Go Back
To make these tasty mini cheesecakes, you need a few key items: - 8 ounces cream cheese, softened - 1/2 cup granulated sugar - 1/2 teaspoon vanilla extract - 2 large eggs - 1/3 cup sour cream - 1 teaspoon lemon zest - 1/2 cup graham cracker crumbs - 3 tablespoons unsalted butter, melted - Extra sugar for the brûlée topping These ingredients work together to create a smooth and creamy cheesecake. The cream cheese gives it that rich taste, while the graham cracker crust adds a nice crunch. You can add some fun twists to your mini cheesecakes with these extras: - Fresh fruit like berries or mango - Chocolate chips for a sweet surprise - A splash of liqueur, like orange or coffee These additions can give your cheesecakes a unique flair and surprise your guests. To create your mini crème brûlée cheesecakes, you will need: - Muffin tin - Cupcake liners - Mixing bowls - Electric mixer - Kitchen torch or broiler - Spatula Having the right tools makes the process easier and helps you achieve great results. You can find the full recipe to guide you through the steps of making these delightful desserts. Start by preheating your oven to 325°F (160°C). This helps set the right temperature for baking. Next, line a muffin tin with cupcake liners. This step makes it easy to remove the cheesecakes later. In a small bowl, mix the graham cracker crumbs with melted butter. You want the mix to look like wet sand. Take about a tablespoon of this mixture and press it down firmly in each cupcake liner. This crust will give your cheesecakes a tasty base. Grab a large mixing bowl. Beat the softened cream cheese and granulated sugar together until smooth. Add in the vanilla extract and mix it well. This is where the base flavor comes from. Next, add the eggs one at a time, mixing well after each. This keeps your batter light and fluffy. Now, it's time to fill the lined muffin tin. Spoon the cheesecake batter over the prepared crusts. Fill each cup about 3/4 full. This allows room for the cheesecakes to rise while baking. Place the muffin tin in the oven and bake for 18-20 minutes. You want the centers to be set but still a bit jiggly. After baking, turn off the oven and leave the cheesecakes inside for 10 more minutes. This helps prevent cracking. Once cooled, let them sit at room temperature before refrigerating for at least 4 hours or overnight. This step helps the flavors meld beautifully. To get that creamy texture, start with room temperature cream cheese. Cold cream cheese can make the batter lumpy. Mix until smooth, then add eggs slowly. This keeps air in the batter, making it light. Also, do not overmix the batter once you add eggs. Overmixing can create a dense cheesecake. One big mistake is not preheating the oven. Always preheat to 325°F (160°C). This helps the cheesecakes bake evenly. Another mistake is baking too long. They should be slightly jiggly in the middle when you take them out. Let them cool in the oven for ten minutes to prevent cracks. For the perfect brûlée topping, use a thin layer of sugar. Too much sugar can burn easily. When using a torch, keep it moving to avoid hot spots. If you don’t have a torch, broil them for just a minute. Watch closely to avoid burning the sugar. Enjoy your mini crème brûlée cheesecakes with a crispy top! For the complete recipe, check out the Full Recipe. {{image_2}} You can easily switch up the flavors in your mini crème brûlée cheesecakes. For a chocolate version, add 1/2 cup of melted chocolate to the cream cheese mixture. This adds a rich taste that chocolate lovers will adore. If you want berry flavors, mix in 1/2 cup of fresh berries or berry puree. Raspberries and blueberries work great. You can also top the cheesecakes with whole berries for added flair. While graham crackers are classic, you can try other bases. For a cookie crust, use crushed Oreos or vanilla wafers. Mix them with melted butter, just like the graham crackers. If you prefer a gluten-free option, almond flour or gluten-free cookies can make a tasty crust. Simply combine them with melted butter and press them into the muffin tin. Toppings can make your mini cheesecakes even more special. Consider adding a dollop of whipped cream for a light touch. A drizzle of chocolate sauce or berry sauce adds flavor and looks pretty. For a crunchy element, sprinkle crushed nuts or toffee bits on top. These add texture and extra taste to each bite. Feel free to explore these variations to create your perfect mini crème brûlée cheesecakes. For the full recipe, check the section above. To keep your mini crème brûlée cheesecakes fresh, store them in the fridge. Place them in an airtight container. This will help prevent them from drying out. They stay good for about three days. Make sure to keep the brûlée topping separate, as it can lose its crunch. If you want to save some for later, freezing works well. Wrap each cheesecake in plastic wrap tightly. Then, place them in a freezer-safe bag. They will last up to two months in the freezer. When you’re ready to eat them, thaw them overnight in the fridge. To reheat your cheesecakes, avoid the microwave. It can make them too soft. Instead, place them in a preheated oven at 350°F (175°C) for about 10 minutes. This keeps their texture nice. Always brûlée the tops again just before serving for that perfect finish. For the full recipe, check out the details above! You can store mini crème brûlée cheesecakes in the fridge for up to five days. Keep them in an airtight container for best results. This helps maintain their creamy texture and flavor. Yes, you can make these cheesecakes a day or two ahead. Just remember to brûlée the tops right before serving. This keeps the sugar crunchy and fresh. If you lack a kitchen torch, use your oven's broiler. After adding sugar on top, place them under the broiler for about a minute. Stay nearby to prevent burning. To simplify, you can skip the brûlée topping. Just serve the cheesecakes chilled. They still taste great without the caramelized sugar layer. Yes, for a dairy-free version, use vegan cream cheese and coconut cream. For gluten-free, swap graham crackers with gluten-free options. These changes keep the flavors while meeting dietary needs. For the full recipe, refer to the provided instructions. You learned about making Mini Crème Brûlée Cheesecakes today. We discussed essential ingredients, tools, and step-by-step instructions. I shared tips to avoid common mistakes and variations to suit your taste. Don’t forget the storage tips for keeping your treats fresh. These cheesecakes can be delicious and fun to make. With practice, you will impress friends and family with your skills. Enjoy baking and savoring every bite!

Mini Crème Brûlée Cheesecakes

Impress your guests with these Mini Crème Brûlée Cheesecakes! This delightful dessert recipe combines rich flavors and creamy texture in a beautiful bite-sized treat. Learn how to create a perfect graham cracker crust and that irresistible caramelized topping. Whether you choose to add fresh fruit or chocolate, this easy recipe will have everyone asking for more. Click to explore the full recipe and start creating this delicious dessert today!
Print Recipe Pin Recipe

Ingredients
  

8 ounces cream cheese, softened

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

2 large eggs

1/3 cup sour cream

1 teaspoon lemon zest

1/2 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

Extra sugar for the brûlée topping

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    Prepare the Crust: In a small bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Evenly distribute the mixture into the bottom of each cupcake liner, about a tablespoon per liner, and press it down firmly.

      Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.

        Incorporate Eggs: Add the eggs one at a time, mixing well after each addition, ensuring the batter is airy.

          Add Sour Cream and Zest: Fold in the sour cream and lemon zest until fully integrated for a bright flavor.

            Fill the Liners: Spoon the cheesecake batter over the prepared crusts in the muffin tin, filling each cup about 3/4 of the way full.

              Bake: Bake for 18-20 minutes or until the centers are set but slightly jiggly. Turn off the oven and leave the cheesecakes inside for another 10 minutes to prevent cracking.

                Cool: Remove from the oven and let them cool at room temperature, then refrigerate for at least 4 hours or overnight for best results.

                  Brûlée the Top: Just before serving, sprinkle a thin layer of granulated sugar over the tops of the cheesecakes. Use a kitchen torch to caramelize the sugar until it’s golden and crispy. If you don’t have a torch, broiling them for a minute in the oven can also work—keep a close eye to prevent burning!

                    Serve: Enjoy your mini crème brûlée cheesecakes chilled, breaking through the caramelized sugar with a spoon.

                      Prep Time: 15 minutes | Total Time: 5 hours | Servings: 12