Mini Crème Brûlée Cheesecakes

These Mini Crème Brûlée Cheesecakes combine two beloved desserts into one indulgent treat. Perfectly creamy with a caramelized sugar topping, these mini delights are ideal for special occasions or simply treating yourself!

1. Ingredients for Mini Crème Brûlée Cheesecakes

Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp melted butter

Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract

Crème Brûlée Topping:

• 1/4 cup granulated sugar

2. Preparing the Graham Cracker Crust

1. Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until mixed.
3. Press 1 tablespoon of the mixture into the bottom of each liner.
4. Bake for 5 minutes, then set aside to cool.

3. Making the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until smooth.

1. Add eggs one at a time, mixing well after each addition.
2. Blend in the sour cream and vanilla extract until fully incorporated.
3. Spoon the filling over each crust, filling each liner about three-quarters full.

4. Baking and Cooling the Cheesecakes

1. Bake the mini cheesecakes for 18-20 minutes, until centers are set but slightly jiggly.
2. Remove from the oven and allow to cool to room temperature.
3. Chill the cheesecakes in the refrigerator for at least 2 hours.

5. Creating the Crème Brûlée Topping

1. After chilling, sprinkle a thin layer of granulated sugar on top of each cheesecake.
2. Use a kitchen torch to caramelize the sugar until golden brown.
3. Let the sugar cool and harden before serving.

Tips for Serving

• Garnish Ideas: Top with fresh berries or a sprig of mint.
• Smooth Filling: Ensure all ingredients are at room temperature for a creamy filling.

Enjoy these creamy, caramelized mini crème brûlée cheesecakes that are sure to be a hit at any gathering!