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1. Mixing the Crust Mixture: In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Mini Crème Brûlée Cheesecake Bites

Indulge in the delightful fusion of Mini Crème Brûlée Cheesecake Bites! These stunning bite-sized treats combine the rich creaminess of cheesecake with a caramelized sugar topping, offering an explosion of flavor in every bite. Perfect for celebrations, gatherings, or a sweet indulgence at home, these mini desserts are easy to make and beautiful to serve. Discover the joys of this delicious recipe and impress your guests today! #CheesecakeBites #DessertLovers #BakingJoy #PartyTreats #MiniDesserts
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Ingredients
  

1 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

2 large eggs

1 cup heavy cream

1/4 cup granulated sugar (for caramelizing)

Fresh berries or mint leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (165°C). Line a muffin tin with mini cupcake liners.

    Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each mini cupcake liner and bake for 5 minutes. Let cool.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and creamy. Add in the vanilla extract and mix well.

        Incorporate Eggs: Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.

          Add Heavy Cream: Fold in the heavy cream until the mixture is smooth and well combined.

            Fill the Cups: Spoon the cheesecake mixture into each mini crust, filling each cup about 3/4 full.

              Bake the Bites: Place the muffin tin in the oven and bake for about 18-20 minutes or until the edges are set and the centers have a slight jiggle.

                Cool Down: Remove the cheesecake bites from the oven and let them cool in the muffin tin for 10 minutes. Then, transfer them to a wire rack to cool completely.

                  Chill: Once cooled, refrigerate the cheesecake bites for at least 2 hours or until fully chilled.

                    Caramelize the Top: Before serving, sprinkle a thin layer of granulated sugar over each cheesecake bite. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden layer. Alternatively, you can place them under the broiler for 1-2 minutes, watching closely to avoid burning.

                      Garnish: Optionally, garnish with fresh berries or mint leaves to enhance presentation.

                        Prep Time: 20 minutes | Total Time: 3 hours (includes chilling) | Servings: 24 mini cheesecake bites