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These mini treats pack a lot of flavor. Here are the main ingredients you need: - 16 oz cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 large eggs - 1/2 cup heavy cream

Mini Crème Brûlée Cheesecakes

Indulge in the ultimate dessert experience with these Mini Crème Brûlée Cheesecakes! Combining smooth cheesecake with the rich flavor of crème brûlée, these delightful bites are easy to make and will wow your guests. Follow simple steps and tips to achieve the perfect silky texture and golden caramelized topping. Ready to impress? Click through to explore the full recipe and unleash your inner pastry chef!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup granulated sugar (for crust)

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup heavy cream

Additional granulated sugar (for topping)

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.

      Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup, packing it down firmly. Bake in the preheated oven for 5-7 minutes until lightly golden. Remove from the oven and let cool.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until well combined.

          Add the vanilla extract and mix. Then, add the eggs one at a time, mixing well after each addition. Finally, pour in the heavy cream and blend until smooth.

            Evenly divide the cheesecake mixture over the cooled crusts in the muffin tin, filling each cup almost to the top.

              Bake the cheesecakes for 18-20 minutes or until the edges are set but the centers are still a bit jiggly. Remove from the oven and allow to cool at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.

                When ready to serve, sprinkle a thin layer of granulated sugar over the tops of the cheesecakes. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy top. If you don’t have a torch, you can place them under a broiler for 1-2 minutes watching closely to prevent burning.

                  Allow the sugar topping to harden for a few minutes before serving.

                    Prep Time: 30 min | Total Time: 5 hours (including chilling) | Servings: 12

                      - Presentation Tips: Serve these mini cheesecakes on a decorative platter. Add a fresh berry or mint sprig on top of each cheesecake for an elegant touch.