Introduction
Mini Crème Brûlée Cheesecakes combine two beloved desserts — silky New York–style cheesecake and the caramelized sugar topping of classic crème brûlée — into a charming single-serve treat. These miniature desserts are perfect for dinner parties, holidays, or any time you want an elegant, portion-controlled sweet that looks restaurant-quality but is achievable at home. The base is a crisp graham cracker crust, while the filling uses cream cheese, heavy cream, egg yolks, sugar, and a touch of vanilla for depth. After baking gently in a water bath to keep the texture creamy, each cheesecake is chilled, then finished with a thin layer of sugar caramelized with a kitchen torch or hot broiler to form the signature brittle top. This recipe is forgiving: you can prepare components ahead, customize flavors with citrus zest, espresso, or liqueurs, and use ramekins or a muffin tin with liners. Because the portions are small, they chill faster and serve with dramatic effect when you torch the sugar tableside. In this article you’ll find an ingredient list scaled for 12 minis, clear step-by-step instructions, equipment tips, troubleshooting advice, and variations including gluten-free crust and vegan adaptations. Whether you’re a confident baker or trying something new, these mini crème brûlée cheesecakes are designed to deliver a smooth, creamy interior contrasted with the crisp, caramelized top — a textural duo that keeps guests coming back for more.
Gathering Ingredients
Gathering high-quality ingredients is the first step to spectacular mini crème brûlée cheesecakes. For twelve individual cheesecakes you’ll need fresh full-fat cream cheese (room temperature) for a rich, stable filling; heavy cream to add silkiness and to help achieve that crème brûlée mouthfeel; large egg yolks which give structure and a custard-like richness; granulated sugar for sweetness and to caramelize on top; pure vanilla extract or a vanilla bean for depth and aroma; and a simple graham cracker or digestive biscuit crust that provides a crunchy contrast. If you prefer a more sophisticated flavor profile, add the zest of one lemon or orange, a tablespoon of espresso for a mocha note, or a tablespoon of your favorite liqueur such as Grand Marnier or Kahlúa. For a gluten-free option, substitute gluten-free cookies for the crust and check that other ingredients are certified gluten-free. Measure ingredients accurately: weigh the cream cheese and crumbs if possible — bakers’ scales improve consistency. Bring cream cheese to room temperature before mixing to avoid lumps, and strain the heavy cream if it seems grainy. Use fine granulated sugar for the caramelizing step (caster sugar works well), and keep extra sugar on hand to form an even, thin caramelized layer. Finally, have cold water and ramekins or muffin liners ready, and preheat your oven only after you have assembled the mixed filling. Thoughtful prep makes the baking and torching steps smooth and ensures consistent results every time.
Equipment & Prep
Having the right equipment makes this recipe simpler and improves results. You will need twelve ramekins of four to six ounces each or a standard twelve-cup muffin tin with sturdy liners. Ramekins are recommended for an authentic presentation and for even water bath cooking. A kitchen torch is the best tool to caramelize the sugar evenly and quickly, but if you don’t own one you can use the oven broiler; just watch closely. A deep baking pan large enough to hold all the ramekins for the bain-marie, and a kettle or pot to pour hot water confidently, are essential. A fine mesh sieve helps create a silky filling by catching any lumps, and a rubber spatula or paddle attachment for your mixer will help fold ingredients gently without overbeating. Other helpful items include a digital thermometer to check oven temperature, measuring cups and spoons, a kitchen scale for precise measurements, and a small offset spatula for smoothing. For presentation, consider a microplane for zesting citrus, a small sieve for dusting, and a refillable butane torch. Preheat the oven to the correct temperature only after the filling is mixed, and line your pan with a kitchen towel where the ramekins will sit to prevent sliding. Investing in basic tools yields more consistent mini cheesecakes and reduces stress during the bake.
Cooking Process
Cooking mini crème brûlée cheesecakes requires gentle heat and precise timing to achieve a creamy, custard-like interior without cracking. Begin by preparing the crust: pulse graham crackers or digestive biscuits with a little melted butter and a pinch of salt until the crumbs hold together when pressed. Press the crumbs into the bottom of each ramekin to form an even layer. For the filling, beat room-temperature cream cheese until smooth and lump-free, then blend in sugar, egg yolks, vanilla, and heavy cream. Avoid incorporating too much air; mix gently at low speed or fold by hand to prevent bubbles that can cause uneven texture. Place the filled ramekins in a deep baking pan and pour hot water into the pan until it reaches about halfway up the sides of the ramekins to create a bain-marie. Bake at a moderate temperature—typically 300°F (150°C)—until the edges are set and the centers still wobble slightly when you jiggle the pan. This gentle, low bake prevents overcooking. Remove the ramekins from the water bath carefully and transfer them to a wire rack to cool to room temperature. Chill the cheesecakes thoroughly, at least four hours or overnight, to let the custard set fully and to make slicing or torching easier. When ready, sprinkle an even layer of fine sugar over each surface and caramelize with a torch in short, even passes, letting the sugar melt then form a brittle, glassy top. The contrast between the crisp caramel and the silky filling is the hallmark of this hybrid dessert, and a smooth torching technique produces the most attractive results.
Baking & Caramelizing
Once the cheesecakes are assembled and placed in the water bath, precise baking time and cooling protocol make the difference between grainy or smooth texture. Baking times vary with oven calibration and ramekin size, but expect the minis to take between twenty-five and thirty-five minutes at three hundred degrees Fahrenheit (one hundred fifty degrees Celsius). The edges should be set and slightly puffed, while the center will still have a gentle jiggle like a flan. Overbaking causes a denser texture and potential cracking, so start checking a few minutes before the shortest suggested time. After removing from the oven, the gentle rest in the water bath for five minutes helps equalize temperatures; then carefully lift each ramekin free of the hot water and transfer to a cooling rack. Chilling is critical. Refrigerate the cheesecakes for at least four hours and ideally overnight; the cold stabilizes the custard, improves sliceability, and concentrates flavors. When you are ready to caramelize, pat the chilled surface dry with a paper towel to remove condensation. Sprinkle a thin, even layer of fine or caster sugar — about one to one and a half teaspoons per mini — to avoid a thick, cloying top. Use a kitchen torch held about two to three inches from the surface in swift, even passes to melt and bubble the sugar, then hover until it hardens into a glassy shell. If using the broiler, preheat it to high and place the ramekins close to the heating element, watching constantly to prevent burning. Allow the caramel to rest a few minutes before serving so it fully sets and becomes brittle.
Final Presentation
Presentation elevates these mini crème brûlée cheesecakes from delicious to memorable. After the caramelized sugar has fully set and cooled, place each ramekin on a small dessert plate or saucer. For a classic look, garnish with a single small seasonal berry such as a raspberry or blueberry, positioned off-center to reveal the glossy caramel. A tiny sprig of fresh mint or a light dusting of powdered sugar around the plate can add contrast, but use sparingly so the caramelized top remains the visual star. For a citrus variation, add a thin strip of candied lemon or orange peel curled on the side; for a more decadent approach, shave a little dark chocolate over the edge of the caramel for a decorative speckling. Consider serving the torch at the table for a dramatic flourish: bring chilled cheesecakes to the guests and finish the caramelization in front of them if using a portable torch. This technique creates theater and ensures the sugar top is at its crispiest when eaten. If you want to create a composed dessert plate, pair each mini with a small quenelle of whipped cream, a smear of fruit coulis, or a few toasted nuts for textural contrast. Use small tasting spoons to encourage guests to crack the caramel and scoop the creamy interior. Keep plating simple and balanced; because the caramel top is shiny and reflective, minimal garnishes often look more refined than overly busy presentations.
Storage & Make-Ahead
Mini crème brûlée cheesecakes are ideal for make-ahead entertaining because most of the work can be completed a day ahead. After baking and chilling them thoroughly, cover each ramekin loosely with plastic wrap or place them in an airtight container in a single layer. Properly stored, they will keep for up to three days in the refrigerator; the texture is best eaten within forty-eight hours for peak creaminess and flavor. Do not caramelize the sugar top until shortly before serving; once the caramel is exposed to the refrigerator’s humidity it can become sticky and weep, losing its crispness. For longer storage, you can freeze uncaramelized minis. Freeze them uncovered on a tray until solid, then wrap individually in plastic and transfer to a sealed freezer bag. They will keep well for up to one month. Thaw in the refrigerator overnight and pat dry before sprinkling with sugar and torching. If you sealed the cheesecakes with caramelized tops and then froze them, note that the caramel may lose its brittle texture upon thawing and will be softer; re-torching briefly after thawing can restore some crispness but will also affect the appearance. Label containers with dates and portions to simplify service day logistics.
Troubleshooting & Tips
Troubleshooting common issues helps you refine technique and avoid disappointment. If your mini cheesecakes have a grainy texture, the most likely causes are overbaking or using cold cream cheese. To correct, ensure room-temperature cream cheese and strain the filling through a fine-mesh sieve before baking to remove any lumps. Avoid whipping too much air into the batter; mix gently at low speed. If cracks appear on top, it usually signals overbaking or rapid temperature changes; use a gentle water bath, bake at a lower temperature, and cool slowly, leaving the cheesecakes in the switched-off oven with the door ajar for a few minutes before removing. If the caramelized top is uneven, sift the sugar before sprinkling and use a torch in steady, even passes. Large, hard sugar blobs indicate too much sugar or an overfocused flame in one spot; start with less sugar and spread it thinly. For a bubbling but not browned sugar when using a broiler, move the rack closer or preheat longer, but watch constantly to prevent burning. If your torched sugar becomes sticky after refrigeration, try torching just before serving or store uncaramelized until service time. For flavor balance, taste the filling before baking; if it tastes overly salty or flat, adjust with a tiny pinch of salt or a splash of vanilla or lemon zest. To boost creaminess without adding fat, substitute one or two tablespoons of mascarpone for an equal amount of cream cheese. For scale and consistency, practice once with a small test batch to dial in your oven’s timings. With attention to these details, your mini crème brûlée cheesecakes will be both reliable and impressive.
Ingredients
- 200g cream cheese 🧀
- 100g granulated sugar 🍚
- 200ml heavy cream 🥛
- 2 large eggs 🥚🥚
- 1 tsp vanilla extract 🍦
- 100g digestive biscuits 🍪
- 50g melted butter 🧈
- 2 tbsp brown sugar for topping 🍯
Instructions
Preheat your oven to 160°C (320°F).
Crush the digestive biscuits into fine crumbs and combine with the melted butter.
Press the biscuit mixture firmly into the base of each mini cheesecake mold or muffin tin lined with paper cups.
In a mixing bowl, beat the cream cheese until smooth and creamy.
Add the granulated sugar and continue to beat until fully combined.
Gradually add the eggs one at a time, mixing well after each addition.
Stir in the heavy cream and vanilla extract until the batter is smooth and homogeneous.
Pour the cheesecake batter over the biscuit crusts, filling each mold about 3/4 full.
Place the molds on a baking tray and bake for 20 to 25 minutes until the cheesecakes are set but still slightly jiggly in the center.
Remove from the oven and let them cool to room temperature, then refrigerate for at least 2 hours.
Before serving, sprinkle a thin, even layer of brown sugar on top of each cheesecake.
Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust.
Allow the caramelized sugar to harden for a couple of minutes before serving your mini crème brûlée cheesecakes.