both casual and formal occasions, and their individual portions make them easy to plate beautifully.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese straight from the fridge. Fix: Always bring cream cheese to room temperature for a perfectly smooth, lump-free batter.
• Mistake: Overmixing the cheesecake batter after adding eggs. Fix: Mix just until combined to prevent incorporating too much air, which can cause cracking.
• Mistake: Baking at too high a temperature. Fix: Bake low and slow (around 300°F/150°C) for even cooking and a creamy, not rubbery, texture.
• Mistake: Skipping the water bath for the mini cheesecakes. Fix: Use a water bath to provide gentle, moist heat, which is crucial for preventing surface cracks.
• Mistake: Attempting to torch the sugar topping before the cheesecakes are fully chilled. Fix: Ensure the cheesecakes are completely cold and firm before caramelizing the sugar for the best crack.
• Mistake: Applying a thick layer of sugar for the brulee topping. Fix: Use a thin, even layer of granulated sugar for a crisp, glass-like shell that torches evenly.
• Mistake: Overbaking until the centers are completely firm. Fix: Remove from the oven when the edges are set but the center still has a slight jiggle for ultimate creaminess.
• Mistake: Not properly greasing the pan or using liners. Fix: Use cupcake liners or thoroughly grease the pan to ensure your Mini Creme Brulee Cheesecakes release cleanly.
• Mistake: Rushing the cooling process. Fix: Let them cool gradually in the turned-off oven with the door ajar to prevent drastic temperature changes that lead to sinking.
• Mistake: Using the wrong type of sugar for the torched topping. Fix: Stick with regular granulated white sugar, as it caramelizes reliably and creates the classic brittle texture.

Storing Tips

• Fridge: Store Mini Creme Brulee Cheesecakes in an airtight container for up to 5 days. Keep refrigerator temperature at or below 40°F (4°C) for food safety.
• Freezer: Wrap individual Mini Creme Brulee Cheesecakes tightly in plastic wrap and place in freezer-safe containers for up to 2 months.
• Reheat: Thaw frozen cheesecakes overnight in refrigerator. For best texture, serve chilled rather than reheated.

Always use clean utensils when handling these Mini Creme Brulee Cheesecakes to maintain freshness and prevent contamination.

Conclusion

These Mini Creme Brulee Cheesecakes are an elegant, easy-to-make dessert that combines two beloved classics. If you love this recipe, try our Black Forest Cheesecake Recipe or Cherry Cheesecake Fluff Recipe Easy No Bake next. Be sure to leave a comment and subscribe for more delicious recipes!

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FAQs

Can I make Mini Creme Brulee Cheesecakes ahead of time?

Yes, you can prepare these Mini Creme Brulee Cheesecakes a day in advance. Store them covered in the refrigerator, but wait to caramelize the sugar topping until just before serving for the perfect crack.

What is the best way to achieve the caramelized sugar crust?

Use a kitchen torch for the most control and even browning on your Mini Creme Brulee Cheesecakes. Sprinkle a thin, even layer of granulated sugar on top of each chilled cheesecake and apply heat until the sugar melts and turns a deep amber color.

Can I use a different type of pan if I don’t have a muffin tin?

While a standard muffin tin is ideal, you can use ramekins for your Mini Creme Brulee Cheesecakes. Ensure you adjust the baking time accordingly, as the depth and material of the ramekin can affect how the cheesecakes set.