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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. Click to explore the full recipe and impress everyone with your baking skills!
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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.