Mini Cheesecake Brulee

Two desserts combine combined into one bite sized treat. These mini cheesecake brûlée bites are great for parties and celebrations!

mini cheesecake brûlée

I was doing so well.  I was eating right, training for my upcoming marathon, and practicing yoga every morning for the last two weeks.  And then, this cheesecake happened.

Mini Cheesecake Brûlée

Sunday morning, I opened the fridge and realized I had a pound of cream cheese waiting to be used.  I couldn’t just let it go to waste, so I searched for my mini cheesecake pans.

I had hoped that small bite sized treats would keep me from overindulging.  Fail.  That proved to be useless, I ended up eating 3 pieces (and then I lost count).

TheLittleEpicurean_cheesecake brûlée 2

Cheesecake and crème brûlée are two quintessential desserts that everyone should know how to make.  They are both very simple and sure crowd pleasers .

Cheesecake is so popular and so loved that there is a famous chain restaurant named after it.  There are all sorts of cheesecakes for every taste, season, and occasion.

Vanilla bean cheesecake with fresh berries during the summer, pumpkin cheesecake in the fall, white chocolate peppermint cheesecake for the holidays, and chocolate cheesecake every day of the year!

What is the “perfect” dessert?

In culinary school, crème brûlée was always refered to as the “perfect” dessert because of its simplicity and its varying textures and flavors.

It has everything you could want in a dessert.  The cream filling is smooth, silky, and sweet.  The brunt sugar crust is crisp with a light bitterness to complement the sweet filling.

 Crème brûlée is a timeless dessert that has become a standard at restaurants and is often associated with special occasions and romantic dinners.

cheesecake brulee steps

And when you put cheesecake and crème brûlée together, the results are amazing, delicious, and addicting.

I have this habit of adding nuts to graham cracker crusts.  It adds a nice nuttiness and greater depth of flavor that you can’t get from crackers and butter alone.

I used my favorite vanilla cheesecake base to fill the molds.  When baking cheesecake, its best to cook it slow at a low temperature.  This prevents the tops of the cheesecake from cracking.

I apologize in advance if you are trying to watch what you eat and are cutting back on sugars.  I am sorry for tempting you with this mouth-watering, hip-widening, indulgent dessert.

But trust me when I say, it is SO worth it.

TheLittleEpicurean_cheesecake brûlée

Notes on Storage and Serving Suggestions:

Cheesecake can be baked ahead of time. Cool to room temperature before storing in an airtight container in the fridge for up to 48 hours.

Depending on the temperature and humidity of your fridge, the surface of the cheesecake may form condensation. If this happens, gently bloat with paper towel.

Add sugar and brûlée top of cheesecake just before serving. 

Store leftovers in an airtight container in the fridge. NOTE: The brûlée top will melt in the fridge. 

Mini Cheesecake Brûlée

Yield: makes 20 mini cheesecakes

Author Maryanne Cabrera


  • 12 full graham cracker sheets, about 1 1/2 cups ground
  • 1/3 cup toasted pecans, ground
  • 1/3 cup unsalted butter, melted, slightly cooled
  • 16 oz cream cheese, room temp
  • 1/4 cup sour cream, room temp
  • 3/4 cupg granulated sugar
  • 2 large eggs, room temp
  • 1 large egg yolk, room temp
  • 2 teaspoon vanilla paste, or vanilla extract
  • 1/4 teaspoon fine sea salt
  • granulated sugar, as needed to brûlée tops


  1. In a food processor, pulse together graham crackers and pecans until finely ground. Transfer to a medium bowl and add melted butter. Fold to combine. Divide among mini cheesecake molds. I used a rounded tablespoon of crust for each cheesecake. Use a spoon or tamper to pack crust into mold. Set aside.

  2. Preheat oven to 325 degrees F.

  3.  In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and sour cream. Beat on low speed until smooth. Slowly add sugar while the machine is still on low. Add eggs and yolk, one at a time. Scrape down bowl as needed to ensure throughout mixing. Add vanilla paste and sea salt and mix until combined. Evenly divide cheesecake filling among molds.

  4. Bake for 15-18 minutes. Cheesecake may puff up slightly, but will flatten out once cooled. Let baked cheesecake cool to room temperature, then transfer to fridge to chill. Let cheesecake chill for at least 30 minutes.

  5. Remove from molds and sprinkle tops generously with granulated sugar. Using a kitchen torch, gently burn the sugar. Serve and enjoy!

Recipe Notes

I use this mini cheesecake mold from Amazon.


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Elizabeth @

These are so gorgeous! I’m not even a cheesecake lover but I’m sure I would devour them! The brulee topping takes it over the top. And, um, you can just consider this carbo loading for the marathon, right?


    Thanks, Elizabeth! Haha, I think carb loading three weeks before the marathon may be a little excessive. But I am totally making your deep fried cheesecake after I cross the finish line!


I love Cheesecake and things that are “Brulee’d”. Recipe looks promising and the pictures are fantastic. Can’t wait to try one!


Oh My God… these babies look truly wonderful. I shouldn’t be seeing this when marathon season is so near! :O


    Sigh, exactly my predicament!

Marta @ What Should I eat for breakfast today

hahaha, I ma not surprised that you had 3 pieces, look at this beauties!


How do you get the mini cheesecakes out of the tin? Slide a knife around the sides then … ? Looks amazing!


    Sorry, I think I forgot to mention that the mini cheesecake pan has removable tin bottoms. You just push them out of the pan. After the cheesecake has baked, I let it cool to room temperature and just pop them out of the pan. No knife necessary. They pull away from the sides of the tin as they cool.


looks yummy!!!


These look WONDERFUL! I can’t wait to make them!!!


Hi – please show us what the mini cheesecake pan looks like? Thank you


Was going to make these, but your recipe disappeared!


Nevermind, it finally loaded!

    Maryanne Cabrera

    Hi Tara! Sorry about that. My site was under construction this morning. Still trying to work out all the little kinks. Glad you were able to load the recipe! Happy baking!


No worries, I completely understand. Having a major issue with Ziplist and the new wordpress today. Added the cheesecake brulee to my menu plan next week :)

Del's cooking twist

What a beautiful recipe. I’m in love with creme brulée (my French side for sure!) and I’m a big fan of cheesecake. What else? :)


Can I make this with mini cupcake liners if I don’t have the pan?

    Maryanne Cabrera

    Yes, you can use a muffin tin. However, it may be difficult to remove from a regular cupcake tin, unless you use paper liners. You may have to adjust the amounts of crust and cheesecake filling.


Hi I made these last night & it’s not often that I find a recipe that’s spot on! Great job! Question, they sunk in the middle a lot. Do you know what I could have done wrong there? They did puff up like you said but when they sunk it made a crater in the middle.

Also I used a mini cupcake pan with liners and it worked great. I changed the quantities to: 1 tsp crust and 1 tbsp filling for those interested. Thanks!

Lorna Souness

Does this work in large size cheesecake rather than mini?


I have one mini pan, with 12 servings. I have not used it yet. Your recipe says it makes 20 though. How full do you fill the pan? ? Thanks!

    Maryanne Cabrera

    There is a photo above in the post that shows how much I filled the pans. (about 3/4 full)

Erin Cochrane

I have made these a few times and everyone absolutely loves them. But how do you get them out of the pans looking so perfect?

    Maryanne Cabrera

    I’m glad you like the recipe! It’s definitely one of my favorites.

    My secret to unmolding the cheesecakes: I use a kitchen torch to lightly warm up the sides of the cheesecake mold. Then I proceed to push the cheesecake out of the mold tin.


Made these tonight
When I took them out of the oven they immediately shrunk in the center . Baked them for 18 min at 325 .
I’m thinking I might have over whipped the eggs .
Any recommendations?

    Maryanne Cabrera

    It could be the result of numerous factors. Overmixing can definitely cause the cheesecake to crack or sink. It could also be caused by a sudden change in temperature. Once the cheesecake is done baking, turn off the oven, and leave the oven door ajar. Leave the cheesecake in the oven for 10-15 minutes. Remove and run a knife or mini offset spatula along the edges of the cheesecake to loosen. Then allow cheesecake to cool to room temp.


Absolutely love this recipe. Had great feedback from guests at a recent corporate gala that we managed.


Would these be ok if they are made the day before they will be served?

    Maryanne Cabrera

    Yes, these can be made a day in advance. Store in an airtight container in the fridge. Depending on the humidity of your fridge, condensation may form on the surface of cheesecake.

    Add sugar and brulee the cheesecake tops just before serving.

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