Why You’ll Love This Recipe

These mini cheesecakes are a delightful fusion of two beloved desserts. The combination of creamy cheesecake and the satisfying crunch of caramelized sugar offers a sophisticated and indulgent flavor profile. They’re easy to make, offer individual servings, and are perfect for parties, celebrations, or when you just need a special treat. The rich filling and perfect balance of sweetness make this dessert a crowd-pleaser.

Ingredients

200 g graham crackers (crushed)
60 g melted butter
400 g cream cheese (softened)
100 g granulated sugar
2 large eggs
1 tsp vanilla extract
240 ml heavy cream
2 tbsp brown sugar (for topping)
1 tbsp granulated sugar (for topping)

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

Directions

Prepare the Crust: Preheat the oven to 325°F (160°C). Combine the crushed graham crackers and melted butter, mixing until well combined. Press this mixture into the bottom of muffin tin paper liners to form the crust. Bake for 10 minutes and set aside to cool.
Make the Cheesecake Filling: Beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the heavy cream and mix until smooth.
Fill the Cups: Spoon the cheesecake mixture over the cooled crusts, filling each cup nearly to the top. Bake for 18-20 minutes until the centers are set but still slightly jiggly. Let cool for 10 minutes in the oven with the door open, then transfer to the fridge to chill for at least 3 hours (overnight is better).
Caramelize the Sugar: Once chilled, sprinkle a thin layer of brown sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden, or place under a broiler for 2-3 minutes, watching closely to avoid burning.
Serve: Once the sugar topping is crispy, your mini crème brûlée cheesecakes are ready to serve!

Servings and Timing

Prep Time: 20 minutes
Cook Time: 4 hours (includes chilling time)
Servings: Makes 12 mini cheesecakes

Variations

Flavored Cheesecake: Add lemon or orange zest to the filling for a citrusy twist or splash in a bit of liqueur for an added depth of flavor.
Gluten-Free: Use gluten-free graham crackers for the crust, or replace them with another gluten-free cookie.
Dairy-Free: Substitute dairy-free cream cheese and coconut cream for a vegan-friendly option.

Storage/Reheating

Refrigerate: Store in an airtight container in the refrigerator for up to 3-4 days.
Freeze: These cheesecakes can be frozen without the caramelized sugar topping for up to 2 months. Thaw in the fridge before serving.
Reheat: It’s best to serve them chilled. Reheat the sugar topping by carefully caramelizing it again before serving.

FAQs

Can I use a store-bought crust for this recipe?

Yes, you can use a pre-made graham cracker crust. Just ensure it’s for individual servings or adjust the portion size accordingly.

Can I make these ahead of time?

Yes, you can prepare them up to a day in advance. Simply chill in the fridge and caramelize the sugar topping just before serving.

Do I need to use a kitchen torch?

No, a broiler will work to caramelize the sugar as long as you watch it carefully to prevent burning.

Can I make these without the caramelized sugar topping?

Absolutely, the cheesecakes will still taste delicious without it. You can serve them plain or with a different topping.

What’s the best way to caramelize the sugar?

A kitchen torch gives the best results, but a broiler works too. Just be sure to keep an eye on it to avoid burning the sugar.

How long do these mini cheesecakes last?

They last up to 3-4 days in the fridge or up to 2 months in the freezer (without the sugar topping).

Can I use flavored cream cheese?

Yes, you can experiment with flavored cream cheeses like vanilla or lemon for a different twist on the classic.

How can I prevent cracks in the cheesecake?

Be sure not to over-bake the cheesecakes and let them cool gradually in the oven with the door ajar to prevent cracks.

Can I add fruit on top?

Yes, fresh berries like raspberries or strawberries would pair beautifully with these cheesecakes.

Is this dessert suitable for a party?

Yes, these mini cheesecakes are perfect for parties and gatherings due to their individual servings and impressive presentation.

Conclusion

Mini Crème Brûlée Cheesecakes combine two classic desserts into one indulgent treat. With their smooth, creamy filling, crispy caramelized sugar topping, and buttery graham cracker crust, they’re sure to impress guests and satisfy your sweet cravings. Whether for a special event or an everyday indulgence, these mini cheesecakes are a delightful and easy-to-make dessert.

Mini Crème Brûlée Cheesecakes

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Mini Crème Brûlée Cheesecakes bring together the best of two beloved desserts: creamy cheesecake and the delicate crunch of caramelized sugar from crème brûlée. These bite-sized treats feature a buttery graham cracker crust, a velvety cheesecake filling, and a perfect caramelized sugar top. They are ideal for parties, celebrations, or simply treating yourself to an indulgent dessert!

Author: Amy
Prep Time: 20 minutes
Cook Time: 4 hours (includes chilling time)
Total Time: 4 hours 20 minutes
Yield: 12 mini cheesecakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Crust: Preheat the oven to 325°F (160°C). Mix the crushed graham crackers and melted butter. Press this mixture into the bottom of muffin tin liners to form the crust. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Filling: Beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually add the heavy cream and mix until smooth.
Fill the Cups: Spoon the cheesecake mixture into the cooled crusts, filling each cup nearly to the top. Bake for 18-20 minutes until the centers are set but slightly jiggly. Let cool for 10 minutes in the oven with the door open, then transfer to the fridge and chill for at least 3 hours (overnight is ideal).
Caramelize the Sugar: Once chilled, sprinkle a thin layer of brown sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden, or broil under a high heat for 2-3 minutes, carefully watching to prevent burning.
Serve: Once the sugar topping is crispy, serve your mini crème brûlée cheesecakes!

Notes

For extra flavor, try adding lemon or orange zest to the filling.
For a gluten-free version, substitute graham crackers with gluten-free cookies.
To make this dessert dairy-free, use dairy-free cream cheese and coconut cream.