Ingredients
Method
1. Get Everything ReadySet your oven to 325°F (163°C). While it heats, line a muffin pan with cupcake liners to make removal easy and keep things looking neat.
2. Build the CrustMix the graham cracker crumbs, melted butter, and sugar in a bowl until the texture resembles damp sand. Press the mixture firmly into the bottom of each liner. Bake for about 5 minutes, then set aside to cool.
3. Make the FillingIn a large bowl, beat the softened cream cheese with sugar until smooth and creamy. (Tip: No lumps allowed—this step matters!) Add the eggs one at a time, mixing well after each. Stir in vanilla and heavy cream until fully combined.
4. Fill & BakeSpoon the batter over each crust, filling about ¾ full. Bake for 18–20 minutes. The edges should look set, while the centers still have a slight jiggle. (Don’t overbake—dry cheesecake is a tragedy.)
5. Cool & ChillLet them sit at room temperature for about 30 minutes, then refrigerate for at least 2 hours (overnight is even better). This helps them firm up properly.
6. Add the Brûlée FinishSprinkle a thin layer of sugar over each cheesecake. Use a kitchen torch to melt and caramelize until golden and crisp. No torch? Use the broiler—just watch closely so it doesn’t burn.
7. Serve It UpOnce the topping hardens, they’re ready! Serve as-is or add berries or chocolate drizzle for extra flair.
Notes
Helpful Tips
- Press the crust firmly so it holds together after baking.
- Always use softened cream cheese for a smooth texture.
- Slight jiggle = perfect bake. It firms up as it cools.
- Torch right before serving for the best crackly top.