Ingredients
Method
. Prepare the Crust:
- Preheat the oven to 325°F (160°C). Line a mini muffin tin with paper liners or lightly grease the cavities.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
- Spoon about 1 tablespoon of the mixture into each muffin cavity and press firmly to create a base.
- Bake for 5-7 minutes, then let the crusts cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and mix until well incorporated.
- Beat in the eggs, one at a time, followed by the vanilla extract and heavy cream. Mix just until smooth.
3. Assemble and Bake:
- Spoon the cheesecake filling over the cooled crusts, filling each cavity about ¾ full.
- Bake for 15-20 minutes, or until the centers are set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 1 hour to prevent cracks.
- Once cooled, refrigerate for at least 2 hours until fully set.
4. Add the Crème Brûlée Topping:
- Before serving, sprinkle about 1 teaspoon of sugar evenly over each cheesecake bite.
- Use a kitchen torch to caramelize the sugar until golden and bubbly. Alternatively, place the cheesecakes under a broiler for a few minutes, watching closely to avoid burning.
- Let the sugar cool and harden for a minute before serving.
5. Garnish and Serve:
- Top with fresh raspberries and mint leaves for a decorative touch.
- Serve chilled and enjoy the perfect balance of creamy and crunchy!
Notes
- Make Ahead: Prepare cheesecakes a day in advance and caramelize the topping just before serving.
- No Kitchen Torch? Use the oven broiler, but watch carefully to prevent burning.
- Storage: Refrigerate in an airtight container for up to 5 days. Freeze without the caramelized topping for up to 1 month.