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Mini Crème Brûlée Cheesecakes with caramelized sugar topping

Crème Brûlée Cheesecakes

Delightful bite-sized mini cheesecakes featuring a velvety filling topped with a crackling caramelized sugar crust. Perfect for any dessert occasion.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American, French
Calories: 310
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Graham cracker crumbs Substitute with gluten-free crumbs if desired.
  • 5 tablespoons Melted butter Coconut oil can be used for dairy-free.
  • 2 tablespoons Granulated sugar Brown sugar can also be used for a deeper molasses note.
Filling
  • 16 ounces Cream cheese, room temperature Use vegan cream cheese for a plant-based option.
  • 1/2 cup Granulated sugar Erythritol is a lower-calorie alternative.
  • 3 large Eggs Flaxseed meal mixed with water can replace eggs for vegan versions.
  • 1 teaspoon Vanilla extract Almond extract can be swapped for a different nuance.
  • 1/2 cup Heavy cream Coconut cream can be used for dairy-free.
  • 1 teaspoon Granulated sugar Regular sugar works best for caramelization.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease silicone cups.
  2. Combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar in a bowl. Mix until the texture resembles wet sand.
  3. Press about 1 tablespoon of mixture into the bottom of each muffin cup to form a compact base and bake for 5–7 minutes.
Filling
  1. Beat cream cheese with 1/2 cup granulated sugar until smooth and lump-free.
  2. Add the eggs one at a time, mixing gently after each addition, then stir in vanilla extract and heavy cream.
  3. Avoid overmixing to reduce air incorporation and prevent cracking.
Assembly and Baking
  1. Divide the filling evenly among the prepared crusts, filling about 3/4 full.
  2. Bake for 18–22 minutes until centers are set but still faintly wobbly. Let cool on a rack.
Chilling and Caramelizing
  1. Refrigerate the cheesecakes for at least 2 hours, ideally overnight.
  2. Sprinkle about 1 teaspoon granulated sugar over each chilled cheesecake and use a kitchen torch to caramelize it.
  3. Alternatively, place under a preheated broiler for 1–2 minutes, watching closely.

Notes

Top with fresh berries or a sprinkle of sea salt for added flavor. Store leftovers in an airtight container for up to 4 days, or freeze un-torched cheesecakes for longer storage.