These Mini Crème Brûlée Cheesecakes bring together two beloved desserts in one irresistible bite. Combining the creamy richness of classic cheesecake with the caramelized sugar crust of a traditional crème brûlée, these mini treats are perfect for impressing guests or indulging in a luxurious personal dessert. Baked in individual portions, they’re ideal for serving at parties or as a sweet ending to a romantic dinner for two.

Why You’ll Love This Recipe

Two classics in one: Combines creamy cheesecake and the crispy brûlée topping of crème brûlée.
Perfect portion control: Served in individual cupcake liners for easy presentation and enjoyment.
Easy to make ahead: Can be chilled overnight and brûléed just before serving.
No water bath needed: Simple oven baking yields a smooth, creamy texture.
Elegant and impressive: Great for special occasions or when you want to treat yourself.
Customizable: Easily adaptable for gluten-free diets or flavored variations.
Great texture contrast: Creamy filling with a crunchy caramel top and buttery crust.
Kid- and adult-friendly: A crowd-pleaser for all ages.
Restaurant-quality result: At home, without complicated tools or techniques.
Visually stunning: The caramelized tops make them as beautiful as they are delicious.

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 tablespoons melted butter
2 tablespoons granulated sugar

For the cheesecake filling

16 oz (450 g) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup heavy cream

For the brûlée topping

¼ cup granulated sugar

directions

1. Preheat and prep
Preheat oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners. Set aside.

2. Make the crust
In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar.
Divide the mixture evenly among the cupcake liners and press firmly into the bottoms.
Bake for 5 minutes, then remove from oven and let cool slightly.

3. Prepare the cheesecake filling
In a mixing bowl, beat softened cream cheese and ½ cup sugar until smooth and creamy.
Add eggs one at a time, beating after each addition. Stir in vanilla extract and heavy cream until fully incorporated.

4. Fill and bake
Pour the cheesecake filling into the liners, filling each about three-quarters full.
Bake for 18–20 minutes, until the centers are set but still slightly jiggly.
Remove from oven and let cool completely at room temperature.

5. Chill
Transfer the cheesecakes to the refrigerator and chill for at least 2 hours or overnight for best texture.

6. Brûlée topping
Before serving, sprinkle about 1 teaspoon of granulated sugar over each mini cheesecake.
Using a kitchen torch, caramelize the sugar until it turns golden and forms a crisp shell.
Let sit a few minutes before serving to allow the caramel to harden.

Servings and timing

Servings: 12 mini cheesecakes
Preparation time: 15 minutes
Baking time: 20 minutes
Cooling + chilling time: 2 hours
Total time: approx. 2 hours 35 minutes

Variations

Gluten-free: Use gluten-free graham crackers or digestive biscuits for the crust.
Citrus twist: Add lemon or orange zest to the filling for a bright flavor.
Chocolate swirl: Add melted chocolate into the cheesecake batter before baking.
Berry topping: Top with fresh raspberries or strawberries before serving.
Mini tart crusts: Bake in mini tart pans for a more elegant presentation.
Flavor the crust: Add cinnamon or cocoa powder to the crust for an extra dimension.

storage/reheating

Refrigeration: Store mini cheesecakes without the brûlée topping in the refrigerator for up to 5 days in an airtight container.
Caramel topping: For best texture, apply the brûlée topping just before serving.
Freezing: You can freeze the cheesecakes (without the sugar topping) for up to 1 month. Thaw overnight in the fridge, then brûlée just before serving.
Reheating: Not needed. Serve chilled or at room temperature.

FAQs

Can I make these in advance?

Yes, the cheesecakes can be made a day or two ahead. Just wait to brûlée the tops until right before serving.

Do I need a kitchen torch?

For best results, yes. However, you can try caramelizing the sugar under a very hot oven broiler for 1–2 minutes, watching carefully.

What kind of cream cheese should I use?

Use full-fat brick-style cream cheese for best texture and flavor.

Can I use muffin tins without liners?

You can, but liners make removal and serving much easier. Grease the tin well if not using liners.

Why are my cheesecakes cracking?

Overbaking or sudden temperature changes can cause cracks. Remove when just set, and chill gently.

Can I use a different sugar for the brûlée?

Granulated white sugar works best for even caramelization. Brown sugar may not caramelize properly.

Is it okay to skip the crust?

Yes, but the crust provides structure and textural contrast.

Can I make these dairy-free?

Use dairy-free cream cheese and coconut cream as substitutes, though texture may vary slightly.

How do I know when the cheesecakes are done baking?

They should be set at the edges but slightly wobbly in the center—this will firm up as they cool.

Can I double the recipe?

Yes, simply use two muffin pans or bake in batches.

Conclusion

Mini Crème Brûlée Cheesecakes are an indulgent, sophisticated dessert that merges the best of two classic confections. With a buttery graham crust, a smooth vanilla cheesecake center, and a crackling caramelized sugar topping, they’re as fun to eat as they are to make. Perfect for special occasions or treating yourself, this recipe is sure to become a new favorite.