Name: Claire’s Mini Cheesecakes
Yield: 12 servings
Cuisine: Southern
Ingredients: 1 cup graham cracker crumbs; 3 tbsp. butter, melted; 2 tbsp. granulated sugar; 16 oz. cream cheese, softened; ½ cup granulated sugar; 2 large eggs; 1 tsp. vanilla extract; ¼ cup heavy cream; ¼ cup granulated sugar

These Mini Cheesecakes Are Made for Entertaining

A simple, sophisticated dessert for your next gathering, from India Hicks’s new book

Recipe by Claire Williams

September 3, 2026

“Entertaining is just another way of saying, ‘We are happy you are here,’” writes India Hicks in the introduction of her new book, which celebrates the warm, imperfect art of hosting. Packed with gorgeous photos and real-life inspiration, India Hicks: Entertaining, with a Side of Chaos showcases the British tastemaker’s talent for setting tables that are simultaneously sumptuous and easygoing. Sprinkled throughout are recipes that capture the same blend of style and simplicity—like this dessert perfected by her longtime home chef, Claire Williams.

For more hosting inspiration, read our Q&A with Hicks, and find the perfect first course in her roasted tomato soup with red onions.

Preparation

Preheat oven to 325°F. Line a muffin tin with cupcake liners for easy removal and presentation.

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of each cupcake liner to form a crust. Bake for 5 minutes, just until set, then set aside.

In a large bowl, beat softened cream cheese and sugar until smooth and creamy (see note 1 below). Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and heavy cream until fully combined.

Pour the cheesecake filling into the prepared crusts, until each is about three-quarters full. Bake for 18 to 20 minutes, until set but still slightly jiggly in the center.

Allow cheesecakes to cool to room temperature, then refrigerate for at least 2 hours or overnight.

Sprinkle about 1 teaspoon of sugar evenly over each chilled cheesecake. Using a kitchen torch, caramelize the sugar until golden and crisp (see note 2).

Notes and tips: On softened cream cheese, trust Claire—cold cream cheese is a nightmare to mix. Leave it out at room temperature, along with the eggs, and your filling will be silky-smooth instead of lumpy.

Torch-free zone? Don’t panic. A broiler works just as well—just hover like a hawk while the sugar bubbles away. Golden and crisp is the goal, not burnt and smoky.

These Mini Cheesecakes Are Made for Entertaining

Claire’s Mini Cheesecakes

For the crust

For the cheesecake filling

For the brûlée topping

Preparation