Go Back

Mini Brûlée Cheesecakes

Creamy mini cheesecakes with a crisp caramelized sugar brûlée topping in perfect individual portions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 6 tbsp unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 0.25 cup sour cream
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Topping
  • 0.5 cup granulated sugar for brûlée top

Equipment

  • Mixing bowls
  • Muffin tin
  • Hand mixer or stand mixer
  • Kitchen torch

Method
 

  1. Preheat oven to 325°F (165°C) and line a muffin tin with cupcake liners.
  2. Mix graham crumbs, sugar, and melted butter until combined.
  3. Press about 1 tablespoon crust into each liner and bake 5 minutes.
  4. Beat cream cheese until smooth. Add sugar, sour cream, eggs, vanilla, and salt.
  5. Fill each cup ¾ full with cheesecake batter.
  6. Bake 18–22 minutes until centers are just set.
  7. Cool, then refrigerate at least 3 hours.
  8. Before serving, sprinkle sugar on top and torch until caramelized.

Notes

Chill fully before torching. Brûlée sugar just before serving for best crack.