Mini Creme Brûlée Cheesecakes combine creamy vanilla cheesecake with a crisp caramel sugar topping, making them a standout dessert for any occasion.
With a buttery graham cracker base and silky filling, these handheld cheesecakes are simple to bake but deliver bakery-quality flavor and texture.
Key Ingredients in These Mini Creme Brûlée Cheesecakes
Graham crackers – Crushed into fine crumbs, they create the buttery base that adds texture and a hint of honeyed sweetness.
Unsalted butter – Binds the crust together and adds richness without overwhelming the delicate flavors.
Cream cheese – The foundation of the cheesecake, it provides a creamy, tangy balance to the sweet topping.
Granulated sugar – Used in every layer, it sweetens the filling and caramelizes into the classic brûlée shell.
Eggs – Essential for structure, they give the filling a smooth, custard-like consistency.
Heavy cream – Adds luxurious silkiness to the cheesecake base, helping to achieve a melt-in-your-mouth texture.
Vanilla extract – Enhances the custard flavor, giving the cheesecakes a warm, aromatic depth.
Easy Steps to Brûléed Cheesecake Perfection
Begin by mixing the graham cracker crust and baking until golden. Then, blend the cream cheese mixture gently, fill the liners, and bake at a low temperature.
After baking, the cheesecakes rest in the oven before chilling in the fridge. Just before serving, each gets a brûléed sugar topping for a crunchy finish.
Tips for the Best Mini Creme Brûlée Cheesecakes
To avoid cracks and air bubbles, beat the filling slowly and only until smooth. Use room temperature ingredients for easy mixing, and allow cooling time in the oven before chilling.
The sugar topping is best brûléed just before serving—use a kitchen torch or broiler and let it harden into a crisp shell for contrast with the creamy center.
Storing Leftovers: Mini Creme Brûlée Cheesecakes
Store these cheesecakes in the fridge in an airtight container for up to 4 days. For best texture, brûlée the tops just before serving. Avoid freezing, as the topping loses its signature crunch when thawed.
Frequently Asked Questions
Can I make these ahead of time?
Yes, the cheesecakes can be made a day in advance. Just brûlée the sugar topping right before serving.
What if I don’t have a kitchen torch?
You can use the broiler, but keep a close eye to avoid burning. Broil just until the sugar bubbles and darkens.
Why do the cheesecakes need to cool in the oven?
Gradual cooling helps prevent cracks and keeps the filling ultra-smooth and creamy.
Can I use a different crust?
Yes, try crushed Oreos or vanilla wafers for a twist on the classic graham cracker base.
Caramelized Mini Cheesecake Bites
Ingredients
- For the Crust:
- 1½ tablespoons 18 grams granulated sugar
- Pinch of salt
- 6 sheets graham crackers finely crushed
- 3 tablespoons 42 grams unsalted butter, melted
- For the Filling:
- 2 large eggs room temperature
- 2 blocks 454 grams cream cheese, softened
- 1 tablespoon vanilla extract
- ¾ cup 150 grams granulated sugar
- ⅓ cup 75 grams heavy cream, room temperature
- For the Topping:
- ¼ cup 50 grams granulated sugar
Instructions
- Preheat oven to 325°F and line a 12-cup muffin tin with paper liners. In a small bowl, combine crushed graham crackers, sugar, salt, and melted butter, stirring until the texture resembles damp sand. Press about 1 to 1½ tablespoons of this mixture into the base of each liner using the bottom of a glass. Bake for 8–10 minutes until golden, then set aside to cool completely.
- Lower the oven temperature to 300°F. Using a stand or hand mixer on low speed, blend together the cream cheese and sugar until smooth. Add eggs individually, mixing well and scraping the bowl after each addition. Incorporate the heavy cream and vanilla extract, blending until fully homogeneous. Pour the filling nearly to the top of each prepared crust.
- Bake for 15 minutes, then turn the oven off. Leave the cheesecakes inside for 30 minutes with the door cracked open, then let cool to room temperature. Refrigerate until serving.
- For the topping, sprinkle each cheesecake with approximately one teaspoon of sugar. Caramelize the sugar with a kitchen torch until golden and slightly darkened in places. Allow to sit briefly for the sugar crust to harden. If no torch is available, broil just until the sugar melts and caramelizes.