If you love the elegance of crème brûlée but crave the rich creaminess of cheesecake, these Mini Crème Brûlée Cheesecakes are about to become your new dessert obsession. Imagine the perfect marriage of silky cheesecake and that iconic crackly caramelized sugar top, all in an adorable handheld size. Whether you’re hosting a dinner party, celebrating a special occasion, or just need a sweet treat to brighten your day, these little wonders are guaranteed to steal the show—and your heart.
Ingredients You’ll Need
The beauty of Mini Crème Brûlée Cheesecakes lies in their simplicity. Each ingredient plays a crucial role, from the buttery crust to the creamy filling and the caramelized sugar top. Let’s break down what you’ll need and why it matters:
- Graham cracker crumbs: The classic base for cheesecakes, adding sweet crunch and a toasty, buttery note.
- Granulated sugar: This does triple duty—sweetening the crust, the filling, and of course, creating that signature brûlée topping.
- Unsalted butter (melted): Helps bind the crust and imparts rich flavor without overpowering the delicate vanilla notes.
- Cream cheese (softened): The heart of the cheesecake—ultra creamy and tangy, it creates that luscious texture everyone loves.
- Egg: Binds the filling together and gives it that just-set, custardy consistency.
- Vanilla extract: Adds warmth and depth, echoing the classic flavor of crème brûlée.
- Sour cream: A little tang goes a long way, making the filling extra smooth and balancing the sweetness.
- Pinch of salt: Just enough to enhance all the other flavors without being noticeable.
- Granulated sugar (for caramelizing): The pièce de résistance—a thin layer that will transform into a crackly, golden crown.
How to Make Mini Crème Brûlée Cheesecakes
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining your muffin tin with 12 paper or foil liners. In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Spoon about a tablespoon of this into each liner and press it down firmly with the back of a spoon or your fingers. Bake for 5 minutes—this quick bake helps set the crust and keeps it crisp once the filling goes in.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s smooth and lump-free. Add the sugar and mix again, scraping down the sides as needed. Next, beat in the egg until just combined, followed by the vanilla extract, sour cream, and a pinch of salt. The batter should be velvety and glossy—don’t overmix, as you want that lovely, creamy texture.
Step 3: Fill and Bake
Divide the filling evenly among your prepared muffin cups, filling each almost to the top. Bake for 16 to 18 minutes, or until the centers are just set with a gentle jiggle. Turn off the oven, crack the door open, and let the cheesecakes cool for 10 minutes—this gradual cooling prevents cracks. Then transfer them to a wire rack to cool completely before popping them in the fridge for at least 2 hours to chill and firm up.
Step 4: Brûlée the Tops
Now comes the magic! Once the cheesecakes are fully chilled, carefully remove the liners. Sprinkle about 1/2 teaspoon of granulated sugar over each mini cheesecake, tilting to coat evenly. Using a kitchen torch, caramelize the sugar until it’s golden and crisp. If you don’t have a torch, a quick trip under the broiler works too—just keep a close eye so they don’t burn. Let them stand for a minute or two so the sugar hardens into that irresistible crackly shell.
How to Serve Mini Crème Brûlée Cheesecakes
Garnishes
For a finishing touch, top your Mini Crème Brûlée Cheesecakes with a few fresh berries, a mint sprig, or even a dusting of powdered sugar around the plate for a restaurant-worthy look. The pop of color from fruit or herbs not only looks beautiful but adds a fresh contrast to the creamy, caramelized bite.
Side Dishes
Pair these cheesecakes with a cup of freshly brewed espresso, a glass of dessert wine, or a dollop of whipped cream on the side. If you’re serving them at a party, consider offering a platter of assorted fresh fruit or a light citrus salad, which will balance out the richness of the cheesecakes.
Creative Ways to Present
Get playful! Serve your Mini Crème Brûlée Cheesecakes on a wooden board with assorted toppings for a DIY dessert bar, or nestle each one in a ramekin with a sprinkle of edible flowers for a festive touch. For special occasions, place them in decorative cupcake wrappers and tie with a ribbon for elegant gifting.
Make Ahead and Storage
Storing Leftovers
Place any leftover Mini Crème Brûlée Cheesecakes in an airtight container and refrigerate for up to five days. Keep in mind that the brûlée topping is best enjoyed fresh, as it may soften after a day in the fridge, but the cheesecakes themselves stay deliciously creamy.
Freezing
You can freeze the cheesecakes (without the brûlée topping) for up to one month. Wrap each cheesecake tightly in plastic wrap and store in a freezer-safe bag or container. Thaw overnight in the refrigerator, then add and caramelize the sugar topping just before serving for the best texture.
Reheating
These cheesecakes are meant to be enjoyed chilled, so no reheating is needed. If you’re adding the brûlée topping after freezing, simply thaw the cheesecakes, top with sugar, and use your torch or broiler to finish them off right before serving.
FAQs
Can I make Mini Crème Brûlée Cheesecakes without a kitchen torch?
Absolutely! If you don’t have a kitchen torch, you can use your oven’s broiler. Place the cheesecakes on a baking sheet, sprinkle with sugar, and broil for 1 to 2 minutes, watching closely to prevent burning. Rotate the pan as needed for even caramelization.
What’s the best way to avoid cracks in the cheesecakes?
Letting the cheesecakes cool gradually is key. After baking, turn off the oven, crack the door, and let them sit for 10 minutes before transferring to a wire rack. This gentle cooling helps prevent cracks and keeps the texture perfectly smooth.
Can I use a different type Dessert
Definitely! While graham cracker crumbs are classic, you can swap in vanilla wafer crumbs, chocolate cookie crumbs, or even gingersnaps for a twist. Just keep the ratios the same for best results.
How far in advance can I make these Mini Crème Brûlée Cheesecakes?
You can make the cheesecakes up to two days ahead and store them in the fridge. Add and torch the brûlée topping just before serving for that signature crisp finish.
Is it possible to make these cheesecakes gluten-free?
Yes! Simply use gluten-free graham crackers or cookies for the crust. All the other ingredients are naturally gluten-free, so everyone can enjoy these delightful treats.
Final Thoughts
There’s something truly special about the combination of creamy cheesecake and that shattering brûlée top, and Mini Crème Brûlée Cheesecakes deliver all the magic in a perfectly portioned bite. I hope you give these a try and let them add a bit of sparkle to your next gathering—or just as a sweet reward for yourself!
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Mini Crème Brûlée Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Non-Vegetarian
Description
These Mini Crème Brûlée Cheesecakes combine the creamy richness of classic cheesecake with a crisp, caramelized sugar topping reminiscent of traditional crème brûlée. Perfectly portioned for parties or special occasions, these individual cheesecakes feature a buttery graham cracker crust, a smooth and tangy cream cheese filling, and a delicate brûlée finish that adds an irresistible crunchy contrast.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter (melted)
For the cheesecake filling:
- 12 ounces cream cheese (softened)
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Pinch of salt
For the brûlée topping:
- 2–3 tablespoons granulated sugar (for caramelizing)
Instructions
- Prepare the crust: Preheat the oven to 325°F and line a muffin tin with 12 paper or foil liners. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened. Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and mix until well combined. Beat in the egg thoroughly, then add the vanilla extract, sour cream, and a pinch of salt, mixing until the entire filling is smooth and lump-free.
- Fill and bake: Divide the cheesecake filling evenly among the muffin cups, filling them almost to the top. Bake for 16–18 minutes until the centers are just set but still have a slight jiggle when gently shaken.
- Cool the cheesecakes: Turn off the oven and crack the door open. Let the cheesecakes cool inside the oven for 10 minutes. Then transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours or until fully chilled and firm.
- Caramelize the topping: Just before serving, remove the liners from the cheesecakes. Sprinkle about 1/2 teaspoon of granulated sugar evenly over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and turns a golden brown and crisp. Let them sit for 1–2 minutes to allow the sugar to harden, then serve immediately.
Notes
- If you don’t have a kitchen torch, place the sugar-topped cheesecakes under a broiler for 1–2 minutes, watching carefully to prevent burning.
- These mini cheesecakes are perfect make-ahead desserts for parties or holidays.
- For best results, ensure cream cheese is softened to room temperature before mixing to avoid lumps.
- Use fresh sour cream to maintain the creamy texture and tanginess in the filling.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
