Mini Crème Brûlée Cheesecakes – Dessert Recipes You’ll Love
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.
Servings: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven to 325°F and line a muffin tin with paper liners.
- Mix graham cracker crumbs with melted butter and press into the bottom of each cup.
- Beat cream cheese and 1/2 cup sugar until smooth.
- Add eggs one at a time, mixing after each. Stir in sour cream and vanilla.
- Spoon the filling over the crusts and bake for 20–22 minutes, until set.
- Cool, then refrigerate for at least 3 hours or overnight.
- Just before serving, sprinkle each cheesecake with sugar and use a kitchen torch to caramelize the tops.