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Indulging in a dessert is one of life’s greatest pleasures, and when two classic desserts come together, the result is nothing short of heavenly. Mini crème brûlée cheesecake bites are an exquisite fusion of rich, creamy cheesecake and the sophisticated, caramelized top of crème brûlée. This delightful dessert is not only visually stunning but also offers a perfect balance of flavors and textures that will leave your taste buds dancing.

Mini Crème Brûlée Cheesecake Bites

Treat yourself and your guests to these mini crème brûlée cheesecake bites, the perfect fusion of creamy cheesecake and crunchy caramel topping! Ideal for parties or cozy nights in, these elegant desserts offer a bite-sized indulgence that balances rich flavors and textures. With easy preparation tips and stunning presentation ideas, you can impress everyone without feeling overwhelmed. Discover your new favorite sweet treat today! #DessertRecipes #Cheesecake #MiniDesserts #CrèmeBrûlée #BakingFun #SweetTreats #PartyFood
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

2 large eggs

1 tsp vanilla extract

1/4 cup heavy cream

For the brûlée topping:

1/4 cup granulated sugar (for caramelizing)

Fresh berries (optional, for garnish)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of a mini muffin tin (about 24 cups) to form a firm crust. Bake for 5-7 minutes, then remove from the oven and let cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix well. Then, add the sour cream, eggs, vanilla extract, and heavy cream. Mix until the mixture is smooth and all ingredients are well incorporated.

      Fill the crust: Spoon the cheesecake mixture over the cooled crusts in the mini muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 15-18 minutes or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool completely in the pan. Once cooled, refrigerate for at least 2 hours or until fully chilled.

        Brûlée the topping: Just before serving, sprinkle a thin, even layer of granulated sugar over each cheesecake bite. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place them under the broiler for a few minutes, watching closely to avoid burning.

          Serve: Carefully remove the mini cheesecakes from the tin, garnish with fresh berries if desired, and enjoy your mini crème brûlée cheesecake bites!

            Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 24 bites