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If you're a dessert lover, the thought of indulging in a rich and creamy cheesecake or a silky smooth crème brûlée is likely enough to make your mouth water. Now, imagine bringing these two classic desserts together in one delightful package: enter the mini crème brûlée cheesecakes. This innovative dessert combines the velvety texture of cheesecake with the caramelized sugar topping of crème brûlée, creating a harmonious blend that is both decadent and satisfying.

Mini Crème Brûlée Cheesecakes

Indulge in the ultimate dessert fusion with mini crème brûlée cheesecakes! These bite-sized treats combine the rich, creamy texture of cheesecake with a delightful caramelized sugar topping, making them perfect for any occasion. Easy to prepare and visually stunning, they’re ideal for parties or a sweet home treat. Elevate your dessert game with this crowd-pleaser! #DessertLovers #MiniDesserts #CrèmeBrûlée #Cheesecake #BakingJoy #SweetTreats
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Ingredients
  

1 cup Graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup heavy cream

1/4 cup sour cream

1/4 cup brown sugar (for topping)

Fresh berries or mint leaves (for garnish, optional)

Instructions
 

Prepare the crust: Preheat the oven to 325°F (165°C). In a medium bowl, mix the Graham cracker crumbs with 1/4 cup sugar and melted butter until well combined. Press the mixture evenly into the bottom of a mini cheesecake pan or muffin tins lined with paper liners.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar and vanilla extract until smooth. Gradually add the eggs, beating well after each addition. Scrape down the sides as needed.

      Add cream: Gently fold in the heavy cream and sour cream until the mixture is creamy and well combined.

        Fill and bake: Pour the cheesecake mixture over the prepared crusts, filling each cup about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center still has a slight jiggle.

          Cool down: Once baked, remove from the oven and allow to cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight until fully chilled.

            Brûlée the tops: Before serving, sprinkle a thin layer of brown sugar over each cheesecake. 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 the broiler for about 1-2 minutes – watch closely to avoid burning.

              Serve: Let them sit for 5 minutes after torching to allow the sugar to harden. Garnish with fresh berries or mint leaves if desired, then serve and enjoy!

                Prep Time, Total Time, Servings: 30 mins | 5 hrs (including cooling) | 12 mini cheesecakes