Description
These Mini Crème Brûlée Cheesecakes are the ultimate elegant dessert that combines two classics in one show-stopping bite. Velvety smooth cheesecake filling sits atop a buttery graham cracker crust, crowned with a crackling layer of caramelized sugar that provides that signature crème brûlée experience. Perfect for dinner parties, celebrations, or whenever you want to impress with individual portions that look and taste like they came from a French patisserie. Make them ahead and torch just before serving!
Ingredients
1½ cups graham cracker crumbs (about 10 full crackers)
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
16 oz cream cheese (two 8-oz packages), room temperature
½ cup granulated sugar
½ cup heavy cream
2 large eggs, room temperature
2 teaspoons pure vanilla extract
¼ teaspoon salt
1 tablespoon all-purpose flour
6–8 tablespoons superfine sugar for caramelizing (about 1 tablespoon per cheesecake)
Fresh berries for garnish (optional)
Mint leaves for garnish (optional)
Instructions
1. Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners or coat with non-stick spray. Bring cream cheese and eggs to room temperature (1-2 hours).
2. In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter until mixture resembles wet sand. Divide evenly among 12 muffin cups (about 1½ tablespoons each), pressing firmly into bottoms with a spoon or glass.
3. Bake crusts for 5 minutes. Remove and let cool slightly while preparing filling.
4. In a large mixing bowl or stand mixer, beat softened cream cheese on medium speed for 2-3 minutes until completely smooth with no lumps. Scrape bowl thoroughly.
5. Add ½ cup sugar and beat for 1 minute until combined and slightly lighter in color.
6. Pour in heavy cream, vanilla extract, and salt. Beat until smooth. Add flour and mix just until incorporated.
7. Add eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
8. Divide batter evenly among muffin cups, filling each about ¾ full (approximately 3 tablespoons per cup). Tap pan gently on counter 2-3 times to release air bubbles.
9. Place muffin tin inside a larger roasting pan. Carefully pour hot water into roasting pan until it reaches halfway up the sides of the muffin tin (water bath).
10. Bake for 18-22 minutes until edges are set but centers still jiggle slightly when gently shaken.
11. Remove from water bath immediately. Let cool in pan for 30 minutes, then refrigerate for at least 4 hours or overnight until completely chilled and set.
12. Just before serving, remove cheesecakes from tin and peel away liners. Pat tops completely dry with paper towels.
13. Sprinkle 1 tablespoon superfine sugar evenly over each cheesecake top, tilting to coat entire surface.
14. Using a kitchen torch held 2-3 inches from surface, move flame in circular motions until sugar melts and turns deep amber with some darker spots.
15. Let caramelized sugar harden for 2-3 minutes. Garnish with fresh berries and mint if desired. Serve immediately for maximum crunch.
Notes
Room temperature ingredients are crucial for smooth, lump-free batter. Leave cream cheese out for 1-2 hours.
Don’t skip the water bath – it prevents cracking and ensures creamy texture.
Remove from oven when centers still jiggle like Jell-O. They’ll continue setting as they cool.
Cheesecakes can be baked up to 3 days ahead and stored covered in refrigerator. They taste better after 24 hours.
Only caramelize sugar tops within 30 minutes of serving for maximum crunch.
A kitchen torch is essential for proper caramelization. Don’t use the broiler method unless absolutely necessary.
For chocolate version, add ¼ cup melted dark chocolate and 2 tablespoons cocoa to filling.
For lemon version, add 2 tablespoons lemon zest and 2 tablespoons lemon juice to filling.
Freeze untopped cheesecakes wrapped individually for up to 2 months. Thaw overnight before caramelizing.
- Prep Time: 30
- Cook Time: 22
- Category: Dessert
- Method: Baked
- Cuisine: French-American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 285
- Sugar: 22g
- Sodium: 185mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: mini creme brulee cheesecake, individual cheesecake, torch dessert, elegant dessert, make ahead cheesecake