There’s something so magical about crème brûlée, isn’t there? That smooth, creamy custard and the satisfying crack of caramelized sugar on top—it’s a dessert that feels elegant but comforting all at once. And then there’s cheesecake. I mean, who doesn’t love cheesecake? It’s rich, indulgent, and hits all the right notes of sweet and tangy. So, naturally, when I found myself torn between making crème brûlée and cheesecake for a recent dinner party, I thought, why not combine the two? Enter these mini crème brûlée cheesecakes: a marriage of two beloved desserts, all in a cute, single-serving size.
I’ll admit, I was a little nervous about trying to replicate the brûléed sugar topping on something as creamy as cheesecake, but trust me, it works! The first time I made these, I was so excited to caramelize the sugar that I may have set off the smoke alarm (oops). But after a little trial and error—and figuring out just how close the torch should be to the sugar—they turned out beautifully.
These little cheesecakes are perfect for entertaining because they feel fancy, but you can make them ahead of time. Plus, who doesn’t love having their own personal dessert? Let’s be honest, the “mini” size also means you’re totally justified in having seconds. Or thirds.
What You’ll Need for Mini Crème Brûlée Cheesecakes
- For the crust:
- 1 cup (100g) graham cracker crumbs (or digestive biscuits, if you’re in the UK!)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar (optional, but I like a hint of sweetness in the crust)
- For the cheesecake filling:
- 16 ounces (450g) cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60ml) heavy cream
- 1 teaspoon vanilla extract (pure vanilla makes all the difference)
- A pinch of salt
- For the brûlée topping:
- 3–4 tablespoons granulated sugar (you’ll need just a thin layer on top of each cheesecake)
How to Make Mini Crème Brûlée Cheesecakes
Step 1: Preheat and Prep
Start by preheating your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. Trust me, the liners make your life so much easier when it comes to popping these out later. (source:Ineskohl.info)
Step 2: Make the Crust
In a small bowl, mix together the graham cracker crumbs, melted butter, and sugar (if using). It should feel like wet sand when it’s ready. Scoop about a tablespoon of the mixture into each muffin cup and press it down firmly with the back of a spoon or the bottom of a glass. You want it nice and compact. Bake the crusts for 5 minutes, then set them aside to cool while you make the filling.
Step 3: Whip Up the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. I like to use a hand mixer for this, but a sturdy whisk works too if you’re feeling ambitious. Add the eggs one at a time, beating well after each addition. Then mix in the heavy cream, vanilla extract, and that little pinch of salt. The batter should be velvety and lump-free—take your time here, it’s worth it!
Step 4: Fill and Bake
Spoon the cheesecake batter evenly into the muffin cups, filling each one almost to the top. (I use an ice cream scoop to make this step easier and less messy.) Bake for 18–22 minutes, or until the centers are just set but still have a slight jiggle when you gently shake the pan. Don’t overbake them—cheesecakes firm up as they cool.
Once out of the oven, let the cheesecakes cool in the pan for about 30 minutes, then transfer them to the fridge to chill for at least 2 hours, or overnight if you can.
Step 5: Time for the Brûlée
Now for the fun part! Once the cheesecakes are completely chilled, remove the paper liners and place them on a baking sheet. Sprinkle a thin, even layer of sugar on top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and turns a deep golden brown. Keep the torch moving so you don’t burn any spots (unless you’re into that slightly bitter flavor). Let the sugar cool and harden for a minute before serving.
Tips for Success
- Room Temperature Ingredients Are Key:
Cold cream cheese and eggs don’t mix well—they’ll leave your batter lumpy. Let everything come to room temp before you start. - Don’t Skip the Chill Time:
I know it’s tempting to dive right in, but chilling the cheesecakes not only helps them set properly but also makes them easier to brûlée without melting the filling. - Torch vs. Broiler:
If you don’t have a kitchen torch, you can try using your oven’s broiler to caramelize the sugar. Just keep a close eye on them, as the sugar can go from golden to burnt in seconds. - Experiment with Flavors:
Want to get fancy? Add a splash of orange liqueur to the filling or sprinkle a pinch of cinnamon over the sugar before brûlée-ing.
Why You’ll Love These Mini Crème Brûlée Cheesecakes
Aside from being irresistibly cute, these mini cheesecakes are the perfect combination of textures and flavors. The creamy, tangy cheesecake base pairs beautifully with the crunchy caramelized topping, and the buttery graham cracker crust ties it all together. They’re impressive enough for a dinner party but simple enough to make just because.
The first time I served these, I didn’t even get to eat one because they disappeared so quickly. Lesson learned: always save one for yourself! Whether you’re a die-hard crème brûlée fan, a cheesecake enthusiast, or just someone who loves a good dessert mash-up, these mini treats are sure to become a new favorite.
Enjoy every bite—oh, and don’t forget to savor that first satisfying crack of the caramelized sugar. It’s the little things, right?
