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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 4 large eggs - 1 cup heavy cream

Mini Crème Brûlée Cheesecakes

Indulge in the ultimate dessert with these Mini Crème Brûlée Cheesecakes! Experience a creamy filling paired with a perfectly caramelized top that will wow your guests. Plus, they'll be thrilled to know how easy these delicious treats are to make! Ready to impress and bring sweetness to your kitchen? Click to explore the full recipe and master these irresistible mini cheesecakes today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

4 large eggs

1 cup heavy cream

Extra granulated sugar for caramelizing

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or silicone molds.

    Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix well until the crumbs are evenly coated.

      Form the Crusts: Evenly distribute the crumb mixture into the bottom of each muffin cup, pressing down firmly with the back of a spoon to create a solid crust. Bake in the preheated oven for about 8 minutes, then remove and allow to cool.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Add vanilla and almond extracts, mixing well to incorporate.

          Add Eggs: Add the eggs one at a time, mixing well after each addition. Then, beat in the heavy cream until the filling is smooth and creamy.

            Fill the Molds: Pour the cheesecake filling over the cooled crusts, filling each cup about 3/4 full.

              Bake the Cheesecakes: Place the muffin tin in a larger roasting pan filled with hot water (to create a water bath). Bake for about 25-30 minutes, or until the edges are set but the centers still have a slight jiggle.

                Cool and Chill: Remove the cheesecakes from the water bath and let them cool to room temperature. Once cooled, refrigerate them for at least 4 hours (or overnight) to set.

                  Caramelize the Tops: Before serving, sprinkle a thin, even layer of granulated sugar over each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns golden brown. If you don’t have a torch, broil them in the oven for 1-2 minutes, watching closely to prevent burning.

                    Serve: Allow the caramelized tops to cool for a minute before serving. Enjoy your delightful mini crème brûlée cheesecakes!

                      Prep Time: 20 minutes | Total Time: 5 hours (includes chilling) | Servings: 12 mini cheesecakes