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Easy no-bake individual white chocolate cheesecakes with an easy caramel top making creme brûlée cheesecakes that you will all love!

This post is in partnership with Lily O’briens!

Creme Brûlée

So, this delicious dessert is something that I have always craved, and I have always had requests from you guys for. There are various different ways you can achieve the creme brûlée type affect, but I find individual desserts easier than a large one (because imagine cutting one giant layer of caramel) and using a blow torch is just easy.


This dessert was inspired by Lily O’Briens dessert collection of chocolates. Honestly, it was a struggle to pic a dessert as I wanted to do them all. They have some delicious chocolates in the collection such as hazelnut torte, passion fruit posset, banoffee pie, creme brulee, raspberry infusion and key limey pie, and they are all DELICIOUS. I’ve got various recipes already on my blog that could be linked to these, however the creme brûlée just jumped out at me as its something I adore.

I went out for dinner a few months ago, and on the dessert menu was a white chocolate creme brûlée. Honestly, it was just delightful. Not too sweet, even though it sounds sweet, but heavenly. The creme brûlée chocolate has a milk chocolate coating, with a vanilla custard type filling, with a bit of caramel, and topped with a white chocolate, so I did my best to create this in a dessert.


I thought using two different types of cheesecake would get a bit faffy, so I just went for the White Chocolate. The simple caster sugar topping that you then torch creates a wonderful crunch and texture, as well as an extra flavour on the dessert.


As you can see, my blow torching skills aren’t 100%, but I don’t care. I like my caramel to be a little darker on some bits than the others, but its also down to how flat the sugar was, and how far away the blow torch is and such.

I think it gives it an extra element to have a pattern. You could easily try and make a large version, but be warned on the creme brûlée part, as that could get a little messy! You can find this delicious chocolate dessert collection in various shops such as Boots, Tesco, Asda and more!

This post is sponsored by Lily O’Briens Chocolates – all views are my own. 

Creme Brûlée Cheesecakes!

Easy no-bake individual white chocolate cheesecakes with an easy caramel top making creme brûlée cheesecakes that you will all love!
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Category: Dessert
Type: Cheesecake
Prep Time: 15 minutes
Cook Time: 15 minutes
Setting Time: 2 hours
Total Time: 30 minutes
Servings: 12 People
Author: Jane's Patisserie


Cheesecake Base

  • 300 g digestives
  • 150 g unsalted butter

Cheesecake Filling

  • 200 g white chocolate
  • 500 g full fat cream cheese
  • 100 g icing sugar
  • 300 ml double cream
  • 1 tsp vanilla extract


  • 12 spoonfuls caster sugar


  • Prep 12 ramekins or small glasses for your cheesecakes.
  • With a food processor, blitz your biscuits to a fine crumb. Melt the butter to a liquid, and then add and blitz again until combined.
  • Split the mixture evenly between the 2 glasses/ramekins. It’s about one heaped tablespoon each. Carefully press the biscuits down firmly to create an even flat layer of biscuit.
  • In a new bowl, melt the white chocolate carefully. Either use a double boiler, or in the microwave on a lower heat.
  • In a mixer, add your cream cheese, icing sugar and vanilla and whisk until smooth. Add in your double cream and whisk until thickened.
  • Fold through the white chocolate. Split the mixture between the 12 cheesecakes. Try and make the mixture as flat as possible on top for the creme brûlée part.
  • Leave the cheesecakes to set for an 1-2 hours in the fridge.
  • Once set, sprinkle over a layer of caster sugar. Its a couple of millimetres thick, so not too much, but enough to cover the cheesecakes comfortably. I use about 2/3 of a dessert spoonful. So about 2 teaspoons worth.
  • Once sprinkled on, carefully blowtorch the cheesecakes from about 10cm away so its not a concentrated heat. Gradually the sugar will start to turn, and then suddenly it will caramelise all over. If you do it too close for too long, it can burn so be careful.


  • These are obviously easier with a chefs blowtorch, which are quite inexpensive to buy and are a useful kitchen tool in my opinion. You can try the creme brûlée under the grill, but it would have to be on the highest setting for the shortest amount of time, so that the cheesecakes aren’t ruined in the process.
  • Using white chocolate is an optional thing, but I do love the taste. Also, as these are inspired by the Lily O’Briens dessert collection, I wanted it to be in keeping with the chocolate of choice.
  • These are delicious on the day of making, but do last for 2-3 days in the fridge.

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Judles on January 2, 2022 at 4:44 am

    5 stars
    Thinking of making more of these, just wondering if I could freeze the extra ones that we don’t use for again. What do you think? Many thanks in advance x

    • Jane's Patisserie on January 4, 2022 at 3:52 pm

      Yes absolutely for up to 3 months, they are much easier to freeze in a ramekin also! Hope this helps! x

  2. Jan Foster on September 4, 2021 at 9:42 am

    5 stars
    Love your recipes – thank you for all your hints and proven tips xx

  3. Sophia Pham on November 15, 2020 at 11:22 am

    5 stars
    Wow these look amazing !! Thanks for sharing the recipe. I love crime brûlée !!

    Could I use any white chocolate for this? And do I need to wait for the chocolate to cool down?

    • Jane's Patisserie on November 16, 2020 at 9:30 am

      Yeah any white chocolate works – And as you melt the chocolate before starting the rest of the mix it cools during that x

  4. Judles on July 7, 2020 at 6:11 pm

    5 stars
    Hey Jane, so I’ve only just spotted these fabulous little gems on your blog. Might seem a daft question but I wondered could I make & store these the day before I plan to use/eat them even with the torched topping on? Will they be ok in the fridge for a day? Thanks

  5. Rosemarie on April 12, 2019 at 3:39 pm

    Hey Jane, this looks lush ❤. What size ramekins would u suggest for these creme brulee 200ml??? What size did u use to make 12 please.

  6. Celia yates on November 28, 2017 at 1:00 pm

    There are so many wonderful recipes on your blog,I just haven.t got enough people to eat the ones I manage to do and believe me I.m cooking most days. Exquisite brilliant totally fattening.love it. Xxcelia

  7. Kelly | Maverick Baking on November 6, 2017 at 4:12 pm

    These look WONDERFUL, Jane! Another reason to convince my worried mother to allow me to get a blowtorch, haha!

    • Jane's Patisserie on November 7, 2017 at 8:53 am

      Thank you, Kelly!! And yessss do it, they’re so good!

    • Charlotte Clarke on August 2, 2023 at 1:10 pm

      5 stars
      These look great would the recipe work if I made it into one large cheesecake instead of 12 small ones?

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