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

Scale

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)

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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