Mini Crème Brûlée Cheesecakes – Luscious, Creamy & Perfectly Caramelized

🎉 Introduction

Craving a dessert that combines the luxurious creaminess of cheesecake with the crispy caramelized sugar top of crème brûlée? These Mini Crème Brûlée Cheesecakes are the ultimate indulgence — bite-sized, velvety smooth, and crowned with a golden sugar shell that cracks beautifully with every spoonful.

They’re pork-free, alcohol-free, and surprisingly easy to make with just a handful of ingredients. Perfect for dinner parties, holidays, or anytime you want to impress with a restaurant-quality dessert made right at home.

🧰 Equipment Needed

• Muffin tin (12-count)
• Cupcake liners (foil liners preferred)
• Hand mixer or stand mixer
• Mixing bowls
• Measuring cups & spoons
• Rubber spatula
• Kitchen torch (for caramelizing sugar)
• Baking sheet
• Wire cooling rack

🛒 Ingredients

🥚 Fresh Produce

• 2 large eggs

🥣 Dry Ingredients

• 14 tablespoons granulated sugar (divided)
• 1 cup graham cracker crumbs

🍦 Flavoring

• 1 teaspoon vanilla extract

🧈 Dairy

• 3 tablespoons unsalted butter, melted
• 16 oz (2 packages) cream cheese, softened
• ¼ cup heavy cream

👩‍🍳 Directions

Step 1: Prepare the Crust

• Preheat oven to 325°F (165°C).
• In a bowl, mix graham cracker crumbs with 3 tablespoons granulated sugar and melted butter.
• Line a muffin tin with foil liners and press about 1 tablespoon of crumb mixture firmly into the bottom of each liner.
• Bake for 5 minutes to set the crust. Let cool.

Step 2: Make the Cheesecake Filling

• In a large bowl, beat softened cream cheese and remaining 8 tablespoons of sugar until smooth and creamy.
• Add eggs, one at a time, beating after each addition.
• Mix in vanilla extract and heavy cream. Beat until fully incorporated and silky.

Step 3: Fill and Bake

• Divide the cheesecake batter evenly among the prepared crusts in the muffin tin.
• Place the muffin tin on a baking sheet and bake for 18–20 minutes, or until centers are just set and slightly jiggly.
• Remove from oven and let cool to room temperature.
• Refrigerate for at least 2 hours, or overnight, to fully chill.

Step 4: Caramelize the Sugar

• Before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each chilled cheesecake.
• Using a kitchen torch, carefully caramelize the sugar until golden and crisp.
• Allow the sugar to cool and harden for a few minutes before serving.

🍽️ Servings & Timing

• Yield: 12 mini cheesecakes
• Prep Time: 20 minutes
• Bake Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 40 minutes

🧊 Storage & Reheating

• Refrigerator:
  Store in an airtight container for up to 4 days. Best enjoyed cold or slightly chilled.
• Freezing:
  Freeze without the caramelized sugar topping for up to 2 months. Thaw in the refrigerator and brûlée fresh before serving.
• Torching Tip:
  Caramelize the sugar just before serving for the best crackly texture.

🥄 Variations

• Chocolate Crust: Substitute graham crackers with crushed chocolate cookies for a decadent twist.
• Berry Topping: Add fresh raspberries or blueberries on top before serving.
• Citrus Zest: Add lemon or orange zest to the cheesecake batter for a bright note.
• Salted Caramel: Sprinkle a pinch of flaky sea salt over the brûléed sugar for a sweet-salty combo.
• Espresso Infusion: Add 1 teaspoon of instant coffee granules dissolved in cream for a coffee-flavored twist.
• Gluten-Free: Use gluten-free graham crackers for the crust.
• Mini Jars Version: Assemble in small mason jars for a portable dessert.
• Coconut Cream: Replace heavy cream with coconut cream for a subtle tropical flavor.
• Nut Crust: Use ground almonds or pecans mixed with sugar and butter for a nutty base.
• Honey Vanilla: Substitute part of the sugar in the batter with honey for a floral sweetness.

❓ 10 FAQs

1. Do I need a torch for the brûlée topping?
   A torch gives the best crisp topping, but you can also broil them briefly (watch closely!).
2. Can I make these ahead of time?
   Absolutely! Prepare a day in advance and torch the sugar topping just before serving.
3. Why foil liners?
   They hold their shape better and peel off cleanly from the cheesecake base.
4. Can I use low-fat cream cheese?
   Full-fat is best for creamy texture, but you can substitute with caution.
5. Do these taste exactly like crème brûlée?
   They’re a fusion — creamy like cheesecake with the brûléed sugar shell of classic crème brûlée.
6. Can I add flavor extracts?
   Yes! Almond, coconut, or even lavender extract pairs beautifully in small amounts.
7. How do I prevent cracks in mini cheesecakes?
   Avoid over-mixing and over-baking. Let them cool gradually.
8. What’s the best sugar for brûlée topping?
   Regular granulated sugar works best — superfine melts too quickly.
9. Can I make this as a full-sized cheesecake?
   Yes, adjust bake time to 50–60 minutes and torch the top after chilling.
10. Can I serve with a sauce?
    A berry coulis or chocolate drizzle pairs wonderfully.

🏁 Conclusion

These Mini Crème Brûlée Cheesecakes bring the best of two classic desserts into one stunning bite — silky smooth cheesecake topped with a crisp, caramelized sugar shell. Elegant yet simple, these pork-free, alcohol-free mini desserts are perfect for entertaining, holidays, or an indulgent homemade treat.

Each spoonful cracks with sugary bliss and melts into creamy heaven — they’re bound to become your new favorite dessert!

Adam

Mini Crème Brûlée Cheesecakes – Luscious, Creamy & Perfectly Caramelized

Craving a dessert that combines the luxurious creaminess of cheesecake with the crispy caramelized sugar top of crème brûlée? These Mini Crème Brûlée Cheesecakes are the ultimate indulgence — bite-sized, velvety smooth, and crowned with a golden sugar shell that cracks beautifully with every spoonful. They’re pork-free, alcohol-free, and surprisingly easy to make with just a handful of ingredients. Perfect for dinner parties, holidays, or anytime you want to impress with a restaurant-quality dessert made right at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Chill Time 2 hours hrs 20 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 12 mini cheesecakes

Ingredients Equipment Method Notes

Ingredients

  

🥚 Fresh Produce

• 2 large eggs

🥣 Dry Ingredients

• 14 tablespoons granulated sugar divided
• 1 cup graham cracker crumbs

🍦 Flavoring

• 1 teaspoon vanilla extract

🧈 Dairy

• 3 tablespoons unsalted butter melted
• 16 oz 2 packages cream cheese, softened
• ¼ cup heavy cream

Equipment

• Muffin tin (12-count)
• Cupcake liners (foil liners preferred)
• Hand mixer or stand mixer
• Mixing bowls
• Measuring cups & spoons
• Rubber spatula
• Kitchen torch (for caramelizing sugar)
• Baking sheet
• Wire cooling rack

Method

 

Step 1: Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. In a bowl, mix graham cracker crumbs with 3 tablespoons granulated sugar and melted butter.
3. Line a muffin tin with foil liners and press about 1 tablespoon of crumb mixture firmly into the bottom of each liner.
4. Bake for 5 minutes to set the crust. Let cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat softened cream cheese and remaining 8 tablespoons of sugar until smooth and creamy.
2. Add eggs, one at a time, beating after each addition.
3. Mix in vanilla extract and heavy cream. Beat until fully incorporated and silky.

Step 3: Fill and Bake

1. Divide the cheesecake batter evenly among the prepared crusts in the muffin tin.
2. Place the muffin tin on a baking sheet and bake for 18–20 minutes, or until centers are just set and slightly jiggly.
3. Remove from oven and let cool to room temperature.
4. Refrigerate for at least 2 hours, or overnight, to fully chill.

Step 4: Caramelize the Sugar

1. Before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each chilled cheesecake.
2. Using a kitchen torch, carefully caramelize the sugar until golden and crisp.
3. Allow the sugar to cool and harden for a few minutes before serving.

Notes

🧊 Storage & Reheating

Refrigerator:
Store in an airtight container for up to 4 days. Best enjoyed cold or slightly chilled.

Freezing:
Freeze without the caramelized sugar topping for up to 2 months. Thaw in the refrigerator and brûlée fresh before serving.

Torching Tip:
Caramelize the sugar just before serving for the best crackly texture.

🥄 Variations

Chocolate Crust: Substitute graham crackers with crushed chocolate cookies for a decadent twist.

Berry Topping: Add fresh raspberries or blueberries on top before serving.

Citrus Zest: Add lemon or orange zest to the cheesecake batter for a bright note.

Salted Caramel: Sprinkle a pinch of flaky sea salt over the brûléed sugar for a sweet-salty combo.

Espresso Infusion: Add 1 teaspoon of instant coffee granules dissolved in cream for a coffee-flavored twist.

Gluten-Free: Use gluten-free graham crackers for the crust.

Mini Jars Version: Assemble in small mason jars for a portable dessert.

Coconut Cream: Replace heavy cream with coconut cream for a subtle tropical flavor.

Nut Crust: Use ground almonds or pecans mixed with sugar and butter for a nutty base.

Honey Vanilla: Substitute part of the sugar in the batter with honey for a floral sweetness.

❓ 10 FAQs

Do I need a torch for the brûlée topping?
A torch gives the best crisp topping, but you can also broil them briefly (watch closely!).

Can I make these ahead of time?
Absolutely! Prepare a day in advance and torch the sugar topping just before serving.

Why foil liners?
They hold their shape better and peel off cleanly from the cheesecake base.

Can I use low-fat cream cheese?
Full-fat is best for creamy texture, but you can substitute with caution.

Do these taste exactly like crème brûlée?
They’re a fusion — creamy like cheesecake with the brûléed sugar shell of classic crème brûlée.

Can I add flavor extracts?
Yes! Almond, coconut, or even lavender extract pairs beautifully in small amounts.

How do I prevent cracks in mini cheesecakes?
Avoid over-mixing and over-baking. Let them cool gradually.

What’s the best sugar for brûlée topping?
Regular granulated sugar works best — superfine melts too quickly.

Can I make this as a full-sized cheesecake?
Yes, adjust bake time to 50–60 minutes and torch the top after chilling.

Can I serve with a sauce?
A berry coulis or chocolate drizzle pairs wonderfully.

🏁 Conclusion

These Mini Crème Brûlée Cheesecakes bring the best of two classic desserts into one stunning bite — silky smooth cheesecake topped with a crisp, caramelized sugar shell. Elegant yet simple, these pork-free, alcohol-free mini desserts are perfect for entertaining, holidays, or an indulgent homemade treat.

Each spoonful cracks with sugary bliss and melts into creamy heaven — they’re bound to become your new favorite dessert!