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Indulging in dessert is one of life’s simple pleasures, and if you’re a fan of rich, creamy textures paired with a satisfying crunch, then mini crème brûlée cheesecakes are about to become your new favorite treat. This delightful dessert is a harmonious blend of two culinary classics: the elegant, creamy custard of crème brûlée and the smooth, luscious richness of cheesecake. Whether you’re planning an intimate dinner party, celebrating a special occasion, or simply satisfying a sweet tooth, these mini cheesecakes promise to impress your guests with their sophisticated flavor profile and stunning presentation.

Mini Crème Brûlée Cheesecakes Delightful Dessert Recipe

Discover the indulgence of Mini Crème Brûlée Cheesecakes, a perfect blend of creamy cheesecake and crispy caramelized topping. These delightful treats are ideal for any occasion, from intimate dinners to festive celebrations. Their individual servings and versatile flavors, like chocolate or fruit-infused variations, make them a crowd-pleaser. Elevate your dessert game with these charming, creamy mini desserts! #MiniCheesecakes #DessertRecipes #CrèmeBrûlée #BakingIdeas #DeliciousTreats #SweetDesserts #HomemadeGoodness
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Ingredients
  

1 cup graham cracker crumbs

2 tablespoons sugar

1/4 cup unsalted butter, melted

16 oz (2 packages) cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

1 tablespoon all-purpose flour

1/4 cup heavy cream

Additional sugar for caramelizing

Instructions
 

Preheat the Oven: Start by preheating your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until well combined. Press the mixture into the bottom of a lined muffin tin or silicone mini cheesecake molds to form a crust. Bake for 8-10 minutes, then let cool slightly.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add 3/4 cup granulated sugar, beating until fluffy.

        Incorporate Eggs and Flavor: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract, sour cream, and flour, blending until smooth.

          Add Heavy Cream: Gently fold in the heavy cream, ensuring the mixture is smooth and well combined.

            Fill the Crusts: Pour the cheesecake batter over the prepared crusts in the muffin tin, filling each cup about 3/4 full.

              Bake the Cheesecakes: Place the muffin tin in the oven and bake for 20-25 minutes, or until the edges of the cheesecakes are set and the centers slightly jiggle. Turn off the oven and let them cool in the oven with the door ajar for about 30 minutes.

                Chill: Once cooled, remove from the oven and refrigerate the cheesecakes for at least 4 hours or overnight.

                  Caramelize the Sugar: Before serving, sprinkle a thin layer of sugar on top of each mini cheesecake. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy layer on top. If you don’t have a torch, you can broil them in the oven for 1-2 minutes, but watch closely!

                    Serve and Enjoy: Allow the caramelized top to cool for about 1-2 minutes before serving. Enjoy your delightful Mini Crème Brûlée Cheesecakes!

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