Prepare the Crust: Set your oven to 330°F (165°C). Prepare a muffin pan by greasing the cups or using silicone molds. In a separate bowl, combine crushed graham crackers, melted butter, and honey. Stir until fully mixed. Spoon a small amount of the mixture into each cup and press down firmly to form a crust. Bake for 6-7 minutes, then allow to cool before using.

Make the Cheesecake Filling: In a spacious bowl, blend the softened cream cheese and sweetener until smooth and fluffy. Incorporate the eggs one by one, ensuring each is fully mixed before adding the next. Fold in the vanilla and rich cream until everything is well combined.

Assemble and Bake: Spoon the cheesecake mixture evenly over the cooled crusts, filling each liner about ¾ full. Bake for 18–22 minutes, or until the centers are set but still slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 2 hours to firm up.

Add the Crème Brûlée Topping: After the cheesecakes have set in the fridge, dust each one with a light coating of brown sugar. Place them under a broiler for a few minutes, watching closely until the sugar melts and turns a rich amber color. Let them rest for a few minutes so the topping crisps up before serving.

Serve and Enjoy: Carefully remove the paper liners and serve the cheesecakes chilled. Enjoy the satisfying crack of the caramelized topping as you dive into the creamy center.