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Delicious Mini Crème Brûlée Cheesecakes for Any Occasion

Mini Crème Brûlée Cheesecakes made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup heavy cream
  • Granulated sugar for caramelizing

Method
 

  1. Preheat your oven to 325°F (160°C).
  2. Prepare a muffin pan with cupcake liners.
  3. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter.
  4. Press the mixture firmly into the bottom of each cupcake liner.
  5. In a mixing bowl, beat the cream cheese until smooth.
  6. Add 1/2 cup sugar, vanilla, eggs, and heavy cream, beating until combined.
  7. Divide the filling evenly among the crusts in the muffin pan.
  8. Bake for 20-25 minutes or until set around the edges but slightly wobbly in the center.
  9. Allow the cheesecakes to cool at room temperature, then refrigerate for at least 4 hours before serving.
  10. Before serving, sprinkle a thin layer of granulated sugar on top and caramelize with a kitchen torch.