Mini Cheesecakes with Brûlée Topping 🍰🔥
Introduction
Elegant, individual, and incredibly delicious, these Mini Cheesecakes with Brûlée Topping bring the drama of crème brûlée to the classic cheesecake—on a smaller, snackable scale. Each bite delivers a contrast of textures: buttery graham crust, creamy cheesecake filling, and that iconic crackly sugar top. Whether you’re entertaining or simply treating yourself, these are bound to impress.
Why I Love This Recipe
- Perfect Portions – No slicing required, just grab and go!
- Impressive but Easy – Looks fancy, but it’s straightforward to make.
- Crispy Caramel Topping – That satisfying brûlée crack never gets old.
- Make-Ahead Friendly – Cheesecakes can be chilled and torched just before serving.
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Brûlée Topping:
- 1/4 cup granulated sugar (about 1 teaspoon per cheesecake)
Ingredient Tips and Swaps
- Crust Alternatives: Swap graham crackers for crushed digestive biscuits or chocolate cookies.
- Cream Cheese: Full-fat cream cheese yields the best texture, but you can use a reduced-fat version if needed.
- Topping Twist: Try using brown sugar for a deeper caramel flavor.
Instructions
1. Preheat & Prep
Preheat your oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
2. Make the Crust
In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Divide evenly among the liners and press firmly into the bottom. Bake for 5 minutes, then let cool.
3. Prepare Cheesecake Filling
In a mixing bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy. Add eggs one at a time, beating well after each. Stir in vanilla and heavy cream until combined.
4. Fill & Bake
Spoon the cheesecake mixture over the cooled crusts, filling each about 3/4 full. Bake for 18–20 minutes until just set. Cool completely, then refrigerate for at least 2 hours (or overnight).
5. Brûlée the Tops
Before serving, sprinkle each cheesecake with about 1 teaspoon of granulated sugar. Use a kitchen torch to caramelize the tops until golden and crisp. No torch? Place under the broiler for 1–2 minutes—watch closely!
Pro Tips for Success
- Let cream cheese fully soften for a smooth batter.
- Chill well before brûlée-ing for the best texture.
- For cleaner caramelization, pat the tops dry before sprinkling sugar.
- Use a muffin liner with a foil backing to hold shape better under heat.
Serving Suggestions
These mini brûlée cheesecakes pair beautifully with:
- This Grasshopper Pie – for a minty contrast.
- Strawberry Mojitos – fresh and bubbly to balance the richness.
- Blueberry Lemonade – an elegant, fruity non-alcoholic pairing.
Storage & Make-Ahead Tips
- Fridge: Store plain mini cheesecakes (without brûlée) in an airtight container for up to 5 days.
- Freezer: Freeze without sugar topping for up to 2 months. Thaw in the fridge and brûlée before serving.
- Brûlée Tip: Torch just before serving to keep the sugar topping crisp.
More Recipes You’ll Love
If you’re in the mood for more bite-sized or elegant desserts, try these:
- These Chocolate Chip Cookie Dough Brownie Bombs
- No-Bake Oreo Cream Pie
- This Big Family Banana Pudding
- Chocolate Chip Banana Bread
Final Thoughts
Whether you’re entertaining guests or just looking to elevate your everyday dessert game, these Mini Cheesecakes with Brûlée Topping strike the perfect balance of rich, creamy, and caramel-crunchy. They look like they came from a bakery—but you made them, and that’s even better.
If you whip up a batch, tag @ChefManiac on Instagram and show us your brûlée game! 🧁🔥
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