Decadent Mini Crème Brûlée Cheesecakes
Ever get a craving for something super fancy, but the thought of making it sounds like way too much work? That’s usually me when I think about crème brûlée or a big, perfect cheesecake. You want that creamy filling and that crackly sugar top, but you don’t want to spend all day in the kitchen.
I get it. That’s why I came up with these little guys. They are the best of both worlds. You get the rich, smooth cheesecake and the fun, crackly sugar top of crème brûlée, all in a cute little single-serving size.
This recipe looks fancy, but it’s secretly easy. You don’t have to worry about a giant cheesecake cracking or serving messy slices. Let’s make a dessert that will seriously wow everyone, without all the stress.
What You’ll Need
For the Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream, at room temperature
For the Topping
- 1/4 cup granulated sugar (for torching)
Pro Tips
- Room Temperature is Key: I can’t say this enough. If your cream cheese, eggs, and sour cream are cold, your batter will be lumpy. Set them on the counter for at least an hour before you start. This makes everything mix together smooth as silk.
- Don’t Overmix the Eggs: When you add the eggs, mix them in on low speed just until they disappear into the batter. If you beat them too much, you whip in too much air. That extra air can cause your cheesecakes to puff up and then crack as they cool.
- The Water Bath Trick: Baking cheesecakes in a water bath (or a bain-marie if you want to be fancy) is the secret to a creamy texture. It adds steam to the oven, keeping them from drying out and cracking. Just pour some hot water into the muffin pan around the paper liners.
Tools Required
- 12-cup standard muffin pan
- Paper cupcake liners
- Mixing bowls
- Electric mixer (handheld or stand)
- Spatula
- Measuring cups and spoons
- Kitchen torch
Substitutions and Variations
Sometimes you don’t have exactly what a recipe calls for, or you just want to try something new. Here are a few ideas that work great.
| Original Ingredient | Substitution Idea | Notes |
|---|---|---|
| Graham Cracker Crumbs | Crushed shortbread cookies, vanilla wafers, or Biscoff cookies. | This will change the flavor of the crust, so pick something you love! |
| Sour Cream | Full-fat plain Greek yogurt. | This gives a similar tangy flavor and creamy texture. |
| Vanilla Extract | Almond extract or the seeds from half a vanilla bean. | Use half the amount if using almond extract, as it’s much stronger. |
Want to change things up? Add a teaspoon of lemon zest to the batter for a fresh, citrus flavor. Or, stir in a 1/4 cup of mini chocolate chips before baking for a chocolatey surprise.
Make-Ahead Tips
You can make the cheesecakes a day or two ahead of time. Just bake and chill them as the recipe says, but don’t add the sugar topping yet.
Cover them tightly in the muffin pan with plastic wrap and keep them in the fridge. They’ll be ready to go when you are.
How to Make Mini Crème Brûlée Cheesecakes
For the Crust
Step 1: Heat your oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
Step 2: In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until it looks like wet sand.
Step 3: Press about one tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set it aside to cool a bit.
For the Filling
Step 1: In a large bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth.
Step 2: Add the sugar and mix on low speed until combined. Scrape down the sides of the bowl to make sure everything is mixed well.
Step 3: Add the eggs one at a time, mixing on low just until each one is mixed in. Stir in the vanilla extract and sour cream.
Baking the Cheesecakes
Step 1: Pour the filling evenly over the crusts in the muffin liners, filling them almost to the top.
Step 2: Carefully pour hot water into the muffin pan, around the liners, until it’s about halfway up the sides of the liners.
Step 3: Bake for 22-25 minutes. The edges should be set, but the centers will still have a slight wobble.
Step 4: Turn off the oven and let the cheesecakes sit in the warm oven with the door closed for 1 hour. Then, take them out of the water bath and let them cool on the counter.
Step 5: Once they are at room temperature, cover and chill them in the fridge for at least 4 hours, or overnight.
For the Brûlée Topping
Step 1: Right before you serve them, sprinkle about one teaspoon of sugar evenly over the top of each chilled cheesecake.
Step 2: Use a kitchen torch to melt and caramelize the sugar until it’s golden brown and bubbly. You’ll hear that classic crackling sound.
Step 3: Let them sit for a minute or two for the sugar to harden. Serve right away to get that satisfying crack!
Good to Know Stuff
Here is some extra info about nutrition, pairings, and making this recipe work for you.
| Category | Suggestion |
|---|---|
| Nutritional Estimate | (Per cheesecake) Calories: ~250, Fat: 18g, Carbs: 20g, Protein: 4g. This is just an estimate! |
| Dietary Swaps | For a gluten-free version, use gluten-free graham crackers for the crust. |
| Meal Pairings | These are great after a light dinner, like grilled chicken salad or a simple pasta dish. |
| Efficiency Tip | While the crust is baking, you can get all your filling ingredients measured and ready to go. |
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days.
Keep in mind, the crunchy sugar top will soften in the fridge. They’ll still taste great, but you’ll lose that signature crackle after a few hours.
Frequently Asked Questions
Q1. What if I don’t have a kitchen torch?
Ans: No torch? No problem. You can use your oven’s broiler. Place the sugar-topped cheesecakes on a baking sheet and put them on the top rack. Broil for 1-2 minutes, watching them like a hawk because sugar can burn in seconds.
Q2. Why did my cheesecakes crack?
Ans: Cracking usually happens from over-mixing the eggs or from a sudden temperature change. Following the tips about mixing on low and letting them cool down slowly in the oven should prevent this.
Q3. Can I freeze these?
Ans: Yes! You can freeze the cheesecakes without the sugar topping. Let them cool completely, then wrap them well and freeze for up to a month. Thaw them in the fridge overnight before adding the topping and torching.
Wrapping Up
See? A super impressive dessert that’s actually pretty simple to pull off. It’s all about following a few basic steps and not overthinking it.
Now it’s your turn to give it a try. I promise, when your friends and family crack into that caramelized sugar top and taste the creamy cheesecake underneath, they’ll think you’re a professional pastry chef.
If you make these, leave a comment below and let me know how they turned out! I’d love to hear about it.
