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Mini Cheesecake Brûlée

Combine two desserts in one bite sized treat! Mini cheesecakes are topped with sugar and caramelized until golden.
Yield: makes 20 mini cheesecakes
Prep Time: 20 mins
Cook Time: 20 mins
Chill Time: 1 hr
Total Time: 1 hr 40 mins
Course: Dessert
Cuisine: American, French
Keyword: mini cheesecake, mini dessert, brulee cheesecake
Servings: 20
Author: Maryanne Cabrera


  • 12 cavity mini cheesecake mold pan
  • kitchen torch


  • 12 full graham cracker sheets, about 1 ½ cups ground
  • cup toasted pecans, ground
  • cup unsalted butter, melted, slightly cooled
  • 16 oz cream cheese, room temp
  • ¼ cup sour cream, room temp
  • ¾ cup granulated sugar
  • 2 large eggs, room temp
  • 1 large egg yolk, room temp
  • 2 teaspoon vanilla paste, or vanilla extract
  • ¼ teaspoon kosher salt
  • granulated sugar, as needed to brûlée tops


  • 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!


Storage & Leftovers:
  • Store leftovers in an airtight container in the fridge.
  • NOTE: The brûlée top will melt in the fridge.
Bake Cheesecake Ahead of Time:
  • 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. 
I use this mini cheesecake mold and I recommend this kitchen torch.