The moment you bite into Crème Brûlée Cheesecake Cupcakes, pure dessert magic happens. Imagine the silky-smooth texture of classic cheesecake meeting the shattering caramelized sugar topping that’s the hallmark of crème brûlée, all nestled in a buttery graham cracker crust. They’re elegant enough for a fancy dinner party but easy enough for a Saturday night treat — and absolutely worth adding to your dessert repertoire.
Ingredients You’ll Need
We’re working with a handful of straightforward, accessible ingredients, but each one plays a starring role. These simple staples come together to create decadent Crème Brûlée Cheesecake Cupcakes with that dreamy contrast of creamy, crunchy, and caramelized. Here’s what you’ll need and why it matters:
- Graham cracker crumbs: The base of these cupcakes—crunchy, golden, and the perfect foil to the creamy filling.
- Granulated sugar (divided): There’s sweetness in every layer, plus the sugar creates that iconic brûléed top.
- Unsalted butter (melted): Binds the crust together and adds rich flavor without overpowering salty notes.
- Cream cheese (softened): This is the heart of your cheesecake: lush, tangy, and impossibly smooth when whipped well.
- Eggs: Essential for setting the cheesecake and giving it structure without being dense or heavy.
- Vanilla extract: Adds depth and that irresistible, warm aroma to both the cake and the crust.
- Sour cream: Brings an extra level of creaminess and a subtle tang to balance sweetness.
- Heavy cream: Makes the filling extra velvety—a small touch that brings rich luxury to every bite.
- Granulated sugar (for brûlée topping): With a quick torch or broil, this transforms into that signature glass-like crust you’ll want to crack with a spoon.
How to Make Crème Brûlée Cheesecake Cupcakes
Step 1: Prepare the Pan and Crust
Start by preheating your oven to 325°F (160°C) and lining a standard 12-cup muffin tin with cupcake liners. Mix together the graham cracker crumbs, three tablespoons of sugar, and melted butter in a medium bowl until the texture is reminiscent of damp sand. Then, divide this mixture evenly among the liners (about a tablespoon each), pressing it down firmly with the back of a spoon or your fingers to form a sturdy base for your Crème Brûlée Cheesecake Cupcakes. Bake these crusts for five minutes to set them, then set aside to cool while you whip up the luscious filling.
Step 2: Make the Cheesecake Batter
In a large bowl, combine the softened cream cheese and half a cup of granulated sugar. Beat until completely smooth and creamy, scraping down the sides as needed (no lumps allowed!). Add the eggs, one at a time, beating well after each addition. This helps keep your batter dreamy and smooth. Finally, gently mix in the vanilla extract, sour cream, and heavy cream, blending just until everything is combined. This mixture should look silky and easily pourable.
Step 3: Fill, Bake, and Cool
Divide the cheesecake batter evenly among each prepared crust. For perfect Crème Brûlée Cheesecake Cupcakes, use an ice cream scoop for clean, even portions. Bake for 18 to 20 minutes until the centers are set but still have the slightest jiggle. Don’t overbake—slightly wobbly means creamy perfection! Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack. Once fully cooled, place them in the refrigerator for at least two hours (overnight is even better if you can wait!).
Step 4: Brûlée the Tops
When you’re ready to serve, sprinkle about a teaspoon of granulated sugar over each chilled cheesecake cupcake, spreading the sugar into an even layer. Use a kitchen torch to carefully caramelize the sugar until deep golden and crisp. (If you don’t have a torch, place them under your oven’s broiler for one to two minutes, watching carefully to avoid burning.) Let the caramelized tops stand for a couple of minutes so the sugar hardens—now you’re ready to crack into that signature layer!
How to Serve Crème Brûlée Cheesecake Cupcakes
Garnishes
Adding a finishing touch makes these mini cheesecakes irresistible. Try a few fresh raspberries or blueberries, a sprinkle of edible gold dust, or a delicate mint leaf for bright color and a pop of freshness. Even a light dusting of powdered sugar around the edges (not the brûléed top!) gives a gorgeous “bakery” finish.
Side Dishes
Serve your Crème Brûlée Cheesecake Cupcakes alongside a simple fruit platter or a citrus salad to cut through the richness. A good cup of strong coffee or a glass of dessert wine makes the perfect companion, too—the bitterness or acidity helps emphasize the creamy sweet notes beautifully.
Creative Ways to Present
Turn your cupcakes into a showstopper dessert platter by arranging them on a tiered stand or elegant tray, alternating with chocolate-dipped strawberries or mini meringues for contrast. For a party, consider placing each cupcake in a decorative ramekin or teacup before brûléeing for a truly charming twist on classic presentation.
Make Ahead and Storage
Storing Leftovers
Crème Brûlée Cheesecake Cupcakes store beautifully in the refrigerator. Place any leftovers in an airtight container and enjoy within 4 to 5 days. The sugar topping will soften over time, but the cupcakes will still taste fantastic.
Freezing
If you want to make these ahead, freeze the cupcakes (without the brûlée topping) on a baking sheet until firm, then transfer to a freezer-safe container. They’ll stay fresh for up to 2 months. Just thaw overnight in the fridge before caramelizing the tops and serving.
Reheating
You don’t need to reheat these luscious treats—just bring frozen ones to room temperature or gently thaw in the fridge. If you ever wish to re-caramelize the sugar, simply sprinkle on a fresh layer and torch right before serving for that signature crack-with-a-spoon moment.
FAQs
Can I make Crème Brûlée Cheesecake Cupcakes without a kitchen torch?
Absolutely! Use your oven’s broiler instead. Place the sugared cupcakes under the broiler for one to two minutes and watch very closely—the sugar will bubble and caramelize fast. Just be sure your cupcakes are fully chilled first.
Why did the cheesecake crack or sink?
This can happen if the batter is overmixed (incorporating too much air), or if the cupcakes are overbaked or cooled too quickly. Don’t worry—once you brûlée the sugar on top, minor imperfections will be covered by that gorgeous caramel crust.
Can I use a different type Dessert
Definitely! Feel free to swap in chocolate cookie crumbs, Biscoff cookies, or even gingersnaps for a twist. The flavor will change, but the process is just the same, and you can create new versions of your favorite Crème Brûlée Cheesecake Cupcakes.
What if I don’t have sour cream?
If you’re out of sour cream, try using plain Greek yogurt or even crème fraîche for a similarly rich, slightly tangy filling. Both will give a beautiful, creamy result without compromising the final flavor.
Are these cupcakes gluten-free?
As written, the recipe uses graham cracker crumbs which typically contain wheat, but you can easily substitute with your favorite gluten-free cookies or crackers to make gluten-free Crème Brûlée Cheesecake Cupcakes.
Final Thoughts
There are few things as satisfying as cracking into the caramelized crust of your own homemade Crème Brûlée Cheesecake Cupcakes and savoring the creamy center. These treats pack all the luxury of a fancy dessert into a bite-sized package that’s as fun to make as it is to eat. Gather your ingredients, follow the simple steps above, and treat yourself and your loved ones to something truly special. Don’t be surprised if these cupcakes disappear in a flash!
Print
Crème Brûlée Cheesecake Cupcakes Recipe
- Total Time: 3 hours
- Yield: 12 cupcakes 1x
- Diet: Non-Vegetarian
Description
Indulge in the best of both worlds with these Crème Brûlée Cheesecake Cupcakes. A delightful combination of creamy cheesecake and the caramelized crunch of crème brûlée, these mini treats are sure to impress at any gathering.
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Brûlée Topping:
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Crust: Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into liners and bake for 5 minutes.
- Make Filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs, vanilla, sour cream, and heavy cream. Pour over crusts.
- Bake: Bake for 18-20 minutes until set. Cool, chill, and brûlée before serving.
Notes
- If you don’t have a kitchen torch, broil the cupcakes briefly, watching carefully.
- Garnish with fresh berries for an added touch of elegance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 17g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 85mg
