Mini Crème Brûlée Cheesecakes

Why You’ll Love This Recipe

This Mini Crème Brûlée Cheesecake is the perfect bite-sized indulgence — rich, creamy, and with a crisp, caramelized sugar topping that crackles when tapped with a spoon. It blends the velvety texture of cheesecake with the luxe finish of crème brûlée, making it an elegant choice for dinner parties, special occasions, or whenever you crave a decadent dessert. Plus, the individual portions are ideal for easy serving and controlled indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 large eggs
• 14 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 cup graham cracker crumbs
• 3 tablespoons butter (melted)
• 16 ounces (about 450 g) cream cheese, softened
• 1/4 cup heavy cream

Directions

1. Preheat the oven to 325°F (165°C). Grease or line a standard 12-cup muffin tin (or mini cheesecake pan) with paper liners or lightly butter each cup.
2. In a small bowl, combine the graham cracker crumbs with the melted butter. Press a heaping tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust. Set aside.
3. In a medium bowl, beat the softened cream cheese until smooth and creamy. Add 8 tablespoons of the granulated sugar and the vanilla extract, then beat until well combined and smooth.
4. Add the eggs one at a time, beating gently after each addition until fully incorporated. Stir in the heavy cream until the mixture is silky and uniform.
5. Divide the cheesecake batter evenly among the muffin cups, filling each about ¾ full over the crust.
6. Bake in the preheated oven for approximately 45–55 minutes, or until the centers are set but still slightly jiggly (look for a slight wobble — they will firm up as they cool).
7. Remove from the oven and allow to cool to room temperature. Then refrigerate the mini cheesecakes for at least 4 hours — overnight is best for a firm, creamy texture.
8. Just before serving, sprinkle about 1 teaspoon of the remaining granulated sugar evenly over the top of each cheesecake. Use a kitchen blowtorch to caramelize the sugar until golden brown and crisp. If you don’t have a torch, you may carefully use the oven broiler — watch closely to avoid burning.
9. Allow the caramelized sugar to cool and harden (a few minutes), then serve immediately.

Servings and timing

Servings: about 12 mini cheesecakes
Preparation time: 15 minutes (plus time to melt butter and soften cream cheese)
Baking time: 45–55 minutes
Chilling time: at least 4 hours (ideally overnight)
Total time: about 5–6 hours including chilling

Storage/Reheating

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3–4 days.
Because of the delicate caramelized sugar topping, reheating is not recommended — these cheesecakes are best enjoyed cold or at room temperature. If you want to refresh the crisp top, you can briefly re-torch the sugar just before serving again.

FAQs

What size pan or liners should I use?

Using a standard 12-cup muffin tin or a mini cheesecake pan works well. Lightly greasing the cups or line with paper liners helps with removal.

Can I use a different type of crust instead of graham cracker crumbs?

Yes. You could use crushed digestive biscuits, vanilla wafers, or even ground nuts mixed with a bit of melted butter for a different flavor and texture.

Is there a substitute for heavy cream?

You can use sour cream or full-fat plain yogurt for a slightly tangier texture — though the cheesecake filling may be a bit denser and less silky.

Can I make this gluten-free?

Yes. Substitute the graham cracker crumbs with gluten-free cookie crumbs or gluten-free graham crackers. Confirm any cookie crumbs are certified gluten-free.

How do I get a smooth cheesecake filling without lumps?

Ensure the cream cheese is fully softened to room temperature before mixing and beat until completely smooth before adding other ingredients.

Why did my cheesecake crack on top?

Cracking can happen if the oven temperature is too high or if you overbeat the eggs. Also avoid rapid cooling; turn off the oven and let cheesecakes sit inside for 10–15 minutes before removing to cool.

Can I skip the caramelized sugar topping?

Yes. It will still taste like a classic mini cheesecake — though you’ll miss out on the signature crunch and flavor contrast that make it reminiscent of crème brûlée.

Can I prepare these ahead of time for a party?

Absolutely. Bake and chill them the day before, then caramelize the sugar just before serving so the topping stays crisp.

How do I re-crisp the sugar topping if it gets soggy?

If refrigeration softens the topping, you can very briefly re-torch the sugar just before serving again.

Can I double (or halve) this recipe easily?

Yes — the recipe scales well. Be sure to maintain consistent baking time, and if using a smaller pan, adjust filling per cup accordingly.

Conclusion

These Mini Crème Brûlée Cheesecakes offer all the richness and indulgence of cheesecake fused with the elegant crunch of a crème brûlée topping — yet in perfectly portioned minis that are easy to serve and hard to resist. They’re ideal for gatherings, special dinners, or a luxurious personal treat. With a simple ingredient list, straightforward prep, and impressive results, they’re sure to become a favorite in your dessert lineup.

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