Mini Creme Brulee Cheesecakes for 12

Instructions:

1. Combine graham crumbs, melted butter, honey, and salt until the mixture resembles wet sand.
2. Spoon roughly 1 tablespoon of the crust mixture into each of the 12 mini muffin liners, pressing firmly with the back of a spoon to create a flat base.
3. Beat the softened low-fat cream cheese and granulated cane sugar until smooth and aerated.
4. Gently fold in the strained Greek yogurt, vanilla extract, and lemon juice.
5. Add the egg and mix on low speed just until combined to avoid creating air bubbles.
6. Divide the batter evenly among the prepared crusts.
7. Bake at 325°F (160°C) for 12–15 minutes until edges are set but centers still wobble slightly.
8. Cool completely, then refrigerate for at least 4 hours to set.
9. Sprinkle a thin, even layer of caster sugar over the top of each chilled cheesecake.
10. Use a kitchen blowtorch in circular motions to caramelize the sugar until deep amber gold; let sit for 2 minutes to harden.