Mini Creme Brulee Cheesecakes are baked vanilla cheesecakes with a thin crisp caramelized sugar covering. Each is baked in a regular muffin tray with a graham cracker shell. These are inspired by crème brûlée, not crème brûlée custard.
Bake and cool the cheesecakes first; Just before serving, sprinkle a little coating of sugar on top and caramelize with a kitchen torch so that visitors may experience the trademark crack when they break into it.
Table of Contents
What Makes These Crème Brûlée Cheesecakes?
The distinguishing difference is a chilled, silky cheesecake middle topped with a crisp, caramelized cap. There is no separate custard layer, the filling is cheesecake all the way. The sweet shell is offset by a little of tartness from the cream cheese, and the graham foundation provides a soft crumbly bite.
Mini Crème Brûlée Cheesecakes
Ingredients
Equipment
Method
- Heat a conventional oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners. Stir 1 cup (120 g) fine graham crumbs with 3 tablespoons (42 g) melted unsalted butter, 1 tablespoon (12 g) sugar, and 1/8 teaspoon salt. Divide between all 12 liners, about 14–15 g or 1 packed tablespoon plus 1 teaspoon each. Press into thin flat bases, not up the sides. Prebake for 6 minutes, then cool in the tin for 10 minutes.
- Beat 16 ounces (454 g) softened full-fat block cream cheese with 1/2 cup (100 g) sugar on medium-low until smooth. Scrape the bowl and beaters. Blend in 1/3 cup (80 g) room-temperature sour cream, 1 1/2 teaspoons vanilla bean paste, and 1/8 teaspoon salt. Mix in 2 room-temperature large eggs one at a time on low, just until incorporated. Fold gently with a spatula and divide over the cooled crusts, about 60 g or a scant 1/4 cup filling per liner. Leave about 1/4 inch below the rims and level the surfaces.
- Bake on the middle rack at 325°F for 20–24 minutes. The edges should be set and the small centers should quiver together when the pan is nudged; liquid ripples need another minute or two. Do not wait for browned or completely rigid tops. Switch the oven off, crack its door open, and give the baked portions 10 minutes to settle inside. Cool on a wire rack for 45 minutes. Refrigerate loosely covered for at least 4 hours, covering securely once cold. Refrigerate within 2 hours after baking.
- Just before serving, peel off every paper liner from the thoroughly chilled cheesecakes. Put a few at a time on a bare, rimmed metal baking sheet on a heat-safe surface; keep the rest refrigerated. Gently blot any condensation with a clean paper towel. Sprinkle 1 level teaspoon (4 g) granulated sugar evenly over each cold, dry top, all the way to the edge without spilling down the sides. Following the kitchen torch manufacturer’s directions, sweep the flame continuously over the sugar, keeping it directed at the top and away from the sides, crust, and any paper. Stop when the sugar has melted into a thin golden-amber layer; do not hold the flame in one spot. Allow 1–2 minutes for the shell to harden, then serve. Budget about 10 minutes for finishing the batch; torch strength varies.
Notes
- Refrigerate covered without finishing sugar at 40°F (4°C) or colder for up to 4 days. Add and torch the sugar just before serving. Refrigerate within 2 hours after baking.
- Freeze fully chilled, untopped portions individually wrapped in an airtight container for up to 1 month for best quality. Thaw overnight in the refrigerator, then dry tops and brûlée just before serving.
- Serve cold beneath the freshly caramelized shell; do not reheat.
Ingredients You’ll Need
Graham cracker crusts
For mini cheesecakes with graham cracker crust, use :
- 1 cup (120 g) fine graham crumbs
- 3 tablespoons (42 g) melted unsalted butter
- 1 tablespoon (12 g) granulated sugar
- 1/8 teaspoon fine salt
The small amount of sugar binds into the buttery base. Prebake the thin crusts for 6 minutes; dividing the mixture equally prevents a thick base from crowding out the filling.
Vanilla cheesecake filling
Use :
- 16 ounces (454 g) full-fat block cream cheese
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1/3 cup (80 g) full-fat sour cream
- 1 1/2 teaspoons vanilla bean paste
- 1/8 teaspoon fine salt
This formula uses paste, giving vanilla bean mini cheesecakes tiny seed flecks. Softened blocks mix smoothly; sour cream adds mild tang. Tub spreads have different moisture and are not a direct substitute.
Sugar for the caramelized tops
Set aside 1/4 cup (48 g) granulated sugar for finishing only: 1 level teaspoon (4 g) per cheesecake. Keep it separate from the crust and filling sugar, as shown in the ingredient photo. Superfine white sugar may be used at the same weight. Avoid coarse crystals for this thin shell.
How to Make Mini Crème Brûlée Cheesecakes
These baked crème brûlée cheesecakes use a standard muffin tin, paper liners, a mixer, and a cooling rack. For finishing, have a kitchen torch, a bare metal baking sheet, and a heat-safe surface ready. The four stages below keep the sugar finish separate from baking.
These baked crème brûlée cheesecakes use a standard muffin tin, paper liners, a mixer, and a cooling rack. For finishing, have a kitchen torch, a bare metal baking sheet, and a heat-safe surface ready. The four stages below keep the sugar finish separate from baking.
Total time: 6 hours and 5 minutes
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Prepare the pan and crusts
Preheat a standard oven to 325°F (163°C). Use paper liners in a 12-cup muffin tray. Mix 1 cup (120 g) fine graham crumbs with 3 tablespoons (42 g) melted unsalted butter, 1 tablespoon (12 g) sugar, and 1/8 teaspoon salt. Distribute 14–15 g or 1 packed tablespoon + 1 teaspoon per 12 liners. Not up the sides, press into thin flat bases. After prebaking for 6 minutes, chill in the tin for 10 minutes.
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Mix and portion the cheesecake filling
Mix 16 ounces (454 g) softened full-fat block cream cheese and 1/2 cup (100 g) sugar on medium-low until smooth. Beaters and bowl need scraping. Mix 1/3 cup (80 g) room-temperature sour cream, 1 1/2 teaspoons vanilla bean paste, and 1/8 teaspoon salt. Add two room-temperature big eggs one at a time on low until combined. Divide 60 g or 1/4 cup filling per liner over the chilled crusts and fold gently with a spatula. Leave 1/4 inch below the rims and level.
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Bake, cool, and chill
Bake 20–24 minutes on the center rack at 325°F. Edges should be set and little centers should quiver when the pan is prodded; liquid ripples need another minute or two. Avoid waiting for browned or stiff tops. Turn off the oven, open the door, and let the cooked goods settle for 10 minutes. Let cool 45 minutes on a wire rack. Cover loosely for 4 hours, then tightly. Refrigerate baked goods within 2 hours.
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Remove the liners and caramelize the sugar
Remove all paper liners from cooled cheesecakes before serving. Place a few on a bare, rimmed metal baking sheet on a heat-safe surface and refrigerate the remainder. Clean a paper towel to gently wipe condensation. Sprinkle 1 level teaspoon (4 g) granulated sugar evenly over each chilled, dry top to the edge without spilling. As suggested by the kitchen torch maker, brush the flame continually over the sugar, avoiding the edges, crust, and paper. Discontinue cooking when the sugar has melted into a thin golden-amber coating. Serve after 1–2 minutes of shell hardening. Estimate 10 minutes to finish the batch; torch strength varies.
For extra help with flame movement, the How to Caramelize Brûlée guide covers sugar browning. Use its torch technique with the cold, liner-free cheesecake setup described here; keep the flame away from the crust.
Make-Ahead and Storage
Bake and chill ahead
Up to 4 days refrigeratedFor make-ahead crème brûlée cheesecakes, store the baked, chilled portions covered without finishing sugar at 40°F (4°C) or colder. Making them the day before leaves plenty of chilling time.
Freeze without topping
Up to 1 month for best qualityWrap fully chilled portions individually and seal in an airtight container. Thaw overnight in the refrigerator. Remove wrappers and gently blot any condensation before finishing.
Brûlée and serve
Finish shortly before servingAdd sugar only to the portions you plan to serve. Let the shell harden for 1–2 minutes; its crisp texture is best soon after torching. Refrigerate leftovers promptly, expecting their topping to soften.
Frequently Asked Questions
These three answers help with timing, topping texture, and equipment.
Save This Creme Brulee Mini Cheesecake Recipe
Save this recipe for a dessert you can bake ahead and finish with a fresh crackly sugar shell.
