Mini Creme Brulee Cheesecakes

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Mini Creme Brulee Cheesecakes are one of those desserts that feel both luxurious and approachable at the same time. I’ve always loved the contrast between the silky, creamy texture of cheesecake and the glassy, caramelized sugar topping that defines a classic crème brûlée. Combining the two seemed inevitable—and trust me, these little bites are as dreamy as they sound.

I first made these for a dinner party where I needed something elegant but manageable in portions. The result was a total hit. Each mini cheesecake has a buttery graham cracker crust, a rich vanilla-infused filling, and that signature crackly brûlée top. They’re surprisingly easy to make, and best of all, you don’t need any fancy molds or kitchen tricks to get them just right.

Why You’ll Love This Mini Creme Brulee Cheesecakes Recipe

These mini cheesecakes deliver that fancy French dessert experience without the fuss. They’re portable, make-ahead friendly, and perfect for portion control (if that’s your thing). The creamy base balances perfectly with the crisp sugar shell on top. Plus, they’re visually impressive—great for holidays, showers, or anytime you want a sweet treat with a little flair.

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What Kind of Sugar Should I Use for the Brûlée Topping?

The best sugar for brûléeing is superfine or caster sugar. It melts quickly and evenly under a kitchen torch or broiler, creating that perfectly thin, glassy layer. Regular granulated sugar works too, but it may melt unevenly or form thicker spots. Avoid brown sugar—it doesn’t caramelize properly for this technique.

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Options for Substitutions

• Crust: Swap graham crackers for crushed vanilla wafers or gingersnaps for a spiced variation.
• Cream Cheese: You can use Neufchâtel cheese for a slightly lighter option.
• Heavy Cream: Sub with sour cream if you want a bit of tanginess in the filling.
• Vanilla Extract: Use vanilla bean paste or scrape a real vanilla bean for a stronger vanilla flavor.
• Sugar Topping: Try coconut sugar or turbinado sugar for a different flavor and texture, but stick with granulated for best brûlée results.

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Ingredients for Mini Creme Brulee Cheesecakes

• Graham cracker crumbs – These form the crisp, buttery crust that provides structure and contrast to the creamy filling.
• Unsalted butter – Helps bind the crust and gives it a rich flavor.
• Cream cheese – The heart of the cheesecake layer; smooth, tangy, and creamy.
• Granulated sugar – Sweetens the filling and is also used for the brûlée topping.
• Eggs – Help set the cheesecake and give it that smooth, custard-like texture.
• Vanilla extract – Adds deep flavor and warmth to the filling.
• Heavy cream – Adds richness and silky texture to the cheesecake.
• Salt – A small pinch enhances all the other flavors.

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners. In a bowl, mix graham cracker crumbs and melted butter until the texture resembles wet sand. Press about a tablespoon of this mixture into the bottom of each liner to form an even crust. Bake for 5 minutes, then let cool.

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Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and fluffy. Add sugar and mix until well combined. Beat in eggs one at a time, scraping down the sides of the bowl. Stir in vanilla extract, heavy cream, and a pinch of salt until fully incorporated and smooth.

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Step 3: Fill and Bake

Spoon the cheesecake mixture over the cooled crusts, filling each liner nearly to the top. Bake in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly. Remove and let cool to room temperature in the tin, then refrigerate for at least 2 hours or overnight.

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Step 4: Brûlée the Tops

Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each cheesecake. Use a kitchen torch to carefully caramelize the sugar until it bubbles and turns a deep golden brown. Allow the tops to cool for 1–2 minutes so the sugar hardens.

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Step 5: Serve and Enjoy

Remove the paper liners gently and plate the cheesecakes. The result: a creamy, cool interior with that satisfying “crack” of the brûlée shell on top. Garnish with berries or fresh mint for a final touch if you like.

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How Long to Prepare Mini Creme Brulee Cheesecakes

Preparation Time: It usually takes around 20 minutes to get everything mixed and ready for baking. That includes prepping the crust, making the cheesecake filling, and assembling each mini cake.

Baking and Chilling Time: The cheesecakes bake in about 18–20 minutes, and then you’ll need to let them cool to room temperature before chilling in the fridge for at least 2 hours (or overnight for best texture). Brûléeing the tops takes just a few minutes before serving.

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Tips for Perfect Mini Creme Brulee Cheesecakes

• Always start with room temperature cream cheese to ensure a lump-free filling.
• Don’t overmix the batter—this avoids incorporating too much air, which can cause cracking.
• Use a muffin tin with paper liners for easy removal.
• Let the cheesecakes chill thoroughly; it improves both texture and flavor.
• Use a small kitchen torch for the most even and controlled brûlée topping.

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Watch Out for These Mistakes While Cooking

• Overbaking: Pull them from the oven when the center is still a bit jiggly. Overbaked cheesecake turns dry.
• Cold cream cheese: This leads to a lumpy batter. Always soften first.
• Skipping the chill time: This dessert needs time to firm up—cutting corners here compromises the texture.
• Uneven sugar topping: Distribute sugar evenly before torching for a uniform crust.
• Using broiler without watching: If you don’t have a torch and use the broiler, stay close—sugar burns fast.

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What to Serve With Mini Creme Brulee Cheesecakes?

1. Fresh Berries

A handful of raspberries, blueberries, or strawberries adds tartness and bright color.

2. Whipped Cream

A soft dollop on the side complements the crisp top and creamy center.

3. Espresso or Strong Coffee

The bitterness of coffee balances the sweetness of the dessert.

4. Dark Chocolate Shavings

Adds richness and a touch of elegance to the plate.

5. Fruit Coulis

A drizzle of raspberry or passion fruit coulis takes the flavor up a notch.

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Storage Instructions

Refrigeration: Store the cheesecakes in an airtight container in the refrigerator for up to 4 days. Only add the brûlée topping when you’re ready to serve to keep it crisp.

Freezing: You can freeze the cheesecakes (without the sugar topping) for up to a month. Wrap them tightly in plastic and then foil. Thaw overnight in the fridge and brûlée just before serving.

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Estimated Nutrition (per mini cheesecake)

• Calories: 280 kcal
• Protein: 4g
• Carbohydrates: 20g
• Sugars: 16g
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 130mg
• Fiber: 0g

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Frequently Asked Questions

How do I know when the mini cheesecakes are done baking?

They should be set on the edges but still slightly jiggly in the center. They’ll firm up as they cool.

Can I make these ahead of time?

Yes! These are ideal make-ahead desserts. Just don’t brûlée the tops until right before serving.

Do I need a water bath?

No water bath needed for mini cheesecakes. The smaller size helps them bake evenly without cracking.

Can I brûlée without a torch?

Yes, use your oven’s broiler, but keep a close eye to avoid burning the sugar.

Can I use flavored extracts?

Absolutely! Almond or citrus extracts can give your cheesecakes a fun twist.

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Conclusion

Mini Creme Brulee Cheesecakes are a show-stopping dessert that blends two classics into one irresistible bite. Whether you’re prepping for a party, hosting a dinner, or just treating yourself to something special, these little gems are guaranteed to impress. With their smooth texture, crisp caramel tops, and make-ahead convenience, they’re the perfect finale for any occasion.

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