If you’ve ever found yourself torn between cheesecake and crème brûlée, rejoice—this recipe brings both worlds together in perfect harmony. These Mini Crème Brûlée Cheesecakes are everything you want in a decadent dessert: creamy, rich, and finished with that irresistible sugar crust that shatters with a satisfying crack.

Perfect for parties, holidays, or treating yourself to something special, these little delights bake up in a muffin tin and chill beautifully. And that brûlée topping? It takes them from “yum” to “you made that?!” in seconds.

Why You’ll Love These Mini Crème Brûlée Cheesecakes

Mini size, major flavor: Big indulgence in a personal-sized treat.
Two classics in one: Cheesecake meets brûlée for the ultimate mashup.
Great make-ahead option: Chill overnight, torch just before serving.
A total showstopper: That caramelized top never fails to impress.

Ingredients

Crust:

1 cup (100 g) graham cracker crumbs
3 tbsp (42 g) melted butter
2 tbsp (25 g) granulated sugar

Cheesecake Filling:

16 oz (454 g) cream cheese, softened
½ cup (100 g) granulated sugar
2 large eggs
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) heavy cream

Brûlée Topping:

¼ cup (50 g) granulated sugar

How to Make These Decadent Mini Cheesecakes

Prep the Pan: Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
Make the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into each liner base. Bake for 5 minutes, then set aside.
Mix the Filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla and heavy cream.
Bake: Spoon the filling into the crusts (about 3/4 full). Bake for 18–20 minutes until just set. Cool at room temp, then chill for at least 2 hours.
Brûlée the Tops: Sprinkle about 1 tsp of sugar over each cheesecake. Use a kitchen torch to caramelize until golden and crisp. Alternatively, broil for a few minutes, watching closely.

Tips for the Best Brûlée Topping and Texture

Use a torch for best results—broiling works, but can be uneven.
For smoother cheesecakes, don’t overmix once you add the eggs.
Chill thoroughly before brûlée-ing to keep the filling firm.
Top just before serving to keep the sugar crust crisp.

Why I Always Keep a Torch in My Kitchen Drawer

The first time I made these mini crème brûlée cheesecakes was for a friend’s birthday dinner. I wanted something indulgent but individual-sized. They were a hit before the first bite—that sugar crackle sound is just too satisfying. Since then, they’ve become my signature dessert for special occasions and “just because” nights.

What to Serve with These Mini Cheesecakes

Fresh berries: Add a tart contrast to the sweet richness.
Espresso or coffee: A match made in dessert heaven.
Whipped cream: Optional, but always welcome.
Champagne or dessert wine: For a truly luxe pairing.

How to Store Your Mini Crème Brûlée Cheesecakes

Fridge: Keep covered in the fridge for up to 5 days.
Do not brûlée ahead: Add the topping just before serving for the best texture.
Freezing? You can freeze the cheesecakes without the topping for up to 1 month. Thaw in the fridge and brûlée before serving.

FAQs

Can I use a different crust?

Sure! Try chocolate cookie crumbs or vanilla wafers for a twist.

What if I don’t have a kitchen torch?

Broiling works, but watch it closely and rotate the tray for even caramelization.

Can I make these in silicone molds or ramekins?

Yes, but adjust baking time slightly depending on thickness.

Can I add flavor to the filling?

Absolutely. Try lemon zest, espresso powder, or a swirl of raspberry sauce.

Double the Treat, Half the Effort

Mini crème brûlée cheesecakes are the kind of decadent dessert that turns any gathering into a celebration. With a luscious cheesecake base and that iconic brûlée topping, these bites bring elegance, ease, and a whole lot of “mmm” to your dessert table.

Discover more delicious recipes by following me on Facebook and Pinterest.