If you have a soft spot for creamy, dreamy desserts that feel as elegant as they taste, you’re in for a treat with this Mini Crème Brûlée Cheesecakes Recipe. These delightful little cheesecake bites combine the richness and velvety texture of classic cheesecake with the caramelized sugar crunch of crème brûlée, all served in perfectly sized mini portions. It’s like having the best of both worlds in a single indulgent dessert that’s perfect for parties, special occasions, or simply treating yourself whenever the craving hits.
Ingredients You’ll Need
This Mini Crème Brûlée Cheesecakes Recipe uses a straightforward set of ingredients that work beautifully together to create the ideal balance of flavors and textures. Each component has a role—from the buttery graham cracker crust that adds a lovely foundation, to the creamy filling that melts in your mouth, and the final crisp caramelized topping that brings it all home.
- Graham cracker crumbs (2 cups, 200 g): Provides a crunchy and flavorful base that’s essential for that classic cheesecake foundation.
- Unsalted butter (½ cup, 125 g, melted): Binds the crust ingredients together and adds a luscious richness.
- Granulated sugar (2 tablespoons plus 12 teaspoons, divided): Adds sweetness to both the crust and filling, and the extra teaspoonfuls are for creating that trademark brûlée caramel crust.
- Salt (a pinch): Enhances and balances all the sweetness in the crust mixture.
- Cream cheese (2 packages, 500 g total, room temperature): The star ingredient for that rich, silky cheesecake filling.
- Egg yolks (4 large, room temperature): Add structure and smoothness to the cheesecake, making it luxuriously dense yet tender.
- Vanilla extract (1½ teaspoons): Brings warmth and fragrant flavor to the filling.
- Whipping cream (½ cup, 100 ml, chilled, 35% fat): Creates a creamy, light texture that balances the cream cheese perfectly.
How to Make Mini Crème Brûlée Cheesecakes Recipe
Step 1: Prepare the Graham Cracker Crust
Start by mixing the graham cracker crumbs with sugar, salt, and melted butter until you get a sandy texture. This mixture serves as the crispy base that contrasts beautifully with the creamy filling. Butter each cavity of your mini cheesecake pan, then press about a tablespoon of this crumb mixture into each one, ensuring it’s compact and evenly layered. This crust gives your miniature cheesecakes that irresistible crunch in every bite.
Step 2: Make the Cheesecake Filling
In a large mixing bowl fitted with a paddle attachment, beat the cream cheese with sugar until ultra smooth and creamy. Add egg yolks one at a time to keep the mixture silky, then pour in the vanilla for that touch of aromatic sweetness. Finally, gently fold in the chilled whipping cream, which lightens the texture while maintaining rich flavor. This creamy filling is what makes the Mini Crème Brûlée Cheesecakes Recipe so decadently delightful.
Step 3: Assemble and Bake
Scoop the cheesecake filling into each crust-lined cavity, filling them right to the top. Gently shake the pan to level the surfaces for even baking. Bake at 150 degrees Celsius (300 degrees Fahrenheit) for around 15 minutes, keeping a close eye on them after 12 minutes to prevent any overflow. Once baked, allow the mini cheesecakes to cool to room temperature before chilling in the refrigerator for at least 6 hours, giving them time to set perfectly.
Step 4: Caramelize the Topping
Carefully remove each cheesecake from its cavity and place on a serving plate. Sprinkle a teaspoon of granulated sugar evenly over the top and use a blow torch to caramelize the sugar until golden brown and crisp. This final step brings that iconic crème brûlée crunch that contrasts beautifully with the smooth cheesecake beneath. Let the caramelized layer cool and harden for a couple of minutes before serving.
How to Serve Mini Crème Brûlée Cheesecakes Recipe
Garnishes
Simple is best when it comes to garnishes here. A few fresh raspberries or blueberries on the side add a burst of color and tartness that complements the creamy sweetness spectacularly. You could also sprinkle a pinch of flaky sea salt on the caramelized top to accentuate the flavors even more. For a festive touch, a sprig of mint brightens the presentation instantly.
Side Dishes
Mini Crème Brûlée Cheesecakes make a perfect dessert to cap off a light meal. Pair them with a fresh fruit salad or a crisp green salad dressed with citrus vinaigrette for a balanced finish. A small scoop of vanilla bean ice cream or a drizzle of raspberry coulis also pairs wonderfully and amps up the indulgence factor.
Creative Ways to Present
For entertaining, arrange the mini cheesecakes on a tiered dessert tray to create an eye-catching centerpiece. Serve each portion in delicate mini ramekins or edible chocolate cups for a decadent twist. Adding edible flowers or gold leaf to the tops can transform these delightful bites into showstoppers, perfect for special celebrations or intimate gatherings alike.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, don’t worry—they keep beautifully in the fridge for up to 3 days. Store the Mini Crème Brûlée Cheesecakes Recipe in an airtight container to maintain freshness and prevent the crust from becoming soggy. Just be sure to caramelize the sugar topping fresh before serving for that signature crispness.
Freezing
You can freeze these cheesecakes without the brûlée topping for up to 1 month. Wrap them individually in plastic wrap and place in an airtight container. When you’re ready to enjoy, thaw them overnight in the refrigerator and torch the sugar topping right before serving to preserve that enviable caramel crunch.
Reheating
Because these are best enjoyed chilled, reheating isn’t really necessary. If you want to bring back the warm, caramelized crunch, simply use your blow torch to re-crisp the sugar topping just before serving—no oven required. This keeps the texture perfect and avoids drying out the creamy cheesecake.
FAQs
Can I use a different type of crust for this Mini Crème Brûlée Cheesecakes Recipe?
Absolutely! While the graham cracker crust is traditional and delicious, crushed digestive biscuits or shortbread cookies work equally well, offering a slightly different flavor and texture. Just be sure to mix with melted butter for that perfect base.
Do I need a special pan to make mini cheesecakes?
Using a mini cheesecake or mini muffin pan is ideal for portion control and presentation. However, if you don’t have one, small silicone molds or even ramekins can work. Just adjust baking time as needed based on the size of your molds.
Is there a substitute for the cream cheese in this recipe?
Cream cheese is essential for the classic texture and flavor of these mini cheesecakes. However, for a lighter twist, you could try mascarpone or ricotta mixed with some cream, but keep in mind the cheesecake won’t be quite the same.
Can I make this recipe without a blow torch?
While a blow torch is ideal for caramelizing the sugar topping evenly, you can use your oven’s broiler for a similar effect. Watch carefully to avoid burning, and keep the cheesecakes on a high rack for just a few minutes until the sugar melts and turns golden brown.
How long do I need to chill the cheesecakes before adding the brûlée topping?
The cheesecakes should be chilled for at least 6 hours, or overnight if possible. This resting time helps the filling to set firmly, so when you caramelize the topping, everything stays perfectly intact and the texture is just right.
Final Thoughts
There’s something truly magical about these tiny treats that combine the creamy smoothness of cheesecake with the satisfying crackle of a caramelized sugar topping. The Mini Crème Brûlée Cheesecakes Recipe is wonderfully approachable yet impressive enough to wow any crowd. I can’t wait for you to give it a try and enjoy these bite-sized indulgences as much as I do—each one is a little celebration of sweet perfection!
Print
Mini Crème Brûlée Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 35 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mini Crème Brûlée Cheesecakes are delightful individual-sized treats combining a crunchy graham cracker crust with a smooth and creamy cheesecake filling, topped with a caramelized sugar crust. This easy-to-make dessert is perfect for special occasions or an indulgent everyday treat.
Ingredients
Crust
- 2 cups (200 g) graham cracker crumbs
- ½ cup (125 g) unsalted butter, melted
- 2 tablespoons (30 g) granulated sugar
- 1 pinch salt
Cheesecake Filling
- 2 packages (500 g) cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 4 large egg yolks (70 g), room temperature
- 1½ teaspoon vanilla extract
- ½ cup (100 ml) whipping cream (35%), chilled
Caramelized Topping
- 12 teaspoons granulated sugar (fine)
Instructions
- Prepare Graham Cracker Crust. In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix well until the mixture resembles sandy texture.
- Form Crust in Pan. Butter each cavity of the mini cheesecake pan. Scoop 1 tablespoon of the graham cracker mixture into each cavity and press down evenly using a tamper or the back of a spoon. Set aside.
- Make Cheesecake Filling. In a large bowl fitted with a paddle attachment, beat the cream cheese with sugar until creamy and smooth.
- Add Egg Yolks and Vanilla. Incorporate egg yolks one at a time, mixing just until combined after each addition, then blend in the vanilla extract.
- Mix in Whipping Cream. Pour chilled whipping cream into the cream cheese mixture and mix until well combined, creating a smooth filling.
- Fill Crusts. Using an ice cream scoop, fill each mini cheesecake cavity with the filling to the top. Gently shake the pan to level the surface.
- Bake the Cheesecakes. Preheat the oven to 150°C (300°F). Bake the cheesecakes for approximately 15 minutes. Watch closely around 12 minutes—if the batter starts puffing and overflowing, remove them immediately to prevent overbaking.
- Cool and Refrigerate. Remove the pan from the oven and allow the cheesecakes to come to room temperature. Then refrigerate for at least 6 hours to set properly.
- Caramelize the Topping. Pop the mini cheesecakes out of the pan onto a plate. Sprinkle 1 teaspoon of fine granulated sugar evenly on top of each cheesecake. Using a culinary blow torch, heat the sugar by moving the flame evenly around until it melts and turns golden brown. Let the caramelized sugar cool for a minute or two to harden before serving.
Notes
- Ensure cream cheese and egg yolks are at room temperature for a smooth filling consistency.
- Use a chilled whipping cream to better incorporate air and achieve a fluffy texture.
- Handle the blow torch carefully to avoid burning the sugar or the cheesecake surface.
- If you don’t have a mini cheesecake pan, you can use a muffin pan with paper liners, adjusting crust and filling quantities accordingly.
- Store leftovers in the refrigerator and consume within 3 days for best freshness.
