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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? Click to discover the full recipe and enjoy crafting these scrumptious desserts at home!
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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.