Description
These mini crème brûlée cheesecakes blend silky cheesecake with that golden sugar crackle on top. Baked in muffin tins, they’re ideal for parties and stress-free prep—no water bath needed.
Ingredients
¾ cup graham cracker crumbs (about 6–7 full sheets)
3 tablespoons unsalted butter, melted
1 ½ tablespoons granulated sugar
Pinch of salt
16 oz cream cheese, softened
½ cup granulated sugar
1 tablespoon vanilla extract
2 large eggs, room temperature
2 tablespoons sour cream or heavy cream (optional)
3–4 tablespoons granulated or superfine sugar (for torching)
Instructions
1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
2. Mix graham cracker crumbs, butter, sugar, and salt. Spoon 1 tablespoon into each liner and press down. Bake 5 minutes. Let cool slightly.
3. Reduce oven temp to 300°F (150°C).
4. Beat cream cheese and sugar on low speed until smooth.
5. Add vanilla and cream. Add eggs one at a time, mixing gently. Scrape sides of the bowl.
6. Fill muffin liners almost to the top with batter. Bake 15–18 minutes until centers are slightly jiggly.
7. Cool in pan. Then chill in fridge for 2–4 hours or overnight.
8. Before serving, remove liners. Sprinkle 1 tsp sugar over each. Torch until caramelized and golden.
Notes
• Always use room temperature cream cheese and eggs for a smooth filling.
• Don’t overmix—keep the batter creamy, not airy.
• Use superfine sugar for an even brûlée crust.
• Try cookie crust swaps like Biscoff or Oreos.
• Add citrus zest or espresso for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 240
- Sugar: 18g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg