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To make mini crème brûlée cheesecakes, you need simple yet delicious ingredients. Start with 1 cup of graham cracker crumbs for the crust. Add 3 tablespoons of sugar and ¼ cup of melted unsalted butter to bind it all together. For the cheesecake filling, you'll need 8 oz of softened cream cheese, ½ cup of sugar, and 1 teaspoon of vanilla extract. Don’t forget 2 large eggs, ½ cup of sour cream, and ¼ cup of heavy cream for that creamy texture. Lastly, 3 tablespoons of brown sugar will give you that crunchy topping. You can find the full recipe at the end.

Mini Crème Brûlée Cheesecakes

Indulge in the perfect dessert with my Mini Crème Brûlée Cheesecakes! These delightful treats combine the creamy goodness of cheesecake with the crispy, caramelized top of crème brûlée, making them a showstopper for any occasion. Ideal for gatherings or a sweet treat at home, they're simple to prepare and bursting with flavor.
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Ingredients
  

1 cup graham cracker crumbs

3 tablespoons sugar

¼ cup unsalted butter, melted

8 oz cream cheese, softened

½ cup sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream

¼ cup heavy cream

3 tablespoons brown sugar (for caramelizing on top)

Instructions
 

Preheat your oven to 325°F (163°C).

    In a medium mixing bowl, combine the graham cracker crumbs, 3 tablespoons sugar, and melted butter. Mix until well combined.

      Press the graham cracker mixture firmly into the bottom of mini cheesecake pans or muffin tins lined with paper liners to form a crust.

        In a large bowl, beat the cream cheese until smooth and creamy.

          Add ½ cup sugar and vanilla extract, mixing until combined.

            Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

              Mix in the sour cream and heavy cream until the batter is smooth and creamy.

                Pour the cheesecake filling over the crust in each mini cheesecake pan, filling each about ¾ full.

                  Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center slightly jiggles.

                    Remove from the oven and allow to cool on a wire rack before chilling in the refrigerator for at least 4 hours, or overnight for best results.

                      Once chilled, remove the cheesecakes from the pans.

                        Just before serving, sprinkle a thin layer of brown sugar over the tops of the cheesecakes.

                          Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns golden brown. If you don’t have a torch, place the cheesecakes under the broiler for 1-2 minutes, but watch closely to avoid burning.

                            Let the caramelized sugar cool for a minute before serving.

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

                                - Presentation Tips: Serve each mini cheesecake on a small plate with fresh berries and a mint leaf for a pop of color.