Introduction

These mini crème brûlée cheesecakes are a delightful combination of creamy cheesecake and caramelized sugar topping. Perfectly sized for individual servings, they offer a rich and elegant dessert that’s both fun to make and impressive to serve.

A white plate holds several small, round cheesecakes, each with three clear layers: a rough, crumbly brown crust at the bottom, a thick, creamy pale yellow cheesecake middle, and a glossy, caramelized dark amber top layer with slight charring. The cheesecakes are arranged close together, with fresh sliced strawberries and bright green mint leaves placed near the front on the plate. The background shows a white marbled texture, soft and bright. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (200 g) graham cracker crumbs
½ cup (125 g) unsalted butter, melted
2 tablespoons (30 g) granulated sugar
1 pinch salt
2 packages (500 g) cream cheese, room temperature
½ cup (100 g) granulated sugar
4 large egg yolks (70 g), room temperature
1½ teaspoons vanilla extract
½ cup (100 ml) whipping cream (35%), chilled
12 teaspoons granulated sugar (fine), for caramelizing

Instructions

Step 1: Prepare the crust by combining the graham cracker crumbs, 2 tablespoons sugar, salt, and melted butter in a medium bowl until the mixture has a sandy texture.
Step 2: Butter each cavity of a mini cheesecake pan. Scoop 1 tablespoon of the crust mixture into each cavity and press down firmly with a tamper or the back of a spoon. Set aside.
Step 3: In a large bowl, beat the cream cheese and ½ cup sugar together with a paddle attachment until creamy and smooth.
Step 4: Add egg yolks one at a time, then add the vanilla extract. Mix gently until just combined.
Step 5: Pour in the chilled whipping cream and mix until fully incorporated and smooth.
Step 6: Using an ice cream scoop, fill each crust-lined cavity with the cheesecake filling to the top. Gently shake the pan to level the surface.
Step 7: Bake in a preheated oven at 150°C (300°F) for 15 minutes. Watch closely around 12 minutes to prevent overflow; remove immediately if batter begins to puff up excessively.
Step 8: Allow the cheesecakes to cool to room temperature in the pan, then refrigerate for at least 6 hours to set.
Step 9: To caramelize the topping, remove each cheesecake from the pan and place on a plate. Sprinkle 1 teaspoon of fine sugar evenly over each one.
Step 10: Use a blow torch to heat the sugar by moving it continuously until it melts and turns golden brown. Let the caramelized topping cool for a minute or two to harden before serving.

Tips & Variations

For a citrus twist, add a teaspoon of lemon or orange zest to the cheesecake filling.
If you don’t have a blow torch, you can place the cheesecakes under a broiler for a minute while watching closely to caramelize the sugar.
Use gluten-free graham cracker crumbs to make this dessert gluten-free.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. For best results, caramelize the sugar topping just before serving to maintain its crisp texture. Reheat briefly with a blow torch if needed.

How to Serve

The image shows a white plate with ten small round cheesecakes arranged in two rows and a few scattered on the side. Each cheesecake has three layers: a bottom crumbly brown crust, a thick smooth creamy white middle layer, and a top golden caramelized layer with dark brown spots, giving a burnt sugar look. Some fresh whole and halved strawberries are placed around the plate, adding bright red color. The plate sits on a woven placemat with a soft pink cloth and large pink flowers nearby, all set on a white marbled surface. In the background, there is a white cup with a golden spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can prepare them a day in advance. Keep them refrigerated and caramelize the topping right before serving to preserve the crisp sugar layer.

What can I use if I don’t have a mini cheesecake pan?

You can use a mini muffin tin or small ramekins lined with parchment paper to shape the cheesecakes similarly.