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Discover the ultimate recipe for Mini Crème Brûlée Cheesecakes—creamy, decadent, and topped with a perfect caramelized sugar crust. Easy step-by-step instructions, pro tips, storage guide, and variations included.
Introduction
Mini Crème Brûlée Cheesecakes are the kind of dessert that instantly elevates any occasion. Imagine the silky, rich texture of classic cheesecake paired with the iconic crackly caramelized sugar topping of crème brûlée—all in a perfectly portioned mini dessert. These bite-sized treats are not only elegant but also practical, making them ideal for weddings, dinner parties, holidays, or when you simply want to impress.
This recipe is designed to be foolproof, creamy, and luxurious—without complicated steps. Whether you’re an experienced baker or just starting, you’ll master these in no time.
Why You’ll Love This Recipe
✔️ Combines two beloved desserts in one bite-sized treat
✔️ Individual portions—easy to serve at gatherings
✔️ No need for a complicated water bath
✔️ Perfect balance of creamy, crunchy, and caramelized textures
✔️ Elegant enough for special occasions, yet simple enough for everyday baking
Ingredients
For the Crust
- 1 cup (100g) graham cracker crumbs (or Biscoff/shortbread alternative)
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) heavy cream
- 1 tsp pure vanilla extract (or vanilla bean paste for luxury)
- Pinch of salt
For the Brûlée Topping
- ½ cup (100g) superfine or granulated sugar
Step-by-Step Instructions
1. Prepare the Crust
- Preheat oven to 325°F (160°C).
- Line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter until sandy.
- Press 1–2 tablespoons into each liner.
- Bake for 5 minutes, then cool slightly.
2. Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed.
- Stir in heavy cream, vanilla, and salt until just combined.
- Divide batter evenly among crust-filled cups.
3. Bake
- Bake for 18–20 minutes, until edges are set but centers jiggle slightly.
- Cool at room temperature, then refrigerate for at least 4 hours (overnight is best).
4. Add the Brûlée Topping
- Sprinkle each chilled cheesecake with about 1 teaspoon sugar.
- Use a kitchen torch to caramelize sugar until golden and crisp.
- No torch? Place under oven broiler for 1–2 minutes, watching carefully.
Pro Tips for Success
- Use room temperature cream cheese for a lump-free filling.
- Do not overmix once eggs are added—this prevents cracks.
- Chill thoroughly before brûlée; warm cheesecakes won’t hold the sugar crust.
- Superfine sugar melts more evenly than regular granulated.
Serving Suggestions
✨ Top with fresh berries, mint leaves, or edible flowers for a sophisticated finish.
✨ Pair with coffee, champagne, or dessert wine for a complete experience.
✨ Serve immediately after caramelizing sugar for the ultimate crunch.
Variations
- Espresso Crème Brûlée Cheesecakes – add 1 tsp instant espresso powder to the filling.
- Citrus Twist – add lemon or orange zest for brightness.
- Chocolate Swirl – drizzle melted dark chocolate into the filling before baking.
- Gluten-Free Option – use almond flour or gluten-free cookies for the crust.
Storage & Make-Ahead Tips
- Store in the fridge for up to 3 days (without brûlée topping).
- Caramelize sugar just before serving to keep it crisp.
- Freeze undecorated cheesecakes for up to 2 months; thaw overnight in fridge.
Nutrition (Per Mini Cheesecake)
- Calories: ~230
- Carbs: 18g
- Fat: 15g
- Protein: 4g
(Exact values vary by ingredients used.)
Equipment You’ll Need
- Muffin tin or mini cheesecake pan
- Electric hand mixer or stand mixer
- Kitchen torch (or broiler)
- Mixing bowls & spatula
Troubleshooting & FAQs
Q: My cheesecakes cracked—what went wrong?
A: Likely overbaking or overmixing. Bake until just set and avoid beating too long after adding eggs.
Q: Can I make these without a kitchen torch?
A: Yes—use your oven’s broiler, but watch closely to avoid burning.
Q: Can I make them ahead of time?
A: Yes—bake and chill up to 2 days in advance, then brûlée sugar before serving.
Q: Can I use silicone molds instead of paper liners?
A: Absolutely—silicone molds make removal even easier.
Printable Recipe Card
Mini Crème Brûlée Cheesecakes
Rich, creamy mini cheesecakes topped with a crisp caramelized sugar shell—perfect for entertaining.
Prep Time: 20 mins | Cook Time: 20 mins | Chill Time: 4 hrs | Total: 4 hrs 40 mins
Servings: 12 mini cheesecakes
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Conclusion
Mini Crème Brûlée Cheesecakes are the ultimate fusion dessert—indulgent, elegant, and surprisingly easy to make. With their creamy cheesecake base and signature brûlée topping, they’re guaranteed to impress guests and satisfy cravings.
Next time you need a show-stopping dessert, skip the bakery and make these at home—you’ll never look back.
