Go Back
- 1 cup graham cracker crumbs - 3 tablespoons unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened at room temperature - 1 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs, room temperature - 1 cup heavy cream - 2 tablespoons brown sugar (for the brûlée topping) You can switch ingredients for different flavors. Try using digestive biscuits or vanilla wafers for the crust. Coconut cream can replace heavy cream for a lighter version. For a sugar-free option, use a sugar substitute in the filling and topping. If you want a different flavor, add lemon zest or almond extract instead of vanilla. Choose fresh cream cheese for the best taste. Look for blocks, not tubs, for a richer flavor. When picking eggs, choose large, organic eggs for creaminess and richness. Always select heavy cream with at least 36% fat for a smooth texture. For the best crust, make sure your butter is unsalted and fresh. Quality ingredients make your mini crème brûlée cheesecakes shine! Start by preheating your oven to 325°F (163°C). This sets the stage for perfect baking. Prepare a standard muffin tin by lining it with 12 paper liners. This keeps your cheesecakes from sticking. In a medium bowl, mix these ingredients: - 1 cup graham cracker crumbs - 3 tablespoons unsalted butter, melted - 2 tablespoons granulated sugar Use a fork or your hands to combine. Make sure the crumbs get coated well with butter. Next, press the crumb mixture into the bottom of each liner. Use your fingers or the back of a measuring cup to create a firm layer. Bake this for 10 minutes, then allow it to cool completely. In a large bowl, beat 16 oz of softened cream cheese. Use an electric mixer on medium speed until it is smooth. Gradually add in 1 cup of granulated sugar. Mix this until fully blended. Next, stir in 1 teaspoon of vanilla extract. Then add 2 large eggs, one at a time. Make sure each egg blends in well before adding the next. This step is key for a creamy texture. Slowly pour in 1 cup of heavy cream while mixing on low speed. Keep mixing until the batter is smooth and free of lumps. Carefully pour the cheesecake filling into the prepared crusts. Fill each liner about two-thirds full. This allows space for the cheesecakes to expand. Place the muffin tin in the oven and bake for 25-30 minutes. The centers should set but still jiggle slightly. Once baked, take the tin out of the oven and let it cool at room temperature. Transfer the cooled cheesecakes to the refrigerator. Chill them for at least 4 hours, or overnight if you can. This step helps the flavors come together and sets the cheesecakes fully. When you're ready to serve, sprinkle a thin layer of brown sugar on top of each cheesecake. Using a kitchen torch, caramelize the sugar until it turns golden and crisp. If you don’t have a torch, you can place them under the broiler for a couple of minutes. Keep a close eye to prevent burning. You now have a delightful mini crème brûlée cheesecake ready to impress! For the complete details, check the Full Recipe. When making mini crème brûlée cheesecakes, watch out for these common mistakes: - Overmixing the batter: This can add too much air and cause cracks. - Not chilling long enough: Chilling helps the flavors blend and sets the texture. - Skipping the crust prep: A solid crust gives your cheesecakes a great base. To get that perfect creamy texture, focus on these key points: - Use room temperature cream cheese: Cold cream cheese can cause lumps. - Mix gently: Avoid overmixing after adding the eggs to keep it smooth. - Don’t overbake: The centers should jiggle a bit; they will set as they cool. Having the right tools makes this recipe easier: - Muffin tin: This holds the mini cheesecakes perfectly. - Electric mixer: It makes blending the cream cheese simple and quick. - Kitchen torch or broiler: Use this for caramelizing the sugar topping. Follow these tips, and you will create delightful mini crème brûlée cheesecakes every time! For the full recipe, check out the previous section. {{image_4}} You can change the flavor of your mini crème brûlée cheesecakes easily. Try adding chocolate for a rich twist. Just mix in ½ cup of melted chocolate after you beat the cream cheese. For a fruity flavor, consider adding pureed strawberries or raspberries. Use about ½ cup of fruit puree. This will give your cheesecakes a fresh and vibrant taste! While brown sugar is great for the classic brûlée topping, you can mix it up. Use crushed nuts for a crunchy layer. Almonds or pistachios work well. You can also drizzle chocolate or fruit sauces on top. This adds color and flavor. Fresh fruit, like berries or slices of kiwi, adds a nice touch, too. Make your mini cheesecakes stand out at parties. Use pretty plates or cake stands to display them. Add a mint leaf on each one for a pop of color. You can also sprinkle edible flowers on top. This makes your dessert look extra special. For themed events, match the toppings with colors or flavors for a fun twist. For the full recipe, check out the details above. Enjoy making these delightful treats! You can store mini crème brûlée cheesecakes in the fridge. Place them in an airtight container. They will stay fresh for up to five days. If you cover them well, they won’t dry out or absorb odors from your fridge. You can also freeze these mini cheesecakes. Wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay frozen for up to three months. To thaw, move them to the fridge overnight before enjoying. When you want to eat a cheesecake, you can simply remove it from the fridge. Let it sit at room temperature for about 30 minutes before serving. This helps it regain its creamy texture. If you prefer it warm, you can microwave it for about 10-15 seconds. Just be careful not to overheat it! Crème brûlée is a creamy custard topped with caramelized sugar. Cheesecake, on the other hand, blends cream cheese and sugar for a rich, dense dessert. Both are delicious, but their textures and flavors are quite different. Crème brûlée has a smooth, silky base, while cheesecake is thick and rich. You can enjoy both, but they create unique experiences when you eat them. Yes, you can! These mini cheesecakes are perfect for making ahead. You can prepare them a day or two in advance. Just chill them in the fridge until you are ready to serve. This helps the flavors develop even more. When you're ready to serve, simply caramelize the sugar topping for a fresh finish. Cracks can happen for many reasons. The most common cause is baking at too high a temperature. If you see cracks, don’t worry! You can cover them with the caramelized sugar topping. This way, they look pretty and taste great. If you want to avoid cracks, try baking your cheesecakes at a lower temperature and use a water bath. No kitchen torch? No problem! You can use your oven broiler instead. Just sprinkle the brown sugar and place the cheesecakes under the broiler for a couple of minutes. Watch them closely to avoid burning. Move them around if needed for even caramelization. This method works well and gives you a nice, crispy topping. Absolutely! You can use gluten-free graham cracker crumbs or crushed nuts for the crust. Almond flour or gluten-free cookies also work well. Just substitute them in the same amount as the regular crumbs. This way, everyone can enjoy these mini crème brûlée cheesecakes! You've learned how to create mini crème brûlée cheesecakes with care. We covered the best ingredients, tips for selection, and easy steps for baking. I shared common mistakes to avoid and ways to get the right texture. With variations and storage tips, these cheesecakes fit any occasion. Remember, practice makes perfect. Each time you bake, you'll improve your skills. Enjoy the process and treat yourself to this delicious dessert!

Mini Crème Brûlée Cheesecakes

Delight your taste buds with these Mini Crème Brûlée Cheesecakes! This easy recipe combines the creamy goodness of cheesecake with a caramelized topping for a truly indulgent treat. Perfect for any occasion, these mini desserts are sure to impress your guests. Ready to create a stunning dessert? Click through for the full recipe and elevate your baking game! Enjoy every bite of this delicious mini cheesecake experience!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened at room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

1 cup heavy cream

2 tablespoons brown sugar (for the brûlée topping)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C) to ensure it’s at the right temperature for baking your cheesecakes.

    Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Use a fork or your hands to mix until all crumbs are evenly coated with butter.

      Form the Crusts: Line a standard muffin tin with 12 paper liners. Evenly distribute the crumb mixture into the bottoms of each liner, pressing down firmly with your fingers or the back of a measuring cup to form a solid layer. Bake in the preheated oven for 10 minutes, then remove and allow to cool completely.

        Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and free of lumps. Gradually add in the 1 cup of granulated sugar, mixing until fully incorporated.

          Add Flavors and Eggs: Stir in the vanilla extract, then add the eggs one at a time, ensuring each egg is fully blended into the mixture before adding the next. This will help achieve a creamy texture.

            Incorporate Heavy Cream: Slowly pour in the heavy cream while mixing on low speed. Continue mixing until the batter is smooth, ensuring there are no lumps.

              Fill the Liners: Carefully divide the cheesecake batter evenly among the prepared crusts in your muffin tin, filling each liner about two-thirds full to allow room for expansion while baking.

                Bake the Cheesecakes: Place the muffin tin in the oven and bake for 25-30 minutes. The centers should be set but will still have a slight jiggle when you gently shake the pan. Remove from the oven and allow to cool at room temperature.

                  Chill for Final Set: Once cooled, transfer the mini cheesecakes to the refrigerator and chill for at least 4 hours, or overnight if possible, to allow the flavors to meld and the cheesecakes to set completely.

                    Caramelize the Topping: Before serving, sprinkle a thin layer of brown sugar evenly over the surface of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it turns a beautiful golden color and forms a crisp coating. If you don’t have a torch, place them under the broiler in the oven for just a couple of minutes—keeping a close eye to avoid burning!

                      Prep Time: 15 min | Total Time: 6 hrs (including chill time) | Servings: 12

                        - Presentation Tips: Elevate the elegance by serving the mini cheesecakes on a decorative plate. Garnish with an assortment of fresh berries and a sprig of mint to create a visually appealing and inviting dessert. Enjoy!