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- 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon lemon juice - 1 cup heavy cream

Mini Crème Brûlée Cheesecakes

Indulge your sweet tooth with these easy Mini Crème Brûlée Cheesecakes! Perfect for any gathering, these delightful bite-sized desserts feature a creamy cheesecake filling and a crunchy caramel topping that will wow your guests. Discover the simple steps to create this irresistible treat that combines rich flavors with minimal effort.
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 cup heavy cream

2 tablespoons brown sugar (for caramelization)

Instructions
 

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

    Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until fully combined. Press the mixture firmly into the bottom of 12 mini cheesecake pans or a muffin tin, to form a crust. Bake for 8-10 minutes or until set, then let cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing well.

        Add Remaining Ingredients: Incorporate the eggs, one at a time, mixing well after each addition. Then add vanilla extract and lemon juice. Lastly, add the heavy cream and mix until completely blended and smooth.

          Fill the Pans: Carefully pour the cheesecake filling over the cooled crusts in each mini cheesecake pan, filling them about three-quarters full.

            Bake: Place the filled pans in the preheated oven and bake for about 20-25 minutes, or until the edges are set but the center is still slightly jiggly.

              Cool Down: Once done, turn off the oven and leave the cheesecakes inside with the door slightly ajar for 10 minutes. Afterward, remove them and let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or overnight for best results.

                Caramelize the Top: Just before serving, sprinkle a thin, even layer of brown sugar over each mini cheesecake. Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns golden brown. Allow the sugar to harden for a minute.

                  Serve: Carefully run a knife around the edges of the cheesecakes to loosen them before serving.

                    Prep Time: 30 minutes | Total Time: 5 hours | Servings: 12 servings

                      - Presentation Tips: Serve the Mini Crème Brûlée Cheesecakes on a slate or decorative white plate, garnished with fresh berries and a sprig of mint for an elegant touch.