Mini Crème Brûlée Cheesecakes

Imagine indulging in a dessert that combines the rich, creamy texture of cheesecake with the delicate crunch of crème brûlée. These Mini Crème Brûlée Cheesecakes are the perfect balance of decadent and satisfying, with a velvety cheesecake base topped with a crispy caramelized sugar crust. They’re individual-sized, making them the ultimate treat for parties, special occasions, or just because you deserve something special. Trust me, one bite of these little beauties, and you’ll be hooked.

Why You’ll Love Mini Crème Brûlée Cheesecakes

This dessert brings together two of the most luxurious treats—cheesecake and crème brûlée. Here’s why it’s going to steal the show at your next gathering:

Perfect for Any Occasion:

Whether you’re hosting a fancy dinner party or just treating yourself, these mini cheesecakes are a showstopper. They look impressive but are surprisingly easy to make, so they’re great for both beginners and seasoned bakers alike.

Rich and Creamy:

The cheesecake filling is smooth, indulgent, and perfectly balanced. Add the crisp, caramelized topping, and you have the ultimate creamy-crunchy combo that’s pure magic.

Individual Portions:

Mini cheesecakes are great because you get all the flavor and none of the sharing guilt. Plus, they’re easy to serve and handle, making them ideal for parties or gatherings where everyone gets their own little treat.

Make Ahead:

These cheesecakes can be made in advance and stored in the fridge, making them perfect for busy schedules. You’ll have a delicious, elegant dessert ready to go whenever you need it.

Ingredients

Here’s what you’ll need to whip up these delightful mini cheesecakes:

Cream Cheese:

The base of any good cheesecake. Use full-fat cream cheese for the best, creamiest texture. You want that rich, velvety mouthfeel.

Sour Cream:

Sour cream adds a nice tang and helps balance the sweetness of the cheesecake filling.

Sugar:

For sweetness and a smooth texture in the filling. You’ll also need extra sugar for the caramelized top!

Vanilla Extract:

Pure vanilla extract adds a deep, warm flavor to the filling, giving it that unmistakable cheesecake essence.

Eggs:

Eggs help set the cheesecake and create its smooth, dense texture. Be sure to add them one at a time to prevent overmixing.

Butter:

Butter is used in the crust for richness and flavor, along with the graham crackers. It helps everything stick together!

Graham Crackers:

These create the buttery, slightly sweet crust that complements the creamy cheesecake filling perfectly.

Heavy Cream:

Heavy cream adds to the richness of the filling, making it extra creamy and luxurious.

Brown Sugar (for the topping):

This is key to getting that crispy, caramelized sugar crust on top. It gives that signature crunch of crème brûlée!

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into making these irresistible mini crème brûlée cheesecakes. They might sound fancy, but they’re easier to make than you think!

Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C). Prepare a 12-cup muffin tin by lining it with cupcake liners. For added flavor, you can lightly butter the liners, but it’s not necessary.

Step 2: Make the Crust

In a small bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Spoon a tablespoon of this mixture into the bottom of each muffin cup and press it down with the back of a spoon or your fingers to form a firm crust. Bake the crusts for 8-10 minutes until lightly golden, then let them cool.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar, sour cream, and vanilla extract, and mix until fully combined. Beat in the eggs, one at a time, making sure to mix well after each addition. Add the heavy cream and mix until smooth.

Step 4: Assemble and Bake

Spoon the cheesecake filling over the cooled crusts, dividing it evenly between the muffin cups. Bake for 18-20 minutes, or until the edges are set and the center is just slightly jiggly. Don’t overbake! The cheesecakes will firm up as they cool.

Step 5: Chill

Let the mini cheesecakes cool completely at room temperature, then transfer them to the fridge and chill for at least 3 hours or overnight. This step is important for that perfect texture!

Step 6: Add the Crème Brûlée Topping

Once the cheesecakes are chilled, sprinkle a thin layer of brown sugar over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it’s golden and crispy. If you don’t have a torch, you can place the cheesecakes under a broiler for 1-2 minutes, but keep an eye on them so they don’t burn.

Step 7: Serve and Enjoy

Serve the mini crème brûlée cheesecakes cold, with a crispy caramelized topping. Enjoy the perfect combination of creamy cheesecake and crunchy brûlée in every bite!

Nutrition Facts

Servings: 12
Calories per serving: Approximately 350-400 calories (depending on portion size)

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 3 hours
Total Time: 3.5 hours

How to Serve Mini Crème Brûlée Cheesecakes

These mini cheesecakes are perfect on their own, but here are some ways to make them even more special:

With Fresh Berries:

Top the mini cheesecakes with fresh raspberries, strawberries, or blueberries for a burst of freshness. They complement the rich, creamy filling beautifully.

With Whipped Cream:

A dollop of lightly sweetened whipped cream adds a luscious, airy element to these already decadent cheesecakes.

As Part of a Dessert Platter:

These cheesecakes are perfect for dessert platters. Pair them with other mini treats like mini chocolate mousse cups, bite-sized tarts, or fruit skewers.

With a Dusting of Powdered Sugar:

A light dusting of powdered sugar over the top of the brûlée finish can add a delicate touch that looks elegant and tastes delightful.

Additional Tips

Use Full-Fat Cream Cheese:

For the creamiest and richest texture, stick with full-fat cream cheese. This is what will give your cheesecakes that luxurious mouthfeel.

Don’t Overbake:

Be careful not to overbake the cheesecakes! The center should be slightly jiggly, but it will firm up as it cools. Overbaking can lead to dry, cracked cheesecakes.

Caramelize Just Before Serving:

To keep the crunchy brûlée topping fresh, caramelize it just before serving. If you do it too early, the sugar may soften and lose its crispiness.

Make Them Ahead:

These mini cheesecakes can be made up to two days in advance. Just be sure to chill them properly and add the brûlée topping right before serving for the best results.

FAQ Section

Q1: Can I make these cheesecakes without a kitchen torch?

A1: Yes! If you don’t have a kitchen torch, simply place the cheesecakes under the broiler for 1-2 minutes, keeping a close eye on them. The sugar should melt and caramelize nicely.

Q2: Can I use a different crust?

A2: Absolutely! While graham cracker crust is traditional, you can try using crushed digestive biscuits, shortbread cookies, or even chocolate cookies for a twist.

Q3: Can I freeze these mini cheesecakes?

A3: Yes, these cheesecakes freeze well! Just wrap them tightly in plastic wrap and foil, then freeze for up to a month. Let them thaw in the fridge before adding the caramelized topping.

Q4: Can I use store-bought caramel sauce instead of torching sugar?

A4: While store-bought caramel sauce is delicious, it won’t give you the crunchy brûlée topping that defines this dessert. For the signature texture, the torching step is essential.

Q5: Can I use a different flavor for the cheesecake filling?

A5: You can absolutely experiment with flavors! Try adding a bit of lemon zest, vanilla bean, or even a swirl of chocolate for a fun twist.

Q6: How do I store leftover mini cheesecakes?

A6: Store leftover cheesecakes in an airtight container in the fridge for up to 3 days. Add the caramelized topping right before serving.

Q7: Can I make these gluten-free?

A7: Yes! Simply swap the graham cracker crumbs for gluten-free graham crackers or use a gluten-free cookie base for the crust.

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