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!
Would these be ok if they are made the day before they will be served?
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.
Absolutely love this recipe. Had great feedback from guests at a recent corporate gala that we managed.
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?
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.
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?
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.
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!
There is a photo above in the post that shows how much I filled the pans. (about 3/4 full)
Does this work in large size cheesecake rather than mini?
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!
Can I make this with mini cupcake liners if I don’t have the pan?
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.
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? :)
Thank you Del! It’s a winning combination! :)
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 :)