Indulge in the perfect blend of two beloved desserts with Crème Brûlée Cheesecake Cupcakes. These delightful mini cheesecakes combine the creamy richness of classic cheesecake with the signature caramelized sugar topping of crème brûlée, making them an irresistible treat for any occasion. Whether you’re hosting a dinner party or craving a sweet indulgence, these cupcakes are sure to impress.
Ingredients:
For the Crust:
9 graham crackers, finely crushed (about 1 cup)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the 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
For the Brûlée 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 crushed graham crackers, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press about 1 tablespoon of the mixture into the bottom of each cupcake liner, creating a firm, even crust.
Bake for 8 minutes, then remove from the oven and allow to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
Add vanilla extract and mix until combined.
Add eggs and egg yolks one at a time, mixing well after each addition.
Mix in sour cream and a pinch of salt until the filling is smooth and well combined.
Assemble and Bake:
Divide the cheesecake filling evenly among the prepared crusts in the muffin tin.
Bake for 20-25 minutes or until the centers are set, and the edges are slightly puffed.
Remove from the oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
Once cooled, refrigerate the cupcakes for at least 2 hours, or until thoroughly chilled.
Brûlée the Topping:
Before serving, remove the cupcakes from the refrigerator.
Evenly sprinkle about 1 teaspoon of superfine sugar over the top of each cupcake.
Using a kitchen torch, carefully caramelize the sugar by moving the flame in small circles over the surface until the sugar melts and turns a deep amber color.
Allow the caramelized sugar to harden for a few minutes before serving.
Serving Tips:
Presentation: For an extra touch of elegance, serve these cupcakes on a beautiful dessert platter or individual mini plates. Garnish with fresh berries or a sprig of mint for a pop of color.
Pairing: These cupcakes pair wonderfully with a cup of coffee, tea, or a dessert wine like Moscato or Prosecco. The rich, creamy filling and the crispy caramelized top are balanced perfectly by the lightness of these beverages.
Perfect Temperature: Serve the cupcakes straight from the fridge after the sugar topping has hardened. The contrast of the cool cheesecake and the crispy brûléed sugar creates the perfect bite.
Storage Tips:
Refrigeration: Since these cupcakes contain cream cheese and sour cream, they should always be stored in the refrigerator. Place them in an airtight container to maintain their freshness and prevent any absorption of odors from other foods in the fridge.
Storage Duration: These cheesecake cupcakes will stay fresh in the fridge for up to 4-5 days. For the best flavor and texture, consume them within this time frame.
Freezing: If you want to make them ahead of time, you can freeze the cupcakes. First, store them without the brûlée topping in an airtight container or wrap them tightly in plastic wrap and aluminum foil. When ready to serve, allow them to thaw in the fridge overnight, then add the brûlée topping just before serving for the best presentation.
Avoid Freezing After Topping: The caramelized sugar topping will not freeze well. If you plan to freeze, it’s best to add the brûlée sugar layer only right before serving.
Related Recipes:
FAQs:
Can I make Crème Brûlée Cheesecake Cupcakes ahead of time?
Yes! These cupcakes can be made a day or two in advance. Simply prepare the cupcakes, refrigerate them for at least 2 hours, and add the brûlée topping just before serving. This ensures the caramelized sugar remains crisp and perfect.
Can I use a different crust for these cupcakes?
Absolutely! While graham crackers are the classic choice, you can substitute with other options such as crushed chocolate cookies, vanilla wafers, or even shortbread cookies for a unique twist on the flavor.
What if I don’t have a kitchen torch to caramelize the sugar?
If you don’t have a kitchen torch, you can use your oven’s broiler. Sprinkle the superfine sugar over the cooled cupcakes and place them under the broiler for 2-3 minutes, keeping a close eye to ensure the sugar melts and caramelizes evenly.
How do I prevent the cheesecake filling from cracking during baking?
To avoid cracks in your cheesecake filling, avoid overbaking. Bake until the centers are set and the edges are slightly puffed. Let the cupcakes cool slowly in the oven with the door slightly ajar for 10 minutes, then transfer them to a wire rack to cool completely. This gradual cooling process helps prevent cracks.
Conclusion:
With their beautiful brûléed top and velvety filling, Crème Brûlée Cheesecake Cupcakes make an impressive, yet easy-to-make treat for any occasion. So go ahead and indulge your sweet tooth – these cupcakes are sure to be the star of your dessert table!
📖 Recipe:
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Crème Brûlée Cheesecake Cupcakes
- Total Time: 2 hours 45 minutes (includes chilling)
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Crème Brûlée Cheesecake Cupcakes combine the velvety richness of cheesecake with the signature crispy caramelized sugar topping of crème brûlée. These mini indulgent desserts are perfect for special occasions, offering a deliciously creamy filling over a buttery graham cracker crust. Whether you’re serving them at a party or enjoying them as a treat, these cupcakes are sure to satisfy your sweet tooth with their irresistible flavor and elegant presentation.
Ingredients
For the Crust:
9 graham crackers, finely crushed (about 1 cup)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the 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
For the Brûlée Topping:
⅓ cup superfine sugar
Instructions
- Prepare the Crust: Preheat oven to 275°F (135°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, mix crushed graham crackers, granulated sugar, and melted butter until well combined. Press 1 tablespoon of the mixture into each muffin cup and bake for 8 minutes. Let cool.
- Prepare the Cheesecake Filling: Beat softened cream cheese and granulated sugar until smooth. Add vanilla extract and mix. Add eggs and yolks one at a time, mixing after each addition. Stir in sour cream and salt until smooth.
- Assemble and Bake: Divide the cheesecake filling evenly among the crusts. Bake for 20-25 minutes or until the centers are set and the edges are slightly puffed. Cool for 10 minutes in the pan, then transfer to a wire rack. Refrigerate for at least 2 hours.
- Brûlée the Topping: Sprinkle superfine sugar over each cooled cupcake. Use a kitchen torch to caramelize the sugar until amber and crispy. Let it harden before serving.
Notes
Alternative Crust: Swap graham crackers with crushed cookies like chocolate wafers for a different flavor.
No Kitchen Torch: Use your oven’s broiler to caramelize the sugar – be sure to watch carefully so it doesn’t burn.
Storage: Store cupcakes in an airtight container in the fridge for up to 4 days. Add the brûlée topping just before serving to maintain its crispy texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cheesecake, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: Approximately 300 kcal per cupcake
