Go Back

Irresistible Mini Crème Brûlée Cheesecakes

These Mini Crème Brûlée Cheesecakes combine the creamy texture of cheesecake with the caramelized sugar topping of crème brûlée. They're perfectly portioned for individual servings and make for a decadent dessert that's sure to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 muffin cups or mini cheesecake pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 baking tray
  • 1 kitchen torch for brûlée topping
  • 1 sifter optional

Ingredients
  

  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • ½ cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • ½ cup graham cracker crumbs
  • 3 tablespoon unsalted butter, melted
  • ¼ cup granulated sugar (for topping)

Instructions
 

  • Preheat your oven to 325°F (160°C). Line the muffin cups or mini cheesecake pan with liners.
  • In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated.
  • Press the graham cracker mixture evenly into the bottom of each muffin cup to form the crust.
  • In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
  • Add the sour cream, eggs, vanilla extract, and lemon juice to the cream cheese mixture. Mix until fully combined and no lumps remain.
  • Carefully pour the cheesecake batter over the crust in each muffin cup, filling them about ¾ full.
  • Place the muffin tray on a baking tray and bake in the preheated oven for 25-30 minutes, or until the centers are set but still slightly jiggly.
  • Remove the mini cheesecakes from the oven and let them cool at room temperature for about 15 minutes. Then refrigerate for at least 2 hours, or until completely chilled.
  • Before serving, sprinkle a thin layer of granulated sugar over the top of each cheesecake. Using a kitchen torch, caramelize the sugar until it forms a crispy top layer. Allow a few minutes for the sugar to harden before serving.

Notes

If you don't have a kitchen torch, you can place the cheesecakes under the broiler for a few minutes to caramelize the sugar, but watch carefully to avoid burning.
These mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.
Feel free to experiment with flavors by adding citrus zest or flavored extracts to the cheesecake batter.