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Mini Crème Brûlée Cheesecakes

Satisfy your sweet cravings with these Mini Crème Brûlée Cheesecakes! This easy recipe features a rich, creamy filling and a perfectly caramelized top, creating a delightful twist on a classic dessert. Perfect for impressing friends and family, these decadent treats are simple to make and incredibly delicious. Don't miss out—click through to explore the full recipe and make your own delightful mini cheesecakes today!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 cups cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 cup heavy cream

2 tablespoons brown sugar (for topping)

Instructions
 

Preheat the Oven: Start by preheating your oven to 325°F (163°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press a tablespoon of this mixture into the bottom of each muffin cup to form a crust layer.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue to mix until light and fluffy.

        Add Eggs and Flavoring: Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and lemon juice, mixing until combined. Finally, fold in the heavy cream until the mixture is fully smooth.

          Fill the Muffin Tin: Evenly distribute the cheesecake filling over the prepared crusts in the muffin tin, filling each cup about ¾ full.

            Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until the edges are set but the centers still have a slight jiggle. Remove from the oven and let them cool to room temperature.

              Chill: Once cooled, refrigerate the cheesecakes for at least 4 hours, or overnight for the best texture.

                Brûlée the Tops: Before serving, sprinkle a thin layer of brown sugar over the tops of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns golden brown. If you don’t have a torch, you can broil them on high in the oven for about 2 minutes—watch them closely to prevent burning.

                  Serve: Allow the caramelized sugar to cool for a minute before serving. Remove the cheesecakes from the tin and enjoy!

                    Prep Time: 20 minutes | Total Time: 5 hours (including chilling) | Servings: 12