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Mini Crème Brûlée Caramel Pecan Cheesecakes

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These Mini Crème Brûlée Caramel Pecan Cheesecakes are a stunning bite-sized dessert that combines creamy cheesecake, a crunchy graham-pecan crust, and a caramelized brûlée topping. Easy to make and perfect for parties or personal indulgence, these mini cheesecakes are a sweet showstopper.

Ingredients

  • 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 tops)

Instructions

  1. Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. Mix graham cracker crumbs, pecans, sugar, and melted butter. Press about 1 tbsp into each liner. Bake for 5 minutes. Cool slightly.
  3. Beat cream cheese until smooth. Add sugar and beat until fluffy. Mix in eggs one at a time, then add sour cream, vanilla, and salt.
  4. Spoon cheesecake filling over crusts, about 3/4 full.
  5. Bake for 18–22 minutes, until centers are set but slightly jiggly. Cool completely, then chill in the fridge for at least 2 hours.
  6. Just before serving, sprinkle sugar over each cheesecake and caramelize with a kitchen torch or under a broiler until golden and crisp.

Notes

  • Add mini chocolate chips to the filling for a chocolate twist.
  • A splash of bourbon in the batter or crust adds a warm kick.
  • For fall flavor, use maple syrup and top with toasted pecans.
  • If you don’t brûlée, drizzle with caramel or ganache instead.
  • Use gluten-free graham crackers for a gluten-free version.

Nutrition

Find it online: https://cookedbymaya.com/mini-creme-brulee-caramel-pecan-cheesecakes/