This mini cheesecake recipe is fun to make and delicious. They are a twist on a classic mini cheesecake but flavored like creme brûlée with a hard, sugary topping.
Easy Mini Cheesecake Recipe
Keep dessert easy at your next gathering and make a batch of these mini Mini creme brûlée cheesecakes. The preparation time and cook time are short and after you let them set for a while in the fridge, they are all ready to serve.
Why you’ll love it!
- They are a combination of two amazing desserts; creme brûlée and cheesecake.
- You can make these cheesecakes and freeze them for later.
- They are the perfect dessert for a party.
- Cream cheese- please, please use full-fat cream cheese that has been softened.
- Graham crackers- the traditional crust for a cheesecake is made with graham crackers. Any type of graham cracker will work.
- Eggs– large eggs are key for this recipe.
- Brown sugar- the top of these mini creme brûlée cheesecakes is made with broiled brown sugar. It’s crunchy and chewy.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.
How to Make Mini Cheesecakes
Par-bake the crust. Mix up the mini cheesecake crust and transfer 1 tablespoon of the crust crumbles to the bottom of each cup. Press it down and bake it for 5 minutes.
Make the filling. Combine the ingredients for the filling of the cheesecake and transfer 1/4 cup of the cream cheese filling to each cup and bake the cheesecake for 15-18 minutes.
Let the cheesecake set. Let the cheesecake rest and cool in the refrigerator for 4 hours.
Broil the tops. Add brown sugar to the top of each mini cheesecake and broil the cheesecake until the top is brown, hard, and crispy. Refrigerate again until set.
Top Tips for Perfect Mini Cheesecakes
Til foil liners tend to work better for this recipe than paper liners.
We had to broil the cheesecakes in batches so they were directly under the heat source. A kitchen blow torch can also be used.
If you want to add a salty kick to the crust, swap ¼ cup of the graham crackers with equal amounts of crushed pretzel.
How do you know when mini cheesecakes are done baking?
You know when mini cheesecakes are done by gently shaking the pan and if the center of the cheesecakes are jiggly, they are ready.
How do you keep mini cheesecakes from sinking?
Be careful of drastic temperature changes and be sure that the eggs are completely cooked, otherwise, the centers will be wet and fall inwards.
Can I make these cheesecakes a different flavor?
You can add a different extract flavor or top the mini cheesecakes with something other than a creme brulee topping.
Store these mini cheesecakes in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Mini Creme Brûlée Cheesecake
- ¾ cup graham cracker crumbs
- 3 tablespoons unsalted butter melted
- ½ cup + 3 tablespoons granulated sugar divided
- 16 oz. cream cheese softened
- 1 teaspoon vanilla extract
- ¼ cup + 2 tablespoons light brown sugar
- 2 large eggs
- Preheat the oven to 350℉ and line a mini muffin pan with tin foil liners (we found tin foil liners worked better than paper). Set aside.
- Place the graham cracker crumbs, melted butter, and ¼ cup of sugar into a bowl. Mix until the graham cracker crumbs take on a wet sand consistency.
- Add 1 tablespoon of the graham cracker mix into each liner and press down with the back of the tablespoon. Place the muffin tin in the oven and Bake for 5 minutes. Set aside, and leave the oven on.
- Place the cream cheese, ¼ cup of sugar, ¼ cup of brown sugar, vanilla, and eggs into a bowl. Using a hand mixer, mix until well combined.
- Add ¼ cup of the cream cheese mixture to each graham cracker crust. Bake for 15-18 minutes. The cheesecakes should have a little jiggle.
- Remove the cheesecakes from the oven and refrigerate for at least 4 hours.
- When the cheesecakes have rested, prepare the topping. Add 3 tablespoons of white sugar and 2 tablespoons of brown sugar into a bowl and mix.
- Take the cheesecakes out of the wrapper and place onto a baking sheet. Add 1.5 teaspoons of the sugar mix to each cheesecake top. Spread around so it is completely covering the top. Broil on high for 2-3 minutes.
- Refrigerate the cheesecakes for 30 minutes before serving.
Tips & Notes
- We had to broil the cheesecakes in batches so they were directly under the heat source. A kitchen blow torch can also be used. If you want to add a salty kick to the crust, swap ¼ cup of the graham crackers with equal amounts of crushed pretzels.