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- Graham cracker crumbs: These are the backbone of your crust. They offer a sweet and slightly nutty flavor profile that pairs well with the creamy cheesecake filling. - Granulated sugar: A touch of sugar enhances the sweetness of the crust, balancing the richness of the cheesecake. - Unsalted butter: Melted butter brings the crust together, helping it bind while adding a rich flavor.

Mini Crème Brûlée Cheesecake Bites

Indulge in the luxurious flavors of Mini Crème Brûlée Cheesecake Bites! These bite-sized treats beautifully merge the creamy richness of classic cheesecake with the delightful crunch of brûlée topping. Perfect for parties or as a sweet ending to your meal, these mini desserts are sure to impress. Dive into this recipe and discover tips on creating the perfect crust, filling, and topping. Get ready to wow your guests! #MiniCheesecake #DessertRecipes #BakingFun #CrèmeBrûlée #CheesecakeBites
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

1 teaspoon vanilla extract

2 large eggs

For the Crème Brûlée Topping:

2 tablespoons granulated sugar (for topping)

Fresh berries or mint for garnish (optional)

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Instructions
 

Preheat the oven: Preheat your oven to 325°F (160°C). Line a mini muffin tin with paper liners or grease it lightly.

    Make the crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the mixture firmly into the bottom of each muffin cup.

      Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Gradually add in the granulated sugar and continue beating until well combined. Then, add the sour cream and vanilla extract, mixing until smooth.

        Add the eggs: Beat in the eggs one at a time until fully incorporated. Be careful not to overmix.

          Fill the crusts: Spoon the cheesecake filling on top of the crust in each muffing cup, filling them about 3/4 of the way full.

            Bake: Place the muffin tin in the preheated oven and bake for about 20-25 minutes or until the edges are set but the centers are slightly jiggly. Remove from the oven and let cool at room temperature for about 30 minutes.

              Chill: Once cooled to room temperature, transfer the bites to the refrigerator and chill for at least 2 hours—preferably overnight for best results.

                Brûlée the tops: Before serving, sprinkle about 1-2 teaspoons of granulated sugar on top of each cheesecake bite. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place them under a broiler for a minute or two—but watch them closely to prevent burning.

                  Serve: Let the mini cheesecake bites sit for a minute to harden the topping. Garnish with fresh berries or a sprig of mint if desired. Enjoy your delightful Mini Crème Brûlée Cheesecake Bites!

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                      Prep Time: 30 minutes | Total Time: 4 hours | Servings: 24 mini bites