Mini Crème Brûlée Cheesecakes Recipe Delightful Treat

Ingredients

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted
• 8 oz cream cheese, softened
• 1 2 granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 4 cup heavy cream
• 2 tablespoons granulated sugar (for topping)

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Line a muffin pan with cupcake liners or grease it lightly. Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form the crust. Bake in the preheated oven for 5-7 minutes, until slightly golden. Remove from the oven and let cool.
4. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1/2 cup of sugar and continue to mix until well combined.
5. Add the vanilla extract and eggs one at a time, mixing until just blended. Be careful not to overmix. Finally, pour in the heavy cream and mix until smooth and creamy.
6. Pour the cheesecake filling into each crust-lined cup, filling them just below the edge.
7. Bake in the oven for 20-25 minutes, until the edges are set and the centers have a slight jiggle.
8. Once done, remove from the oven and allow them to cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours (or overnight for best results).
9. Before serving, sprinkle a thin layer of the remaining 2 tablespoons of granulated sugar over the tops of the chilled cheesecakes. Using a kitchen torch, carefully caramelize the sugar until it’s golden and bubbly. If you don’t have a torch, you can place them under a broiler for a few seconds (watch closely to prevent burning!).
10. Let the crème brûlée topping cool for a minute to harden, then enjoy your mini cheesecakes!