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Mini Crème Brûlée Cheesecakes are small, rich desserts that mix cheesecake and crème brûlée. Each bite offers a creamy filling and a crispy, caramelized top. They look fancy but are easy to make at home.

Mini Crème Brûlée Cheesecakes

Satisfy your sweet tooth with Mini Crème Brûlée Cheesecakes, a delightful dessert that combines creamy cheesecake with a caramelized topping! These elegant mini treats are perfect for impressing guests at parties or enjoying as a guilt-free indulgence. Discover easy steps to create these treats, along with unique variations and serving tips. Click through to explore the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup graham cracker crumbs

2 tablespoons sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup heavy cream

2 tablespoons vanilla bean paste (or seeds from 1 vanilla pod)

2 tablespoons granulated sugar (for brûlée topping)

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.

    Form the Crust: Line a muffin tin with cupcake liners. Press a tablespoon of the graham cracker mixture into the bottom of each liner to form a crust. Use a measuring cup or the back of a spoon to press it down firmly.

      Bake the Crust: Bake the crusts for about 5 minutes, until lightly golden. Remove from the oven and let them cool while preparing the cheesecake filling.

        Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar and vanilla extract, mixing until combined.

          Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Then add the heavy cream and vanilla bean paste, mixing until smooth and creamy.

            Fill the Cups: Pour the cheesecake filling over the cooled crusts, filling each liner nearly to the top but leaving a little space for expansion.

              Bake the Cheesecakes: Place the muffin tin in the oven and bake for 20-25 minutes until the edges are set but the centers have a slight jiggle.

                Cool Down: Remove from the oven and allow to cool at room temperature. Once cooled, refrigerate them for at least 4 hours, or overnight for best results.

                  Brûlée the Topping: Before serving, sprinkle a thin, even layer of granulated sugar over the tops of the cheesecakes. Using a kitchen torch, carefully brûlée the sugar until it melts and turns golden brown. If you don’t have a torch, you can place them under the broiler for 1-2 minutes, watching closely.

                    Serve and Enjoy: Allow to cool for a minute after brûléeing, then serve immediately, and enjoy the crispy topping with the creamy cheesecake beneath.

                      Prep Time, Total Time, Servings: 15 mins | 6 hours (includes chill time) | 12 mini cheesecakes