Mini Crème Brûlée Cheesecakes – Elegant, Light, and Irresistible

These Mini Crème Brûlée Cheesecakes combine the creamy richness of cheesecake with the caramelized sugar topping of classic crème brûlée—all in a perfectly portioned, lighter treat. With a silky-smooth filling, a delicate vanilla essence, and a satisfying crackle from the brûléed sugar, these mini desserts feel indulgent while keeping things balanced. Ideal for dinner parties, holidays, or a special solo treat that won’t tip the scale.

Why You’ll Love This Recipe

Perfect Portions – Individual servings make smart indulgence easy.
Lighter Ingredients – Made with reduced-fat cream cheese and less sugar.
Restaurant-Style Finish – Caramelized tops bring elegance to a simple dessert.
Easy to Make – No water bath required!

Ingredients

Crust:

• ¾ cup graham cracker crumbs
• 2 tbsp granulated sugar
• 2 tbsp light butter, melted

Filling:

• 8 oz reduced-fat cream cheese, softened
• ½ cup plain nonfat Greek yogurt
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Topping:

• 2 tbsp granulated sugar (for brûlée topping)

Instructions

1. Prepare the Crust
Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. In a small bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press a spoonful of the mixture firmly into each muffin liner to form the base.

2. Bake the Crust
Bake crusts for 5 minutes. Remove and let cool while preparing the filling.

3. Make the Cheesecake Filling
In a medium bowl, beat the cream cheese, Greek yogurt, and sugar until smooth. Add the egg and vanilla, mixing until just combined. Do not overmix.

4. Assemble and Bake
Divide the filling evenly among the muffin cups (about 2 tablespoons per cup). Bake for 15–18 minutes, or until centers are set and edges are lightly puffed. Let cool to room temperature, then refrigerate for at least 2 hours.

5. Caramelize the Tops
Before serving, remove paper liners and sprinkle a thin, even layer of granulated sugar on each cheesecake. Use a kitchen torch to carefully melt and caramelize the sugar until golden and crisp. Let the sugar cool for 1–2 minutes to harden.

6. Serve
Enjoy immediately, or refrigerate and brûlée just before serving for the best texture.

Nutritional Information (Per Mini Cheesecake, Approximate)

Calories: 120
Carbs: 12g
Fat: 5g
Protein: 6g
Fiber: 0g

Tips for Success

• Use Room-Temperature Cream Cheese for a smooth, lump-free filling.
• No Torch? Place the cheesecakes under a hot broiler for 1–2 minutes—watch carefully!
• Customize It: Add a touch of citrus zest or a splash of espresso extract to the filling for variety.
• Prep Ahead: Make the cheesecakes up to 2 days in advance—just brûlée the tops right before serving.

Why This Recipe Works

This recipe takes the elegance of a classic French dessert and simplifies it into something approachable and smart. By using Greek yogurt and lighter cream cheese, you get all the creamy richness without the heaviness—plus the brûlée topping adds that signature crackle and wow factor.

Mini Crème Brûlée Cheesecakes deliver everything you want in a dessert: creaminess, crunch, and just enough indulgence to feel special. Whether you’re entertaining or simply treating yourself, these delightful minis prove you can enjoy elegance in every bite—without overdoing it.