Ok let's talk and admire this mini creme brulee cheesecake, please.
Imagine what you love so much about creme brulee. The creamy flavour and texture. That crackling sound when your spoon graciously (is that even possible?) break into the caramel surface.
Well imagine all of those and then combine them with cream cheese.
Sounds good to you?
Well it surely does for me.
Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.
Tips On How To Get It Right
This is a SUPER EASY recipe that gets you such a satisfactory result.
Talking about, have you checked my easy mini cheesecakes? They're so yummy, I kid you not... and one of our most popular recipes.
If you loved those mini cheesecakes, you will absolutely go crazy for these ones.
Ok, moving on. So here are some tips that I think will help you to get this recipe right the first time.
No cracking, no massive indentation or collapse, no dense texture and no raw cheesecakes.
Temperature of ingredients - make sure you follow the stated temperature for the ingredients. Room temperature, chilled, frozen.
Use slow speed - when mixing the filling, always use the lowest speed on your mixer. Except for when whipping the cream.
Don't over mix - yes, don't over mix your filling. Always always always mix just until you see everything is combined.
Low oven temperature - every oven is different so get to know yours. Usually the temperature of the oven is not accurate. Mine is off by 30-40 degrees. What I really recommend is getting an oven thermometer like this one for the accurate temperature. It's cheap! I use mine all the time and it helps me a lot. I love it!
Wiggly - bake them until they are just set and yet still wiggly. Please watch the video for reference.
Well there you go.
A Special Request
My little sister requested this creme brulee cheesecake recipe from me like a few weeks ago.
She said that it's famous in Malaysia and she would love to know how to make it. Together with her request is for me to develop a no-bake version of this.
Well I tried and unfortunately little sister, after some testings, I've came to the conclusion that it would be better baked. Why?
Because baked ones have sturdier structure and can stand the heat from the blow torch better.
So little sister, this is for you. All the recipe testings, sweats and headaches. All for you. Yeah I'm exaggerating but hey, I'm counting and collecting. So prepare that tiny Ultraman for us!
In Summary
These mini creme brulee cheesecakes are:
- so easy to make. just one time baking and no bain marie whatsoever.
- have that luscious creamy texture and flavour, not overly sweet
- perfect dessert size for when you're hosting a party
- oh la la YUMMY & DELICIOUS!
Before You Go
Do check out these recipes also:
- Creamy no-bake strawberry cheesecake
- No-bake chocolate cheesecake
- Dulce de leche cheesecake brownie
- Lemon loaf cake
- No-bake peanut butter chocolate cheesecake
Video
Mini Crème Brûlée Cheesecakes
Ingredients
The Base
- 5.3 oz digestive biscuits (150 g) or use graham crackers
- ¼ cup butter (60 g), melted
The Filling
- 1 lb cream cheese (450 g), room temperature
- ½ cup sugar (100 g)
- 1 tablespoon vanilla extract
- 2 eggs , room temperature
- 2 yolks , room temperature
- ½ cup whipping cream min 35% fat (125 ml), chilled
Other
- some sugar , for caramel topping
Instructions
The Base
- Place biscuits inside a ziploc bag and smash it with a rolling pin into a fine texture. Pour into a bowl together with butter and mix well.
- Divide evenly into 12 muffin liners in a muffin pan. Using the back of a small spoon, press the mixture evenly. Set aside.
The Filling
- Add cream cheese into a bowl and whisk just until it gets creamy. Gradually add sugar and continue to mix but don't over do it.
- Now add in the vanilla extract, eggs and yolks one by one, mixing just until well combined. Set aside.
- In another bowl, whisk whipping cream until stiff peaks. Add it into the cream cheese mixture and fold everything together. Using an ice cream scoop, fill in the muffin pan until the top. Gently shake the pan to even out the top surface.
- Bake in a preheated oven at 300ºF (150ºC) for 22 minutes or until when you gently shake the pan, the cheesecakes wiggle a bit and the center look not as set. Remove from the oven and leave to cool to room temperature. Then place in the freezer for 1 hour.
Topping
- Remove the liners and place the cheesecakes on a tray. Sprinkle some sugar on top. Using a blowtorch like this one, start heating up the sugar by moving it all around the top until it turns golden brown. Serve immediately.
How To Get It Right
- Please refer to my post above for tips on how to get this right the first time.
Tan Hwee Mean says
If I wish to bake 900g cream cheese (2x of the recipe), in 8 inch cake pan, how long should I bake it?
Paulina says
My go to recipe! It’s delicious and highly requested by family. This thanksgiving I’d like to make this but in pumpkin flavor. Would you have any recommendations on how I can add in pumpkin without effecting the recipe?
Bea says
I'm happy to hear that you like the recipe, Paulina, thank you! I haven't tried adding pumpkin to it, so I can't really say, sorry though! I do have a delicious fudgy pumpkin cheesecake brownies if you'd like to try.
LITA S CHEEKS says
CAN I KEEP IT IN THE FREEZER THE NIGHT OR ONE DAY B4 THANKSGIVING, THEN BRING IT TO MY EVENT THEN TORCH THE SUGAR THEN...I HAVE TO MAKE THIS PERFECT BECAUSE MY GRANDDAUGHTER REQUESTED THIS CREME CHEESE BRULEE, AND THANK YOU FOR POSTING IT...I REALLY APPRECIATE THIS, CAUSE IT LOOKS VERY SIMPLE TO MAKE...I CHOSE TO DO YOUR RECIPE CAUSE IT LOOKS EASY...THANK YOU.
Bea says
Hi Lita! Yes, you can. Torching the sugar just right before serving will preserve the crunchiness of the sugar layer, which what makes a great creme brulee, right? Have fun and thank you!
lita Cheeks says
AFTER YOU PUT THE SUGAR AND USE THE TORCH, CAN YOU PUT IT IN THE FRIG A DAY B4 THANKSGIVING OR ANY DAY...I PLAN ON MAKING IT FOR THANKSGIVING. THANK YOU
Bea says
Hi! I recommend you to put sugar and torch it just when you're about to serve, to preserve the crunchiness of the sugar layer. Hope it helps.
Jessica says
I have a dinner party Thursday and if like to use this recipe but I have a muffin tray set of 6. Can I use that instead of a cupcake or cheesecake tin
Bea says
Yes, of course. Just halve the recipe. Remember to line the muffin pan. Hope it helps.
Dee says
Hi Bea, is the oven temperature for conventional or fan forced? Thank you!
Bea says
Hi Dee! It's for conventional oven. Hope it helps! 🙂
Dee says
Thank you! Made these today and they were delicious 😋 my sugar topping did take a while to caramelise though even using a blowtorch... any tips?
Bea says
Glad you liked them! It does take a few minutes, depending on the strength of your blowtorch and the amount of sugar 🙂
Gen says
Can you serve the creme brûlée cheesecake the next day? Planning to make these a day before the party.
Thanks!
Bea says
Yes, but do the topping right before serving else it won't be crunchy. Hope it helps.
Nicey says
Can I do the topping the day before? I don't think I can bring a torch to work (for potluck).
Bea says
Well you can but just know that doing the topping the day before would make it soft (not crunchy). Hope it helps.
Nicey says
Thank you! But if I do the day of, and eat it hours later it'll be still crunchy probably
Maria Ivone de Almeida Dondoni says
Oi Bea! Adoro suas dicas e receitas são simples de se entender. Obrigada querida bjs 👏👏👏❤💋💋
Bea says
Hi Maria! I'm happy to know you're enjoying my recipes and yes, I like to share tips so that it would be easier for you and the rest to get it right without no problems. Thank you! XOXO!
SALINA HJ NOORDIN says
Any chances to do tiramisu cake my dear? Tq in advance
Bea says
Hi Salina! I already have a tiramisu cheesecake, do check it out. Thanks!