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To make mini crème brûlée cheesecakes, you need a few simple ingredients. For the crust, use 1 cup of graham cracker crumbs and 1/4 cup of melted butter. For the filling, gather 16 ounces of softened cream cheese, 1/2 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. You will also need 1/4 cup of heavy cream and 1 tablespoon of cornstarch. Finally, for the topping, have 2 tablespoons of brown sugar ready.

Mini Crème Brûlée Cheesecakes

Indulge in the deliciousness of Mini Crème Brûlée Cheesecakes! This easy recipe combines a silky cheesecake filling with a delightful caramelized top, perfect for impressing guests or treating yourself. Discover simple ingredients, step-by-step instructions, and creative variations to make these mini desserts uniquely yours. Ready to elevate your dessert game? Click through for the full recipe and start baking these mouthwatering treats today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup heavy cream

1 tablespoon cornstarch

2 tablespoons brown sugar (for topping)

Fresh berries (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined, resembling wet sand. Press the mixture evenly into the bottom of 12 lined muffin tins to form the crust. Bake for 8-10 minutes or until lightly golden. Remove and let cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Then add the vanilla extract, heavy cream, and cornstarch; mix until just combined.

        Fill the Cups: Pour the cheesecake mixture evenly over the cooled crusts in the muffin tins, filling each about 3/4 full.

          Bake: Bake in the preheated oven for 18-20 minutes, or until the edges are set but the centers slightly jiggle. Turn off the oven and leave the cheesecakes inside with the door ajar for another 20 minutes.

            Cool: Remove the cheesecakes from the oven and let them cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight to fully set.

              Caramelize the Topping: Once chilled, sprinkle a thin layer of brown sugar over the tops of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until bubbly and golden. (Alternatively, place under the broiler for 1-2 minutes, but watch closely to avoid burning.)

                Serve: Allow the mini cheesecakes to sit for a few minutes to cool and harden the caramel crust. Top with fresh berries if desired before serving.

                  Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12