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Crème Brûlée Mini Cheesecakes

These mini cheesecakes combine creamy cheesecake and a classic crème brûlée crack top in one elegant dessert.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 4 hours
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs Creates a thin buttery base.
  • 3 tbsp melted butter Adds richness to the crust.
  • 1 tbsp sugar Enhances the sweetness of the crust.
For the Cheesecake Filling
  • 16 oz cream cheese, softened Must be softened to prevent lumps.
  • 1/2 cup sugar Adds sweetness.
  • 2 pieces eggs Provides structure to the filling.
  • 1/4 cup sour cream Adds softness and tanginess.
  • 1 tsp vanilla extract For flavor.
  • 1 pinch salt Balances sweetness.
For the Brûlée Topping
  • 3–4 tbsp superfine sugar or granulated sugar Use a thin layer for the best results.

Method
 

Buttery Crumb Base
  1. Mix graham crumbs, sugar, and melted butter until evenly moistened.
  2. Add a spoonful to each lined muffin cup and press lightly to compact.
  3. Pre-bake for 5 minutes at 325°F (163°C), then let cool slightly.
Silky Cheesecake Filling
  1. Beat softened cream cheese until smooth before adding the sugar.
  2. Add sugar and mix until creamy. Then add eggs one at a time, mixing on low speed.
  3. Fold in sour cream, vanilla, and salt until just combined.
Filling the Cups
  1. Divide batter evenly over the crusts, filling each cup about three-quarters full.
  2. Tap the tray lightly on the counter to release trapped air bubbles.
Baking Until Just Set
  1. Bake for 20–22 minutes until edges look set and centers still have a slight wobble.
  2. Do not wait for fully firm centers; they continue setting as they cool.
Cooling and Chilling
  1. Let cheesecakes cool at room temperature first.
  2. Refrigerate for at least 3 hours.
Caramelized Sugar Top
  1. Sprinkle a thin even layer of sugar over each chilled cheesecake.
  2. Use a kitchen torch to melt and caramelize the sugar until amber and glassy.
  3. Let the tops sit for 1 minute to harden into a crisp shell.
Serving
  1. Serve chilled soon after torching for the best texture contrast.
  2. Use a small spoon to break through the sugar shell and scoop the creamy filling.

Notes

Store cheesecakes in the refrigerator without brûlée topping for up to 4 days. Add sugar and torch right before serving to keep the shell crisp.