Go Back
–+ servings
Mini crème brûlée cheesecakes with caramelized sugar topping on a dessert plate
Print Recipe
No ratings yet

Mini Crème Brûlée Cheesecakes

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time4 hours
Course: Dessert
Cuisine: French
Keyword: Easy, Mini Desserts
Servings: 12 servings
Calories: 250kcal

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Electric Mixer
  • Kitchen Torch

Ingredients

Crust Ingredients

  • 1 cup Graham cracker crumbs Finely crushed
  • 2 tablespoons Granulated sugar For crust
  • 4 tablespoons Unsalted butter Melted

Filling Ingredients

  • 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

Instructions

  • Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin tin with cupcake liners.
  • In a bowl, mix graham cracker crumbs, granulated sugar, and 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.
  • In a separate large bowl, beat cream cheese with an electric mixer until smooth and free of lumps.
  • Add heavy cream, powdered sugar, and vanilla extract to the cream cheese. Beat until fully combined and silky.
  • Add egg yolks and mix until just blended — do not overbeat.
  • Pour the cheesecake batter evenly over the prepared crusts, filling each cup almost to the top.
  • Bake for 20–25 minutes, or until the centers are set but still slightly jiggly.
  • Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours to fully set.
  • Before serving, sprinkle a thin layer of granulated sugar on each top and use a kitchen torch to caramelize the sugar until golden brown.
  • Let cool slightly so the caramel hardens, then serve and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 4 days. Freeze un-torched cheesecakes for up to 1 month.

Nutrition

Calories: 250kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1mg