A delightful fusion of two classic desserts, these Mini Crème Brûlée Cheesecakes combine the creamy richness of cheesecake with the caramelized crunch of crème brûlée. Perfect for parties, dinner dates, or simply indulging yourself, these mini treats are sure to impress!
Why You’ll Love This Recipe?
- Best of both worlds: A perfect combination of cheesecake and crème brûlée.
- Mini-sized magic: Individual portions are elegant and ideal for serving.
- Do-ahead dessert: Prepare in advance and brulée just before serving.
Ingredients
A quick peek at what you’ll need:
- Graham cracker crumbs
- Butter
- Cream cheese
- Sugar
- Vanilla extract
- Egg yolks
- Heavy cream
Find the complete ingredient list in the recipe card below!
Directions
- Make the crust: Combine graham cracker crumbs and melted butter. Press into the bottom of mini cheesecake pans or lined muffin tins.
- Prepare the cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Add egg yolks and mix until just combined. Stir in heavy cream.
- Bake: Divide the filling among the crusts and bake in a water bath at 325°F (160°C) until set. Allow to cool completely, then refrigerate for at least 4 hours or overnight.
- Caramelize the tops: Sprinkle sugar evenly over each cheesecake. Use a kitchen torch to melt the sugar until golden and crisp.
- Serve: Let the caramel cool for a minute, then serve and enjoy the perfect crack of the caramelized topping.
Expert Tips and Tricks
- Water bath essentials: Place the muffin tin or cheesecake pan in a larger baking dish filled with hot water to prevent cracking and ensure even baking.
- Chill thoroughly: Refrigerate the cheesecakes overnight for the best texture and flavor.
- Torch technique: Move the kitchen torch in small circles to caramelize the sugar evenly without burning.
Recipe Variations and Possible Substitutions
- Flavored cheesecakes: Add a splash of liqueur (like Grand Marnier or amaretto) or a swirl of fruit puree for extra flavor.
- Cookie crust: Swap graham crackers for chocolate wafers or gingersnaps for a different twist.
- No torch? Caramelize the sugar under a broiler—just keep a close eye to avoid burning.
Serving and Pairing Suggestions
- Serve with a dollop of whipped cream or fresh berries for a refreshing touch.
- Pair with coffee, espresso, or a glass of dessert wine like Sauternes for a sophisticated finish.
Storage and Reheating Tips
- Storage: Keep refrigerated in an airtight container for up to 3 days.
- Freezing: Freeze without caramelizing the tops. Thaw in the fridge and brulée just before serving.
FAQs
1. Can I make these in advance?
Yes! Prepare the cheesecakes and refrigerate for up to 2 days. Caramelize the sugar topping just before serving.
2. What can I use if I don’t have a torch?
You can use your oven’s broiler. Place the cheesecakes under the broiler for a few minutes until the sugar caramelizes.
3. Can I make a large version of this dessert?
Absolutely! Use a 9-inch springform pan and adjust the baking time accordingly.
4. Can I use a different crust?
Definitely! Oreo crumbs, shortbread cookies, or even a nut-based crust would work beautifully.
Conclusion
Mini Crème Brûlée Cheesecakes are the ultimate dessert hybrid that combines creamy cheesecake with the crackly caramel topping of crème brûlée. They’re luxurious, elegant, and surprisingly easy to make. Perfect for any occasion, these mini treats are sure to wow your family and guests alike.
Print
Mini Crème Brûlée Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: ~4 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
- Diet: Vegetarian
Description
These Mini Crème Brûlée Cheesecakes are the ultimate indulgence, combining the rich creaminess of cheesecake with the caramelized sugar topping of crème brûlée. Perfect for special occasions or when you want a bite-sized treat, these decadent desserts are sure to impress. With a buttery graham cracker crust, a smooth vanilla cheesecake filling, and a crunchy brûléed topping, they’re irresistible!
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the cheesecake filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
For the topping:
- 3 tbsp granulated sugar
Instructions
- Preheat oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the texture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes and let cool.
- Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract and heavy cream until fully combined.
- Assemble and bake: Pour the cheesecake filling over the prepared crusts, filling each liner almost to the top. Bake for 18-20 minutes or until the centers are slightly jiggly. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Caramelize the sugar topping: Once the cheesecakes are chilled, sprinkle about 1/2 teaspoon of sugar on top of each cheesecake. Use a kitchen torch to melt and caramelize the sugar until golden brown. Let the topping harden for a minute before serving.
Notes
- If you don’t have a kitchen torch, you can caramelize the sugar under a broiler, but watch carefully to avoid burning.
- Store in the refrigerator for up to 3 days, but brûlée the tops just before serving.
- Add a sprinkle of sea salt on top for a salted caramel twist.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg