Name: Mini Crème Brûlée Cheesecakes
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 40 min
Cuisine: Fusion
Ingredients: For the crust: 1 cup graham cracker crumbs; 3 tbsp melted butter; 2 tbsp granulated sugar; For the cheesecake filling: 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1/4 cup sour cream; 1/4 cup heavy cream; 1 tsp vanilla extract; Pinch of salt; For the brûlée topping: Extra granulated sugar (about 2–3 tbsp)

Why You’ll Love This Recipe

These mini cheesecakes are the best of both worlds—luxuriously creamy like a traditional cheesecake, but finished with the satisfying crunch of a brûléed sugar topping. They’re easier to serve than full-sized cheesecakes and require no water bath. Whether you’re looking for a make-ahead dessert or a stunning addition to a party platter, these mini crème brûlée cheesecakes will not disappoint.

Ingredients

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

Graham cracker crumbs
Melted butter
Granulated sugar
Cream cheese
Eggs
Sour cream
Vanilla extract
Heavy cream
Salt
Extra granulated sugar (for brûlée topping)

Directions

Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or use a silicone mini cheesecake pan.
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press about a tablespoon into the bottom of each cavity and press firmly.
Bake crusts for 5 minutes. Remove from oven and let cool slightly.
In a large bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla, salt, sour cream, and heavy cream. Mix until fully combined and smooth.
Pour the cheesecake batter evenly over the crusts, filling each about ¾ full.
Bake for 15–18 minutes, or until centers are just set with a slight jiggle.
Cool to room temperature, then chill for at least 2 hours or overnight.
Just before serving, sprinkle about 1 teaspoon of granulated sugar over each cheesecake.
Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for a minute before serving.

Servings and timing

This recipe yields 12 mini cheesecakes.
Prep time: 20 minutes
Bake time: 18 minutes
Chill time: 2 hours
Total time: About 2 hours and 40 minutes

Variations

Espresso flavor: Add 1 teaspoon of instant espresso powder to the batter for a mocha twist.
Citrus zest: Add lemon or orange zest to the filling for a bright, fresh finish.
Chocolate crust: Use crushed chocolate cookies instead of graham crackers for a richer base.
Spiced version: Add cinnamon or nutmeg for a warm, seasonal flavor.
Fruit topping: Add fresh berries on top of the brûléed sugar for color and contrast.

Storage/Reheating

Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
For best texture, add the brûlée topping just before serving.
You can freeze the cheesecakes (without the sugar topping) for up to 1 month. Thaw overnight in the fridge and torch the sugar just before serving.
Reheating is not recommended, as these are best enjoyed chilled with a crisp sugar topping.

FAQs

Can I make these without a kitchen torch?

Yes, place the sugared cheesecakes under the broiler briefly, watching closely to avoid burning. A torch, however, gives better control.

Why did my cheesecakes crack?

Cracking can result from overbaking or sudden cooling. A slight jiggle in the center means they’re done. Cool gradually before chilling.

Can I use a mini muffin tin?

A standard muffin tin is ideal. Mini muffin tins will work, but reduce bake time and watch carefully.

Is a water bath necessary?

No, the small size allows for gentle baking without the need for a water bath.

Can I make these ahead of time?

Yes, you can make and chill the cheesecakes up to 2 days in advance. Add the brûlée topping right before serving.

What’s the best sugar for the brûlée topping?

Granulated sugar works best. You can also use superfine sugar for an extra-thin, even caramel layer.

Can I use low-fat cream cheese?

It’s possible, but the texture will be less rich and creamy. Full-fat is recommended for best results.

How do I prevent the sugar topping from melting in the fridge?

Torch the sugar right before serving. If done too far ahead, humidity in the fridge can soften the crust.

What’s the best way to remove cheesecakes from the pan?

Use paper liners or a silicone cheesecake pan for easy removal. Chill thoroughly before removing.

Can I flavor the sugar topping?

Yes, mix a little cinnamon or espresso powder with the sugar before torching for added flavor.

Conclusion

Mini crème brûlée cheesecakes are the perfect fusion of elegance and indulgence. With their creamy filling and crisp caramel top, they offer the richness of cheesecake and the refinement of crème brûlée in one delightful bite. Simple to make, easy to serve, and endlessly impressive, they’re a must-have for your next dessert spread.