Go Back
Crème brûlée is a classic dessert known for its rich and creamy custard base, topped with a layer of hard caramel that creates a satisfying crack when you dig in with a spoon. This elegant treat has been a favorite in restaurants and at special occasions for decades, often celebrated for its luxurious flavor and impressive presentation. However, as culinary creativity knows no bounds, this beloved dessert has undergone a delightful transformation: the mini crème brûlée cheesecake.

Mini Crème Brûlée Cheesecakes

Indulge in the delightful fusion of two beloved desserts with mini crème brûlée cheesecakes. These bite-sized treats feature a creamy cheesecake filling infused with the classic flavors of crème brûlée, all atop a crunchy graham cracker crust. Perfect for any gathering or simply as a sweet treat at home, this recipe guides you through creating these exquisite desserts, from the ingredients to the caramelized topping. Embrace your inner baker and wow your guests with these deliciously elegant desserts!
Print Recipe Pin Recipe

Ingredients
  

For the Cheesecake:

1 cup cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

1 teaspoon vanilla extract

2 large eggs

1 tablespoon cornstarch

Zest of 1 lemon (optional for a hint of freshness)

For the Graham Cracker Crust:

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

For the Brûlée Topping:

1/4 cup granulated sugar

Fresh berries (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners for easy removal.

    Make the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Distribute the crumb mixture evenly among the cupcake liners and press down firmly to form the crust. Bake for 8-10 minutes or until golden. Remove from the oven and let cool.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar, mixing until well combined. Add the sour cream, vanilla extract, cornstarch, and lemon zest, mixing until all ingredients are incorporated.

        Add Eggs: Incorporate the eggs one at a time, blending well after each addition. Be careful not to overmix.

          Fill the Crusts: Divide the cheesecake batter evenly over the cooled crusts in the muffin tin. Be sure to fill each liner about 3/4 full.

            Bake: Bake in the preheated oven for 18-20 minutes or until the centers are set and slightly jiggly. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes. This helps prevent cracks.

              Cool: Remove the cheesecakes from the oven and let cool at room temperature before transferring them to the refrigerator. Chill for at least 4 hours or overnight for best results.

                Brûlée the Top: Once the cheesecakes are fully chilled, sprinkle about 1 teaspoon of granulated sugar over the top of each cheesecake. Using a kitchen torch, caramelize the sugar until it melts and forms a crisp, golden crust.

                  Serve: Let the brûléed topping cool for a minute, then garnish with fresh berries if desired. Serve chilled.

                    Prep Time, Total Time, Servings: 30 minutes | 5 hours (includes chilling time) | 12 servings