Mini Crème Brûlée Cheesecake Bites

Preheat your oven to 325°F (160°C).
In a medium bowl, mix graham cracker crumbs, 1/4 cup of sugar, and melted butter until everything is combined well.
Line a mini muffin tin with paper liners or grease it with a bit of butter. Spoon about 1 tablespoon of the crumb mixture into each cavity, pressing down to form a firm crust. Bake for 5-7 minutes until just set, then let cool.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and smooth.
Add 1/2 cup of sugar, mixing until combined, then add the eggs one at a time, making sure to mix well after each addition. Stir in vanilla extract and heavy cream until smooth.
Pour the cheesecake filling evenly over the cooled crusts, filling each about 3/4 full.
Bake in the oven for 15-20 minutes, or until the centers are set but still slightly jiggly.
Once done, turn off the oven and crack open the oven door. Let the cheesecake bites cool in the oven for about 1 hour, then refrigerate them for at least 2 hours, or until chilled completely.
When ready to serve, sprinkle about 1 teaspoon of granulated sugar on top of each cheesecake bite.
Use a kitchen torch to gently caramelize the sugar until it’s golden and bubbly. If you don’t have a torch, you can quickly pop them under the broiler for a few minutes—just keep an eye on them!
Let them cool for a minute before serving. If you like, garnish with fresh raspberries and mint leaves to make it extra special!