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

Mini Crème Brûlée Cheesecakes Recipe

Indulge in the sweet perfection of Mini Crème Brûlée Cheesecakes with this easy recipe that’s sure to impress! Each mini cheesecake features a creamy filling with a perfectly caramelized topping for a delightful crunch. Whether you're baking for a special occasion or just craving something sweet, these treats are simple to make and utterly delicious.
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Ingredients
  

1 cup graham cracker crumbs

2 tablespoons granulated sugar

5 tablespoons unsalted butter, melted

8 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup heavy cream

2 tablespoons granulated sugar (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Make the Crust: In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated.

      Prepare the Mini Cheesecake Cups: 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.

        Mix the Cheesecake Filling: 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.

          Incorporate the Eggs: 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.

            Fill the Cups: Pour the cheesecake filling into each crust-lined cup, filling them just below the edge.

              Bake the Cheesecakes: Bake in the oven for 20-25 minutes, until the edges are set and the centers have a slight jiggle.

                Cool and Chill: 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).

                  Brûlée the Top: 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!).

                    Serve: Let the crème brûlée topping cool for a minute to harden, then enjoy your mini cheesecakes!

                      Prep Time: 20 mins | Total Time: 3 hours (including chilling) | Servings: 12 mini cheesecakes