Name: Mini Crème Brûlée Cheesecakes
Prep time: 15 min
Cook time: 25 min
Total time: 240 min
Ingredients: 1 cup Graham cracker crumbs (Finely crushed); 2 tablespoons Granulated sugar (For crust); 4 tablespoons Unsalted butter (Melted); 16 ounces Cream cheese (Room temperature); 1 cup Heavy cream (Cold); 1 cup Powdered sugar (Sifted); 1 teaspoon Vanilla extract; 2 large Egg yolks (Room temperature); 2 tablespoons Granulated sugar (For topping)

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Creamy, silky, and crowned with a glassy, caramelized shell — these Mini Crème Brûlée Cheesecakes are the best of two dessert worlds combined into one irresistible tiny treat. They’re rich like a classic cheesecake but finish with that satisfying crack of brûléed sugar you expect from crème brûlée. Fun fact: serving desserts in individual portions instantly makes them feel fancier, even if you made them on a weeknight. If you love bite-sized sweets, try this alongside our other small-dessert favorites like the mini cheesecakes recipe for more ideas. Simple to prepare, family-friendly, and perfect for company or a cozy night in, these little delights are about to become a quick staple in your dessert rotation. Ready to make magic in muffin tins? Let’s go!

What is Mini Crème Brûlée Cheesecakes?

What’s in a name? Mini Crème Brûlée Cheesecakes combine the creamy texture of cheesecake with the caramelized sugar topping of crème brûlée. Think of it as a tiny, indulgent hybrid — like the dessert equivalent of a best-of playlist. Where did the name come from? Maybe someone tried to impress their date with a torch and discovered that “the way to a man’s heart is through his stomach.” Who can argue with that logic when there’s a perfectly torched golden top waiting to be cracked? If you like sweet experiments that deliver big on flavor, give these a try and see which half steals your heart.

Why You’ll Love This:

Decadent creamy center: The cream cheese and heavy cream make each bite silky and smooth, melting on your tongue.
Economical homemade elegance: Making these at home saves money compared to buying fancy restaurant desserts, while letting you control sweetness and portion size.
Crowd-pleasing finishes: A thin layer of caramelized sugar turns simple cheesecakes into showstoppers; serve them at parties for applause.
Compared to other desserts on the blog, like our lighter standalone crème brûlée, these miniature cheesecakes are more filling and portable — perfect for serving at gatherings. Try them at home and enjoy the compliments!

How to Make:

Quick Overview

This recipe is straightforward and delivers creamy cheesecake filling with a crisp, caramelized top. Prep is simple: press a graham cracker crust into liners, blend a smooth batter, bake briefly until just set, chill, then brûlée the tops. Expect about 15 minutes active prep, 20–25 minutes baking, and at least 4 hours chilling.

Ingredients

1 cup graham cracker crumbs (finely crushed)
2 tablespoons granulated sugar (for crust)
4 tablespoons unsalted butter, melted
16 ounces cream cheese, room temperature
1 cup heavy cream, cold
1 cup powdered sugar (confectioners’), sifted
1 teaspoon vanilla extract
2 large egg yolks, room temperature
2 tablespoons granulated sugar for topping

Directions

Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin tin with cupcake liners.
In a bowl, mix 1 cup graham cracker crumbs, 2 tablespoons of granulated sugar, and 4 tablespoons melted butter until the mixture holds together when pressed.
Press the graham mixture firmly into the bottoms of the lined muffin tins to form even crusts. Use the bottom of a glass to compact them.
In a separate large bowl, beat 16 ounces cream cheese with an electric mixer until smooth and free of lumps.
Add 1 cup heavy cream, 1 cup powdered sugar, and 1 teaspoon vanilla extract to the cream cheese. Beat until fully combined and silky.
Add 2 egg yolks and mix until just blended — do not overbeat to avoid incorporating too much air.
Pour the cheesecake batter evenly over the prepared crusts, filling each cup almost to the top but leaving room for a little rise.
Bake for 20–25 minutes, or until the centers are set but still slightly jiggly when you gently shake the pan.
Remove from the oven and let cool to room temperature, then refrigerate the cheesecakes for at least 4 hours (overnight is best) to fully set.
Before serving, sprinkle a thin, even layer of granulated sugar (about 2 teaspoons per cheesecake) on each top and use a kitchen torch to caramelize the sugar until golden brown. If you don’t have a torch, briefly place under a hot broiler for 1–2 minutes, watching closely.
Let cool slightly so the caramel hardens, then serve and enjoy!

Mini Crème Brûlée Cheesecakes

What to Serve With:

Fresh berries (raspberries or sliced strawberries) to add bright acidity.
A small dollop of lightly whipped cream for extra indulgence.
A short espresso or strong coffee to balance sweetness.
Sparkling wine or dessert wine for celebrations.
A simple mint garnish for color and a refreshing hint.

Top Tips for Perfecting:

For smooth batter, ensure the cream cheese is room temperature before mixing to avoid lumps.
Don’t overbeat after adding the egg yolks; overmixing creates air bubbles and cracks.
If using a broiler to caramelize sugar, place the tray on the top rack and watch constantly — sugar can burn in seconds.
Substitute graham crackers with digestive biscuits for a slightly different flavor.
For extra vanilla depth, fold in a teaspoon of vanilla bean paste instead of extract.
Avoid torching too close to the center to prevent warming the filling too much.

Storing and Reheating Tips:

Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Keep the caramelized tops intact by separating layers with parchment paper.
Freezing: You can freeze un-torched cheesecakes for up to 1 month. Thaw in the refrigerator overnight, then sprinkle sugar and torch just before serving for best texture.
Reheating: These are best served chilled. If you prefer a slightly warmer experience, let them sit at room temperature 15–20 minutes before torching the sugar and serving.

FAQs

Can I make these gluten-free?
Yes — use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust, and confirm your powdered sugar is processed in a gluten-free facility if needed.

Can I use low-fat cream cheese or heavy cream?
Full-fat cream cheese and heavy cream give the best texture and flavor. Low-fat versions may result in a less creamy, more watery filling.

What if I don’t have a kitchen torch?
You can use the oven broiler. Place cheesecakes on the top rack under the broiler for 1–2 minutes, watching carefully so the sugar caramelizes but doesn’t burn.

How do I prevent cracks in the cheesecakes?
Avoid overbeating and don’t overbake. Remove from the oven when centers are just set and still slightly jiggly. Cooling gradually and refrigerating thoroughly helps prevent cracks.

Can I prepare these ahead for a party?
Absolutely — make them a day in advance and torch the sugar just before guests arrive to keep the tops crisp and dramatic.

Conclusion

These Mini Crème Brûlée Cheesecakes are proof that easy desserts can still be unforgettable — creamy centers, crunchy caramel tops, and the charm of individual portions make them a winner for family dinners and parties alike. They’re simple to prepare, kind to your wallet, and versatile for substitutions or flavor tweaks. If you want another take on the idea or inspiration for presentation, check out a similar twist on this treat at Mini Vanilla Crème Brûlée Cheesecakes – Pizzazzerie and then come back to try this recipe with your own spin. Share with friends, serve with berries, and enjoy every crunchy, creamy bite.