A sophisticated blend of two classic desserts—smooth, creamy cheesecake meets the caramelized sugar topping of crème brûlée. These elegant mini cheesecakes are baked on a buttery graham crust and finished with a torched golden crackle.

Why You’ll Love This Recipe

Mini Crème Brûlée Cheesecakes combine the richness of a classic New York-style cheesecake with the distinctive crisp sugar shell of crème brûlée. Their petite size makes them ideal for individual servings at dinner parties, holiday tables, or afternoon tea. These are easy to serve, make ahead, and elevate any occasion with their luxurious texture and impressive appearance. Plus, you get to use a kitchen torch—always a crowd-pleaser.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:
1 cup graham cracker crumbs
3 tbsp granulated sugar
¼ cup unsalted butter, melted

For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
½ cup sour cream
1 tsp vanilla bean paste or extract
Pinch of salt

For the Brûlée Topping:
¼ cup granulated sugar (for caramelizing)

directions

Preheat the oven:

Set oven to 325°F (163°C).
Line a muffin tin or mini cheesecake pan with parchment rounds or lightly grease.

Make the crust:

In a small bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press about 1 tablespoon of the mixture into each cavity of the prepared pan, flattening it evenly.
Bake for 5 minutes, then remove and set aside to cool slightly.

Prepare the cheesecake filling:

In a large bowl, beat cream cheese until smooth and free of lumps.
Add granulated sugar and beat until fluffy.
Mix in the eggs one at a time, ensuring each is fully incorporated.
Add sour cream, vanilla, and a pinch of salt. Mix until just combined.
Divide the batter evenly over the crusts and smooth the tops. Tap the tray gently to release any air bubbles.

Bake:

Place the muffin tin into a larger baking dish filled with a small amount of hot water (or place a tray of hot water on the oven rack below).
Bake for 18–20 minutes, or until the centers are just set but still slightly jiggly.
Remove from oven and let cool at room temperature.
Refrigerate for at least 4 hours or overnight to fully set.

Brûlée topping:

Just before serving, sprinkle about 1 teaspoon of sugar evenly over the top of each cheesecake.
Use a kitchen torch to caramelize the sugar until golden and crisp. Let the topping cool for a minute to harden.

Servings and timing

This recipe yields approximately 12 mini cheesecakes.
Preparation time: 25 minutes
Baking time: 20 minutes
Chilling time: 4 hours (or overnight)
Total time: About 4 hours 45 minutes

Variations

Citrus Twist: Add 1 tsp lemon or orange zest to the filling for a bright note.
Chocolate Crust: Substitute chocolate wafer crumbs for a more decadent base.
Berry Topping: Garnish with a single fresh raspberry or blueberry just before serving.
Spiced Crust: Add ½ tsp cinnamon or cardamom to the crust for warmth.
Vanilla Swap: Use vanilla bean seeds for a more intense and aromatic flavor.

storage/reheating

Storage:
Keep the cheesecakes refrigerated in an airtight container for up to 4 days. Do not brûlée the sugar until ready to serve, as it will lose its crispness in the refrigerator.

Freezing:
You can freeze the cheesecakes (without the brûlée topping) for up to 1 month. Wrap each in plastic wrap and store in an airtight container. Thaw overnight in the refrigerator before torching the sugar.

Reheating:
These cheesecakes are served chilled and should not be reheated.

FAQs

Do I need a kitchen torch?

Yes, a kitchen torch is ideal for achieving the signature crackly brûlée topping. Broiling may work in a pinch but is less precise and can melt the cheesecake.

Can I make these ahead of time?

Yes. Prepare and chill the cheesecakes up to 2 days in advance. Add the brûlée topping just before serving.

Can I use silicone molds?

Yes, silicone molds make releasing the mini cheesecakes easier. Be sure to support them on a baking sheet for stability.

How do I know when they’re done baking?

The centers should still jiggle slightly when you gently shake the pan. They will continue to set as they cool.

What kind of sugar is best for brûlée?

Granulated white sugar caramelizes best. Avoid powdered or brown sugar for the topping.

Can I make these without a water bath?

While possible, a water bath helps prevent cracking and promotes even baking. If skipping, bake at a lower temperature and monitor closely.

Can I use flavored cream cheese?

It’s best to use plain cream cheese to control flavor and consistency. Flavored versions may contain additives that affect texture.

Is vanilla extract okay instead of paste?

Yes. Vanilla extract works well, though paste or bean seeds provide a more intense, aromatic vanilla flavor.

Can I use a cookie crust instead of graham crackers?

Yes. Digestive biscuits, vanilla wafers, or chocolate cookies can be used as a crust alternative.

How do I prevent sugar from burning?

Hold the torch 2–3 inches away and move it constantly to avoid scorching one area. Caramelize until just golden.

Conclusion

Mini Crème Brûlée Cheesecakes are the perfect fusion of elegance and indulgence. With their silky centers and crackly caramel tops, these petite desserts offer an unforgettable combination of textures and flavors. Whether served at an intimate gathering or festive celebration, they are sure to impress both in appearance and taste.