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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 cups cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup sour cream - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon lemon zest - 1/3 cup granulated sugar (for brûlée topping)

Mini Crème Brûlée Cheesecakes

Indulge in a delightful dessert with my easy recipe for Mini Crème Brûlée Cheesecakes! This irresistible twist on a classic combines creamy cheesecake with a perfectly caramelized topping, making each bite a heavenly treat. Perfect for any occasion, these mini cheesecakes are simple to make and sure to impress. Click through to explore the full recipe and unlock step-by-step instructions to create these delicious desserts that everyone will love!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

2 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/3 cup granulated sugar (for brûlée topping)

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.

    In a medium bowl, combine the graham cracker crumbs and melted butter until the crumbs are thoroughly coated.

      Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner to form a crust. Bake in the preheated oven for 8–10 minutes until golden. Remove and let cool.

        In a large mixing bowl, blend the softened cream cheese and granulated sugar until smooth and creamy.

          Add the sour cream, eggs, vanilla extract, and lemon zest to the cream cheese mixture. Beat until fully combined and silky without any lumps.

            Pour the cheesecake batter on top of the cooled crusts, filling each liner about 3/4 full.

              Bake the cheesecakes for 15–18 minutes or until the edges are set but the centers are slightly jiggly. Be cautious not to overbake.

                Turn off the oven and let the cheesecakes cool inside for about 1 hour with the door slightly ajar. Once cooled, transfer them to the refrigerator to chill for at least 4 hours or overnight for the best flavor.

                  Before serving, sprinkle about 1 teaspoon of granulated sugar on top of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crispy. If you don’t have a torch, place them under the broiler for a minute or two, but watch carefully to avoid burning.

                    Allow the brûlée topping to cool and harden for a few minutes before serving.

                      Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12

                        - Presentation Tips: Serve the mini cheesecakes on a beautiful platter, garnished with fresh berries or a mint leaf to add color and contrast!