Mini Crème Brûlée Cheesecakes offer a luxurious fusion of two classic desserts: the creamy, tangy richness of cheesecake and the signature crackly caramel top of crème brûlée. Perfectly portioned for individual servings, these elegant mini treats are ideal for parties, holidays, or whenever you crave a sophisticated yet simple dessert.

Why You’ll Love This Recipe

This recipe brings together the best of both worlds in a bite-sized format. The velvety cheesecake base is enhanced by the silky texture of sour cream and heavy cream, while the graham cracker crust adds a subtle crunch. The finishing touch—a brûléed sugar topping—provides that irresistible crackle with each bite. They’re make-ahead friendly, easy to serve, and crowd-pleasing without the fuss of a water bath or large springform pan.

ingredients

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

For the crust:

graham cracker crumbs
sugar
unsalted butter, melted

For the filling:

cream cheese, softened
granulated sugar
large eggs
vanilla extract
sour cream
heavy cream

For the topping:

granulated sugar (for brûlée topping)

directions

Preheat the oven to 325°F (160°C). Line a mini muffin pan with paper liners.
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
Spoon about a teaspoon of the crust mixture into each liner and press firmly to create an even base.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in vanilla extract, sour cream, and heavy cream until fully combined and smooth.
Pour the cheesecake batter over the prepared crusts, filling each liner nearly to the top.
Bake for 15–18 minutes or until the centers are just set with a slight jiggle.
Remove from the oven and let cool completely in the pan. Then refrigerate for at least 2 hours or overnight.
Just before serving, sprinkle about 1/2 teaspoon of sugar on top of each cheesecake.
Using a kitchen torch, carefully caramelize the sugar until golden and crisp. Allow to cool for a minute to form the hard shell.
Serve chilled, optionally garnished with fresh berries or mint.

Servings and timing

This recipe yields approximately 24 mini cheesecakes.
Prep Time: 25 minutes
Bake Time: 18 minutes
Chill Time: 2 hours
Total Time: 2 hours 43 minutes

Variations

Fruit Layer: Add a thin layer of raspberry or lemon curd between the crust and filling.
Chocolate Base: Use chocolate wafer crumbs instead of graham crackers for a deeper flavor.
Spiced Crust: Add a pinch of cinnamon or nutmeg to the crust for a warm twist.
Espresso Kick: Mix 1/2 teaspoon of instant espresso powder into the filling for a mocha version.
No Torch Option: If you don’t have a kitchen torch, caramelize the sugar topping under a broiler briefly, watching carefully.

storage/reheating

Store the mini cheesecakes (without the brûlée topping) in an airtight container in the refrigerator for up to 5 days. Add and torch the sugar topping just before serving to maintain its crisp texture. Fully assembled cheesecakes are best consumed within 1 day of torching. Freezing is possible: freeze without the sugar topping in a sealed container for up to 1 month, then thaw overnight in the refrigerator before serving and brûléeing.

FAQs

Can I use a regular muffin pan instead of a mini one?

Yes, but the yield will be smaller and baking time should be increased to 20–22 minutes or until set.

What can I use instead of a kitchen torch?

You can place the sugared cheesecakes under a broiler for 1–2 minutes, but watch closely to avoid burning.

Can I make these ahead of time?

Yes, the cheesecakes can be baked and chilled a day in advance. Add the brûlée topping just before serving.

Why did my cheesecakes crack?

Overbaking or sudden temperature changes can cause cracks. Be sure not to overmix and to bake just until set.

Can I make this recipe gluten-free?

Yes, simply use gluten-free graham crackers or cookies for the crust.

Is it necessary to line the muffin pan?

Liners make removal easier, but you can also use a non-stick pan and lightly grease it if preferred.

How do I know when the cheesecakes are done?

The centers should be slightly jiggly but not wet. They will continue to set as they cool.

Can I flavor the filling with lemon or orange zest?

Absolutely. Citrus zest can add a fresh, aromatic note that pairs well with the brûlée topping.

Can I use low-fat cream cheese?

Full-fat cream cheese provides the best texture and flavor, but low-fat can be used with slightly different results.

What’s the best sugar for the topping?

Granulated white sugar works best for an even caramelized crust.

Conclusion

Mini Crème Brûlée Cheesecakes are the perfect marriage of two beloved desserts, elegantly presented in a petite and irresistible form. Whether for a celebration or a quiet evening dessert, these creamy, crunchy-topped bites are a delightful way to impress and indulge. Simple to make yet refined in flavor and texture, they’re sure to become a go-to favorite for both home bakers and guests alike.