Mini Crème Brûlée Cheesecakes Recipe: how to make it

Introduction

Imagine biting into a rich and creamy cheesecake, only to discover a layer of crisp, caramelized sugar on top, just like the classic French crème brûlée. Sounds like a dream, right? Well, that dream is about to come true with this Mini Crème Brûlée Cheesecakes recipe! These little indulgent desserts combine the velvety smoothness of cheesecake with the caramelized goodness of crème brûlée. It’s a treat that’s perfect for any occasion, whether it’s a dinner party, holiday gathering, or a special night in.

Not only are these Mini Crème Brûlée Cheesecakes delicious, but they are also incredibly easy to make. No fancy tools or techniques are required—just a few basic ingredients and a little patience. So, if you’re looking to impress your guests or simply indulge in a sweet, creamy treat, this recipe is all you need!

Recipe Card

Recipe Name: Mini Crème Brûlée Cheesecakes
Description: These Mini Crème Brûlée Cheesecakes combine the best of both worlds—smooth, creamy cheesecake with a crispy, caramelized sugar topping. They’re easy to make and the perfect portioned dessert for any occasion.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 mini cheesecakes
Calories: 270 per serving

Ingredients List:

1 ½ cups crushed graham crackers (for the crust)
¼ cup melted butter
2 cups cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup heavy cream
2 tbsp all-purpose flour
1 tbsp cornstarch
2 tbsp brown sugar (for caramelizing)

Instructions:

Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are coated. Press the mixture into the bottom of each muffin tin cup, creating a firm crust. Bake for 8 minutes, then set aside to cool.
Make the cheesecake filling: In a large bowl, beat the cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract, heavy cream, flour, and cornstarch. Mix until fully combined and smooth.
Fill the cups: Spoon the cheesecake batter over the crusts in each muffin tin cup, filling them almost to the top. Bake for 20 minutes, or until the centers are slightly set but still a bit jiggly.
Chill the cheesecakes: Let the cheesecakes cool to room temperature, then refrigerate them for at least 4 hours, or overnight if possible, to allow them to firm up.
Caramelize the topping: Once the cheesecakes are fully chilled, sprinkle a thin layer of brown sugar over the top of each. Using a kitchen torch, carefully caramelize the sugar until golden and crisp. Let the sugar harden for a minute before serving.

Notes:

For the perfect caramelized topping, be sure to use a kitchen torch. Avoid using the broiler, as it may overcook the cheesecakes.
These mini cheesecakes can be made a day in advance and stored in the fridge for easy preparation.

Nutrition Information (per serving):

Calories: 270
Fat: 20g
Carbohydrates: 20g
Protein: 4g
Sugar: 14g
Fiber: 1g

Why You’ll Love This Mini Crème Brûlée Cheesecakes Recipe

Deliciously Creamy: The combination of cream cheese and heavy cream makes for an ultra-creamy texture that melts in your mouth.
Easy to Make: Despite its luxurious look, these Mini Crème Brûlée Cheesecakes are simple to prepare. A few basic ingredients and minimal prep time are all you need!
Individual Portions: Perfect for sharing, these mini cheesecakes ensure everyone gets their own serving without worrying about cutting slices.
Impressive Presentation: The golden, caramelized sugar topping looks professional and will surely impress your guests.
Perfect for Any Occasion: Whether it’s a special occasion or just a weekend treat, these cheesecakes are versatile and fit any celebration!

Mini Crème Brûlée Cheesecakes Ingredients and Substitutions

Cream Cheese: Full-fat cream cheese is best for achieving that rich, creamy texture, but you can opt for a reduced-fat version if you prefer.
Graham Crackers: The graham cracker crust adds a lovely crunch. If you’re looking for a gluten-free option, swap in gluten-free graham crackers or use almond flour for the base.
Heavy Cream: The heavy cream provides the richness needed for a creamy filling. You can use a light cream or even a non-dairy alternative like coconut cream, but the texture may be slightly different.
Eggs: Eggs help set the cheesecake filling. Vegan egg substitutes can work, though the consistency may vary.
Brown Sugar: For the crispy topping, brown sugar creates a deep caramel flavor. You can substitute with white sugar, but it won’t have the same rich taste.

How to Make Mini Crème Brûlée Cheesecakes (Step-by-Step)

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a small bowl, combine the crushed graham crackers and melted butter. Mix until all crumbs are coated in butter. Spoon the mixture into the bottom of each muffin tin cup and press down firmly. Bake for about 8 minutes, then set aside to cool. This will form the crunchy, golden base for your cheesecake.

Step 2: Make the Cheesecake Filling

While the crust is cooling, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract, heavy cream, flour, and cornstarch, mixing until the batter is completely smooth. This filling will be velvety and creamy, just like a classic cheesecake!

Step 3: Fill the Muffin Cups

Spoon the cheesecake mixture over the cooled crusts in each muffin tin cup, filling them almost to the top. Be careful not to overfill. Place the muffin tin in the oven and bake for 20 minutes. The cheesecakes should be set but still have a slight jiggle in the center. Let them cool on a wire rack at room temperature before placing them in the fridge.

Step 4: Chill and Caramelize

Once the cheesecakes have cooled to room temperature, transfer them to the fridge and chill for at least 4 hours, or preferably overnight. This will allow the flavors to set and the texture to become firm. When ready to serve, sprinkle a thin layer of brown sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar, creating that signature crème brûlée topping.

Expert Tips for Success Mini Crème Brûlée Cheesecakes

Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This will help create a smoother batter and prevent any lumps.
Don’t Overmix: When incorporating eggs and cream, mix just until combined. Overmixing can lead to cracks in the cheesecake.
Be Patient with Chilling: The chilling step is essential to achieving the right consistency. Don’t skip it, as it helps the cheesecakes set perfectly.

Variations and Customizations for Mini Crème Brûlée Cheesecakes

Fruit Topping: Add fresh berries, such as raspberries or strawberries, to the top before serving for a burst of freshness.
Chocolate Crust: Swap the graham crackers for chocolate cookie crumbs to create a richer, more indulgent crust.
Non-Dairy Version: Make a dairy-free version using non-dairy cream cheese and coconut milk or almond milk.
Flavored Cheesecake: Try adding a teaspoon of lemon zest or vanilla bean paste to the batter for an extra layer of flavor.

Storage and Reheating Instructions

Store any leftover Mini Crème Brûlée Cheesecakes in an airtight container in the fridge for up to 3 days. These cheesecakes are best enjoyed fresh, but they can be kept in the fridge for a quick treat later. Reheat them by removing the caramelized sugar topping before microwaving them briefly or letting them come to room temperature before enjoying.

Serving Suggestions

These Mini Crème Brûlée Cheesecakes are indulgent enough to stand alone, but they pair wonderfully with light accompaniments. Serve with a scoop of vanilla ice cream, fresh whipped cream, or a side of fresh berries for a perfectly balanced dessert experience.

Frequently Asked Questions (FAQs) about Mini Crème Brûlée Cheesecakes

How to make Mini Crème Brûlée Cheesecakes?

To make Mini Crème Brûlée Cheesecakes, you’ll need to prepare a graham cracker crust, a creamy cheesecake filling, and a caramelized brown sugar topping. Bake, chill, and then use a kitchen torch to add the final touch.

Can I use a regular cheesecake recipe for Mini Crème Brûlée Cheesecakes?

While a regular cheesecake recipe could work, this one is specifically designed to create the right texture and caramelized topping, making it the perfect fusion of two desserts.

Can I prepare these ahead of time?

Yes! These Mini Crème Brûlée Cheesecakes can be made a day in advance and stored in the fridge until you’re ready to serve them.

Conclusion

There you have it—the ultimate indulgence in mini dessert form! These Mini Crème Brûlée Cheesecakes are creamy, delicious, and sure to satisfy any sweet tooth. Whether you’re hosting a gathering or simply treating yourself, these mini cheesecakes are the perfect dessert to make any occasion special. Try the recipe today and experience the joy of creamy cheesecake with a crispy, caramelized finish.