Name: Mini Crème Brûlée Cheesecakes – Mini Desserts Made Easy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup graham cracker crumbs; 3 tbsp melted butter; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup sour cream; 1 tsp vanilla extract; 6 tsp granulated sugar (for brûlée topping)

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Here’s something I’ll admit—I once tried making full-sized crème brûlée, and let’s just say it ended with a broiler tantrum and a very smoky kitchen. So when I discovered these mini crème brûlée cheesecakes, I felt like the baking gods finally tossed me a lifeline. They’ve got that rich, creamy cheesecake core, the sugar-crackling brûlée topping, and best of all? They’re bite-sized. No forks, no fuss. Just peel the wrapper and enjoy. We all want that ‘wow’ dessert without turning our kitchen into a five-hour lab experiment. This recipe checks every box. They’re elegant enough to impress but easy enough to whip up with one hand stirring and the other texting. And no judgment if you eat three—okay, four—in one sitting. Whether you’re hosting brunch, prepping for a party, or just in need of a sweet win after a long day, these mini treats bring big satisfaction. They’re perfect for cheesecake lovers and brûlée fans alike. And they fit right into that glorious sweet spot between indulgent and effortless.

1) Key Takeaways
2) Easy Mini Crème Brûlée Cheesecakes Recipe
3) Ingredients for Mini Crème Brûlée Cheesecakes
4) How to Make Mini Crème Brûlée Cheesecakes
5) Tips for Making Mini Crème Brûlée Cheesecakes
6) Making Mini Crème Brûlée Cheesecakes Ahead of Time
7) Storing Leftover Mini Crème Brûlée Cheesecakes
8) Try these Desserts next!
9) Mini Crème Brûlée Cheesecakes
10) Nutrition

1) Key Takeaways

Mini desserts that deliver big satisfaction
Crunchy brûlée top meets creamy cheesecake base
Perfect for parties, date nights, or just weekday wins
Simple ingredients, easy steps, gourmet results

2) Easy Mini Crème Brûlée Cheesecakes Recipe

These mini crème brûlée cheesecakes are the tiny treats that manage to impress without all the stress. If you’re like me and your sweet tooth often kicks in right after a long day, these little guys deliver on flavor, texture, and ease. The main keyword mini desserts comes into play here perfectly. They’re portioned, no-fuss, and still give off that dessert-you’d-pay-$12-for vibe.

From the first creamy bite to the last crack of caramelized sugar, it’s everything I love about a fancy French dessert—shrunk into palm-sized form. And I don’t need a blowtorch degree to make them. Just a muffin tin and a steady hand.

I’ve made these for brunch, birthdays, and even “just because it’s Thursday.” They never disappoint. If you’ve been itching to try easy cheesecake recipes but want something with flair, this is your recipe. And if you’re still holding out on torching your first sugar top, well—this is your moment.

3) Ingredients for Mini Crème Brûlée Cheesecakes

Graham Cracker Crumbs: These give the base a nice crunch and slight sweetness. Think of it as the edible foundation your creamy mini desserts are built on.

Melted Butter: Mix it with the crumbs to hold them together. It adds a bit of richness too, because what’s dessert without butter?

Cream Cheese: The star of the show. Go for full-fat if you want these to feel like a hug in dessert form. This is what gives the cheesecake its body and smooth bite.

Granulated Sugar: Sweetens the filling just enough and gives us that satisfying caramel top layer when torched.

Eggs: Help set the cheesecake so it’s firm but still silky. Trust me, they matter more than you’d expect.

Sour Cream: Adds tang and keeps the filling from being too heavy. That brightness is a quiet hero here.

Vanilla Extract: Brings all the flavors together. A little goes a long way and makes it feel homemade.

Extra Sugar for Brûlée: This is the magic touch. Sprinkle, torch, crack. That golden sugar crust is what makes these easy desserts unforgettable.

4) How to Make Mini Crème Brûlée Cheesecakes

Step 1. Preheat your oven to 325°F and line a muffin tin with cupcake liners. Trust me, skipping the liners leads to sadness and sticking.

Step 2. Stir together graham cracker crumbs and melted butter. Press the mix into the liners to form a crust. A shot glass works wonders here, by the way.

Step 3. In a bowl, beat the cream cheese and sugar until smooth. No lumps—your mixer is your friend.

Step 4. Add eggs one at a time, mixing just until combined. Don’t overmix here or you’ll end up with air bubbles.

Step 5. Fold in the sour cream and vanilla extract. Pour this silky mix over the crusts until nearly full.

Step 6. Bake for about 18 to 20 minutes. They’re done when the centers are just set. Don’t poke them—trust the jiggle test.

Step 7. Let them cool completely, then refrigerate for at least two hours. Overnight is even better if you can wait.

Step 8. Right before serving, sprinkle about a teaspoon of sugar over each and torch them until golden and crackly. That’s your brûlée moment.

5) Tips for Making Mini Crème Brûlée Cheesecakes

Use room-temperature cream cheese for smoother mixing. Cold cream cheese is stubborn—it’ll clump, and your filling won’t be silky.

Let the cheesecakes chill. They need at least two hours in the fridge to set properly. If you skip this, the brûlée top won’t hold up well and the base won’t slice cleanly.

Don’t skip the torch. You can try the broiler, but a torch gives more control. Plus, who doesn’t want to play with fire a little when making mini desserts?

6) Making Mini Crème Brûlée Cheesecakes Ahead of Time

These are great for prepping ahead. You can make them up to two days in advance and just brûlée the tops before serving.

If you’re hosting guests or bringing dessert to a gathering, these mini cheesecakes are your secret weapon. Keep them in the fridge and torch right before showtime.

One trick I use—store the sugar topping in a small bag and sprinkle it fresh. That way the caramelized shell stays crisp and doesn’t melt into the cheesecake from sitting too long.

7) Storing Leftover Mini Crème Brûlée Cheesecakes

Leftovers (if you have any) keep well in the fridge for up to five days. Just place them in an airtight container.

If the top softens in the fridge, you can re-brûlée them for a fresh crackle, though the flavor will still be great without it.

Try not to stack them, as the caramel layer can stick. Lay them flat with parchment if needed. These make a perfect make-ahead treat to grab and go.

8) Try these Desserts next!

9) Mini Crème Brûlée Cheesecakes