I'm not sure there is anything more satisfying than breaking through the crackly glass top of a creme brûlée. But what if instead of finding vanilla custard underneath you find a delicious, tangy vanilla bean cheesecake? This easy no-bake Creme Brûlée Cheesecake is rich and creamy, and indulgent. Plus, it's super simple to make and of course has a perfectly caramelized topping.
This Creme Brûlée Cheesecake is perfect for everything from casual gatherings to elegant events, but it's sure to always impress! It's a tasty treat for a cookout or a wedding shower, and makes a great addition to your holiday spreads from Christmas dinner to Easter brunch and everything in between! If you love that crisp, crackly topping on a creme brûlée, you'll also love this Coffee Creme Brûlée and this Maple Creme Brûlée.
Why this Recipe Works
This decadent cheesecake filling is very similar to the custard of a crème brûlée, making the sweet, crackly top a perfect complement to the tangy cheesecake. The variety of textures between the buttery crumb crust, the smooth and velvety cheesecake filling, and the crunchy caramelized sugar topping makes every bite the best bite ever!
For a fun cheesecake twist, check out these Pumpkin Cheesecake Cookies!
Ingredients and Notes
Vanilla Melts - Using vanilla melts gives vanilla flavor to the Creme Brulee Cheesecake, but it also gives stability to the filling.
Heavy Cream - Be sure that you're using full-fat heavy cream and not light cream, half and half, or milk.
Cream Cheese - Cream cheese adds both that perfect cheesecake tang as well as additional thickness and structure to the luscious cheesecake filling. Be sure that you're using blocks of cream cheese, not a tub of spreadable cream cheese, and also ensure that it's full-fat cream cheese.
Substitutions and Variations
Vanilla Wafer Crumbs - Any cookie crumb will work great here. Graham cracker crust is always a nice touch, or a gingersnap or Biscoff cookies for a bit of spice, or even Oreo crumbs for a tasty chocolate addition. Golden Oreos would also make a sweet, neutral option.
Vanilla Paste - I know vanilla paste is not as much of a standard staple so instead you can use vanilla extract or a vanilla bean pod. Vanilla extract won't give you that same speckled vanilla bean look, but it will still provide a delicious vanilla flavor.
Toppings - Make this no-bake Creme Brûlée Cheesecake even more amazing with toppings such as raspberries, strawberries, and blueberries, fresh whipped cream, or a chocolate sauce or caramel sauce.
How to Make this Recipe
Step 1: Combine vanilla wafer crumbs and melted butter until the crumbs are fully moistened. Press into a springform pan, about an inch up the sides and covering the bottom of the pan. Place in the freezer while making the filling.
Step 2: Combine vanilla melts, cream, and vanilla paste in a double boiler and heat over medium-low stirring frequently, until fully melted and smooth.
Step 3: Remove from heat and let cool about 20 minutes. Add cream cheese and beat until smooth. Pour onto the frozen crust and chill for at least 2 hours (more is better). The cheesecake should be chilled thoroughly before torching and serving.
Step 4: When ready to serve, carefully remove the outside of the springform pan and sprinkle sugar evenly on top of the chilled cheesecake. Torch with a kitchen torch until caramelized. Refrigerate for another 15-30 minutes, then crack, slice and serve!
Recipe FAQs
Yes! It would be super easy to make these as minis! Line a cupcake pan with 12 paper liners, divide the crumbs for the crust evenly between the 12 cups, and press into the bottom of each cup. Follow the same directions, dividing the filling evenly, pouring it on top the crusts. Remove the paper liners before torching the sugar topping and only top the ones you're ready to serve. Press plastic wrap onto the top of any extras to store until ready to top and serve.
No! Even though it doesn't need to bake, it does need to chill. You want the silky cheesecake filling nice and cold before you brûlée the top, and then I like to re-chill it after torching the sugar because the top of the cheesecake might soften slightly from the heat of the torch.
You'll want to use white granulated sugar to get that perfect crispy delicate top that cracks when you cut in!
Tips & Tricks
Tip #1: When pressing the crumb crust into the springform pan, press the crumbs up the sides of the pan before pressing them into the bottom of the pan. This ensures you have enough for the sides as you're more likely to make the bottom too thick and not leave enough for the sides if you do it first. Many springform pans are deep, but this Creme Brûlée Cheesecake only needs the crust to go about an inch up the side of the pan.
Tip #2: To double boil, place a heat-proof bowl on top of a sauce pan that has a small amount of water in it. Ideally the bowl should not be touching the water in the pot.
Tip #3: Ensure that the cream cheese is at room temperature to ensure it fully incorporates into cheesecake filling. Even if the cream cheese doesn't mix in cohesively, it will still taste delicious!
Tip #4: Using a springform pan makes it easy to remove the Creme Brûlée Cheesecake from the pan. When removing the sides of the springform pan, loosen the edges of the crust first to keep your crust from coming off with the pan and release the pan slowly. A butter knife works great to help loosen the crumb crust from the sides of the pan.
Tip #5: When torching the sugar topping, be sure to keep the torch moving. Keeping the torch in one spot for too long might burn the sugar more than is intended! The goal is a toasty shell!
Tip #6: Once the burnt sugar topping is added, it will not keep its glass-like texture for more than a couple hours so it's important to not add the topping until you're ready to serve. If you won't be serving the entirety of the cake, I would strongly suggest only topping the slices that you'll be serving.
Storage Tips
- Creme Brûlée Cheesecake without the caramelized topping will store in the refrigerator for 2-3 days with plastic wrap pressed directly onto the top of the cheesecake.
- One the sugar has been torched, the cheesecake should be served immediately. It will not keep.
Related Recipes
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
📖 Recipe
Creme Brûlée Cheesecake
Equipment
- 9" springform pan
- double boiler
- kitchen torch
Ingredients
- 2 cups vanilla wafer crumbs about 60 cookies
- 1 stick butter melted
- 10 oz vanilla melts about 1 ¾ cups
- 1 cup heavy cream
- 1 tablespoon vanilla paste see notes
- 2 8 oz block of cream cheese
Instructions
- Combine vanilla wafer crumbs and melted butter until the crumbs are fully moistened.
- Press the crumbs into the bottom of the pan and halfway up the sides.
- Place the crust in the freezer while making the filling.
- Put the vanilla melts, cream, and vanilla paste in the bowl of a double boiler and heat over medium-low, stirring frequently until melted and smooth.
- Remove from heat and let cool about 20 minutes.
- Add the cream cheese and beat until smooth.
- Pour the mixture into the frozen crust and refrigerate for at least 2 hours, longer is better.
- When ready to serve, sprinkle the sugar overtop of the cheesecake filling and heat with torch until caramelized.
- Place back in the refrigerator for 15-20 minutes, then slice and serve.
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
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