Today I’m combining two favorite desserts into one irresistible treat: mini crème brûlée cheesecakes. These bite-sized cheesecakes are ultra-creamy, studded with real vanilla bean, and finished with a crisp, caramelized sugar crust. They’re much simpler than a full-size cheesecake—no springform pan, no water bath, and no professional tools required—making them perfect for holidays, dinner parties, or a cozy night in.
In the busy final weeks of 2025 I’m keeping things simple: no dry-clean-only clothes, definitely no extra cardio, and absolutely no water baths. That might sound like it rules out cheesecake and crème brûlée, but with a few pastry-school tricks these mini cheesecakes turn out flawless without the fuss of a water bath.
If you love custards, you’re in the right place. I’ve made popular versions like coffee crème brûlée and orange cardamom crème brûlée, and today I’m marrying crème brûlée’s silky custard and crunchy sugar topping with the creamy texture of a classic cheesecake. The result: a buttery graham cracker crust, a vanilla bean–studded filling, and a perfectly crackly toffee topping.
Ingredients you’ll need
The ingredient list is straightforward. For the filling: unsalted butter, granulated sugar, full-fat cream cheese, full-fat sour cream, vanilla bean paste (or extract), and eggs. For the crust: graham cracker sheets, granulated sugar, and melted unsalted butter. For the brûlée topping, superfine sugar yields the most even browning, but regular granulated sugar works fine too.
Tip: Superfine sugar caramelizes more evenly, so it’s my preference for the topping, but granulated sugar will do in a pinch.
Graham cracker crust
Vanilla bean filling
Brûlée the tops
Aim for an even layer of sugar so the caramelization is uniform. I prefer a slightly deeper caramel color, but a golden-brown finish is equally delicious.
Using a cupcake pan
If you don’t have a mini cheesecake pan, a standard cupcake pan lined with paper liners works well. The cups are a little smaller, so you’ll likely get about 18 cheesecakes instead of 12. Adjust baking time slightly and start checking for doneness a few minutes earlier.
If you make these, please leave a star rating and review—I read every comment and appreciate your support!
Amazing Mini Crème Brûlée Cheesecakes (No Water Bath!)
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Ingredients
Graham Cracker Crust
- 10 full graham cracker sheets
- 50 grams granulated sugar (1/4 cup)
- 90 grams unsalted butter, melted & cooled (6 Tablespoons)
Vanilla Cheesecake Filling
- 28 grams unsalted butter, softened (2 Tablespoons)
- 130 grams granulated sugar (2/3 cup)
- 454 grams full-fat cream cheese, softened (16 ounces)
- 150 grams full-fat sour cream, room temperature (2/3 cup)
- 15 milliliters vanilla bean paste or vanilla extract (1 Tablespoon)
- 2 large eggs, room temperature
- 50 grams superfine sugar or more granulated sugar, for topping (1/4 cup)
Equipment
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Food processor or rolling pin
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Stand mixer or hand mixer
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Mini cheesecake pan or standard cupcake pan with paper liners
Instructions
Graham Cracker Crust
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Preheat the oven to 325°F (163°C). If using a cupcake pan, line the cups with paper liners.
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Pulse graham crackers in a food processor until you have about 150 grams (1 1/2 cups) of crumbs. Add sugar and melted butter and blend until the mixture forms a thick dough.
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Divide the mixture into the mini cheesecake cups (about 2 tablespoons per cup or 1 1/2 tablespoons per cupcake liner). Press evenly into the bottoms, then bake 5–6 minutes until light golden. Cool completely.
Vanilla Bean Cheesecake Filling
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Prepare a separate oven-safe pan with a few inches of water and set aside.
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Beat butter and sugar until combined, then add cream cheese and beat until light and fluffy. Mix in sour cream and vanilla bean paste (or extract). Add eggs and mix just until incorporated.
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Scoop the filling evenly into the cooled crusts (about 3 tablespoons per mini cup or 2 tablespoons per cupcake liner) and smooth the tops.
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Place the mini cheesecake pan on the middle oven rack and set the pan of water on the rack below. Bake at 325°F (163°C) for 15–17 minutes, until edges are set and centers still wobble slightly. If needed, bake 1–2 minutes longer.
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Turn off the oven and crack the door; let cheesecakes cool in the oven for 1 hour to reduce cracking. Then cover and refrigerate 3–4 hours or until completely set.
Brûléed Topping
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When ready to serve, remove cheesecakes from the pan and place on a sheet pan. Sprinkle about 1 teaspoon of superfine or granulated sugar over each cake and gently tap to distribute evenly.
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Use a kitchen torch to caramelize the sugar until it’s melted and browned to your liking. Alternatively, you can broil the tops briefly under a very hot broiler, watching closely. Serve immediately.
Notes
Make sure all filling ingredients are at room temperature so the mixture is silky and lump-free.
Using a cupcake pan yields about 18 mini cheesecakes; begin checking for doneness around 14 minutes.