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- 1 cup graham cracker crumbs - 3 tablespoons unsalted butter, melted - 2 cups cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1/2 cup heavy cream - Extra granulated sugar for brûlée topping

Mini Crème Brûlée Cheesecakes Recipe

Impress your guests with this easy and elegant Mini Crème Brûlée Cheesecakes Recipe! With a rich cream cheese filling, crunchy graham cracker crust, and a perfectly caramelized topping, these mini desserts are sure to delight. Follow simple steps and expert tips to achieve a flawless result every time. Ready to begin your baking adventure? Click through for the full recipe and treat yourself to a deliciously simple dessert!
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Ingredients
  

1 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

2 cups cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup heavy cream

Extra granulated sugar for brûlée topping

Instructions
 

Preheat the Oven: Start by preheating your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press this mixture evenly into the bottom of a muffin tin lined with paper liners or greased mini cheesecake pans. Bake for 10 minutes, then remove and let cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add vanilla extract and mix until combined.

        Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully blended before adding the next. Scrape down the sides of the bowl as needed.

          Add Heavy Cream: Gently fold in the heavy cream to the mixture until fully incorporated. This will add a creamy texture to the cheesecake.

            Fill the Crusts: Pour the cheesecake filling over the cooled crusts, filling each mini cheesecake cavity about 3/4 full.

              Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the cheesecakes are set but still have a slight jiggle in the center.

                Cool Down: Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.

                  Brûlée the Tops: Once fully chilled, sprinkle a thin, even layer of granulated sugar on top of each mini cheesecake. Using a kitchen torch, carefully caramelize the sugar until bubbly and browned. Allow to cool for a minute to harden the sugar crust.

                    - Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12

                      Presentation Tips: Serve the mini cheesecakes on a decorative platter, garnished with fresh berries and mint leaves for added color and freshness. For an extra touch, drizzle a little honey or caramel sauce around the plate.