Irresistible Mini Crème Brûlée Cheesecakes

These Mini Crème Brûlée Cheesecakes combine the silky texture of classic cheesecake with the crisp, caramelized sugar topping of crème brûlée. Perfectly portioned and incredibly delicious, they make a sophisticated yet simple dessert for any occasion.

The first time I made these Mini Crème Brûlée Cheesecakes, they became an instant favorite at our family gatherings. The creamy cheesecake filling with the crunchy caramelized sugar topping had everyone coming back for more.

This is how you can make Mini Crème Brûlée Cheesecakes.

Ingredients:

– 1 cup graham cracker crumbs

– 3 tbsp granulated sugar (for crust)

– 1/4 cup unsalted butter, melted

– 16 oz cream cheese, softened

– 1/2 cup granulated sugar (for filling)

– 2 large eggs

– 1/2 cup heavy cream

– 1 tsp vanilla extract

– 1/4 cup granulated sugar (for caramelized topping)

Directions:

1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.

2. In a small bowl, mix the graham cracker crumbs, 3 tablespoons of sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.

3. In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the heavy cream and vanilla extract until fully incorporated.

4. Pour the cheesecake filling over the crusts in the muffin tin, filling each about three-quarters full.

5. Bake for 18-20 minutes, or until the centers are set and slightly jiggly. Remove from the oven and let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours, or until fully chilled.

6. Before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar