Mini Crème Brûlée Cheesecakes – The Ultimate Decadent Dessert Fusion
If you love cheesecake and crème brûlée, this dessert brings the best of both worlds together. Each bite is creamy, smooth, and finished with a crisp caramelized sugar topping. They’re great for parties, holidays, or anytime you want a special treat that looks fancy but is surprisingly simple to make.
Ingredients
Crust
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1 cup graham cracker crumbs
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3 tbsp melted butter
Cheesecake Filling
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2 (8 oz) packages cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¼ cup heavy cream
Crème Brûlée Topping
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¼ cup granulated sugar (for caramelizing)
Instructions
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Prepare the Oven
Preheat your oven to 325°F (165°C). Line a muffin tin with 12 cupcake liners. -
Make the Crust
In a bowl, mix the graham cracker crumbs with melted butter.
Press 1–2 tablespoons of the mixture firmly into the bottom of each liner. -
Make the Filling
Beat softened cream cheese and sugar together until completely smooth.
Add eggs one at a time, mixing gently to avoid over-beating.
Stir in the vanilla extract and heavy cream. -
Fill & Bake
Divide the batter evenly among the muffin cups.
Bake for 18–20 minutes, or until centers are set but slightly jiggly.
Let cool completely, then refrigerate for at least 2 hours. -
Caramelize the Tops
Sprinkle a thin, even layer of sugar over each cheesecake.
Use a kitchen torch to melt and caramelize the sugar until golden and crisp.
Notes
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Room-temperature cream cheese gives you the smoothest, lump-free filling.
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Avoid over-mixing once the eggs are added—this helps prevent cracks.
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Use fine granulated sugar for a more even brûlée topping.
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Chill fully before torching so the cheesecake stays firm.