There is something just so satisfying about the crack of a spoon breaking through a glassy layer of caramelized sugar. Now, imagine that perfect sensation, but it leads you to a rich, silky, tangy cheesecake filling, all held by a buttery graham cracker crust. That's the magic of these Mini Crème Brûlée Cheesecakes! Here in Casablanca, as the autumn air turns cooler on this October Sunday, I find myself craving more indulgent, cozy desserts. These mini cheesecakes are the perfect project-they're surprisingly simple but look (and taste) incredibly elegant, making them ideal for impressing guests or just treating your own sweet tooth.
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Tested in my kitchen: Using truly softened, room temperature cream cheese is non-negotiable for a lump-free filling. I also found that while the broiler works in a pinch, a small kitchen torch gives a much more even, professional caramelized crust.
The Ultimate Two-Desserts-in-One Treat
This recipe combines the best of two classic desserts: the individual, elegant presentation and crackly sugar topping of a French crème brûlée, with the rich, tangy, dense-yet-creamy body of an American-style cheesecake. They are the perfect make-ahead dessert, as they need to chill, leaving you with only the fun part-the torching-to do just before you serve.
Why You'll Love This Recipe
- The Perfect Texture Contrast: That signature crack of the torched sugar shell giving way to a silky, creamy cheesecake filling is pure magic.
- Perfectly Portioned: Making them in a standard 12-cup muffin pan means everyone gets their own elegant, individual dessert.
- Surprisingly Simple: While they look incredibly fancy, the steps are straightforward-a simple crust, a no-fuss filling, and a fun, dramatic finish.
- Make-Ahead Friendly: They must be chilled for hours, making them the ideal dessert to prepare a day or two before a party or holiday gathering like Thanksgiving or Christmas.
Ingredients
Here's what you'll need to create this show-stopping dessert. For the full list with precise measurements, see the recipe card at the end of the post!
For the Crust
- Graham Cracker Crumbs: You can buy pre-crushed crumbs or make your own from whole crackers. Feel free to substitute Biscoff cookies or Nilla wafers!
- Unsalted Butter: Melted, to bind the crust.
- Granulated Sugar: Just a touch for sweetness in the crust.
For the Cheesecake Filling
- Cream Cheese: Use full-fat, brick-style cream cheese (like Philadelphia brand), not the whipped tub variety. Must be at room temperature!
- Sour Cream: Full-fat sour cream adds a wonderful tang that cuts the richness. Room temperature is essential.
- Granulated Sugar: The main sweetener for the filling.
- Vanilla Extract: Use pure vanilla extract or vanilla bean paste for the best flavour.
- Eggs: Large eggs, also at room temperature, to bind the filling.
For the Topping
- Sugar: Superfine (caster) sugar is ideal for the topping as it melts quickly and evenly under the torch, but regular granulated sugar works well too.
How to Make Mini Crème Brûlée Cheesecakes
This recipe is simple, but success lies in a few key details: room temperature ingredients and not overmixing.
Step 1: Prepare the Crust
First, preheat your oven to 325°F (163°C). Line a standard 12-cup muffin pan with paper liners.
In a medium bowl, mix the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until all the crumbs are evenly moistened, resembling wet sand. Press this mixture (about 1 to 1.5 tablespoons) firmly into the bottom of each muffin liner.
Bake the crusts for 10 minutes, until just slightly golden. Remove from the oven and set the pan aside to cool while you make the filling. Keep the oven on at 325°F.
Step 2: Make the Filling
In a large mixing bowl (or the bowl of a stand mixer), beat the room temperature cream cheese on medium-low speed until it's completely smooth and free of lumps. This is the most important step for a silky filling! Add the room temperature sour cream, granulated sugar, and vanilla extract. Blend again until smooth and creamy, scraping down the sides of the bowl as needed.
In a separate small bowl, lightly whisk the eggs. Add the eggs to the cream cheese mixture and mix on low speed just until combined. Stop as soon as the yolk streaks disappear. Overmixing the eggs incorporates too much air, which is the primary cause of cracks in cheesecake.
Step 3: Bake and Chill the Cheesecakes
Carefully pour the cheesecake mixture over your prepared crusts, filling each cup until they're about ¾ full.
Bake at 325°F (163°C) for 30-35 minutes. The cheesecakes are done when the edges are set, but the centers will (and should!) still have a slight jiggle or wobble. Don't overbake!
Let the cheesecakes cool completely to room temperature in the muffin pan. Once at room temp, transfer the pan to the refrigerator and chill for at least 2 hours, or until firm (overnight is even better).
Step 4: Caramelize the Top (Just Before Serving!)
This is the fun part and must be done right before serving, as the sugar will weep in the fridge.
Remove the chilled cheesecakes from the liners and place them on a baking sheet. Sprinkle a thin, even layer of superfine or granulated sugar (about 1-2 teaspoons) on top of each cheesecake.
Using a kitchen torch, hold the flame about 2-3 inches from the sugar and move it continuously until the sugar melts, bubbles, and turns a deep golden-brown. Alternatively, place the cheesecakes under your oven's broiler for 1-3 minutes, watching very closely until the top is caramelized.
Common Mistakes to Avoid
- Lumpy Filling: This happens if your cream cheese (or sour cream/eggs) is too cold. Use truly room temperature ingredients.
- Overmixing Eggs: Beating the eggs on high speed or for too long incorporates air, which causes the cheesecakes to puff up in the oven and then crack or sink as they cool.
- Torching Too Long: It's easy to go from caramelized to burnt! Burnt sugar tastes bitter. Keep the torch moving and stop as soon as it's golden brown.
Tips and Tricks for Success
- Room Temperature is Key: I cannot stress this enough. Set your cream cheese, sour cream, and eggs on the counter for at least 1-2 hours before you start. This ensures a lump-free, silky-smooth filling.
- The "Jiggle" Test: The perfect visual cue for doneness is when the edges of the cheesecake are firm and puffed, but the very center still wobbles like Jell-O. It will set up completely as it cools.
- Torch vs. Broiler: A kitchen torch provides much more control and a more even, glassy crust. If using the broiler, use the top rack and do not walk away. It will burn in seconds.
- Serve Chilled, Topped Fresh: The contrast between the cold, creamy cheesecake and the warm, crackly sugar top is what makes this dessert so spectacular.
Variations
This recipe is a wonderful base for different flavours!
- Lemon-Infused: Add 1 tablespoon of fresh lemon zest to the cream cheese filling along with the vanilla.
- Espresso: Add 1 teaspoon of instant espresso powder to the filling for a coffee-cheesecake flavour.
- Crust Alternatives: Use crushed Oreo cookies (no filling) or Biscoff (speculoos) cookies for the crust instead of graham crackers.
How to Serve
These Mini Crème Brûlée Cheesecakes are an elegant dessert on their own.
- Serve chilled, with the sugar topping torched just moments before they are presented.
- They are fantastic for holiday dessert platters (Thanksgiving, Christmas) or as the finale to a dinner party.
- Garnish with a single fresh raspberry or a small mint leaf on top for a pop of colour.
Make Ahead and Storage
Cheesecakes are the perfect make-ahead dessert!
- Make Ahead: Bake the cheesecakes (without the sugar topping) up to 2 days in advance. Once fully cooled, store them in an airtight container in the refrigerator.
- Storage: Leftover (torched) cheesecakes can be stored in the fridge, but be aware the caramelized sugar topping will liquefy and turn into a simple syrup after a few hours. They will still be delicious, but you will lose the "crack."
- Freezing: Freeze the un-torched cheesecakes in an airtight container for up to 3 months. Thaw overnight in the refrigerator before sprinkling with sugar and torching.
Recipe Notes / What I Learned
The first time I tested this, I tried to torch the sugar on a cheesecake that was still slightly warm. It was a mistake! The residual heat started to melt the cheesecake before the sugar could properly caramelize. Ensure the cheesecakes are thoroughly chilled-straight from the fridge is best-before you hit them with the torch. This keeps the filling firm and provides the best contrast.
Nutrition Snapshot
Estimated Nutrition Per Cheesecake (1/12th): ~280 calories · 4g protein · 18g carbs · 21g fat (This is an approximation and can vary based on specific brands of cream cheese, sour cream, and crust used.)
Mini Crème Brûlée Cheesecakes
Equipment
- muffin pan
- Mixing bowls
- Kitchen torch
Ingredients
Group: For the Crust
- 1 cup Graham Cracker Crumbs Feel free to substitute with gluten-free cookies for a delightful twist.
- 5 tablespoons Unsalted Butter Make sure to melt it before mixing with crumbs.
Group: For the Cheesecake Filling
- 16 ounces Cream Cheese Using room temperature cream cheese allows for easier blending.
- ½ cup Sour Cream Greek yogurt can be a great alternative if desired.
- ⅔ cup Granulated Sugar Consider using brown sugar for a deeper flavor.
- 1 teaspoon Vanilla Extract Handmade vanilla paste is an excellent substitute.
- 2 large Eggs Let them reach room temperature for the best results.
Group: For the Topping
- ¼ cup Sugar (for topping) Superfine sugar works best for optimal caramelization.
Instructions
- Prepare the Crust: Start by mixing graham cracker crumbs with melted butter until they're well combined. Press this mixture into the bottom of muffin liners in a cupcake pan. Bake at 325°F for about 10 minutes, until slightly golden.
- Make the Filling: In a mixing bowl, blend room temperature cream cheese, sour cream, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing gently until just combined-avoid overmixing to keep your cheesecakes crack-free.
- Fill The Cups: Carefully pour the cheesecake mixture over your prepared crusts, filling each cup until they're about ¾ full. Bake for 30-35 minutes; the edges should set, while the centers should still have a slight jiggle.
- Cool: Once baked, let your cheesecakes cool to room temperature, then transfer them to the refrigerator to chill for at least 2 hours. This helps them firm up and enhances the flavors.
- Caramelize the Top: Just before serving, sprinkle a thin layer of sugar atop each cheesecake. Use a kitchen torch or a broiler to caramelize the sugar until it turns golden and bubbly-a delightful contrast to the creamy cheesecake.
Nutrition
FAQs
Do I really need a kitchen torch?
A torch gives the most authentic and even "crème brûlée" glass-like crust. However, the broiler method works! Place the chilled, sugared cheesecakes on a baking sheet on the top oven rack. Turn the broiler on high and watch them constantly for 1-3 minutes until the sugar melts and browns.
hy did my cheesecakes crack?
This recipe is quite stable, but cracks are usually caused by overmixing the eggs or baking for too long. The good news? The sugar topping completely hides any cracks!
Can I make this gluten-free?
Absolutely! Just substitute the graham cracker crumbs with crumbs from your favorite gluten-free cookie (like GF vanilla wafers or shortbread). The filling is naturally gluten-free.
