Growing up, crème brûlée was always the “fancy” dessert at holiday dinners — that satisfying crack of caramelized sugar on top, giving way to a silky custard beneath. Then there’s cheesecake, the all-American classic with its rich, creamy filling. So imagine my excitement the first time I tasted a Crème Brûlée Cheesecake. It was love at first bite — and with this recipe, you’ll recreate that same magic, but with a gluten-free crust so more people can enjoy the indulgence.
Whether you’re looking for a show-stopping birthday dessert, an elegant holiday table centerpiece, or a little slice of sweet self-care, this cheesecake delivers in both beauty and flavor — all year long.
🧁 Why You’ll Love This Crème Brûlée Cheesecake
- Decadent layers: Creamy cheesecake base + brûléed top.
- No gluten? No problem! The crust is made with almond flour and butter — all flavor, no compromise.
- Elegant presentation: Impress your guests with a golden sugar crust.
- Year-round favorite: Light enough for summer, cozy enough for winter.
🛒 Ingredients (Serves 8)
Gluten-Free Crust:
- 1 1/2 cups almond flour
- 2 tbsp coconut sugar (or brown sugar)
- 1/4 tsp salt
- 1/3 cup unsalted butter, melted
Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup sour cream
- 2/3 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon zest (optional, for brightness)
Brûlée Topping:
- 3–4 tbsp granulated sugar
⏱️ Time Guide
- Prep time: 25 minutes
- Bake time: 55 minutes
- Chill time: At least 4 hours (preferably overnight)
- Brûlée time: 5 minutes
- Total time: ~5 hours (including chilling)
👩🍳 How to Make Crème Brûlée Cheesecake
Step 1: Prepare the Gluten-Free Crust
- Preheat your oven to 325°F (163°C).
- In a bowl, mix almond flour, coconut sugar, salt, and melted butter until the mixture resembles wet sand.
- Press the crust mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the bottom of a glass to flatten it tightly.
- Bake for 10 minutes, then remove and cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sugar, beat again until fluffy.
- Mix in the sour cream, then the eggs, one at a time.
- Stir in vanilla extract and lemon zest (if using).
- Pour the filling over the cooled crust.
- 3
- Wrap the outside of your springform pan in foil to prevent leaks.
- Place it in a larger roasting pan. Fill the outer pan with hot water halfway up the sides (this water bath prevents cracking).
- Bake for 50–55 minutes or until the center is just set.
- Cool in the oven with the door cracked for 1 hour.
- Chill in the fridge for at least 4 hours (overnight is best).
- 4
- Right before serving, sprinkle the top with granulated sugar in an even layer.
- Using a kitchen torch, gently brûlée the sugar until it melts and turns golden. Let it sit for 2–3 minutes to harden.
- No torch? Use your broiler: place the cake under a hot broiler for 2–3 minutes, watching closely.
🍽️ Serving Tips
- Slice with a warm knife for clean cuts.
- Garnish with fresh berries or edible flowers.
- Serve chilled for contrast with the crunchy brûlée top.
🔄 Storage Instructions
- Fridge: Keep covered and chilled for up to 5 days.
- Freezer: You can freeze the cheesecake (without the brûlée topping) for up to 1 month. Thaw and brûlée just before serving.
💡 Pro Tips for Cheesecake Success
- Room temperature ingredients make for a smooth filling.
- Don’t overbeat the eggs — it adds air and causes cracks.
- The water bath is worth it — it creates that luscious, crack-free surface.
- Torch with confidence: A quick back-and-forth motion helps evenly melt the sugar without burning it.
🧁 Variations to Try
- Mini Crème Brûlée Cheesecakes: Use muffin tins for adorable individual portions.
- Flavored brûlée: Infuse the sugar topping with citrus zest or a pinch of cinnamon.
- Chocolate swirl: Add melted dark chocolate to half the batter and swirl before baking.