Decadent Vegan Mini Crème Brûlée Cheesecakes

Creating the perfect vegan mini crème brûlée cheesecakes took me months of experimentation. As a pastry chef turned plant-based recipe developer, I was determined to capture that magical combination of creamy cheesecake and crackling burnt sugar topping without using any dairy. After countless attempts (and some memorable kitchen disasters), I’ve finally perfected a recipe that rivals any traditional version.

These aren’t just another variation of mini cheesecakes – they’re a sophisticated fusion of two beloved desserts. While you can find many crème brûlée cheesecake cupcakes recipes online, this vegan version creates something uniquely special. The contrast between the silky-smooth filling and that signature crackly top brings together the best elements of both classic desserts.

Why You’ll Love This Recipe

Unlike a traditional mini crème brûlée recipe that relies heavily on heavy cream and eggs, this version achieves the same luxurious texture through clever use of plant-based ingredients. The result is lighter than traditional vanilla crème brûlée cheesecake cupcakes but just as satisfying.

What makes these mini treats special is their versatility. They’re elegant enough for special occasions but simple enough to make when you’re craving something special. And if you’re not feeling the individual portions, this recipe can easily be adapted into crème brûlée cheesecake bars.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (vegan) – Check ingredients to ensure they’re dairy-free
• 1/4 cup coconut sugar – Adds caramel notes
• 1/3 cup vegan butter, melted – Binds the crust together
• Pinch of salt – Enhances flavor

For the Cheesecake Filling:

• 2 blocks (16 oz total) vegan cream cheese – Must be room temperature
• 1 can (14 oz) full-fat coconut cream – Chilled overnight
• 3/4 cup organic cane sugar – For perfect sweetness
• 1/4 cup cornstarch – Our key stabilizer
• 2 tablespoons vanilla bean paste – Those beautiful specks make all the difference
• 1/4 teaspoon salt – Balances sweetness

For the Brûlée Topping:

• 1/2 cup organic cane sugar – For torching
• Vanilla bean seeds (optional) – For extra flavor and visual appeal

Instructions

Step 1: Prepare Your Pans

Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with parchment liners. The parchment is crucial – regular cupcake liners can stick.

Step 2: Make the Crust

Combine graham cracker crumbs, coconut sugar, melted vegan butter, and salt. Press about 2 tablespoons of mixture into each liner, using a shot glass or small measuring cup to compact it firmly. Pre-bake for 5 minutes and let cool.

Step 3: Create the Filling

In a stand mixer or large bowl with electric beaters, beat the room temperature vegan cream cheese until completely smooth. This typically takes 2-3 minutes – don’t rush this step.

Scoop out just the solid cream from your chilled coconut cream can and add to the cream cheese along with sugar. Beat until smooth and fluffy, about 3 minutes.

Add cornstarch, vanilla bean paste, and salt. Mix until just combined. Don’t overmix at this stage.

Step 4: Bake

Fill each liner almost to the top – these don’t rise much. Place a pan of hot water on the bottom rack of your oven (this creates moisture and prevents cracking).

Bake for 22-25 minutes, or until the edges are set but centers still have a slight jiggle. They’ll continue setting as they cool.

Step 5: Cool & Chill

Let cool completely at room temperature (about 1 hour), then refrigerate for at least 4 hours or overnight.

Step 6: The Brûlée Finish

Just before serving, sprinkle each cheesecake with a thin, even layer of sugar. Use a kitchen torch to caramelize until golden brown. Let the sugar harden for 1-2 minutes before serving.

Pro Tips & Common Mistakes

After many batches, here are my key insights:

• Room temperature ingredients are crucial – Cold cream cheese will leave lumps
• Don’t skip the water bath in the oven – It prevents cracking and ensures even baking
• Layer sugar thinly for torching – Too much creates bitter spots
• Watch the baking time carefully – Overbaking leads to cracks
• Chill thoroughly – The texture improves significantly after a full chill

Variations

• Chocolate Version – Add 1/4 cup cocoa powder to the filling
• Coffee Infused – Add 1 tablespoon espresso powder
• Citrus Twist – Add lemon or orange zest to the filling
• Berry Topped – Add fresh berries after torching
• Salted Caramel – Drizzle with vegan caramel sauce

Storage & Meal Prep

These mini delights keep beautifully:

• Refrigerator: Store without sugar topping for up to 5 days
• Freezer: Freeze un-brûléed cheesecakes for up to 2 months
• Make Ahead: Prepare everything except the sugar topping up to 3 days ahead
• Don’t Brûlée Until Serving – The crackly top loses its magic over time

Serving Suggestions

• Top with fresh berries
• Add a dollop of coconut whipped cream
• Serve with espresso or French press coffee
• Pair with a glass of dessert wine
• Create a dessert board with various toppings

FAQ

Q: Can I use regular vegan sugar instead of torching? A: While you can, you won’t get that signature crackly top. Consider broiling briefly if you don’t have a torch.

Q: My cheesecakes cracked. What happened? A: Usually due to overbeating, overbaking, or temperature shock. Use the water bath and cool gradually.

Q: Can I make this as one large cheesecake? A: Yes! Use a 9-inch springform pan and increase baking time to about 50-60 minutes.

Q: Why is room temperature cream cheese so important? A: Cold cream cheese won’t blend smoothly, leaving lumps in your filling.

Q: Can I use coconut milk instead of cream? A: Full-fat coconut cream is essential for proper texture. Milk will be too thin.

These mini crème brûlée cheesecakes have become my go-to impressive dessert. They prove that plant-based baking can be just as luxurious and satisfying as traditional methods. Whether you’re vegan, dairy-free, or just curious about plant-based baking, these little treats offer a perfect blend of creamy indulgence and elegant presentation. Every time I serve them, the sound of spoons cracking through that caramelized sugar top brings smiles all around the table.