If you love the rich creaminess of cheesecake combined with the crisp, caramelized sugar top of classic crème brûlée, you are going to absolutely adore this Mini Crème Brûlée Cheesecakes Recipe. These delightful individual treats bring together the best of both worlds in a perfectly portioned bite. Creamy, smooth, with a buttery graham cracker crust and that iconic brûléed sugar crown, these mini cheesecakes are elegant yet surprisingly simple to make. They’re perfect for dinner parties, special occasions, or whenever you want to impress with a sweet, velvety indulgence that melts in your mouth.
Ingredients You’ll Need
The beauty of the Mini Crème Brûlée Cheesecakes Recipe lies in its simplicity and the quality of its ingredients. Each one has a special role to play — from the crunchy crust to the luscious filling and the sweet, crackling topping. Here’s what you’ll gather to create these small wonders:
- 1 cup graham cracker crumbs: These provide the perfect buttery and crunchy base for your cheesecakes.
- 2 tablespoons granulated sugar: Helps sweeten and firm up the crust.
- 1/4 cup melted butter: Binds the crumbs together and adds rich flavor.
- 16 oz cream cheese, softened: The star of the show, contributing creaminess and tang.
- 1/2 cup granulated sugar: Sweetens the cheesecake filling for a balanced taste.
- 2 large eggs: Add structure and richness to the cheesecake batter.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, inviting notes.
- 1/4 cup sour cream: Adds moisture and a subtle tang, making the texture luxuriously smooth.
- 1/4 cup granulated sugar (for caramelized topping): Essential for that signature brûlée crust that cracks delightfully under your spoon.
How to Make Mini Crème Brûlée Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Line each cup of a 12-cup muffin tin with paper liners — this makes it easy to pop out the cheesecakes later. Mix the graham cracker crumbs, sugar, and melted butter in a small bowl until well combined. Then, press about a spoonful of this mixture into the bottom of each muffin cup, pressing firmly and evenly to form a solid crust foundation.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until you have a perfectly smooth, creamy base. Adding the eggs one at a time is key — beat well after each to ensure your batter is silky and even. Stir in the vanilla extract and sour cream, mixing just until combined to maintain that light, luscious texture.
Step 3: Bake the Cheesecakes
Pour the cheesecake filling evenly over the prepared crusts in your muffin tin. Bake the cheesecakes for 18 to 20 minutes, or until the centers are set but still slightly jiggly in the middle; this prevents overbaking and keeps them creamy. Once baked, let them cool completely at room temperature, then transfer to the fridge to chill for at least two hours—this step is crucial for that perfect creamy firmness.
Step 4: Caramelize the Sugar Topping
Right before serving, sprinkle about a teaspoon of sugar evenly over each mini cheesecake. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a glossy, golden-brown crust that bubbles enticingly. Allow the topping to cool and harden for a few minutes—this crispy sugar layer is the hallmark of the Mini Crème Brûlée Cheesecakes Recipe and will create a stunning contrast to the silky filling.
How to Serve Mini Crème Brûlée Cheesecakes Recipe
Garnishes
Adding a garnish elevates the presentation and flavor. Fresh berries like raspberries or blueberries add a lovely pop of color and a hint of tartness that complements the sweetness beautifully. A small sprig of mint can also bring refreshing aroma and visual appeal to each serving.
Side Dishes
Though these cheesecakes shine on their own, pairing them with a light cup of espresso or a glass of dessert wine can create a luxurious tasting experience. A small bowl of fresh fruit salad can provide a fresh, juicy contrast that balances the richness of the dessert perfectly.
Creative Ways to Present
For a party, consider serving the mini cheesecakes on a tiered dessert stand to showcase their charm. Alternatively, presenting them in clear mini glass jars or even half citrus shells can add an unexpected and fun twist. The caramelized topping means you can even do a dazzling table-side torching for a memorable dessert moment.
Make Ahead and Storage
Storing Leftovers
Leftover Mini Crème Brûlée Cheesecakes Recipe creations should be stored in an airtight container in the refrigerator. They stay fresh and creamy for up to three days. Just keep the caramelized topping intact to preserve the texture and brilliance.
Freezing
If you want to keep these beauties longer, freeze them without the brûléed sugar topping. Wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to one month. When ready, thaw in the fridge overnight and caramelize the sugar topping fresh before serving.
Reheating
Reheating is not typically necessary, but if you prefer your Mini Crème Brûlée Cheesecakes Recipe slightly less chilled, simply let them sit at room temperature for about 15 minutes. Avoid microwaving as it can ruin the texture and caramelized crust.
FAQs
Can I use a different crust for this Mini Crème Brûlée Cheesecakes Recipe?
Absolutely! While graham cracker crumbs are classic and delicious, crushed digestive biscuits or even chocolate cookie crumbs can create tasty variations. Just keep the butter ratio the same to ensure the crust holds together well.
Do I need a kitchen torch to caramelize the sugar topping?
A kitchen torch is the easiest way to get that authentic brûlée effect, but if you don’t have one, you can place the cheesecakes under a hot broiler for a minute or two while watching closely to prevent burning.
Can I make these cheesecakes gluten-free?
Yes, simply use gluten-free graham cracker crumbs or substitute with finely crushed gluten-free cookies for the crust. The filling and topping are naturally gluten-free.
How long do these mini cheesecakes take to set after baking?
After baking, it’s best to cool them completely at room temperature, then chill in the fridge for at least 2 hours to allow them to set perfectly for that creamy yet firm texture.
Is it possible to double this Mini Crème Brûlée Cheesecakes Recipe?
Definitely! Just double all the ingredients and use two 12-cup muffin tins or bake in batches. Keep an eye on baking time, as ovens can vary slightly when handling larger quantities.
Final Thoughts
There is something truly special about these Mini Crème Brûlée Cheesecakes Recipe treats that makes every bite feel like a luxurious moment. Whether you’re a cheesecake devotee or a fan of caramelized sugar delights, this recipe blends the two in the most delightful way possible. So go ahead, gather your ingredients, light your kitchen torch, and treat yourself and your loved ones to these elegant little masterpieces. You won’t regret it!
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Mini Crème Brûlée Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Crème Brûlée Cheesecakes combine rich, creamy cheesecake with a crisp caramelized sugar topping. Perfectly portioned as individual servings, they feature a buttery graham cracker crust and a smooth vanilla-infused filling, finished with the signature brûléed sugar for a delightful contrast of textures.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Topping
- 1/4 cup granulated sugar (for caramelized topping)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Press a spoonful of this mixture firmly into the bottom of each muffin cup to form an even crust layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar until the mixture is smooth and creamy. Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and sour cream, mixing just until combined to maintain a smooth texture.
- Bake the Cheesecakes: Evenly divide the cheesecake filling among the muffin cups over the prepared crusts. Bake in the preheated oven for 18 to 20 minutes, or until the centers are set but still slightly jiggly. Remove from oven and let the cheesecakes cool completely before refrigerating for at least 2 hours to chill and firm up.
- Caramelize the Sugar Topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar over each cheesecake. Using a kitchen torch, carefully caramelize the sugar by heating until it melts and turns golden brown and bubbly, forming a crisp top. Allow the caramelized sugar to cool and harden for a classic crème brûlée finish.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbake; the centers should be slightly jiggly when you remove them from the oven.
- If you don’t have a kitchen torch, you can use the broiler to caramelize the sugar, but watch carefully to avoid burning.
- For best texture, chill the cheesecakes for at least 2 hours before caramelizing the topping.
- Use paper liners for easy removal and presentation of mini cheesecakes.
