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Key Lime Cheesecake Creme Brulee Recipe

Key Lime Cheesecake Creme Brulee Recipe

Key Lime Cheesecake Creme Brulee recipe is the best of two desserts combined into one. A rich and tart key lime cheesecake is baked into the center of classic creme brulee. This is a great dessert for entertaining since it needs to be made early in the day then chilled.
Course Dessert
Cuisine American/Southern
Keyword brulee, custard, dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 399kcal
Author Paula Jones


  • 2 and ½ cups heavy cream
  • 3/4 cup granulated sugar
  • 1/2 vanilla bean split lengthwise and seeds scraped or 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 5 large egg yolks lightly beaten
  • 6 tablespoons granulated sugar for top of creme brulee
  • 1 slice homemade or store bought slice of Key lime cheesecake


  • Preheat the oven to 325 degrees F.
  • Arrange 8 4-inch ramekins on a large rimmed baking sheet.
  • Cut the Key lime cheesecake into 8 even pieces and place in the center of each ramekin.
  • In a medium saucepan over medium heat, combine heavy cream, sugar, and salt.
  • Bring to a boil and stir until sugar dissolves.
  • While the cream is heating, whisk the egg yolks together. Add vanilla bean or vanilla extract and whisk.
  • Gradually add 1/4 cup of the hot cream mixture to the yolks, whisking constantly. Continue adding 1/4 hot cream mixture to the yolks until all combined.
  • Optional, strain the custard through a fine-mesh sieve into a clean bowl preferably with a spout. (Straining isn't necessary unless you think you may have cooked small portions of the egg yolks.)
  • Carefully pour or ladle the custard into the ramekins being careful to keep the Key lime cheesecake in the center of the ramekin.
  • Fill ramekin to the rim.
  • Place the baking sheet with the ramekins in it in the oven. Add water to the baking sheet until 1 about 1 inch deep.
  • Bake the creme brulee until the edges have set but the center still trembling when the ramekins are gently shaken about 20 to 25 minutes.
  • Remove the ramekins from oven and allow to cool on a wire rack until completely cooled.
  • Place in an airtight container or wrap individually and refrigerate for at least 2 hours or up to 3 days.
  • Remove the creme brulee from the refrigerator at least 30 minutes prior to browning the sugar on top.
  • To serve: Sprinkle the top of each custard with a thin even layer of sugar, about 1 tablespoon each. Use a kitchen blowtorch or oven broiler to melt and caramelize the sugar. You want the sugar to form a crispy top.
  • Allow the creme brulee to sit about 5 minutes before serving.


*I find it easier to use a large measuring bowl with a spout to pour the mixture into the ramekins.**To use the kitchen blow torch: Holding the kitchen torch 3 to 4 inches from the custard, caramelize sugar on each custard by heating with the torch about 2 minutes. Move the flame continuously in a circular pattern until the sugar is melted and lightly golden brown.


Calories: 399kcal | Carbohydrates: 30g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 217mg | Sodium: 70mg | Potassium: 67mg | Sugar: 28g | Vitamin A: 1247IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg