Description

Mini Crème Brûlée Cheesecakes combine two iconic desserts into one elegant treat: silky cheesecake layered over a buttery graham cracker crust, crowned with a crisp, caramelized sugar topping. These bite-sized indulgences are rich, creamy, and surprisingly simple to make—perfect for dinner parties, showers, or an extra-special treat at home.

Ingredients

Scale

For the crust:

100 g (1 cup) graham cracker crumbs
42 g (3 tbsp) melted butter
25 g (2 tbsp) granulated sugar

For the cheesecake filling:

450 g (16 oz) cream cheese, softened
100 g (1/2 cup) granulated sugar
2 large eggs
5 ml (1 tsp) vanilla extract
60 ml (1/4 cup) heavy cream

For the brûlée topping:

50 g (1/4 cup) granulated sugar

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Instructions

Preheat oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners.
Mix graham cracker crumbs, melted butter, and sugar. Press into liners to form crust. Bake for 5 minutes, then let cool.
In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and heavy cream.
Spoon filling into liners, about 3/4 full. Bake for 18–20 minutes until set with a slight jiggle.
Cool to room temperature, then refrigerate for at least 2 hours or overnight.
Before serving, sprinkle 1 tsp sugar over each cheesecake and caramelize with a kitchen torch until golden and crisp.

Notes

Use fully softened cream cheese for a smooth batter.

Avoid overbaking to preserve creaminess.

If no torch is available, broil carefully for a similar effect.

Add topping only before serving to maintain crispness.

Can be frozen without brûlée topping for up to 2 months.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baking
Cuisine: French-American Fusion