Description
Love cheesecake? Craving crème brûlée? These Mini Crème Brûlée Cheesecakes combine the best of both worlds in one elegant, bite-sized dessert. With a buttery graham cracker crust, silky smooth vanilla cheesecake center, and a caramelized sugar topping that cracks with a tap of your spoon, this is your new go-to for parties, holidays, or simply treating yourself. Perfect for any dessert lover looking for easy recipes, dessert ideas, or a show-stopping treat that doesn’t require a springform pan or water bath. Whether for entertaining, holiday desserts, or special occasions, this is a total crowd-pleaser.
Ingredients
120g graham cracker crumbs
60g unsalted butter, melted
450g cream cheese, softened
150g granulated sugar
120g sour cream
2 large eggs
2 tsp vanilla bean paste (or extract)
1/4 tsp salt
50g granulated sugar (for brûlée topping)
Instructions
1. Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
2. Mix graham cracker crumbs and melted butter, then press into the bottom of each liner to form a crust. Bake for 5 minutes and let cool.
3. In a mixing bowl, beat cream cheese until smooth. Add 150g sugar, sour cream, eggs, vanilla, and salt. Mix just until combined—do not overmix.
4. Divide batter evenly among crusts. Bake for 18–20 minutes until centers are set but slightly jiggly. Cool completely, then chill for at least 2 hours.
5. Before serving, sprinkle about 1 teaspoon sugar over each cheesecake and torch until caramelized and golden. Serve immediately.
Notes
These are best served right after torching the sugar topping to keep that perfect crackly crust.
Don’t overbake—cheesecakes should still jiggle slightly in the center when done.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 265
- Sugar: 16g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg