There’s something magical about the crack of a brûlée top. That first tap of a spoon breaking through glassy caramelized sugar into smooth, rich cheesecake underneath is a moment dessert lovers never forget. Mini Brûlée Cheesecakes combine the luxurious flavor of classic crème brûlée with the creamy decadence of cheesecake—wrapped into perfectly portioned, bakery-style treats that feel fancy but are surprisingly easy to make at home.

These crème brûlée cheesecake cups are ideal for dinner parties, holidays, romantic evenings, and even upscale brunches. They’re elegant, impressive, and built for make-ahead convenience. Whether you’re serving guests or just treating yourself, these individual cheesecake desserts deliver a restaurant-quality experience right from your kitchen.

Let’s dive into everything you need to know to make the best mini brûlée cheesecakes—step by step.

Why You’ll Love These Mini Brûlée Cheesecakes

✔ Perfect individual portions
✔ Creamy cheesecake with a crackly caramelized top
✔ Elegant enough for entertaining
✔ Make-ahead friendly
✔ Freezer and fridge stable
✔ Customizable flavors

If you love crème brûlée and cheesecake, this hybrid dessert is your new favorite obsession.

Ingredients

Crust

1 ½ cups graham cracker crumbs
3 tbsp granulated sugar
6 tbsp unsalted butter, melted

Cheesecake Filling

16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
¼ cup sour cream
2 large eggs, room temperature
1 tsp vanilla extract
¼ tsp salt

Brûlée Topping

¼ – ½ cup granulated sugar (for torching)

Instructions

Preheat oven to 325°F (165°C). Line a standard muffin tin with cupcake liners.
Make the crust: In a bowl, combine graham crumbs, sugar, and melted butter until evenly moistened.
Press crust: Add about 1 tablespoon of crust mixture into each liner and press firmly with the back of a spoon.
Bake crusts for 5 minutes, then remove and cool slightly.
Prepare filling: In a large bowl, beat softened cream cheese until smooth and creamy.
Add sugar and mix until fully incorporated and fluffy.
Beat in sour cream, then eggs one at a time, followed by vanilla and salt. Mix just until smooth—don’t overbeat.
Fill cups: Pour cheesecake batter over crusts until about ¾ full.
Bake for 18–22 minutes, until centers are just set with a slight jiggle.
Remove from oven and cool to room temperature.
Chill cheesecakes in the fridge at least 3 hours or overnight.
Before serving, sprinkle 1–2 tsp sugar evenly over each cheesecake.
Use a kitchen torch to caramelize the sugar until golden and glassy.
Let the sugar set for 1–2 minutes before serving.

Tips for Perfect Brûlée Cheesecake Cups

✔ Use room-temperature cream cheese for smooth filling
✔ Don’t overmix once eggs are added
✔ Chill fully before torching
✔ Torch sugar in thin, even layers
✔ Serve immediately after brûlée for best crack

Flavor Variations

• Vanilla Bean Brûlée Cheesecakes – add scraped vanilla beans
• Chocolate Brûlée Cheesecakes – swirl melted dark chocolate into batter
• Espresso Brûlée Cheesecakes – add 1 tsp instant espresso
• Lemon Brûlée Cheesecakes – mix in lemon zest

Serving Suggestions

Serve with:
• Fresh berries
• Mint leaves
• Espresso or cappuccino
• Dessert wine or prosecco

These mini brûlée cheesecakes shine on dessert tables, holiday trays, and elegant brunch spreads.

Cultural Fun Fact

Crème brûlée dates back to France in the 1600s. Cheesecake dates back even further—to Ancient Greece! These Mini Brûlée Cheesecakes are a delicious fusion of two historic desserts.

Storage & Make-Ahead

✔ Refrigerate up to 4 days
✔ Freeze (without brûlée top) up to 2 months
✔ Torch sugar only before serving

If you’re looking for a show-stopping dessert that’s rich, creamy, crackly, and unforgettable—Mini Brûlée Cheesecakes are it. Every bite delivers contrast: smooth cheesecake meets crunchy caramelized sugar in perfect harmony.