Mini Crème Brûlée Cheesecakes Recipe

Imagine the creamy dreaminess of a perfect cheesecake paired with the caramelized sugar crackle of classic crème brûlée—all in one adorable, single-serving treat! These Mini Crème Brûlée Cheesecakes bring together two iconic desserts for a bite-sized delight that’s just as fancy at a party as it is at a cozy night in. Each one promises a luscious, melt-in-your-mouth experience and that signature brûléed top you can shatter with your spoon.

this Recipe

Ingredients You’ll Need

These simple, classic ingredients are the backbone of your Mini Crème Brûlée Cheesecakes. Each one plays an essential role—from smooth cream cheese delivering richness, to the buttery graham cracker crust providing that irresistible base and textural balance.

• Graham cracker crumbs (2 cups): The crumbly, slightly sweet foundation that gives every mini cheesecake a flavorful, sturdy base.
• Unsalted butter (½ cup, melted): Melted butter binds the crust and imparts that rich, golden flavor.
• Granulated sugar (2 tablespoons for crust, ½ cup for filling, plus 12 teaspoons for brûlée): Adds just the right amount of sweetness and helps caramelize perfectly for the signature brûlée top.
• Salt (pinch): A tiny pinch sharpens the flavors in the crust.
• Cream cheese (2 packages, room temp): For that luxuriously creamy cheesecake base—make sure it’s softened for easier mixing.
• Egg yolks (4 large, room temp): Bring the custardy richness, much like classic crème brûlée.
• Vanilla extract (1½ teaspoons): Just a splash adds those warm, inviting bakery notes.
• Whipping cream (½ cup, chilled): Whipped into the batter for the silkiest, smoothest texture imaginable.

Variations

Don’t be afraid to get a little creative—these Mini Crème Brûlée Cheesecakes are just the start! With a few thoughtful tweaks, you can tailor the recipe to your cravings, the season, or any dietary need, making every batch excitingly unique.

• Oreo Crust: Swap graham cracker crumbs for crushed Oreo cookies for a chocolatey twist.
• Fruit-Infused Filling: Fold a swirl of raspberry or lemon curd into the cheesecake layer for a pop of tangy flavor and color.
• Gluten-Free Friendly: Use gluten-free graham crackers to make this dessert accessible for everyone.
• Espresso Brûlée: Add a splash of brewed espresso or a teaspoon of instant espresso powder to the cheesecake filling for a subtle coffee kick.

How to Make Mini Crème Brûlée Cheesecakes

Step 1: Make the Graham Cracker Crust

Start by combining the graham cracker crumbs, sugar, salt, and melted butter in a mixing bowl. Using a fork, blend until everything takes on a sandy, moist texture. This mixture forms the delicious base for your cheesecakes.

Step 2: Press and Prepare the Crusts

Butter each cavity of your mini cheesecake pan, then drop about a tablespoon of crust mixture into each one. Press it firmly with a tamper or the back of a spoon to pack the crust evenly—think of each mini as its own tiny stage for what’s to come!

Step 3: Mix the Cheesecake Filling

In a stand mixer bowl, beat the softened cream cheese and sugar together until completely smooth and creamy. Beat in the egg yolks one at a time, then the vanilla, blending gently after each addition. Finally, pour in the chilled whipping cream and mix until silky and unified.

Step 4: Assemble and Bake

Spoon or scoop the cheesecake filling into each crust-lined cavity, filling right up to the top. Smooth the surface with a gentle shake or tap of the pan. Bake at 150°C (300°F) for about 15 minutes—keep an eye on them starting at the 12-minute mark to make sure they don’t puff or overflow.

Step 5: Chill To Perfection

Let the cheesecakes cool to room temperature right in the pan, then transfer them to the fridge for at least 6 hours. This ensures the centers set up perfectly and the texture is delightfully creamy—absolutely worth the wait!

Step 6: Brûlée the Tops

Once chilled, gently pop each cheesecake out and place on a plate. Sprinkle the tops with a teaspoon of fine sugar, then use a kitchen torch to melt and caramelize the sugar until it’s amber and crackly. Wait a minute for the sugar to harden (if you can!) before serving for full brûlée effect.

How to Serve Mini Crème Brûlée Cheesecakes

Garnishes

Give each mini cheesecake a flourish with fresh berries, a sprig of mint, or a dusting of edible gold leaf if you’re feeling extra fancy. Their golden tops are already stunning, but a burst of color or a delicate leaf can make them look downright irresistible!

Side Dishes

Serve your Mini Crème Brûlée Cheesecakes with a small cup of espresso, a tangy berry salad, or alongside crisp, buttery cookies. The contrast of creamy, crispy, and tart makes every bite more fun—plus, it’s a great excuse to keep the dessert hour going just a little longer.

Creative Ways to Present

Arrange these minis on a tiered cake stand, tuck each into an individual cupcake liner, or place them in mini jars for an ultra-cute look. For parties, pass them on trays as bite-sized wonders, or set up a “brûlée bar” so guests can torch their own!

Make Ahead and Storage

Storing Leftovers

Any leftover Mini Crème Brûlée Cheesecakes will keep beautifully in an airtight container in the refrigerator for up to three days. The caramel topping might soften but the flavor will stay divine—perfect for a secret fridge raid later!

Freezing

To freeze, skip the brûlée sugar topping until you’re ready to serve. Tuck the cooled, un-topped cheesecakes into a freezer-safe container, layering with parchment if needed, and freeze for up to three months. Thaw in the fridge overnight, then add that beautiful caramelized sugar right before serving for best crunch.

Reheating

No need to reheat; these are best served chilled! If you’ve brûléed the sugar in advance and it’s softened, you can briefly torch the tops again for 5–10 seconds to restore that crackly finish—just don’t let the cheesecakes warm up too much.

FAQs

Final Thoughts

If you’re looking for a dessert that feels extra special but isn’t fussy, these Mini Crème Brûlée Cheesecakes are truly the answer. I hope they delight your friends and family just as much as they have in my kitchen—don’t be surprised if you find yourself making excuses to whip them up again and again!

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