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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.
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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