If you have a sweet tooth and love the creamy decadence of cheesecake paired with the classic crackly caramel top of crème brûlée, then you are going to adore this Crème Brûlée Cheesecake Cupcakes Recipe. These little wonders combine the best of both worlds in a perfectly sized treat that feels elegant and comforting all at once. Imagine a crisp graham cracker crust holding a velvety, rich cheesecake filling, finished with a thin caramelized sugar shell that shatters with every bite. Whether it’s for a special occasion or just to brighten your day, this recipe offers a show-stopping dessert that’s surprisingly simple to make and absolutely irresistible.
Ingredients You’ll Need
To pull off this Crème Brûlée Cheesecake Cupcakes Recipe, you don’t need a pantry full of obscure ingredients. Each element plays an essential role, from the buttery crust that adds crisp texture to the luscious, smooth cheesecake and the caramelized sugar topping that seals the deal with its perfect crunch and flavor contrast.
- Graham crackers (9, finely crushed, about 1 cup): The base for your crust provides a sweet, toasty flavor and crumbly structure.
- Granulated sugar (¼ cup + ½ cup): Used in the crust and filling to add sweetness and help balance richness.
- Unsalted butter (6 tablespoons, melted): Binds the crust together and lends a rich, buttery note.
- Cream cheese (16 ounces, softened): The creamy heart of the cheesecake that gives it that signature smooth texture.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, aromatic touch.
- Eggs (2 large) and egg yolks (2): Provide structure and silkiness to the filling.
- Sour cream (½ cup): Adds a tangy richness and keeps the cheesecake from being too dense.
- Pinch of salt: Balances sweetness and elevates flavor depth.
- Superfine sugar (⅓ cup): Ideal for sprinkling and caramelizing on top for that classic brûlée crunch.
How to Make Crème Brûlée Cheesecake Cupcakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 275°F (135°C) and lining a 12-cup muffin tin with paper liners. In a medium bowl, combine the finely crushed graham crackers, ¼ cup granulated sugar, and melted butter until the mixture holds together when pressed. Spoon about a tablespoon of this mixture into each muffin cup, pressing firmly to create an even, compact base. Bake the crusts for 8 minutes, then set them aside to cool while you prepare the filling. This crisp foundation is the perfect counterpoint to the soft cheesecake that’s coming next.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and ½ cup granulated sugar together until silky smooth and lump-free. Stir in the vanilla extract to infuse warmth and depth. Add the eggs one at a time, mixing well after each to maintain a smooth texture and prevent lumps. Follow with the egg yolks for extra richness, and finish by folding in the sour cream and a pinch of salt to balance the flavors. The result should be a creamy, luscious batter that promises rich, melt-in-your-mouth bites.
Step 3: Assemble and Bake
Divide the cheesecake filling evenly over the cooled graham cracker crusts, filling each about three-quarters full. Place the muffin tin into the oven and bake for 20 to 25 minutes. You’re looking for centers that are just set with a slight jiggle—the texture should be tender yet firm enough to hold its shape. Allow the cupcakes to cool in the pan for 10 minutes, which helps them settle, then transfer them to a wire rack. Chill them in the refrigerator for at least 2 hours or until completely set for that signature cheesecake texture.
Step 4: Brûlée the Topping
Once chilled, sprinkle a thin, even layer of superfine sugar atop each cheesecake cupcake. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy, golden-brown crust reminiscent of classic crème brûlée. Allow the caramel to cool and harden before serving—this top will provide a delightful crunch that contrasts beautifully with the creamy cheesecake beneath. If you don’t have a torch, carefully broiling the cupcakes for a couple of minutes can also work, but watch closely to prevent burning.
How to Serve Crème Brûlée Cheesecake Cupcakes Recipe
Garnishes
For a stunning presentation, consider adding a few fresh raspberries or sliced strawberries on top— their tartness cuts through the sweetness and adds a pop of vibrant color. A small sprig of mint or a light dusting of powdered sugar complements the caramel crust and makes the cupcakes look irresistible. If you want a touch more decadence, a drizzle of dark chocolate sauce or caramel sauce on the plate alongside the cupcake creates a delightful flavor boost.
Side Dishes
These cupcakes shine as the sweet finale of any meal but pairing them with a simple, fresh fruit salad or a lightly steeped stevia-sweetened tea can help balance richness. A cup of freshly brewed coffee or espresso also pairs wonderfully, as the bitter undertones contrast with the creamy sweetness. For brunch or afternoon tea, serve with small bowls of fresh berries or citrus segments to bring freshness to each bite.
Creative Ways to Present
Serving these cupcakes in pretty cupcake wrappers or on elegant dessert plates instantly elevates their appeal. You can also pop them into mini glass jars or clear cups topped with the brûlée crust for a charming, modern presentation if you want to impress guests. For larger gatherings, arrange them on tiered dessert stands with garnishes around them to create a dramatic, mouthwatering centerpiece.
Make Ahead and Storage
Storing Leftovers
Crème Brûlée Cheesecake Cupcakes Recipe leftovers keep best when stored in an airtight container in the refrigerator and are best enjoyed within 3 to 4 days. Keep the brûlée crust intact by not stacking or covering the cupcakes too tightly. This way, the caramelized sugar stays crisp and the cheesecake remains silky.
Freezing
If you want to prepare these ahead of time, you can freeze the fully baked and cooled cupcakes before caramelizing the topping. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container for up to 1 month. When ready to serve, thaw them overnight in the refrigerator and brûlée the topping just before serving for that fresh crackly texture.
Reheating
To enjoy your cupcakes with a freshly caramelized top, allow refrigerated cupcakes to come to room temperature, then sprinkle superfine sugar and use a kitchen torch to brûlée. Avoid reheating in the oven as it can dry out the cheesecake. The torch is your best friend for that quick finishing touch that keeps the dessert perfectly creamy underneath.
FAQs
Can I use regular sugar instead of superfine sugar for the brûlée topping?
While superfine sugar dissolves and caramelizes more evenly, regular granulated sugar can be used if pressed firmly. Just be mindful to caramelize it carefully to avoid uneven burning.
What if I don’t have a kitchen torch? Can I still make this recipe?
Yes! You can place the cupcakes under a hot broiler for 1 to 3 minutes to caramelize the sugar topping, but watch closely to prevent burning. A torch gives the most control and even caramelization.
Can I substitute the cream cheese with another type of cheese?
Cream cheese gives the cheesecake its creamy texture and tang, so substitutes like Neufchâtel cheese might work, but alternatives like ricotta won’t provide the same rich consistency.
How do I know when the cheesecakes are done baking?
The centers should be slightly jiggly but not liquid. Edges will look set and may puff up a little. Overbaking can cause cracks or a dry texture, so a gentle poke test helps to check doneness.
Can these cupcakes be made gluten-free?
Absolutely! Simply swap the graham crackers for gluten-free cracker crumbs or crushed gluten-free cookies to keep the crust safe for gluten-sensitive diets.
Final Thoughts
This Crème Brûlée Cheesecake Cupcakes Recipe is truly a dessert lover’s dream come true. Its irresistible combination of creamy cheesecake, crisp crust, and that instantly satisfying brûlée topping will have everyone asking for seconds. Don’t hesitate to try making these; once you master the steps, they’re a breeze to whip up and always a showstopper on your dessert table. Trust me, these cupcakes will become one of your favorite sweet treats to share again and again.
Print
Crème Brûlée Cheesecake Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 33 minutes
- Total Time: 2 hours 58 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Crème Brûlée Cheesecake Cupcakes combine the rich creaminess of classic cheesecake with the delicate, crisp caramelized topping of crème brûlée. Each cupcake features a buttery graham cracker crust, a smooth and velvety cheesecake filling, and a perfectly torch-brûléed sugar topping. Perfect for elegant dessert servings, these cupcakes offer individual portions with an impressive presentation.
Ingredients
Crust
- 9 graham crackers, finely crushed (about 1 cup)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 egg yolks
- ½ cup sour cream
- Pinch of salt
Topping
- ⅓ cup superfine sugar
Instructions
- Prepare the Crust: Preheat your oven to 275°F (135°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, combine the finely crushed graham crackers, granulated sugar, and melted butter until the mixture is evenly moistened. Press approximately 1 tablespoon of the crust mixture firmly into the bottom of each muffin cup to form an even base. Bake the crusts for 8 minutes, then remove from the oven and allow them to cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, free of lumps. Add the vanilla extract and mix well. Incorporate the eggs and egg yolks one at a time, beating and scraping down the sides after each addition to ensure even distribution. Gently fold in the sour cream and a pinch of salt until the filling is smooth and well combined.
- Assemble and Bake: Carefully divide the cheesecake filling evenly over the baked and cooled crusts in the muffin cups. Bake in the preheated oven for 20 to 25 minutes, or until the centers are just set and the edges have puffed slightly. Remove the cupcakes from the oven and let them cool for 10 minutes in the pan. Then, transfer the cupcakes to a wire rack and chill in the refrigerator for at least 2 hours to set completely.
- Brûlée the Topping: Once the cupcakes are fully chilled, sprinkle an even layer of superfine sugar over the top of each cheesecake cupcake. Using a kitchen torch, carefully caramelize the sugar by heating it until it melts and turns an amber golden brown, forming a crisp, caramelized crust. Allow the topping to harden before serving for the classic crème brûlée texture you love.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the batter.
- Do not overbake the cheesecake; the centers should still have a slight wobble when you take them out.
- If you don’t have superfine sugar, you can pulse granulated sugar in a food processor to make it finer for the brûlée topping.
- Use a kitchen torch to caramelize the sugar for best results; alternatively, a broiler can be used but watch closely to prevent burning.
- Allow the cupcakes to chill thoroughly to set the filling and improve texture.
