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To make mini crème brûlée cheesecakes, you need simple ingredients that create rich flavors. The crust is a mix of graham cracker crumbs, melted butter, and brown sugar. This mix gives a sweet base with a nice crunch.

Mini Crème Brûlée Cheesecakes

Indulge in the delightful world of mini crème brûlée cheesecakes! This easy recipe combines rich cream cheese and a crispy caramelized top for a perfect balance of flavors and textures. Ideal for any occasion, these luscious bites will impress your guests and satisfy your sweet cravings. Ready to create your own mini masterpieces? Click through to explore the complete recipe, tips, and variations for making these adorable desserts!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

2 tablespoons heavy cream

1/3 cup granulated sugar for caramelizing

Instructions
 

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

    Prepare the crust: In a bowl, mix together the graham cracker crumbs, melted butter, and brown sugar until well combined.

      Press the crust: Evenly distribute the crumb mixture into the bottom of each cupcake liner, pressing down firmly to form a crust base. Bake for 8-10 minutes and allow to cool.

        Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and continue mixing until fluffy.

          Add the eggs: Mix in the vanilla extract, then add the eggs one at a time, mixing well after each addition.

            Finish the mixture: Stir in the sour cream and heavy cream until fully incorporated and smooth.

              Fill the cups: Pour the cheesecake mixture over the cooled crusts, filling them about 3/4 of the way full.

                Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the edges are set but the centers are slightly jiggly.

                  Cool: Remove from the oven and let the cheesecakes cool in the tin for 10 minutes. Then transfer to the fridge and chill for at least 3 hours, preferably overnight.

                    Caramelize the top: Before serving, sprinkle a thin layer of granulated sugar over each cheesecake. Using a kitchen torch, carefully caramelize the sugar until golden brown. If you don't have a torch, you can place them under the broiler for a few seconds, watching them closely to prevent burning.

                      Serve: Allow the caramelized sugar to harden for a minute before serving.

                        Prep Time: 20 minutes | Total Time: 4 hours | Servings: 12 mini cheesecakes