Dessert Recipes are the kind of thing you don’t forget—especially when they show up creamy, caramelized, and tucked into cupcake liners like these Mini Crème Brûlée Cheesecakes. These little beauties are where French elegance bumps into cheesecake charm, and let me tell you, it’s a sweet collision. Each bite has that silky creaminess we all chase, a soft graham crust underneath, and a sugar topping that cracks like a good joke. Just hearing the tap of a spoon on that crisp shell? Instant joy. If you’re anything like me, you’ve got a soft spot for dessert ideas that look fancy but secretly require less fuss than your morning coffee run. Whether you’re whipping these up for summer dessert ideas, a Mini Daschund-themed birthday (don’t ask), or testing healthy dessert ideas while ignoring the sugar, they work. They even sneak into my breakfast ideas vegan-adjacent category. Cold cheesecake for breakfast? Count me in. Want summer breakfast ideas that turn heads at brunch or just want to brag you made crème brûlée in bite-size form? This one’s for you.

1) Key Takeaways
2) Easy Mini Crème Brûlée Cheesecakes Recipe
3) Ingredients for Mini Crème Brûlée Cheesecakes
4) How to Make Mini Crème Brûlée Cheesecakes
5) Tips for Making Mini Crème Brûlée Cheesecakes
6) Making Mini Crème Brûlée Cheesecakes Ahead of Time
7) Storing Leftover Mini Crème Brûlée Cheesecakes
8) Try these Dessert Recipes next!
9) Mini Crème Brûlée Cheesecakes
10) Nutrition

1) Key Takeaways

How to make mini crème brûlée cheesecakes with a caramelized top.
Tips for achieving that classic sugar crack with a kitchen torch.
Best way to store and prep these cheesecakes ahead for events.
Ideas for making this recipe part of your go-to dessert recipes list.

2) Easy Mini Crème Brûlée Cheesecakes Recipe

Mini Crème Brûlée Cheesecakes aren’t just cute—they’re surprisingly easy to make and fit right into my favorite list of go-to dessert recipes. They mix the creamy, dreamy goodness of a classic cheesecake with that sweet crunch you get when you tap the top of crème brûlée. These are the kind of desserts you make for brunch and people end up asking for the recipe before dessert is even done.

Now, these cheesecakes pull from the basics but feel anything but basic. The graham cracker crust takes five minutes. The filling gets smooth without fancy mixers. And the real fun? That sugar topping you torch right before serving. It’s more than a dessert; it’s a moment.

Whether you’re brainstorming dessert ideas for summer get-togethers or just want a fun recipe to whip out while your mini daschund watches judgmentally from the couch, this one hits the spot. It’s a blend of easy steps, big reward, and just enough sugar to say “hey, I love you” in dessert form.

3) Ingredients for Mini Crème Brûlée Cheesecakes

Graham Cracker Crumbs – These form the buttery base that holds the cheesecakes together. I crush mine fine, then stir in a little melted butter so it holds its shape just enough when baked.

Butter, Melted – It’s the secret to a crust that sticks together without tasting like cardboard. Don’t skip it. Let it cool slightly before mixing into the crumbs.

Cream Cheese – This is your main player in the filling. Softened cream cheese will mix better and leave fewer lumps, which is what you want for that silky finish.

Granulated Sugar – You’ll use it twice here: once in the filling and again on top to create the caramelized crackly sugar layer that makes this dessert stand out.

Eggs – They help the cheesecake set while baking, giving it structure but keeping it smooth. I beat them in one at a time for a more even texture.

Sour Cream – This brings in that signature tang. It keeps things rich without feeling too dense. If you’ve ever had a cheesecake that’s too heavy, sour cream fixes that.

Vanilla Extract – Just a teaspoon brings all the flavors together. You can swap in vanilla bean paste if you want those specks to show up in the final bake.

Extra Sugar for Topping – You’ll sprinkle this over the chilled cheesecakes and caramelize it with a torch. It’s the fun part. The crack when you tap it is better than bubble wrap.

4) How to Make Mini Crème Brûlée Cheesecakes

Step 1. Preheat your oven to 325°F. Line your muffin pan with paper liners so the cheesecakes lift out easily once chilled. It also keeps the crust from sticking.

Step 2. Mix graham cracker crumbs and melted butter in a small bowl. Press about a tablespoon into each liner. I use the back of a spoon or my fingers. Bake these for 5 minutes while you prepare the filling.

Step 3. In a mixing bowl, beat the cream cheese with 1/2 cup sugar until smooth. I go for about 2 minutes on medium speed. No lumps. Scrape the sides so everything blends well.

Step 4. Add eggs, one at a time, mixing just until they disappear into the batter. Stir in the sour cream and vanilla. Don’t overmix here. You want things smooth, not airy.

Step 5. Divide the filling over the crusts. Bake for 20–22 minutes until the centers are set but still soft. They’ll firm up more as they cool. Let them rest on the counter for 30 minutes, then chill them in the fridge for 3 hours or overnight.

Step 6. Once chilled, sprinkle the tops with the remaining sugar. Use a small torch to melt and brown the sugar. It should bubble a little, then cool to a crisp, glassy finish. That’s the dessert recipes payoff moment.

5) Tips for Making Mini Crème Brûlée Cheesecakes

Let the cream cheese soften. Cold cream cheese doesn’t mix well. I take mine out about an hour before starting. If I forget, a quick 10-second zap in the microwave helps—but don’t let it melt.

Don’t rush the chill. These need at least three hours in the fridge to fully set. They taste better the next day too, so making them ahead helps. That makes them ideal dessert recipes for summer events.

If your torch makes the sugar too dark too fast, back off the flame. Keep it moving in circles so one spot doesn’t burn. The sugar will go from grainy to glassy when it’s ready. And yes, that moment is always fun.

6) Making Mini Crème Brûlée Cheesecakes Ahead of Time

I’ve made these cheesecakes a day ahead and they’re even better the next morning. The texture sets just right, and the flavors deepen. You can bake them the night before and keep them covered in the fridge.

Just hold off on the sugar topping. The crisp shell needs to go on right before serving. If you torch it too soon, it softens in the fridge. Trust me, it’s worth the wait to get that satisfying sugar crack.

These also travel well. I once packed a dozen for a friend’s summer birthday picnic. They survived the ride (with ice packs) and still had folks asking for the recipe. Healthy dessert ideas don’t always hit like that, but these sure did.

7) Storing Leftover Mini Crème Brûlée Cheesecakes

Store any leftovers in an airtight container in the fridge. They’ll keep well for up to four days. The base holds up, and the cheesecake gets smoother by the day.

Don’t add the sugar topping again until just before you eat. If you already torched it, it’ll get soft in the fridge, but the flavor stays lovely. I’ve eaten these two days later and still enjoyed every bite.

This makes them great for brunch spreads or summer breakfast ideas when you want to offer something sweet but low-effort. They fit right in with breakfast ideas vegan-ish, even if they lean more indulgent than clean.

8) Try these Dessert Recipes next!

9) Mini Crème Brûlée Cheesecakes