Mini creme brulee cheesecakes

2026-02-07
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Irresistibly creamy mini cheesecakes with a sweet caramelised sugar crust, inspired by the classic crème brûlée dessert. These crème brûlée mini cheesecakes are quick and easy to make, although you’ll need a kitchen blowtorch to create the signature caramel topping. The cheesecakes can be stored in the fridge for up to 3 days, but the sugar should be caramelised just before serving. Delicious served with fresh strawberries.

Makes 12 mini cheesecakes.

Ingredients for the mini cheesecakes:

  • 10 round biscuits
  • 500 g full-fat or semi-fat curd cheese, ground three times
  • 250 g mascarpone cheese
  • 2 large yolks
  • 2/3 cup caster sugar (or slightly less, to taste)
  • 1 × 40 g packet vanilla pudding powder (unsweetened)
  • 1 tsp vanilla extract or vanilla paste

All ingredients should be at room temperature.

Line a muffin tin with paper cupcake cases. Place one biscuit in the base of each case – if it’s too large, break or trim it to fit.

Place the curd cheese, mascarpone, egg yolks, sugar, vanilla pudding powder and vanilla extract in a mixing bowl and blend until smooth. Avoid overmixing, as you don’t want to incorporate too much air into the mixture.

Divide the cheesecake mixture evenly between the cases. Bake at 160°C for 28 – 30 minutes. Remove from the oven and leave to cool completely at room temperature for several hours.

Ingredients for the caramelised sugar topping:

  • 12 heaped tsp caster sugar

You will need a kitchen blowtorch to create the caramelised sugar crust.

Just before serving, gently pat the tops of the cheesecakes dry with kitchen paper if needed, then sprinkle evenly with caster sugar. Carefully remove the paper cases so they don’t burn. Caramelise the sugar using a blowtorch until golden and crisp. Alternatively, place briefly under a hot grill for a few seconds, watching closely to prevent burning. Serve immediately.

Enjoy!

 

 

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