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Cheesecakes and crème brûlée are two of the most beloved desserts in the culinary world, each offering their own unique blend of flavors and textures. Cheesecakes, with their creamy filling and buttery crust, are a classic favorite at gatherings, while crème brûlée, known for its rich custard base and signature caramelized sugar topping, is often considered a hallmark of fine dining. The combination of these two iconic desserts into a single, elegant creation results in the mini crème brûlée cheesecake—a delightful treat that captures the essence of both desserts in a charming, bite-sized form.

Mini Crème Brûlée Cheesecakes Heavenly Dessert Delight

Indulge in the luxurious flavors of mini crème brûlée cheesecakes! This elegant dessert combines creamy cheesecake and rich crème brûlée into delightful, bite-sized treats. Perfect for parties or personal indulgence, these mini desserts feature a crunchy graham cracker crust and a caramelized sugar topping that adds a satisfying crack. Impress your guests with this stunning centerpiece and enjoy the compliments! #Cheesecake #DessertIdeas #CrèmeBrûlée #MiniTreats #BakingJoy
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Ingredients
  

For the Cheesecake Base:

1 cup graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup heavy cream

1 tablespoon cornstarch

A pinch of salt

For the Crème Brûlée Topping:

1/4 cup granulated sugar (for caramelizing)

Fresh berries or mint leaves (for garnish, optional)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press this mixture firmly into the bottom of mini cheesecake pans or silicone molds to form the crust. Bake in the preheated oven for 10 minutes. Remove and let cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue to beat until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, heavy cream, cornstarch, and salt. Mix until the batter is smooth and well incorporated.

      Fill the crusts: Pour the cheesecake filling over the cooled crust in the mini cheesecake pans, filling each mold about 3/4 full.

        Bake: Place the filled cheesecake pans in a large baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the cheesecake pans (this creates a water bath). Bake for about 25-30 minutes, or until the edges are set and the center appears slightly jiggly. Turn off the oven and leave the cheesecakes inside for about 1 hour to cool slowly.

          Chill: Once cooled, remove the cheesecakes from the oven and the water bath. Let them cool to room temperature, then refrigerate for at least 4 hours or ideally overnight.

            Caramelize the sugar topping: Once the cheesecakes are fully chilled, sprinkle a thin layer of granulated sugar evenly on top of each cheesecake. Use a kitchen torch to carefully caramelize the sugar until it melts and forms a crispy layer. Allow the sugar to harden for a minute before serving.

              Serve: Garnish with fresh berries or mint leaves if desired. Serve immediately and enjoy the delightful contrast of smooth cheesecake and crunchy brûlée topping!

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