Mini Crème Brûlée Cheesecakes – Mini Desserts Made Easy
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.
Servings: 12 mini cheesecakes
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)
Instructions
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter in a bowl. Press into the bottom of each liner to form the crust.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined.
- Stir in sour cream and vanilla until the batter is silky.
- Spoon the filling over the crusts and bake for 18-20 minutes, or until the centers are set.
- Cool completely, then refrigerate for at least 2 hours or overnight.
- Right before serving, sprinkle a teaspoon of sugar on each mini cheesecake and torch until golden and crackly.