Description

Luscious, creamy, and topped with a crackly sugar shell—Mini Crème Brûlée Cheesecakes blend the sophistication of French dessert with the comfort of a classic cheesecake, all in perfect handheld portions. Whether you’re planning a romantic date night, a celebratory dinner, or just want to treat yourself, these little indulgences bring big flavor and elegant presentation to your table. You get the best of both worlds: a rich, velvety cheesecake filling with the irresistible caramelized sugar topping that shatters with each bite. They’re quick to prepare, impressive for guests, and ideal for easy dessert ideas or holiday food ideas.

Ingredients

12 graham cracker sheets, finely crushed

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar (for crust)

Pinch of salt (for crust)

16 ounces cream cheese, softened

1/2 cup granulated sugar (for filling)

1/4 cup sour cream

1 large egg

1 teaspoon vanilla extract

1/8 teaspoon salt (for filling)

1/4 cup granulated sugar (for brûlée topping)

Instructions

1. Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.

2. Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Divide evenly among liners and press down firmly. Bake for 5 minutes; cool slightly.

3. Make the cheesecake filling: In a large bowl, beat cream cheese until very smooth. Add 1/2 cup sugar and beat until fluffy. Beat in sour cream, egg, vanilla, and 1/8 teaspoon salt until completely smooth.

4. Fill and bake: Divide cheesecake filling evenly among crusts. Bake 16–18 minutes, until centers are just set. Cool to room temperature, then refrigerate at least 3 hours, or until chilled.

5. Brûlée the tops: Just before serving, sprinkle each cheesecake with about 1 teaspoon (total 1/4 cup) granulated sugar. Use a kitchen torch to caramelize the sugar, or broil for 1–2 minutes, watching closely.

6. Let sugar topping harden, then serve and enjoy!

Notes

For best texture, use room temperature cream cheese and egg.

Wait to brûlée the sugar topping until just before serving for the crispiest crack.

To freeze, wrap cooled, un-topped cheesecakes well and store up to 1 month; thaw overnight, then brûlée.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American, French-inspired

Nutrition

Serving Size: 1 mini cheesecake
Calories: 230
Sugar: 17g
Sodium: 170mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 3g
Cholesterol: 58mg

Keywords: mini cheesecake, crème brûlée, easy dessert, party food, cheesecake recipe