If you adore silky-smooth cheesecake and the crisp, caramelized top of classic crème brûlée, this recipe is for you! These Mini Crème Brûlée Cheesecakes – Decadent Dessert bring the best of both worlds together in one irresistible bite-sized treat. Perfect for parties, special occasions, or an indulgent ending to a romantic dinner, these mini cheesecakes are guaranteed to impress your guests.
Ingredients for Mini Crème Brûlée Cheesecakes – Decadent Dessert
Here’s what you’ll need to make these luxurious mini cheesecakes:
crust:
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1 cup graham cracker crumbs (or digestive biscuits)
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3 tablespoons granulated sugar
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4 tablespoons unsalted butter, melted
For the cheesecake filling:
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12 oz (about 340 g) cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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½ cup sour cream
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1 teaspoon pure vanilla extract
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1 tablespoon all-purpose flour
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Pinch of salt
For the brûlée topping:
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3–4 tablespoons granulated sugar (for caramelizing)
Required Kitchen Tools
To make Mini Crème Brûlée Cheesecakes – Decadent Dessert, you’ll need the following tools:
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Standard muffin tin (12 cups)
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Paper or silicone cupcake liners
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Mixing bowls
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Electric hand mixer or stand mixer
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Spatula
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Measuring cups and spoons
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Spoon or cookie scoop (for portioning batter)
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Culinary torch (for caramelizing the sugar)
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Wire cooling rack
Step-by-Step Preparation Instructions
1. Prepare the crust
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Preheat your oven to 325°F (163°C).
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Line a 12-cup muffin tin with paper or silicone liners.
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In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
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Spoon about 1 tablespoon of the mixture into each muffin cup and press down firmly to create an even crust.
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Bake for 5–6 minutes to set the crust. Remove from oven and let cool while you prepare the filling.
2. Make the cheesecake filling
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In a large mixing bowl, beat softened cream cheese until creamy and smooth.
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Add sugar and beat again until fully combined.
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Add eggs one at a time, beating gently after each addition (do not overmix to avoid excess air bubbles).
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Mix in sour cream, vanilla extract, flour, and a pinch of salt until just combined.
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Spoon the filling over the cooled crusts, filling each liner about ¾ full.
3. Bake the mini cheesecakes
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Bake the cheesecakes at 325°F (163°C) for 16–20 minutes, or until the centers are just set and slightly wobbly.
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Remove from oven and let cool in the muffin tin for 10 minutes.
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Transfer cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours or overnight.
4. Add the brûlée topping
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Just before serving, remove the paper liners from the chilled mini cheesecakes.
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Sprinkle about ½ teaspoon granulated sugar over the top of each cheesecake.
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Using a culinary torch, carefully caramelize the sugar until golden and crisp. Allow the topping to cool for 1–2 minutes to harden.
Helpful Tips for Making or Serving Mini Crème Brûlée Cheesecakes – Decadent Dessert
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Use room-temperature ingredients for the filling. This helps prevent lumps and ensures a smooth, creamy texture.
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Avoid overbaking. The centers should be slightly wobbly when you remove them from the oven — they’ll continue to set as they cool.
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Refrigerate overnight for the best flavor and texture.
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Torch just before serving for maximum crunch! If torched too far in advance, the sugar topping may soften.
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Optional garnishes: Top with fresh berries or a sprig of mint for a colorful, elegant presentation.
Approximate Nutritional Value (per mini cheesecake, based on 12 servings)
Please note: This is an estimate and may vary depending on exact ingredients used.
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Calories: ~210 kcal
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Total Fat: ~14 g
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Saturated Fat: ~8 g
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Carbohydrates: ~16 g
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Sugar: ~12 g
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Protein: ~4 g
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Sodium: ~150 mg
Conclusion: Why You Should Try Mini Crème Brûlée Cheesecakes – Decadent Dessert
These Mini Crème Brûlée Cheesecakes – Decadent Dessert are pure indulgence in every bite. With a buttery crust, silky cheesecake filling, and a crisp brûléed top, they offer layers of flavor and texture that will leave everyone wanting more.