Mini Crème Brûlée Cheesecakes Rich and Creamy Dessert

Ingredients

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

Instructions

1. Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of brown sugar. Mix until crumbly and the crumbs are coated with butter.
2. Line a muffin tin with cupcake liners. Press about 1 tablespoon of the crust mixture into the bottom of each liner, ensuring it’s evenly spread. Bake for 5-7 minutes until golden. Remove and let cool.
3. In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer on medium speed until smooth and creamy. Add the vanilla extract and blend well.
4. Gradually add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
5. Finally, add the heavy cream and blend until the mixture is smooth and silky.
6. Pour the cheesecake mixture over the cooled crusts in each muffin tin liner, filling them about 3/4 full.
7. Bake in the preheated oven for about 20-25 minutes, or until the edges are set but the center still has a slight jiggle.
8. Turn off the oven and crack the door slightly. Allow the cheesecakes to cool in the oven for about 1 hour. Then transfer them to the refrigerator and chill for at least 4 hours or overnight.
9. Before serving, sprinkle a thin, even layer of granulated sugar (about 1 teaspoon per cheesecake) on top of each cheesecake. Use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. If you don’t have a torch, place them under a broiler for a minute or two—watching closely to prevent burning.
10. Let the brûléed tops cool for a few minutes before serving. Enjoy your mini crème brûlée cheesecakes!