Introduction

These Mini Crème Brûlée Cheesecakes combine the creamy richness of traditional cheesecake with the crisp caramelized topping of crème brûlée. Perfectly portioned for individual servings, they make an elegant and indulgent dessert for any occasion.

A small round dessert with three clear layers is shown close-up. The bottom layer is crumbly and light brown, looking like crushed biscuits. The middle layer is creamy and pale yellow, smooth and thick. The top layer is a shiny caramel brown glaze with a slightly burnt look at the edges. A single bright red raspberry with detailed texture sits on top center. The background is a white marbled surface with soft light making the dessert look fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
3 tbsp melted butter
2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup heavy cream
¼ cup granulated sugar (for topping)

Instructions

Step 1: Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
Step 2: In a bowl, mix the graham cracker crumbs with the melted butter until combined. Press the mixture firmly into the bottom of each liner to form the crust.
Step 3: Beat the cream cheese and ½ cup sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until fully incorporated.
Step 4: Pour the cheesecake batter over the crusts in the muffin tin, filling each about three-quarters full. Bake for 18–20 minutes until the edges are set but the centers still jiggle slightly.
Step 5: Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours to set fully.
Step 6: Before serving, sprinkle about a teaspoon of granulated sugar evenly on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp. Let the topping cool and harden for a few minutes before enjoying.

Tips & Variations

Use a flat-bottomed glass or measuring cup to press the crust evenly and firmly into each liner for a sturdy base.
If you don’t have a kitchen torch, place the cheesecakes under a broiler for 1–2 minutes, watching closely to prevent burning.
Add a teaspoon of lemon zest to the batter for a subtle citrus twist.
For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.

Storage

Store leftover mini cheesecakes covered in the refrigerator for up to 3 days. To maintain the crisp caramel topping, caramelize the sugar just before serving each time. These cheesecakes are best enjoyed chilled but can be returned to room temperature for 10 minutes before serving if preferred.

How to Serve

The image shows a small round dessert with three clear layers, sitting on a white marbled surface. The bottom layer is a crumbly brown crust. Above it is a thick, smooth, creamy white middle layer. The top layer is a shiny caramel glaze that looks golden brown and slightly crispy. A single fresh red raspberry sits in the center on top of the caramel. The background is softly blurred, showing similar desserts out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare and bake them up to 2 days in advance. Keep them refrigerated and caramelize the sugar topping just before serving for the best texture.

What if I don’t have a kitchen torch to caramelize the sugar?

You can achieve a similar effect by placing the cheesecakes under a preheated broiler for 1–2 minutes. Watch carefully to avoid burning the sugar.