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Crème brûlée cheesecake with a golden caramelized sugar top, sliced to reveal a creamy vanilla center.

Crème Brûlée Cheesecake Recipe – Mini Elegant Dessert Bites

These Mini Crème Brûlée Cheesecakes combine the silky richness of cheesecake with the caramelized crunch of classic crème brûlée—all in a perfectly portioned bite! Made with a buttery graham cracker crust, creamy vanilla filling, and a torched sugar topping, they’re ideal for entertaining, holidays, or anytime you want a show-stopping dessert. Easy to make ahead and guaranteed to impress!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 4 hours 50 minutes
Course Elegant dessert, Holiday Treat, Romantic indulgence
Cuisine French / American Fusion
Servings 12 mini cheesecakes
Calories 250 kcal

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Electric mixer
  • Measuring Cups and Spoons
  • Kitchen torch
  • Baking pan for water bath

Ingredients
  

Crust

  • 1 cup graham cracker crumbs or crushed vanilla wafers
  • 2 tbsp granulated sugar
  • 4 tbsp melted butter

Filling

  • 16 oz cream cheese, room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sour cream

Topping

  • ¼ cup granulated or superfine sugar (for brûlée)
  • Optional: fresh berries, mint leaves

Optional Add-ins

  • 2 tbsp heavy cream
  • 1 tsp lemon zest
  • Splash of Grand Marnier or Baileys

Instructions
 

  • Preheat Oven & Prep Tin Preheat oven to 325°F (160°C). Line a muffin tin with paper liners and lightly spray with nonstick spray.
  • Make the Crust Mix graham cracker crumbs, sugar, and melted butter. Press about 1 tbsp into each liner. Bake for 5 minutes, then cool slightly.
  • Prepare the Filling In a bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Mix until creamy and well combined.
  • Fill & Bake Spoon filling over crusts, filling each cup nearly to the top. Place muffin tin in a larger pan and add hot water halfway up the sides (water bath). Bake for 20–25 minutes until centers are just set.
  • Cool & Chill Remove from oven and water bath. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Brûlée the Tops Sprinkle 1 tsp sugar over each chilled cheesecake. Use a kitchen torch to caramelize until golden and crisp.

Notes

  • Add lemon zest or espresso powder for flavor twists
  • Use Oreos for a chocolate crust
  • Swirl in berry puree before baking for fruity contrast
  • Add a splash of liqueur for a boozy version
  • Use superfine sugar for a smoother brûlée crust
  • Bake and chill up to 2 days ahead
  • Freeze unfrosted cheesecakes for up to 1 month
  • Use a water bath for even baking
  • Cool gradually to avoid sinking
  • Run a knife around the edge before chilling to prevent sticking
  • Use a torch, not broiler, for best brûlée control
 
Keyword crème brûlée topping, elegant desserts, holiday baking, Mini cheesecakes, romantic treat