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### Mini Crème Brûlée Cheesecakes: A Perfect Blend of Two Classic Desserts
If you love the smooth, creamy richness of **Crème Brûlée** and the indulgent texture of **cheesecake**, then prepare to fall head over heels for this decadent dessert: **Mini Crème Brûlée Cheesecakes**. This delightful treat combines the best of both worlds—each mini cheesecake features a velvety, cheesecake base with a crispy, caramelized sugar top, just like the beloved Crème Brûlée.
Perfect for parties, holidays, or any occasion where you want to wow your guests (or just treat yourself!), these mini cheesecakes offer the same luxurious flavors of a classic Crème Brûlée but in a fun, individual-sized portion. Whether you’re a cheesecake lover or a Crème Brûlée enthusiast, this dessert will certainly satisfy your sweet tooth. Let’s dive into this mouthwatering recipe and learn how to make these show-stopping treats at home!
### Ingredients for Mini Crème Brûlée Cheesecakes
To make these mini cheesecakes, you’ll need a few simple ingredients that you may already have in your pantry or fridge. Here’s what you’ll need:
#### For the Cheesecake Base:
– **1 1/2 cups graham cracker crumbs** (or digestive biscuits)
– **1/4 cup sugar**
– **1/2 teaspoon ground cinnamon** (optional, but adds a nice flavor)
– **1/4 cup unsalted butter**, melted
#### For the Cheesecake Filling:
– **2 (8-ounce) packages cream cheese**, softened
– **1/2 cup granulated sugar**
– **2 teaspoons vanilla extract**
– **2 large eggs**
– **1/2 cup heavy cream**
– **1 tablespoon all-purpose flour** (helps set the filling)
#### For the Crème Brûlée Topping:
– **1/4 cup granulated sugar** (for the caramelized top)
– **A kitchen torch** (optional, but highly recommended for that signature crispy topping!)
### Instructions: How to Make Mini Crème Brûlée Cheesecakes
#### 1. **Prepare the Crust**
– **Preheat your oven** to 325°F (163°C). Line a muffin tin with paper cupcake liners (you’ll want to make about 12 mini cheesecakes).
– **Make the crust**: In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Add the melted butter and stir until the mixture resembles wet sand.
– **Press the crust**: Divide the graham cracker mixture evenly between the cupcake liners, pressing it down firmly to form a solid base for each cheesecake. You can use the back of a spoon or a small glass to pack it tightly. Bake the crusts in the preheated oven for about 8-10 minutes, until lightly golden. Remove from the oven and let them cool while you prepare the filling.
#### 2. **Make the Cheesecake Filling**
– **Beat the cream cheese**: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and vanilla extract, and continue beating until well combined.
– **Add the eggs**: One at a time, beat in the eggs, making sure each one is fully incorporated before adding the next.
– **Stir in the heavy cream and flour**: Add the heavy cream and flour to the mixture, mixing just until everything is smooth and combined. The flour helps create a firm texture for the cheesecake while still maintaining its creamy consistency.
#### 3. **Fill the Cheesecake Cups**
– **Divide the filling**: Spoon the cheesecake filling into each muffin tin, filling them about three-quarters of the way full. Gently tap the pan on the counter to remove any air bubbles.
– **Bake the cheesecakes**: Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers have a slight jiggle when you gently shake the pan. Be careful not to overbake—these cheesecakes will continue to set as they cool.
– **Cool**: Let the cheesecakes cool in the pan for 10 minutes before transferring them to a wire rack. Allow them to cool to room temperature, and then refrigerate them for at least 4 hours (overnight is even better!) to fully set.
#### 4. **Add the Crème Brûlée Topping**
– **Caramelize the sugar**: Just before serving, sprinkle about a teaspoon of granulated sugar evenly over the top of each mini cheesecake. To create that signature Crème Brûlée topping, use a kitchen torch to melt and caramelize the sugar. Hold the torch about 2-3 inches away from the sugar, moving it in circular motions until it forms a golden, crispy crust. If you don’t have a torch, you can place the cheesecakes under a broiler for 2-3 minutes, but be sure to watch them closely to avoid burning.
– **Cool slightly**: Let the sugar topping cool for a minute or two, allowing it to harden and create the perfect crunchy top layer.
#### 5. **Serve and Enjoy!**
Your Mini Crème Brûlée Cheesecakes are now ready to enjoy! Serve them chilled with that signature crispy, caramelized sugar top, and watch your guests swoon with delight.
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