Mini Crème Brulee Cheesecakes

Introduction

Mini Crème Brulee Cheesecakes combine the luscious creaminess of cheesecake with the iconic caramelized sugar topping of classic crème brulee. These individual-sized treats pack an impressive punch for dinner parties or special occasions, delivering elegance and indulgent flavor in every bite.

Perfect for those seeking a make-ahead dessert that will dazzle guests, these mini cheesecakes offer all the sophistication of crème brulee in a simplified, hand-held format. Their petite size ensures portion control while still providing decadence, making them irresistible for any crowd.

Why These Mini Crème Brulee Cheesecakes Stand Out

What sets this recipe apart is the delightful contrast between the ultra-smooth cheesecake center and the perfectly crisp, caramelized sugar shell. The texture play, layered flavors, and individual servings take traditional cheesecake to a whole new level. These mini wonders are easy to serve, naturally portioned, and look as stunning as they taste.

Plus, the classic brûléed topping brings that signature crack as your spoon breaks through, sending everyone into dessert bliss.

The Creamiest Cheesecake Base

The foundation of these minis is a silky cheesecake batter, rich with cream cheese, sugar, and vanilla. Mixing your batter thoroughly is key for a flawless, lump-free texture. For best results, use a powerful blender such as the Ninja BL610 Professional 72 Oz Countertop Blender, Black to quickly blend the cream cheese and other wet ingredients until ultra-smooth before folding in the eggs. This ensures each bite is creamy without pesky lumps.

When lining your cupcake pan, be sure to use the Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy, nonstick removal and a professional look—no more sticking cheesecakes!

Crisp and Buttery Crust

Each cheesecake sits atop a buttery graham cracker crust. To evenly pack the crust into your muffin tin, try using the bottom of a small glass or a food chopper, like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. This helps distribute pressure evenly and ensures a consistent crust thickness across all minis.

Finishing with a Bruleed Sugar Crown

Once baked and chilled, sprinkle a thin, even layer of sugar on top of each mini cheesecake. For the signature brûlée, use a kitchen blowtorch and gently caramelize the sugar until golden and crisp. Don’t have a torch? Carefully caramelize the tops under your oven’s broiler, but watch very closely to avoid burning.

Serving Suggestions and Presentation Tips

Plate your mini cheesecakes on a platter lined with the Pureegg Plastic Table Cloth Disposable 10 Pack, White for quick cleanup after your event, and garnish each with fresh berries or a dusting of powdered sugar for extra flair.

Nutritional Information and Serving Size

This recipe yields 12 mini cheesecakes. Each serving contains about 200–250 calories, primarily from cream cheese and sugar—perfectly portioned for a guilt-free indulgence.

Mini Crème Brulee Cheesecakes (Recap)

Combining elegance and ease, these mini cheesecakes deliver all the pleasures of crème brulee in a creamy, adorable package. Their petite size, caramelly tops, and creamy interiors are guaranteed to impress and satisfy at any gathering.

Instructions

1. Preheat your oven to 325°F. Prepare a muffin tin and line with circles of parchment made from the Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to prevent sticking.
2. For the crust, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix until the texture resembles wet sand, then press a heaping tablespoon into each muffin cup, using the base of a small glass or the flat end of a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to pack it down firmly.
3. In a large bowl or using the Ninja BL610 Professional 72 Oz Countertop Blender, Black, blend the cream cheese, ⅓ cup sugar, and vanilla until completely smooth. Add sour cream and salt, blend again, then mix in eggs one at a time until just combined (do not overmix).
4. Divide the filling evenly over crusts. Bake for 16–18 minutes until centers look just set but still slightly jiggly. Remove from oven and cool in the pan, then chill in the fridge for at least 2 hours.
5. Before serving, sprinkle each cheesecake evenly with a thin layer of sugar. Use a kitchen blowtorch to gently caramelize the tops until the sugar melts and turns golden brown. Let set for 3 minutes before garnishing with berries (optional).

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 18 minutes

Chill Time: 2 hours

Total Time: 2 hours 38 minutes

These Mini Crème Brulee Cheesecakes will have your guests swooning from the very first bite, delivering a memorable finale to any meal!