Name: Mini Crème Brûlée Cheesecake
Prep time: 20 min
Cook time: 20 min
Total time: PT-492167H52M5S
Cuisine: French-American Fusion
Ingredients: 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 eggs; 1/2 cup sour cream; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1 cup graham cracker crumbs; 3 tablespoons melted butter; 1/8 teaspoon salt; 1/4 cup superfine sugar (for topping)

Crème brûlée and cheesecake are both indulgent on their own, but when you bring them together in a perfectly portioned mini dessert? Absolute magic. These Mini Crème Brûlée Cheesecakes are silky, creamy, and crowned with that iconic glassy sugar top. They look fancy, but the process is surprisingly straightforward, making them ideal for holidays, date nights, or any time you need to wow your guests.

Each bite melts in your mouth with the rich tang of cream cheese balanced by the vanilla custard-like base. The caramelized sugar topping adds a crackly crunch that pairs beautifully with the creamy center. If you’re a dessert lover who can’t choose between cheesecake and crème brûlée, this recipe gives you the best of both worlds.

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

For that signature caramelized shell, superfine granulated sugar works best. It melts evenly and quickly under the broiler or a kitchen torch, forming a thin, glassy crust. Regular sugar can work too, but it may result in a thicker, less delicate layer. If you’re aiming for that classic shatter effect, go with the superfine version.

Ingredients for the Mini Crème Brûlée Cheesecake

Cream Cheese – The base of the cheesecake. Make sure it’s room temperature to ensure a smooth, lump-free batter.

Granulated Sugar – Sweetens the batter and forms the brûlée topping. Use superfine for best results on top.

Eggs – Provide structure and help set the creamy interior.

Vanilla Extract – Essential for both the cheesecake and crème brûlée flavor. A pure vanilla extract brings out the custard notes.

Sour Cream – Adds a tangy contrast to the richness of the cream cheese and makes the texture silkier.

Heavy Cream – Lightens the texture and gives it that custardy softness you expect in crème brûlée.

Butter & Graham Crackers – For the crust. Buttery, slightly salty crumbs give the perfect base layer.

Salt – Just a pinch to enhance and balance the sweetness.

How To Make the Mini Crème Brûlée Cheesecake

Step 1: Prep the Pan and Crust

Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or use a silicone mold for easy release. Mix 1 cup of crushed graham crackers with 3 tablespoons of melted butter and a pinch of salt until the crumbs resemble wet sand. Spoon about 1 tablespoon of the mixture into each muffin cup and press down firmly. Bake the crusts for 5 minutes, then set aside to cool.

Step 2: Make the Cheesecake Batter

In a large bowl, beat 16 oz of room-temperature cream cheese until smooth and creamy. Add 1/2 cup granulated sugar and beat until fully incorporated. Mix in 2 eggs, one at a time, followed by 1/2 cup sour cream, 1/4 cup heavy cream, and 1 teaspoon vanilla extract. Beat until everything is smooth and velvety.

Step 3: Fill and Bake

Divide the cheesecake batter evenly among the prepared cups, filling almost to the top. Tap the tin gently on the counter to release any air bubbles. Bake for 18-20 minutes, or until the centers are just set and slightly jiggly. Remove from the oven and let them cool in the tin for 10 minutes before transferring to the fridge. Chill for at least 3 hours or overnight.

Step 4: Add the Brûlée Topping

Just before serving, sprinkle a thin, even layer of superfine granulated sugar over each chilled cheesecake. Use a kitchen torch to melt and caramelize the sugar until it forms a golden, glassy crust. If you don’t have a torch, you can place them under a broiler for 1-2 minutes, keeping a close eye to avoid burning.

Step 5: Serve

Let the caramel topping cool and harden for a minute or two, then serve immediately to enjoy that iconic crack when you dig in.

How to Serve and Store Mini Crème Brûlée Cheesecake

These mini cheesecakes are best served cold with the brûlée topping freshly torched. The contrast between the creamy center and the crackly sugar top is what makes this dessert so special. If you’re serving for a party, wait until just before guests arrive to caramelize the tops for the ultimate experience.

To store, keep them in an airtight container in the refrigerator for up to 4 days. For best texture, add the sugar topping and torch only when you’re ready to serve. If needed, you can freeze the cheesecakes (without the topping) for up to a month. Thaw in the fridge overnight before topping with sugar.

Frequently Asked Questions

Can I make these ahead of time?

Yes! You can bake the cheesecakes 1-2 days in advance. Just hold off on adding the brûlée topping until just before serving.

What if I don’t have a kitchen torch?

A broiler works as a substitute. Place the sugared cheesecakes under the broiler for 1-2 minutes, watching very closely to prevent burning.

Can I use a different crust?

Absolutely. Crushed vanilla wafers or chocolate cookies make great alternatives to graham crackers.

Do I have to use superfine sugar?

It’s recommended for the topping because it melts more evenly, but regular granulated sugar will still caramelize—just not as smoothly.

Why did my cheesecakes crack?

Cracks usually happen from overbaking or rapid cooling. Pull them out when they’re just set in the center and let them cool gradually.

Can I make this into a full-size cheesecake?

Yes! Just use a springform pan, bake at 325°F for about 50-60 minutes, and adjust the brûlée topping accordingly.

Want More Cheesecake Ideas with a Twist?

If these Mini Crème Brûlée Cheesecakes hit your sweet spot, you’re going to love diving into more cheesecake creations. Try these next:

Lemon Raspberry Swirl Cheesecake Cups for a fruity burst in every bite.
Caramel Cheesecake Cookies when you’re craving something chewy and rich.
Cherry Cheesecake Puppy Chow for a no-bake twist on a nostalgic snack.
Strawberry Cheesecake Poke Cake that soaks up flavor in every layer.
Easy Cream Puff Cake if you want a lighter, creamy alternative with big wow factor.

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Let me know in the comments how yours turned out. Did you use a torch or the broiler? Any fun variations?

I love seeing your creations and answering your baking questions. Let’s inspire each other to try new things and bake boldly!