Elegant, rich, and absolutely irresistible—these Mini Crème Brûlée Caramel Pecan Cheesecakes are a dessert I turn to when I want to impress without stress. They combine the creamy decadence of cheesecake, the nutty crunch of pecans, and the caramelized sugar crust of classic crème brûlée, all in perfect bite-sized form. Whether I’m hosting a dinner party or craving a personal indulgence, these little treats never fail to wow.

Why You’ll Love This Recipe

I love how these mini cheesecakes manage to be both luxurious and easy to make. The base has a buttery graham-pecan crust that adds texture and warmth, while the cheesecake layer is silky smooth. What really sets them apart, though, is the brûléed sugar top—it gives each bite a satisfying crunch that contrasts beautifully with the creamy filling. They’re ideal for entertaining or portion-controlled desserts that feel indulgent without being too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust

3/4 cup graham cracker crumbs
1/4 cup finely chopped pecans
2 tablespoons granulated sugar
3 tablespoons melted butter

For the Cheesecake Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
pinch of salt

For the Crème Brûlée Topping

4–6 tablespoons granulated sugar (for caramelizing on top)

Directions

I start by preheating the oven to 325°F (160°C) and lining a muffin tin with paper liners.
For the crust, I mix graham cracker crumbs, chopped pecans, sugar, and melted butter until combined. I press about a tablespoon of the mixture into the bottom of each liner and bake for 5 minutes. Then I set them aside to cool slightly.
In a mixing bowl, I beat the softened cream cheese until smooth, then add the sugar and beat again until fluffy. I mix in the eggs one at a time, followed by sour cream, vanilla, and a pinch of salt until everything is smooth.
I spoon the cheesecake mixture over the crusts, filling each cup about 3/4 full.
I bake the cheesecakes for 18–22 minutes, just until the centers are set and slightly jiggly. Then I let them cool completely at room temperature before chilling them in the fridge for at least 2 hours.
Once chilled, I sprinkle a thin, even layer of sugar on top of each cheesecake and use a kitchen torch to caramelize it until golden and crisp. If I don’t have a torch, I use the broiler, keeping a close eye on them.

Servings and timing

This recipe yields 12 mini cheesecakes.

Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 2 hours
Total time: 2 hours 40 minutes

Variations

Chocolate Twist: I sometimes add mini chocolate chips to the cheesecake filling for a fun surprise.
Bourbon Kick: A splash of bourbon in the batter or crust brings a warm, boozy depth.
Maple Version: I replace part of the sugar with maple syrup and top with toasted pecans for a fall-inspired treat.
No Torch? No Problem: If I skip the brûlée topping, I drizzle caramel sauce or chocolate ganache instead.
Gluten-Free Option: I use gluten-free graham crackers for the crust to make the entire dessert gluten-free.

storage/reheating

I store the mini cheesecakes in the fridge in an airtight container for up to 5 days. I recommend adding the brûlée topping just before serving so it stays crisp. If I need to prep ahead, I keep them chilled and brûlée the tops right before serving. These also freeze well—without the sugar topping—for up to 1 month. I thaw them overnight in the fridge before finishing with the caramelized sugar.

FAQs

Can I make these without a kitchen torch?

Yes, I can use the broiler to caramelize the sugar. I just place the cheesecakes under the broiler on a baking sheet for 1–2 minutes, watching closely to prevent burning.

What kind of pecans should I use?

I like using finely chopped raw pecans. Toasting them lightly before adding them to the crust brings out even more flavor.

How do I prevent cracks in the cheesecake?

I avoid overmixing and don’t overbake them. I also let them cool gradually before refrigerating to minimize cracking.

Can I use a different crust?

Absolutely. I’ve used cookie crumbs like Biscoff or vanilla wafers for a unique twist on the base.

What’s the best way to serve these?

I serve them chilled with the brûlée topping freshly torched for the best texture and taste. They’re perfect on their own or with a dollop of whipped cream.

Conclusion

Mini Crème Brûlée Caramel Pecan Cheesecakes are a beautiful fusion of two classic desserts in a convenient, bite-sized package. They’re creamy, crunchy, and full of rich flavor—and they always feel like a special treat. Whether I’m baking for a holiday, a dinner party, or just myself, these little gems always hit the sweet spot.