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To make these tasty treats, you will need: - 1 cup crushed digestive biscuits - 4 tablespoons unsalted butter, melted - 16 oz cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 cup heavy cream - 1/4 cup brown sugar (for topping) - Fresh berries or mint leaves for garnish (optional)

Mini Creme Brulee Cheesecakes

Indulge in the luxurious flavors of Mini Crème Brûlée Cheesecakes, a delightful fusion of creamy cheesecake and classic crème brûlée in every bite! Perfect for parties or a sweet treat at home, this easy recipe guides you through simple steps and expert tips to achieve perfect results. Get ready to impress your guests and satisfy your cravings. Click through to discover the full recipe and make these scrumptious desserts shine on your table!
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Ingredients
  

1 cup crushed digestive biscuits

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup heavy cream

1/4 cup brown sugar (for topping)

Fresh berries or mint leaves for garnish (optional)

Instructions
 

Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or spray with non-stick spray.

    Make the crust: In a medium bowl, mix the crushed biscuits and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form a crust.

      Prepare the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

        Add sugar and vanilla: Gradually add the granulated sugar and vanilla extract, mixing until well combined.

          Incorporate eggs: Add the eggs one at a time, mixing well after each addition. Then, pour in the heavy cream and mix until smooth.

            Fill the cups: Pour the cheesecake mixture over the crust in each muffin cup, filling them about 2/3 full. Tap the pan gently to release any air bubbles.

              Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.

                Cool: Remove from the oven and allow the cheesecakes to cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight for best results.

                  Caramelize the tops: Just before serving, sprinkle a thin layer of brown sugar over the tops of the chilled cheesecakes. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy crust. (If you don’t have a torch, broil in the oven for about 2 minutes but watch closely to prevent burning!)

                    Serve: Garnish with fresh berries or mint leaves if desired, and enjoy!

                      Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12 mini cheesecakes