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To make Mini Crème Brûlée Cheesecakes, you need simple ingredients. Each item adds a special touch. Here’s what you will need:

Mini Crème Brûlée Cheesecakes

Impress your guests with Mini Crème Brûlée Cheesecakes, a delightful dessert that blends creamy cheesecake with a crispy sugar crust. This fun and easy recipe uses simple ingredients to create stunning mini treats perfect for any occasion. Learn step-by-step how to make these delicious cheesecakes and explore exciting flavor variations. Ready to elevate your dessert game? Click through now for the full recipe and tips!
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Ingredients
  

1 cup graham cracker crumbs

2 tablespoons sugar

4 tablespoons unsalted butter, melted

16 ounces cream cheese, softened

1 cup sour cream

3/4 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

1/4 teaspoon salt

1/2 cup heavy cream

1/4 cup brown sugar (for topping)

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined.

    Form the Crust: Line a muffin tin with cupcake liners. Evenly distribute the crust mixture into the bottom of each liner, pressing down firmly with the back of a spoon. Bake for 8-10 minutes or until lightly golden. Remove and set aside to cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the sour cream and the 3/4 cup granulated sugar, mixing until well integrated.

        Add the Eggs: With the mixer on low, add in the eggs one at a time, blending well after each addition. Stir in the vanilla extract and salt until just combined.

          Fill the Cupcake Liners: Pour the cheesecake mixture evenly over the cooled crusts in the muffin tin, filling each liner about 3/4 full.

            Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the edges are set, and the centers are slightly jiggly. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes.

              Cool the Cheesecakes: Remove the cheesecakes from the oven and let them cool at room temperature for about 30 minutes. Then, refrigerate them for at least 2-3 hours, or preferably overnight, to firm up.

                Prepare for Brûlée: Once chilled, pour a thin layer of heavy cream over the tops of each cheesecake (about 1 tablespoon). Sprinkle an even layer of brown sugar on top of the cream.

                  Caramelize the Sugar: Using a kitchen torch, carefully caramelize the brown sugar until it melts and forms a crispy layer. If you don’t have a torch, you can place the cheesecakes under a broiler (watching closely) for about 2-4 minutes to achieve the same effect.

                    Serve: Let the mini cheesecakes cool for a minute before serving. Garnish with fresh berries or a mint leaf if desired.

                      Prep Time: 30 minutes | Total Time: 4 hours (including chilling) | Servings: 12 mini cheesecakes