Imagine the dazzling elegance of crème brûlée paired with the creamy comfort of cheesecake, neatly packaged into a handheld treat—Mini Crème Brûlée Cheesecakes are a showstopper deserving a standing ovation! Rich, velvety cheesecake topped with a crackly caramelized sugar shell delivers everything you love about classic desserts, but in a perfectly portioned format. Whether you’re hosting a fancy get-together or simply craving a sweet escape, these mini delights promise to wow your crowd and make any evening extra special.
Ingredients You’ll Need
The magic of Mini Crème Brûlée Cheesecakes is all about simple, essential ingredients coming together in harmony. Each one plays a crucial role, from building a buttery base to creating a silken filling and that trademark caramelized finish.
- Graham cracker crumbs: These form the lightly sweet, slightly crunchy foundation for your cheesecakes, adding a warm flavor base.
- Granulated sugar: Used in both the crust and the cheesecake, sugar brings the perfect sweetness and creates that signature brûléed top.
- Unsalted butter, melted: This binds the crust and infuses it with rich, buttery goodness.
- Cream cheese, softened: The heart of your mini cheesecakes! Let it fully soften for the smoothest, creamiest results.
- Eggs: They provide structure, helping the cheesecakes set just right without losing their creamy texture.
- Sour cream: A hint of tang from sour cream brightens the filling and keeps it ultra-smooth.
- Vanilla extract: Pure vanilla deepens the flavor, mimicking the custardy notes of traditional crème brûlée.
- Pinch of salt: Just a smidge balances all the sweetness and brings depth to every bite.
- Granulated sugar (for topping): This is what gives your Mini Crème Brûlée Cheesecakes their iconic crackly, caramelized finish!
How to Make Mini Crème Brûlée Cheesecakes
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a standard muffin tin with 12 paper liners. In a bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until everything resembles wet sand. Scoop this mixture into your liners, dividing it evenly between each cup, and press firmly to create a compact base—your cheesecakes will thank you later with crisp, tasty crusts!
Step 2: Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it becomes completely smooth—no lumps allowed! Add in the 1/2 cup of sugar and mix again until it’s all evenly blended. Next, beat in the eggs one at a time, making sure each one is nicely incorporated before adding the next. Finish by adding the sour cream, vanilla extract, and a pinch of salt. Mix gently until just combined, as overmixing can affect the final texture.
Step 3: Assemble and Bake
Pour the creamy filling over the prepared crusts, filling each cup nearly to the top. Slide the pan into the oven and bake for 18–20 minutes, or until the centers are just set and slightly wobbly. Don’t worry if they look a bit underdone—resist the urge to keep baking! Allow them to cool completely at room temperature, then refrigerate for at least 2 hours for that essential cheesecake chill.
Step 4: Brûlée the Tops
Here’s where the Mini Crème Brûlée Cheesecakes get their irresistible flair. Just before serving, sprinkle about 1/3 teaspoon of granulated sugar on top of each. Using a kitchen torch, carefully caramelize the sugar until it’s golden and crisp—watch as the sugar bubbles and transforms into a crackly shell! If you don’t have a torch, a quick broil in the oven can work in a pinch. Let them sit for a minute so the tops can harden before you dig in.
How to Serve Mini Crème Brûlée Cheesecakes
Garnishes
Mini Crème Brûlée Cheesecakes naturally shine on their own, but a little extra flair never hurts! Try a sprinkle of fresh berries, a sprig of mint, or even a dusting of powdered sugar around the plate. The freshness of berries pairs beautifully with the rich cheesecake and crackly top.
Side Dishes
Since these mini treats are quite indulgent, keep your sides light and refreshing. A crisp fruit salad, a few chocolate-dipped strawberries, or espresso shots make ideal companions to balance the sweet richness without overpowering your dessert spread.
Creative Ways to Present
For parties, arrange Mini Crème Brûlée Cheesecakes on a tiered platter or place each one in a decorative cupcake wrapper. You can even serve them on slate boards with garnishes for an upscale touch, or add name flags for personalized party favors. These beautiful minis adapt to any occasion and always look impressive!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), simply store your Mini Crème Brûlée Cheesecakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days, making them a fantastic make-ahead treat.
Freezing
Yes, these cheesecakes can be frozen! Arrange them, without the brûléed sugar topping, in a single layer or separated with parchment paper, and freeze for up to one month. Thaw in the refrigerator overnight, then add the sugar and brûlée them just before serving for the best texture.
Reheating
These mini desserts are best enjoyed chilled or at room temperature, so no reheating is needed. However, if you’ve frozen them, allow ample time in the fridge for them to gently thaw before topping and serving—no microwave required!
FAQs
Can I make Mini Crème Brûlée Cheesecakes without a kitchen torch?
Absolutely! If you don’t have a kitchen torch, use your oven’s broiler. Place the cheesecakes on a baking sheet, sprinkle with sugar, and broil briefly—just watch them closely to avoid burning the tops.
Why do my cheesecake tops crack?
Cracking usually happens if the batter is overmixed or the cheesecakes are overbaked. Mix until just combined and pull them from the oven when the centers are still slightly wobbly for the creamiest texture.
What’s the best way to get smooth cheesecake?
Let all your dairy ingredients come to room temperature before mixing, and avoid overbeating the batter. This ensures a silky, lump-free filling every time with Mini Crème Brûlée Cheesecakes.
Can I use other flavors in the filling?
Yes! You can swap vanilla for almond or orange extract, or swirl a bit of fruit puree into the batter for a pop of color and flavor. Just don’t go overboard to keep the texture classic.
Will the sugar topping stay crisp if made ahead?
It’s best to brûlée the sugar topping right before serving. If left too long, humidity can soften the crackly shell, but you can always touch it up with the torch again for showtime crunch!
Final Thoughts
If you’re looking to steal the dessert spotlight, these Mini Crème Brûlée Cheesecakes are your golden ticket. They’re fun to make, a joy to serve, and sure to spark big smiles. Give them a whirl—you’ll be convinced from the very first magical, crackly bite!
Print
Mini Crème Brûlée Cheesecakes Recipe
- Total Time: 35 minutes (plus 2 hours chill time)
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
These Mini Crème Brûlée Cheesecakes are the perfect combination of creamy cheesecake and caramelized sugar topping in a delightful individual dessert.
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- pinch of salt
- 4 teaspoons granulated sugar (for topping)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a standard muffin tin with 12 paper liners.
- Prepare the crust: Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Divide and press into liners.
- Make the filling: Beat cream cheese, sugar, add eggs, sour cream, vanilla, and salt. Pour over crusts.
- Bake: Bake for 18–20 minutes until set. Cool, then chill for 2 hours.
- Caramelize the tops: Sprinkle sugar on each cheesecake and torch until golden. Let sit before serving.
Notes
- For best results, use room temperature ingredients to avoid lumps.
- If you don’t have a kitchen torch, broil the cheesecakes briefly, watching closely to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 135mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
