Mini Crème Brûlée Cheesecakes: A Decadent Dessert Recipe For Beginners

These Mini Crème Brûlée Cheesecakes are a dreamy mash-up of two classic desserts—silky cheesecake and caramelized-topped crème brûlée. I find them irresistible for any special occasion or when I just want to indulge in a fancy treat without the fuss. With a rich vanilla cheesecake base and that signature crackly sugar topping, they’re everything I love about crème brûlée, but in a mini, creamy, cheesecake form.

Why You’ll Love This Recipe

I love how these mini cheesecakes offer all the elegance of a restaurant-style dessert in a bite-sized, beginner-friendly format. They’re baked in muffin tins, which means no springform pan, no water bath, and no stress. Each one is individually portioned, so they’re perfect for parties, date nights, or solo treats. And that caramelized sugar top? It gives me that satisfying crack with every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter

For the cheesecake:
16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract

For the topping:
4 tablespoons granulated sugar (for brûlée topping)

Directions

Make the Crust
I start by mixing the graham cracker crumbs, sugar, and melted butter until the texture is like wet sand. Then I press the mixture into the bottoms of lined muffin cups and bake for about 5 minutes at 325°F just to set the crust.

Prepare the Cheesecake Batter
In a large bowl, I beat the cream cheese until smooth. Then I add in sugar, followed by eggs one at a time, mixing gently. Finally, I stir in sour cream and vanilla extract until everything is silky.

Fill and Bake
I spoon the batter over the crusts, filling each cup nearly to the top. I bake them at 325°F for 18–20 minutes, just until the centers are set but slightly jiggly. After that, I let them cool to room temperature and then chill them in the fridge for at least 2 hours.

Brûlée the Tops
Once chilled, I sprinkle a thin, even layer of granulated sugar over each cheesecake and use a kitchen torch to caramelize the tops until golden and crackly. If I don’t have a torch, I place them under the broiler for a minute or two—but I keep a close eye to prevent burning.

Servings And Timing

This recipe makes 12 mini cheesecakes.
Prep time is about 20 minutes, bake time is 20 minutes, and chill time is at least 2 hours.
Total time: around 2 hours 40 minutes, mostly hands-off.

Variations

Sometimes I like to flavor the cheesecake batter with espresso powder or lemon zest for a twist. Swapping the graham cracker crust for chocolate cookie crumbs adds a deeper flavor. I’ve even added a thin layer of raspberry jam over the crust before pouring in the batter for a fruity surprise.

Storage/Reheating

I store these mini cheesecakes in the fridge in an airtight container for up to 4 days. I brûlée the sugar topping just before serving to keep it crisp. If I want to make them ahead, I prep the cheesecakes and store them without the sugar topping, then brûlée them right before serving. These also freeze well (without the sugar topping) for up to 1 month. I thaw them overnight in the fridge.

FAQs

Can I Make These Without A Kitchen Torch?

Yes, I use my oven’s broiler to caramelize the sugar. I place the cheesecakes on a baking sheet and broil for 1–2 minutes, watching closely to avoid burning.

Why Did My Cheesecakes Crack?

Overmixing or overbaking can cause cracks. I make sure to mix gently and stop baking once the centers are just set with a slight jiggle.

Can I Make These Ahead Of Time?

Absolutely. I usually make them the night before and add the brûlée topping just before serving for the best texture.

What’s The Best Sugar For The Topping?

I use regular granulated sugar for a classic brûlée top. Superfine sugar also works and melts slightly faster.

Can I Use A Different Crust?

Definitely. I sometimes use crushed vanilla wafers or chocolate cookies instead of graham crackers for a fun variation.

Conclusion

These Mini Crème Brûlée Cheesecakes are one of my favorite make-ahead desserts because they’re both elegant and easy. With their creamy vanilla filling and that iconic caramelized sugar crunch, they always impress. Whether I’m making them for guests or just treating myself, they’re a sweet reward with very little effort.