Step 1: Preheat the Oven and Prepare the Muffin Tin

Start by preheating your oven to 325°F (163°C). This temperature ensures your mini cheesecakes bake evenly and perfectly. While your oven is heating up, line a muffin tin with cupcake liners. Using cupcake liners makes it easier to remove the mini cheesecakes after they’ve cooled, plus they give your dessert a clean and professional appearance.

Step 2: Make the Crust

In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Use a spoon to mix the ingredients until the crumbs are evenly coated with the butter and sugar. The butter helps the crumbs stick together, while the sugar adds a touch of sweetness to the crust.

Once everything is combined, carefully press the graham cracker mixture into the bottom of each cupcake liner. Use the back of a spoon or a small measuring cup to press it down firmly so that the crust stays in place after baking. Bake the crusts in the preheated oven for about 5 minutes, just until they are set. Once done, remove them from the oven and set them aside to cool slightly.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese and ½ cup of granulated sugar together using a hand mixer or stand mixer. Beat until the mixture is smooth and creamy, with no lumps. This step is crucial for achieving that perfect, silky cheesecake texture. If you skip softening the cream cheese, your batter could end up lumpy.

Next, add the eggs to the mixture, one at a time, beating well after each addition. Adding eggs one by one ensures they incorporate properly and helps the batter remain smooth. Stir in the vanilla extract and heavy cream. Mix everything together until the batter is smooth and well combined.

Step 4: Fill and Bake the Cheesecakes

Spoon the cheesecake batter over the cooled crusts in the muffin tin. Be sure to fill each cupcake liner about three-quarters of the way full. This ensures the cheesecakes bake to the right consistency without overflowing.

Bake the mini cheesecakes in the oven for 18-20 minutes, or until the edges are set but the centers are still slightly jiggly. The center should not be completely firm at this point; the cheesecakes will firm up as they cool. Be careful not to overbake them, as this can lead to dry cheesecakes. Check them often, and once they look set around the edges with a slight jiggle in the middle, they’re done.

Step 5: Cool and Chill the Cheesecakes

Allow the cheesecakes to cool to room temperature for about 30 minutes. Once they’ve cooled, transfer them to the refrigerator and let them chill for at least 2 hours, or preferably overnight. This chilling process is essential for the mini cheesecakes to set properly and maintain their shape. The longer they chill, the better they will hold up when you add the brûlée topping.

Step 6: Create the Brûlée Topping

Once your mini cheesecakes are fully chilled, it’s time to add the signature brûlée topping. Sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake. You can use a spoon to distribute the sugar evenly or tap the muffin tin to help spread it out.

Now comes the fun part: caramelizing the sugar. Using a kitchen torch, carefully caramelize the sugar until it turns golden and crispy. Hold the torch about 2-3 inches away from the surface of the sugar to ensure it melts evenly. If you don’t have a kitchen torch, you can also use your oven’s broiler. Just make sure to keep an eye on it and remove the cheesecakes when the sugar has turned golden brown.

Step 7: Serve and Enjoy

Your Mini Crème Brûlée Cheesecakes are now ready to be served! These mini treats are perfect for individual servings, and they look beautiful on a dessert platter. They are great for special occasions like dinner parties, holidays, or any time you want to indulge in something luxurious. Pair them with a glass of dessert wine, fresh berries, or a drizzle of chocolate sauce for an extra touch of indulgence.