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Mini Creme Brulee Cheesecakes Recipe

Mini Creme Brulee Cheesecakes Recipe


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4.9 from 33 reviews

  • Total Time: 3 hours 15 minutes
  • Yield: 8 1x

Description

Delicate mini creme brulee cheesecakes blend French sophistication with creamy American indulgence, creating a luxurious dessert that dances between classic techniques and modern creativity. Sweet caramelized sugar crowns delicate cream cheese bases, inviting you to crack through the crisp top and savor each exquisite bite.


Ingredients

Scale

Cheesecake Base:

  • 1 cup graham cracker crumbs
  • 4 tbsp (60 g) unsalted butter, melted
  • 2 tbsp granulated sugar

Cheesecake Filling:

  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • 1/4 cup (60 ml) heavy cream
  • 1 tsp vanilla extract

Creme Brulee Topping:

  • 1/2 cup (120 ml) heavy cream
  • 2 large egg yolks
  • 3 tbsp (40 g) granulated sugar
  • 1/4 tsp vanilla extract

Caramel Topping:

  • 4 tbsp (60 g) granulated sugar
  • 2 tbsp water

Instructions

  1. Preheat oven to 325°F and line a muffin tin with cupcake liners.
  2. Mix graham cracker crumbs, melted butter, and sugar until well combined and resembling wet sand.
  3. Press crumb mixture firmly into the bottom of each cupcake liner, creating a compact base.
  4. Bake the crust for 8 minutes, then remove and let cool completely.
  5. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
  6. Add eggs one at a time, mixing thoroughly after each addition.
  7. Gently fold in heavy cream and vanilla extract until just incorporated.
  8. Pour cheesecake filling over the cooled crusts, filling each liner about 3/4 full.
  9. Bake for 18-20 minutes until centers are almost set but slightly jiggly.
  10. Remove from oven and let cool at room temperature for 30 minutes.
  11. Refrigerate cheesecakes for at least 2 hours to firm up completely.
  12. Whisk egg yolks, heavy cream, sugar, and vanilla in a separate bowl for creme brulee topping.
  13. Carefully pour creme brulee mixture over chilled cheesecakes.
  14. Return to oven and bake for an additional 10-12 minutes until topping is set.
  15. Cool completely, then refrigerate for another hour.
  16. For caramel topping, combine sugar and water in a small saucepan.
  17. Cook without stirring until mixture turns golden amber, about 5-6 minutes.
  18. Quickly drizzle caramel over each mini cheesecake.
  19. Let caramel harden for 5 minutes before serving.

Notes

  • Chill cheesecakes thoroughly before adding creme brulee layer to prevent mixing and ensure clean, distinct layers.
  • Use room temperature cream cheese and eggs for smoother, lump-free batter that blends seamlessly.
  • Tap muffin tin gently after filling to release any air bubbles and create a silky texture.
  • Watch caramel closely during final stage to prevent burning, as sugar can quickly turn from golden to bitter.
  • Prep Time: 30 minutes
  • Cook Time: 40-46 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 8
  • Calories: 450
  • Sugar: 30 g
  • Sodium: 200 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 120 mg