These Simple Mini Crème Brûlée Cheesecakes are an elegant twist on two classic desserts—cheesecake and crème brûlée—combined into a luxurious single-serve treat. With a buttery graham cracker crust, smooth vanilla filling, and crisp brûléed sugar top, each bite delivers rich flavor and contrast in texture, finished with a refreshing garnish of berries and mint.

Why You’ll Love This Recipe

This dessert is a showstopper in both taste and presentation. Easy to prepare ahead of time and perfect for entertaining, these mini cheesecakes offer all the indulgence of full-sized versions with none of the slicing or fuss. The creamy vanilla filling complements the crackly caramel topping, while the graham cracker base provides a familiar, satisfying crunch. Add fresh fruit and mint for a beautiful, balanced final touch.

ingredients

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

For the crust:

graham cracker crumbs
unsalted butter, melted
granulated sugar

For the cheesecake filling:

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

For the brûlée topping:

granulated sugar (for caramelizing)

Optional garnish:

fresh raspberries, blackberries, blueberries
fresh mint leaves

directions

Preheat the oven to 325°F (160°C). Line a muffin tin or mini cheesecake molds with parchment circles or grease well with nonstick spray.
In a bowl, mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.
Press the mixture firmly into the base of each mold to form an even crust.
In a separate mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating after each addition until fully incorporated.
Mix in the sour cream, heavy cream, and vanilla extract, blending until the mixture is silky and uniform.
Divide the batter evenly among the prepared molds, smoothing the tops.
Bake for 18–22 minutes or until the centers are set but still slightly jiggly.
Allow the cheesecakes to cool to room temperature, then chill in the refrigerator for at least 3 hours.
Just before serving, sprinkle a thin, even layer of granulated sugar over each cheesecake.
Use a kitchen torch to caramelize the sugar until golden brown and crisp. Allow to sit for 1–2 minutes so the topping can harden.
Garnish with fresh berries and mint, and serve chilled.

Servings and timing

This recipe yields approximately 12 mini cheesecakes.
Prep Time: 25 minutes
Bake Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 45 minutes

Variations

Lemon or Orange Zest: Add citrus zest to the filling for a bright, aromatic twist.
Chocolate Crust: Use chocolate cookie crumbs instead of graham crackers for a deeper flavor.
Spiced Crust: Mix a pinch of cinnamon into the crust for extra warmth.
Non-Dairy Option: Use dairy-free cream cheese, coconut cream, and a vegan butter substitute.
No Torch Option: Caramelize the sugar under the broiler for 1–2 minutes, watching carefully.

storage/reheating

Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days. Only brûlée the tops just before serving to maintain the crisp sugar layer. The cheesecakes can be frozen (without sugar topping) for up to 1 month. Thaw in the refrigerator overnight and add the caramelized topping before serving.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they can be made up to 2 days in advance and kept refrigerated. Add the sugar topping and caramelize just before serving.

Do I need a kitchen torch to brûlée the tops?

While a torch gives the best results, you can use a broiler on high heat. Watch carefully to avoid burning.

What kind of cream cheese should I use?

Use full-fat cream cheese for the best texture and flavor. Avoid whipped or low-fat varieties.

Can I use cupcake liners instead of parchment circles?

Yes, liners work well and make removal easier, though they may slightly affect the appearance.

How do I know when the cheesecakes are done baking?

The edges should be set, and the centers should have a slight jiggle. They will firm up as they cool.

Can I substitute the graham cracker crust with another base?

Absolutely. Try vanilla wafers, digestive biscuits, or chocolate cookies for variety.

How do I prevent cracks in the cheesecake?

Avoid overmixing and do not overbake. Cooling gradually at room temperature helps minimize cracking.

Can I freeze these mini cheesecakes?

Yes, freeze without the sugar topping. Thaw overnight in the fridge, then brûlée before serving.

Can I make this recipe gluten-free?

Yes, use gluten-free graham crackers or cookie crumbs for the crust.

Are these served warm or cold?

They are best served chilled, with the brûlée topping freshly caramelized just before serving.

Conclusion

Simple Mini Crème Brûlée Cheesecakes are a refined yet approachable dessert that combines creamy indulgence with a satisfying crunch. Whether you’re hosting a celebration or looking to impress with minimal effort, these single-serve cheesecakes offer elegance, convenience, and irresistible flavor. A true treat that bridges two iconic desserts into one perfect bite.