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Crème Brûlée Cheesecake Cupcakes


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  • Author: Isabella
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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