Mini Crème Brûlée Cheesecakes – The Perfect Elegant Dessert Bite

Craving a dessert that’s both elegant and indulgent? These Mini Crème Brûlée Cheesecakes are 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 cup graham cracker crumbs

• 2 tbsp granulated sugar

• 4 tbsp unsalted butter, melted

For the cheesecake filling:

• 2 x 8 oz blocks cream cheese, softened

• 1/2 cup sour cream

• 1/2 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• Pinch of salt

For the brûlée topping:

• 2–3 tbsp granulated sugar (for caramelising tops)

👩‍🍳 Directions

1. Prep the crust:
   Preheat oven to 160°C (325°F). Line a muffin tin with paper or silicone liners. Mix graham cracker crumbs, sugar, and melted butter until evenly coated. Press about 1 tablespoon of crust mixture into each liner. Bake for 5 minutes and let cool.

2. Make the cheesecake filling:
   Beat cream cheese until smooth. Add sugar, then beat in eggs one at a time. Add sour cream, vanilla, and salt. Mix until fully combined and creamy. Optionally, strain through a sieve for an extra smooth texture.

3. 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).

4. 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 Cheesecakes that 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!