Go Back
To make mini crème brûlée cheesecakes, you need simple ingredients. This recipe blends creamy cheesecake and a crunchy sugar topping. Follow the steps for a delightful treat that impresses everyone. - 1 cup graham cracker crumbs - 2 tablespoons unsalted butter, melted - 1 cup cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 cup heavy cream - 1/4 cup granulated sugar (for brûlée topping) These ingredients create a perfect balance of flavors and textures. The graham crackers form a tasty base. Cream cheese gives richness, while the heavy cream adds smoothness. You can swap some ingredients if needed. Use digestive biscuits instead of graham crackers for a different flavor. If you want a lighter option, try low-fat cream cheese. For a dairy-free version, use a plant-based cream cheese. You can also replace granulated sugar with coconut sugar for a hint of caramel flavor. For those who want to add a twist, explore different flavors. Adding citrus zest or a splash of liqueur can give your cheesecakes a unique taste. The options are endless! To start, gather all your ingredients. You will need graham cracker crumbs, butter, cream cheese, sugar, eggs, heavy cream, and vanilla. Preheat your oven to 325°F (160°C). This step is key for even baking. Next, prepare your crust. In a bowl, mix the graham cracker crumbs with melted butter. Stir until the crumbs are moist. Now, take mini cheesecake molds or muffin cups. Firmly press the crumb mixture into the bottom of each mold. This forms a nice base for your cheesecake. In a new bowl, beat the softened cream cheese with granulated sugar. You want a smooth and creamy texture. Add in the vanilla extract and mix until it's well combined. Next, add eggs one at a time. Beat on low until just mixed. This helps keep the batter light. Now, gently stir in the heavy cream. Make sure it’s all smooth. Your batter should look rich and creamy at this point. Pour the cheesecake batter into each crust-filled mold. Fill them about three-quarters full. This will give them room to rise. Place the molds in a baking dish. Fill the dish with hot water. This water bath helps the cheesecakes bake evenly. Bake for about 25-30 minutes. They should be set but still jiggly in the center. Once done, let them cool at room temperature. After cooling, refrigerate them for at least 4 hours, or overnight if you can wait. For a sweet finish, sprinkle granulated sugar on top before serving. Use a kitchen torch to caramelize the sugar until it’s golden and crisp. If you don’t have a torch, broil them for 1-2 minutes. Just watch closely to avoid burning. Enjoy your mini crème brûlée cheesecakes! For the complete guide, check the Full Recipe. To make the best mini crème brûlée cheesecakes, follow these tips: - Use Room Temperature Ingredients: Bring your cream cheese and eggs to room temperature. This helps them mix better. - Water Bath: Always use a water bath. It keeps the heat even and helps prevent cracks. - Don’t Overmix: Mix just until combined. Overmixing adds too much air, leading to a puffed and cracked cheesecake. For the perfect brûlée finish, consider these steps: - Choose the Right Sugar: Use fine granulated sugar for even melting. - Torch Technique: Hold the torch about 2 inches above the sugar. Move in circles for even caramelization. - Broiler Option: If using a broiler, keep a close eye. Sugar can burn quickly, so check every minute. Many people make a few common mistakes when baking these cheesecakes. Here’s what to watch for: - Underbaking: Make sure the center is set but slightly jiggly. If it’s too runny, it won’t set in the fridge. - Skipping Chill Time: Refrigerate for at least 4 hours. This helps the cheesecake firm up and enhances flavors. - Too Much Sugar on Top: Use just a thin layer of sugar for the best crack and texture. Too much can lead to a burnt topping. These tips will help you create delightful mini crème brûlée cheesecakes. For more detailed steps, check the Full Recipe. {{image_2}} You can give your mini crème brûlée cheesecakes a fun twist. Try adding chocolate or fruit. For chocolate, melt 4 ounces of dark chocolate. Mix it in with the cream cheese. This adds a rich, deep flavor. If you prefer fruit, blend in fresh berries or puree. Raspberry or mango puree gives a nice touch. These flavors make your cheesecakes unique and tasty. You can make these cheesecakes gluten-free or vegan. For gluten-free, use crushed gluten-free cookies instead of graham crackers. The rest of the recipe stays the same. If you want a vegan version, substitute cream cheese with a vegan cream cheese. Use coconut cream instead of heavy cream. Replace eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to make one flax egg. These swaps keep the flavors while meeting dietary needs. Change the toppings based on the season. In spring, top with fresh strawberries or a lemon zest. For summer, use peaches or cherries. In fall, sprinkle some cinnamon or pumpkin spice on top. Winter calls for a hint of peppermint or chocolate ganache. These seasonal ideas make your cheesecakes fun for any event. Each bite offers a new taste of the season. Enjoy these variations to impress your guests! To keep your mini crème brûlée cheesecakes fresh, store them in the fridge. Place them in an airtight container. This helps to prevent them from drying out. If you have not brûléed the tops, you can cover them without worry. If you have already caramelized the sugar, avoid covering them tightly. This keeps the sugar crisp. You can freeze mini crème brûlée cheesecakes, but it requires some care. First, let them cool completely after baking. Once cooled, place them in a single layer in a freezer-safe container. Wrap each cheesecake in plastic wrap before adding them to the container. This extra layer protects them from freezer burn. They can last in the freezer for up to three months. When stored in the fridge, mini crème brûlée cheesecakes last about 4 days. If you freeze them, they can be good for up to 3 months. Just remember to thaw them in the fridge overnight before serving. Do not refreeze them once thawed, as this will change their texture. Enjoying them fresh is always best! Yes, you can make these cheesecakes ahead of time. I often prepare them the day before a party. After baking, let them cool, then chill in the fridge. This allows the flavors to blend well. The longer they sit, the better they taste! To avoid cracks, mix the batter gently. Over-mixing adds air, which can cause cracks. Bake in a water bath to keep moisture around the cheesecakes. Also, do not open the oven door while baking. A sudden change in temperature can lead to cracks. The best way to caramelize sugar is by using a kitchen torch. Lightly sprinkle sugar on top, then torch it until golden brown. If you don’t have a torch, use your broiler. Keep a close eye on it, as it can burn quickly. This creates that perfect crackly top! For the full recipe, check out the Full Recipe section. Making mini crème brûlée cheesecakes is fun and tasty. We explored key ingredients and provided simple steps. I shared tips to avoid common baking errors and achieve that perfect brûlée finish. You can even experiment with flavors or make them gluten-free or vegan. Finally, I covered how to store your treats so they stay fresh. With these insights, you can create delicious desserts that impress. Enjoy your baking journey!

Mini Crème Brûlée Cheesecakes

Elevate your dessert game with these Mini Crème Brûlée Cheesecakes! This delightful recipe combines the creamy richness of cheesecake with a crispy caramelized topping, making them perfect for any occasion. Follow simple steps and handy tips to achieve that Instagram-worthy brûlée finish. Ready to impress your guests? Click through to explore the full recipe and unlock the secrets to these mouthwatering sweet treats!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

1 cup cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup heavy cream

1/4 cup granulated sugar (for brûlée topping)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until the crumbs are fully moistened. Press the mixture firmly into the bottom of 12 mini cheesecake molds or muffin cups to form an even layer.

      Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the vanilla extract and mix until combined.

        Add Eggs and Cream: Add the eggs, one at a time, beating on low just until incorporated. Then, gently stir in the heavy cream until the mixture is smooth.

          Fill the Molds: Pour the cheesecake batter into each crust-filled mold, filling them about three-quarters full.

            Bake: Place the molds in a baking dish and fill the dish with hot water (a water bath) to help bake the cheesecakes evenly. Bake for about 25-30 minutes, or until the cheesecakes are set but still slightly jiggly in the center.

              Cool and Refrigerate: Remove the cheesecakes from the oven and let them cool to room temperature. Once cool, refrigerate for at least 4 hours, preferably overnight.

                Brûlée Topping: Before serving, sprinkle about a teaspoon of granulated sugar on top of each cheesecake. Using a kitchen torch, caramelize the sugar until it forms a golden, crispy layer. (If you don’t have a torch, you can place them under a broiler for 1-2 minutes; keep a close eye to prevent burning.)

                  Serve: Enjoy your mini crème brûlée cheesecakes with the satisfying crack of sugar on top!

                    Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12