Crème Brûlée Cheesecake Cupcakes combine two classic desserts into one delightful treat. If you love the rich creaminess of cheesecake and the crunchy, caramelized top of crème brûlée, then this recipe is a must-try. Each bite offers a balance of smooth, creamy cheesecake with the signature crackle of burnt sugar on top.
These cupcakes are perfect for entertaining because they’re individually portioned, making them easy to serve and enjoy. Unlike traditional crème brûlée, there’s no need for ramekins, and each cupcake has a graham cracker crust that adds a satisfying crunch. They’re versatile enough for a casual get-together or an elegant dinner party.
Making these mini cheesecakes is also simple enough for beginners. With straightforward ingredients and easy-to-follow steps, you’ll find this recipe approachable, even if you’re new to baking. Plus, the joy of torching the sugar on top adds a fun finishing touch!
How to Make Crème Brûlée Cheesecake Cupcakes
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
1 ½ cups cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
½ cup sour cream
2 tablespoons heavy cream
For the Caramelized Topping:
4 tablespoons sugar (for caramelizing)
Directions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
Line a muffin tin with cupcake liners.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined and crumbly.
Spoon about a tablespoon of the mixture into each liner, pressing it down to create a firm crust.
Bake the crusts for 5 minutes, then remove and let cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the sugar and vanilla, mixing until well blended.
Add eggs one at a time, mixing gently after each addition.
Fold in the sour cream and heavy cream until smooth.
Pour the cheesecake filling over the crusts, filling each liner almost to the top.
Bake the Cheesecakes:
Bake for 20-25 minutes, or until the centers are set but slightly jiggly.
Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours, or overnight if possible.
Caramelize the Topping:
Just before serving, sprinkle about ½ teaspoon of sugar on top of each cupcake.
Use a kitchen torch to caramelize the sugar until golden and crisp. Let it set for a minute to harden.
How to Serve Crème Brûlée Cheesecake Cupcakes
Serve Crème Brûlée Cheesecake Cupcakes chilled for the best taste and texture. These treats are ideal as a dessert for a dinner party or a special treat at any gathering. Each cupcake offers a satisfying balance of creamy cheesecake and crispy caramel topping that guests can enjoy individually. For added flair, consider garnishing with a fresh berry or a mint leaf.
Crème Brûlée Cheesecake Cupcakes
Print Crème Brûlée Cheesecake Cupcakes
Ingredients
For the Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
1 ½ cups cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
½ cup sour cream
2 tablespoons heavy cream
For the Caramelized Topping:
4 tablespoons sugar (for caramelizing)
Instructions
Prepare the Crust:
Preheat your oven to 325°F (163°C).
Line a muffin tin with cupcake liners.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined and crumbly.
Spoon about a tablespoon of the mixture into each liner, pressing it down to create a firm crust.
Bake the crusts for 5 minutes, then remove and let cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the sugar and vanilla, mixing until well blended.
Add eggs one at a time, mixing gently after each addition.
Fold in the sour cream and heavy cream until smooth.
Pour the cheesecake filling over the crusts, filling each liner almost to the top.
Bake the Cheesecakes:
Bake for 20-25 minutes, or until the centers are set but slightly jiggly.
Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours, or overnight if possible.
Caramelize the Topping:
Just before serving, sprinkle about ½ teaspoon of sugar on top of each cupcake.
Use a kitchen torch to caramelize the sugar until golden and crisp. Let it set for a minute to harden.
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