Mini Crème Brûlée Cheesecakes – A Decadent Twist on a Classic Dessert!

Preheat your oven to 325°F (163°C).

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.

Press about 1 tablespoon of the crumb mixture into the bottom of each mini cheesecake pan (or muffin tin if using).

Bake the crusts for 5-7 minutes, then remove and set aside to cool.

2. Make the cheesecake filling:

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

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract and heavy cream until the mixture is smooth and combined.

Pour the cheesecake filling over the prepared crusts, filling each cup almost to the top.

Bake for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Let cool completely, then refrigerate for at least 3 hours or overnight.

3. Prepare the crème brûlée topping:

Once the cheesecakes have chilled, sprinkle about 1 teaspoon of sugar evenly over the top of each cheesecake.

Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy topping. If you don’t have a torch, you can place the cheesecakes under a broiler for a minute or two, watching closely to avoid burning the sugar.

Serving and Storage Tips:

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