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To make these delightful mini cheesecakes, you need a few key items:

Mini Creme Brulee Cheesecakes

Impress your guests with these delightful Mini Crème Brûlée Cheesecakes! This easy-to-follow recipe combines a creamy filling with a crispy caramel topping, giving you all the classic flavor in a bite-sized dessert. Perfect for gatherings or a sweet treat at home, these cheesecakes are simple to make and customizable with your favorite flavors.
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Ingredients
  

1 cup crushed digestive biscuits

4 tablespoons unsalted butter, melted

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup sour cream

1 tablespoon cornstarch

1/4 cup heavy cream

Additional granulated sugar for brûlée topping

Instructions
 

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

    Prepare the Crust: In a medium bowl, combine the crushed digestive biscuits and melted butter. Mix until well combined.

      Form the Crusts: Spoon about 1 tablespoon of the biscuit mixture into each muffin cup and press it down firmly to create a base. Bake in the preheated oven for 10 minutes. Remove and allow to cool slightly.

        Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add granulated sugar and continue mixing until creamy.

          Add Eggs and Flavor: Add the vanilla extract, eggs (one at a time), sour cream, and cornstarch to the cream cheese mixture, mixing until fully incorporated.

            Incorporate Heavy Cream: Gently stir in the heavy cream until the mixture is smooth and velvety.

              Fill the Muffin Tin: Pour the cheesecake filling over the prepared crusts, filling each cup about three-quarters full.

                Bake the Cheesecakes: Bake for 18-20 minutes or until the edges are set but the center still has a slight jiggle.

                  Cool and Chill: Remove from the oven and let cool at room temperature for 10 minutes. Then, transfer them to the fridge to chill for at least 4 hours, preferably overnight.

                    Brûlée the Tops: Before serving, sprinkle a thin layer of granulated sugar over the tops of the cheesecakes. Using a kitchen torch, carefully melt the sugar until it forms a golden, crispy top. If you don’t have a torch, broil them in the oven for a minute, watching closely to avoid burning.

                      Prep Time: 15 mins | Total Time: 4 hrs 30 mins | Servings: 12

                        - Presentation Tips: Serve each mini cheesecake on a decorative plate and garnish with fresh berries or mint leaves for added color and freshness. Enjoy your sweet creations!