Go Back
- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 (8 oz) packages cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1/2 cup heavy cream - 1/4 cup brown sugar for the brûlée topping

Mini Crème Brûlée Cheesecakes

Satisfy your sweet tooth with these delightful mini crème brûlée cheesecakes! This easy recipe combines a rich, creamy filling with a perfectly caramelized sugar topping, making it a show-stopper for any occasion. With simple ingredients and straightforward steps, you can impress your friends and family in no time. Click through to discover how to create your new favorite dessert and enjoy tips to customize your mini cheesecakes!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup heavy cream

1/4 cup brown sugar (for the brûlée topping)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs with melted butter until well mixed. Press the mixture evenly into the bottom of a 12-cup muffin tin lined with paper liners.

      Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue mixing until well combined. Add the vanilla extract and mix in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the heavy cream until the batter is smooth.

        Fill the Muffin Tin: Spoon the cheesecake filling over the prepared crusts in the muffin tins, filling each cup about 3/4 full.

          Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are set but the centers are slightly jiggly (they will firm up as they cool).

            Cool Down: Remove from the oven and let the cheesecakes cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. Refrigerate for at least 4 hours or overnight for best results.

              Brûlée the Tops: Just before serving, sprinkle a thin layer of brown sugar over the tops of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns golden brown. If you don’t have a kitchen torch, you can place them under a broiler for a minute or two, but watch closely to prevent burning.

                Serve: Allow the brûléed layer to cool for a minute before serving.

                  Prep Time: 20 minutes | Total Time: 4 hours 45 minutes | Servings: 12

                    - Presentation Tips: Serve the mini cheesecakes on a decorative platter, garnished with fresh berries or mint leaves around the edges for added color and elegance.