Craving a dessert that’s both elegant and indulgent? TheseMini Crème Brûlée Cheesecakesare the perfect sweet treat for any occasion. Combining the creamy richness of classic cheesecake with the irresistible caramelised sugar top of a traditional crème brûlée, they’re guaranteed to wow your guests—or satisfy your own cravings! Best of all, they’re baked in cupcake tins, making them easy to serve, store, and share. Whether you’re planning a fancy dinner party or just treating yourself on a weeknight, these bite-sized delights are bound to become a new favourite. Let’s dive into how to make these irresistible mini desserts at home.
🔥 Mini Crème Brûlée Cheesecakes Recipe
🛠️ Tools Needed:
Muffin tin (12-cup)
Paper cupcake liners or silicone liners
Electric mixer (hand or stand)
Mixing bowls
Spatula
Fine mesh sieve (optional for silky filling)
Small saucepan
Kitchen torch (for brûlée topping)
Spoon or offset spatula
🧀 Ingredients
For the crust:
1 cupgraham cracker crumbs
2 tbspgranulated sugar
4 tbspunsalted butter, melted
For the cheesecake filling:
2 x 8 oz blockscream cheese, softened
1/2 cupsour cream
1/2 cupgranulated sugar
2large eggs
1 tspvanilla extract
Pinch ofsalt
For the brûlée topping:
2–3 tbspgranulated sugar(for caramelising tops)
👩🍳 Directions
Prep the crust:
Preheat oven to 160°C (325°F). Line a muffin tin with paper or silicone liners. Mixgraham cracker crumbs,sugar, andmelted butteruntil evenly coated. Press about 1 tablespoon of crust mixture into each liner. Bake for 5 minutes and let cool.Make the cheesecake filling:
Beatcream cheeseuntil smooth. Addsugar, then beat ineggsone at a time. Addsour cream,vanilla, andsalt. Mix until fully combined and creamy. Optionally, strain through a sieve for an extra smooth texture.Bake the cheesecakes:
Divide filling evenly over crusts. Bake for 18–22 minutes, until the centres are just set. Cool completely at room temperature, then chill for 3+ hours (or overnight).Brûlée the tops:
Just before serving, sprinkle each mini cheesecake with a thin layer of sugar. Use a kitchen torch to caramelise the tops until golden and crisp. Let cool 1–2 minutes to set the sugar shell.
❄️ Storage Tips:
Store in an airtight container in the fridge for up to 4 days.
Do not brûlée until ready to serve—the topping softens in the fridge.
You can also freeze (unbrûléed) for up to 1 month. Thaw overnight in the fridge.
And there you have it—Mini Crème Brûlée Cheesecakesthat deliver big flavour in a petite package. With their crisp, caramelised tops and creamy centres, they offer the perfect fusion of two classic desserts. Whether you’re hosting a holiday dinner or just craving something indulgent, these little cheesecakes are as impressive as they are delicious. Don’t forget to brûlée just before serving for that perfect glassy sugar crunch. Go ahead and add this recipe to your favourites—you’ll be making it again and again!