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To make these delightful mini desserts, gather the following ingredients: - 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar, divided - 1 teaspoon vanilla extract - 1 teaspoon almond extract - 3 large eggs - 1 cup heavy cream - Pinch of salt - Extra sugar for caramelizing

Mini Crème Brûlée Cheesecakes

Satisfy your sweet cravings with these delightful Mini Crème Brûlée Cheesecakes! This easy recipe combines luscious cream cheese with a crisp caramelized top, making the perfect bite-sized treat for any occasion. With simple ingredients and straightforward steps, you’ll impress friends and family in no time. Ready to embark on this tasty adventure?
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 cups cream cheese, softened

1 cup granulated sugar, divided

1 teaspoon vanilla extract

1 teaspoon almond extract

3 large eggs

1 cup heavy cream

Pinch of salt

Extra sugar for caramelizing

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until the crumbs are evenly coated.

      Form the Crusts: Spoon about 1 tablespoon of the crumb mixture into each muffin cup. Press down firmly to form a crust. Bake in the preheated oven for 5-7 minutes until lightly golden. Remove and set aside to cool.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the remaining 3/4 cup of granulated sugar until smooth and creamy. Add the vanilla and almond extracts, mixing well.

          Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.

            Incorporate Heavy Cream: Slowly add heavy cream and a pinch of salt to the mixture, blending until completely smooth.

              Fill the Cups: Pour the cheesecake filling over the cooled crusts in the muffin tin, filling each about 3/4 full.

                Bake: Bake for about 20-25 minutes or until the edges are set, but the center still has a slight jiggle.

                  Cool: Remove from the oven and let cool at room temperature before refrigerating for at least 4 hours, preferably overnight.

                    Caramelize the Tops: Just before serving, sprinkle a thin layer of sugar over the top of each cheesecake. Use a kitchen torch to caramelize the sugar until it bubbles and turns golden brown. If you don’t have a kitchen torch, you can place them under a broiler for a few minutes, but keep a close eye on them.

                      Serve: Let the caramelized sugar cool for a few minutes before serving to allow it to harden.

                        Prep Time: 30 mins | Total Time: 5 hours (including chilling) | Servings: 12

                          - Presentation Tips: Serve on a colorful dessert platter, garnished with fresh berries and a sprig of mint for added color and freshness.