Name: Mini Brûlée Cheesecakes
Prep time: 30 min
Cook time: 45 min
Total time: 255 min
Cuisine: French-American Fusion
Ingredients: 250g cream cheese, room temperature; 100g granulated sugar, plus extra for caramelizing; 2 large eggs; 1 teaspoon vanilla extract; 120ml heavy cream; 150g digestive biscuits or graham crackers; 60g unsalted butter, melted; Pinch of salt; 2 tablespoons sour cream

Elegant mini cheesecakes topped with caramelized sugar served on white plates | lonerecipes.com

I discovered these Mini Brûlée Cheesecakes at a small bakery in Paris and immediately knew I had to recreate them at home. The marriage of creamy New York-style cheesecake with the crackling top of a classic crème brûlée is pure genius. My first attempt was good, but it took a few tries to get that perfect balance between the tangy cheesecake filling and the sweet caramelized crust. Now they're my signature dessert! I love how they look so impressive on the plate, but secretly aren't too difficult to make. The individual portions make them perfect for serving, and there's something so satisfying about cracking through that sugar shell with a spoon to reveal the creamy goodness beneath.

Why I love this recipe

I adore these Mini Brûlée Cheesecakes because they combine elegance with comfort in the most delightful way. There's something magical about the moment when you tap your spoon on that caramelized sugar topping and it shatters, revealing the velvety cheesecake beneath. It's like two desserts in one! I also love that they can be prepared ahead of time, making them perfect for entertaining. The individual portions eliminate the need for messy cutting and serving, and guests always feel special having their own little dessert. The contrast of textures – from the crunchy top to the creamy center to the buttery base – creates a complete dessert experience in just a few bites. It's the perfect finale to any meal, special enough for celebrations but simple enough for an elevated weeknight treat.

What You Need From Your Kitchen

Cream cheese: Use full-fat for best texture and flavor.
Digestive biscuits: Forms the buttery cookie base that contrasts with the creamy filling.
Granulated sugar: Sweetens the filling and creates the caramelized brûlée top.
Heavy cream: Adds richness and a silky texture to the cheesecake.
Eggs: Provides structure and helps the cheesecake set properly.
Vanilla extract: Enhances the flavor profile of the entire dessert.

Let's Make These Together

Prepare the crust: Start by crushing your biscuits to a fine, sandy texture – a food processor works wonderfully, but you can also place them in a zip-top bag and crush with a rolling pin. Mix thoroughly with melted butter until it resembles wet sand, then press firmly into your ramekins to create an even base.
Mix the filling: The key to a perfect cheesecake filling is patience. Beat your cream cheese until completely smooth before adding any other ingredients. Gradually incorporate sugar, then eggs one at a time, and finally your vanilla, cream, and sour cream. Mix just until combined – overbeating can introduce too much air and cause cracks.
Bake with care: A water bath is your best friend when baking cheesecakes. The gentle, moist heat helps them cook evenly without cracking or drying out. Make sure your water comes halfway up the sides of your ramekins, and never rush the cooling process – gradual temperature changes are essential.
Perfect the brûlée top: The magic happens with the caramelized sugar top. Sprinkle a thin, even layer of sugar and move your torch in circular motions until you achieve that beautiful amber color. If the layer is too thick, it will be difficult to crack through when eating.
Chill properly: Patience pays off with these cheesecakes. Allow them to chill thoroughly before attempting to remove from pans or torching the tops. This ensures the perfect texture and makes them easier to handle.

Recipe picture — Luxurious mini crème brûlée cheesecakes with golden caramelized tops | lonerecipes.com

Switch Things Up

I first made these cheesecakes for my sister's birthday, and they've become my go-to impressive dessert. Sometimes I add a hint of lemon zest to brighten the filling or swap the vanilla for almond extract. Once I experimented with a chocolate cookie base instead of graham crackers – divine! During summer, I'll add fresh berries on the side. The key is ensuring your cream cheese is properly softened and that you don't overbeat the mixture, which keeps the texture perfectly silky.

Perfect Pairings

These Mini Brûlée Cheesecakes are wonderful served with a small dollop of lightly whipped cream and fresh berries for color and brightness. For drinks, pair with a dessert wine like Sauternes or a good quality espresso. If you're feeling indulgent, a small glass of champagne creates a celebration-worthy combination that balances the richness of the cheesecake perfectly. For a non-alcoholic option, a fruity herbal tea makes a lovely accompaniment.

Individual creamy desserts with perfectly torched tops and cookie bases | lonerecipes.com

Frequently Asked Questions

→ Can I make these mini cheesecakes without a torch?: Yes, you can use your oven's broiler set to high. Place the sugar-topped cheesecakes on the highest rack position, 2-3 inches from the heat source, and watch carefully for 1-2 minutes until the sugar caramelizes. Be extremely vigilant as they can burn quickly!
→ Can I make these ahead of time?: Absolutely! These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator. Just wait to add the caramelized sugar top until right before serving for the perfect crack experience.
→ What can I substitute for heavy cream?: You can use half-and-half or whipping cream as direct substitutes. For a lighter version, you could use Greek yogurt, though this will alter the flavor profile slightly and create a tangier cheesecake.
→ Why did my cheesecakes crack?: Cheesecakes typically crack from dramatic temperature changes or overmixing. Always use room temperature ingredients, avoid overmixing (especially after adding eggs), bake in a water bath, and cool gradually by turning off the oven and leaving the door ajar.
→ Can I make these gluten-free?: Yes! Simply substitute regular graham crackers with gluten-free graham crackers or cookies for the base. The rest of the ingredients are naturally gluten-free, but always check labels to be sure.
→ How do I know when the cheesecakes are done baking?: The edges should be set but the center should still have a slight jiggle when gently shaken – similar to how Jell-O looks when set. They will continue to firm up as they cool. If they're completely firm when baking is finished, they may be overbaked.

Conclusion

These Mini Brûlée Cheesecakes bring together the best of two classic desserts. The contrast between the brittle caramelized sugar topping and the creamy cheesecake beneath creates a truly memorable dessert experience. They're perfect for dinner parties when you want something elegant yet approachable. Make them ahead of time and torch just before serving for maximum impact!