Mini Crème Brûlée Cheesecakes: A Perfectly Sweet and Creamy Dessert”

In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the mixture into the bottoms of 8-10 mini cheesecake pans (or muffin tins lined with paper liners) to form a firm, even crust.
Bake the crusts for 5-7 minutes, or until slightly golden. Remove from the oven and set aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream and heavy cream until the mixture is well combined and smooth.
Pour the cheesecake filling over the cooled crusts, filling each mini pan about 3/4 full.
Bake for 18-22 minutes, or until the cheesecakes are set but slightly jiggly in the center. They will firm up as they cool.
Turn off the oven, crack the door slightly, and allow the cheesecakes to cool in the oven for 1 hour. Afterward, refrigerate them for at least 4 hours or overnight for the best texture.
Step 3: Caramelize the Topping
Once the mini cheesecakes are fully chilled, sprinkle a thin layer of granulated sugar over the top of each one.
Using a kitchen torch, gently melt the sugar until it turns golden brown and caramelized. If you don’t have a torch, you can place the cheesecakes under the broiler for 1-2 minutes, but watch carefully to avoid burning.
Let the sugar harden for a minute before serving.
Step 4: Serve
Once the sugar topping has set, your mini crème brûlée cheesecakes are ready to serve.
Optionally, garnish with fresh berries or mint for a touch of color and extra flavor.
Serving and Storage Tips