Mini Creme Brulee Cheesecakes Recipe

Introduction

These Easy Mini Crème Brûlée Cheesecakes combine the creamy texture of cheesecake with the crisp caramelized sugar topping of classic crème brûlée. Perfect for parties or a sophisticated dessert, this 5-star recipe simplifies the process into individual servings. If you enjoy mini cheesecakes, try this No Bake Mini Lemon Raspberry Cheesecakes Recipe for another delightful variation.

Ingredients

These Mini Creme Brulee Cheesecakes combine velvety cream cheese filling with a crisp caramelized sugar topping, creating an elegant dessert that’s surprisingly simple to make.

• 12 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1/2 cup graham cracker crumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar (for topping)

Timing

Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes

Context: These Mini Creme Brulee Cheesecakes are about 20% faster to make than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs with melted butter and a tablespoon of sugar until the mixture resembles wet sand. Press firmly into the bottom of each lined muffin cup using a small glass or measuring cup to create an even, compact layer.

Tip: For a crispier crust, pre-bake at 350°F for 5 minutes before adding the filling.

Step 2 — Make the Cheesecake Filling

Beat room-temperature cream cheese with granulated sugar until completely smooth and free of lumps. Add eggs one at a time, mixing just until incorporated after each addition to avoid overbeating.

Tip: Scrape the bowl frequently to ensure a homogeneous mixture without streaks.

Step 3 — Incorporate Creme Brulee Flavors

Stir in heavy cream, vanilla extract, and a pinch of salt until the filling is velvety. For authentic creme brulee character, you can add a teaspoon of vanilla bean paste for visible specks.

Tip: Avoid overmixing once the cream is added to prevent incorporating too much air.

Step 4 — Fill and Bake

Divide the cheesecake batter evenly among the prepared crusts, filling each about ¾ full. Bake at 325°F for 18–22 minutes, until the edges are set but the centers still have a slight jiggle.

Tip: Rotate the pan halfway through baking for even cooking.

Step 5 — Cool Gradually

Turn off the oven and crack the door open, letting the Mini Creme Brulee Cheesecakes cool inside for 1 hour. This prevents cracking from sudden temperature changes.

Tip: Run a knife around the edges after cooling to ensure easy removal later.

Step 6 — Chill Thoroughly

Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight. The filling will firm up fully during this time.

Tip: Cover with plastic wrap once cooled to prevent absorbing refrigerator odors.

Step 7 — Caramelize the Tops

Sprinkle a thin, even layer of granulated sugar over each chilled cheesecake. Use a kitchen torch to melt and caramelize the sugar until golden and bubbly.

Tip: Move the torch constantly to avoid burning and achieve an even caramelization.

Step 8 — Serve and Enjoy

Let the caramelized tops harden for 1–2 minutes, then serve your Mini Creme Brulee Cheesecakes immediately. The contrast between the cool, creamy filling and crisp sugar top is irresistible.

Tip: For best texture, enjoy within an hour of torching while the sugar crust is still crisp.

Nutritional Information

Calories	320
Protein	6g
Carbohydrates	28g
Fat	21g
Fiber	0g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining creamy texture with a tangy flavor profile
• Coconut sugar for granulated sugar — Lower glycemic impact with subtle caramel notes that complement the creme brulee flavor
• Almond flour crust — Gluten-free option that adds nutty flavor and reduces carbohydrates
• Coconut cream for heavy cream — Dairy-free alternative that creates rich, creamy texture perfect for these Mini Creme Brulee Cheesecakes
• Monk fruit sweetener — Zero-calorie sugar substitute that caramelizes well for the brulee topping
• Reduced-sodium vanilla extract — Low-sodium option that maintains the essential vanilla flavor without excess salt
• Silken tofu base — High-protein, dairy-free alternative that creates surprisingly smooth cheesecake texture
• Oat flour crust — Gluten-free, whole grain option with mild flavor that doesn’t overpower the delicate cheesecake

Serving Suggestions

• Pair with fresh berries like raspberries or sliced strawberries for a tart contrast to the rich Mini Creme Brulee Cheesecakes
• Serve alongside a glass of dessert wine such as Moscato d’Asti or a late-harvest Riesling
• Accompany with freshly brewed coffee or espresso for an elegant dessert course
• Create a dessert trio by adding chocolate truffles and lemon bars to the platter
• Perfect for bridal showers, anniversary dinners, or holiday parties where individual portions are ideal
• Garnish with mint sprigs and edible flowers for sophisticated plating
• Serve chilled but not ice-cold to allow the creamy texture of the Mini Creme Brulee Cheesecakes to shine

These Mini Creme Brulee Cheesecakes make an impressive presentation when arranged on a tiered dessert stand or individual slate plates. The crackable sugar topping adds dramatic flair that guests will love breaking into before enjoying the creamy filling beneath.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which causes lumps. Fix: Always bring cream cheese to room temperature for a perfectly smooth filling.
• Mistake: Overmixing the batter and incorporating too much air. Fix: Mix just until ingredients are combined to prevent cracking and sinking.
• Mistake: Baking in a dry oven without a water bath. Fix: Place your pan in a larger pan with hot water to ensure gentle, even cooking.
• Mistake: Attempting to torch the sugar topping before the cheesecakes are fully chilled. Fix: Refrigerate for at least 4 hours so the custard sets and can handle the heat.
• Mistake: Using a sugar that’s too coarse for the brulee crust. Fix: A fine, white granulated sugar or turbinado sugar melts and caramelizes best.
• Mistake: Overbaking, which leads to a dry, rubbery texture. Fix: Bake until the edges are set but the center still has a slight jiggle.
• Mistake: Skipping the parchment liners in the muffin tin. Fix: Use liners for easy removal and to keep your Mini Creme Brulee Cheesecakes intact.
• Mistake: Rushing the cooling process after baking. Fix: Let them cool gradually in the turned-off oven with the door slightly ajar to prevent drastic temperature changes.
• Mistake: Applying the sugar layer too thickly before torching. Fix: Use a thin, even layer to achieve a crisp, glass-like shell without burning.
• Mistake: Not properly greasing the liners or pan. Fix: A light coating of baking spray ensures your Mini Creme Brulee Cheesecakes release cleanly.

Storing Tips

• Fridge: Store Mini Creme Brulee Cheesecakes in an airtight container for up to 5 days; refrigerate within 2 hours of preparation to maintain food safety.
• Freezer: Wrap individual cheesecakes tightly in plastic wrap and place in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before serving.
• Reheat: For best texture, serve chilled; if desired, briefly torch the sugar topping just before serving for that classic creme brulee finish.

Always ensure your Mini Creme Brulee Cheesecakes are stored at or below 40°F to prevent spoilage and maintain their creamy, decadent quality.

Conclusion

These Mini Creme Brulee Cheesecakes are an elegant and delicious dessert perfect for any occasion. If you love mini cheesecakes, try our No-Bake Mini Lemon Raspberry Cheesecakes Recipe next. We hope you enjoy this recipe—please leave a comment with your results and subscribe for more sweet treats!

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FAQs

Can I make Mini Creme Brulee Cheesecakes ahead of time?

Yes, you can prepare these Mini Creme Brulee Cheesecakes a day in advance. Keep them refrigerated, but wait to caramelize the sugar topping until just before serving for the best crackly texture.

What is the best way to caramelize the sugar topping?

Use a kitchen torch for the easiest and most controlled caramelization. Sprinkle a thin, even layer of granulated sugar over each chilled Mini Creme Brulee Cheesecake, then heat with the torch until the sugar melts and turns golden brown.

Can I use a different type of pan if I don’t have a mini cheesecake pan?

Absolutely. A standard muffin tin lined with parchment liners works perfectly for baking Mini Creme Brulee Cheesecakes. Just be sure to adjust the baking time slightly if the size of your cavities differs.