Two desserts combine combined into one bite sized treat. These mini cheesecake brûlée bites are great for parties and celebrations!
No one needs a big slice of cheesecake. Appropriate sized mini cheesecake bites will do just fine!
Cheesecake is a universally loved dessert. Nearly every cuisine has some version of a baked or steamed cake made with soft cheese.
The most common cheesecakes in America are made with cream cheese. Other variations use ricotta, mascarpone cheese, or Greek yogurt. This bite sized cheesecake that combines forces with delicious caramelized sugar!
Cheesecake and crème brûlée are two quintessential desserts that everyone should know how to make.They are both very simple and sure crowd pleasers.
What makes crème brûlée 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. New to crème brûlée? This slow cooker crème brûlée is a great introduction to cooking this classic dessert.
Assembly
- Divide graham cracker mixture among the cheesecake pan. Use a tamper to pack the crust into the mold.
- Mix together the cheesecake filling. Pour filling into prepared cheesecake pans.
- Bake! Cool to room temperature, then keep chilled in the fridge until ready to brulee and serve.
When you combine cheesecake and crème brûlée together, the results are amazing, delicious, and addicting!
How to Brûlée
- Blot surface with paper towel to remove any moisture.
- Sprinkle a layer of granulated sugar over surface.
- Use a kitchen torch to gently burn and caramelize the sugar.
You can pretty much brûlée anything! From donuts to rice pudding and more, you can transform a plain dessert into something with more depth and dimension.
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.
More Cheesecake Recipes
Mini Cheesecake Brûlée
Equipment
- 12 cavity mini cheesecake mold pan
- kitchen torch
Ingredients
- 12 full graham cracker sheets,, about 1 ½ cups ground
- ⅓ cup toasted pecans, , ground
- ⅓ cup unsalted butter, , melted, slightly cooled
- 16 oz block-style cream cheese, , room temp
- ¼ cup sour cream, , room temp
- ¾ cup granulated sugar
- 2 large eggs, , room temp
- 1 large large egg yolk, , room temp
- 2 teaspoon vanilla paste, or vanilla extract
- ¼ teaspoon kosher salt
- granulated sugar, , as needed to brûlée tops
Instructions
- 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.
- Preheat oven to 325°F.
- 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.
- 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 an hour.
- Remove from molds and sprinkle tops generously with granulated sugar. Using a kitchen torch, gently burn the sugar. Serve and enjoy!
Notes
- Store leftovers in an airtight container in the fridge.
- NOTE: The brûlée top will melt in the fridge.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Nevermind, it finally loaded!
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!
Was going to make these, but your recipe disappeared!
Hi – please show us what the mini cheesecake pan looks like? Thank you
Hi Ina, the mini cheesecake pan is photographed in the post. I bought it here: http://www.amazon.com/Norpro-3919-Deluxe-Mini-Cheesecake/dp/B0006IW02M
These look WONDERFUL! I can’t wait to make them!!!
Thanks Sally!
looks yummy!!!
Thanks!
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.
hahaha, I ma not surprised that you had 3 pieces, look at this beauties!
Thanks, Marta! :)
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!
I love Cheesecake and things that are “Brulee’d”. Recipe looks promising and the pictures are fantastic. Can’t wait to try one!
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!