Crème Brûlée Cheesecake Cupcakes Recipe
If you’re searching for a show-stopping dessert that blends creamy cheesecake with the crisp caramelized sugar top of a classic French treat, get ready to fall in love with these Crème Brûlée Cheesecake Cupcakes. Every single bite features satiny-smooth cheesecake nestled atop a buttery graham cracker crust, crowned with a crackly brûléed sugar lid. Mini in size but absolutely mighty in flavor, these cupcakes turn any gathering or weeknight indulgence into a luxurious experience. Friends and family will be wowed, and you’ll be amazed by how achievable these elegant treats are right at home.
Ingredients You’ll Need
This recipe combines classic, straightforward ingredients that work together to deliver that signature rich flavor, creamy texture, and irresistible golden sugar top. Each component, from the vanilla-scented cheesecake base to the lively brûlée finish, plays a crucial role in building layers of taste and contrast.
- Graham cracker crumbs: The toasty, buttery cookie base adds subtle sweetness and the perfect crunch.
- Granulated sugar (for crust): A touch of sugar in the crust to balance out the savory and highlight the flavors.
- Unsalted butter (melted): Melted butter binds the crumbly base and brings a rich, indulgent note to every bite.
- Cream cheese (softened): The heart of the cheesecake, providing undeniable creaminess and tang.
- Granulated sugar: Essential for sweetness and for building the classic brûlée topping.
- Large eggs: They bind the filling and give it luscious, custardy structure.
- Sour cream: Sour cream provides extra creaminess and a subtle tang that balances the sweetness.
- Vanilla extract: Vanilla infuses the filling with warm, aromatic flavor reminiscent of the classic French dessert.
- Pinch of salt: A little salt sharpens all the flavors and prevents the cupcakes from tasting flat.
- Granulated sugar (for brûlée topping): This is what transforms into that signature shattering, caramelized crust.
How to Make Crème Brûlée Cheesecake Cupcakes
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and line a standard 12-cup muffin tin with cupcake liners. In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and the melted butter. Stir everything together until all the crumbs are moistened, forming a sandy, fragrant mixture. Scoop about a tablespoon into each cupcake liner and press firmly with the back of a spoon—this gives every cupcake its satisfying, biteable foundation. Bake the crusts for 5 minutes for that golden, toasty aroma, then set aside to cool slightly.
Step 2: Whip Up the Cheesecake Filling
Using a large mixing bowl and either a hand mixer or stand mixer, beat the softened cream cheese until it turns silky and smooth. Gradually sprinkle in the half cup of sugar, beating well to dissolve any graininess—the smoother your mixture, the more luxurious the texture. Next, add the eggs one at a time, blending just until combined after each to avoid overmixing. Stir in the sour cream, vanilla extract, and a pinch of salt until the mixture is dreamy and homogeneous.
Step 3: Assemble and Bake
Divide the cheesecake filling evenly among the prepared muffin cups, filling each almost to the very top. Gently tap the pan to smooth the tops and release any air bubbles. Bake for 18–22 minutes, keeping a close eye as they near the end—the edges should look set but the centers will retain a subtle jiggle. Remove from the oven and let them cool on your counter for 30 minutes. This gradual cooling keeps their texture creamy and helps prevent cracks.
Step 4: Chill Thoroughly
Once the cupcakes have cooled at room temperature, tuck them into your fridge for at least 4 hours, or overnight if you can wait. This step is so important for achieving that smooth, dense-yet-light consistency that makes Crème Brûlée Cheesecake Cupcakes so magical. The cooling time also makes them easy to unmold and handle.
Step 5: Brûlée the Tops
Just before serving, sprinkle the top of each chilled cupcake with 2–3 teaspoons of granulated sugar. Use a kitchen torch to caramelize the sugar—move the flame in small circles until the sugar bubbles, melts, and transforms into a shiny amber layer. Don’t have a torch? You can broil the cupcakes briefly in your oven on high, watching carefully until the sugar crisps. Allow the brûlée tops to cool for one or two minutes, so they harden into that stunning “crack” when tapped with a spoon.
How to Serve Crème Brûlée Cheesecake Cupcakes
Garnishes
For extra flair, consider adding a delicate dusting of powdered sugar around the edges, a few fresh berries, or a tiny mint sprig. The shiny brûléed tops beg for something colorful and fresh—a raspberry or sugared violets make your Crème Brûlée Cheesecake Cupcakes look straight out of a patisserie window.
Side Dishes
Pair these cupcakes with something contrasting but subtle, like a fruit compote or a scoop of tart sorbet. A simple platter of sliced fresh fruit or a light citrus salad can also help balance the richness of the cupcakes without stealing the spotlight.
Creative Ways to Present
Arrange them on a vintage cake stand for afternoon tea, or nestle each cupcake in a fancy paper liner and box them up as edible gifts. For a playful twist, serve the cupcakes alongside tiny spoons so guests can crack their brûlée top just like the classic dessert. The dazzling sugar finish makes them perfect for elegant parties, weddings, or any occasion that calls for a little extra dazzle.
Make Ahead and Storage
Storing Leftovers
Any leftover Crème Brûlée Cheesecake Cupcakes should be stored in an airtight container in the refrigerator. They’ll keep beautifully for up to five days, maintaining both their creamy texture and their sweet, toasty topping for a few days.
Freezing
If you need to freeze them, skip the brûlée step and wrap the un-topped, fully chilled cupcakes well in plastic wrap, then place them in a freezer bag or airtight container. They’ll keep for up to two months. Thaw overnight in the fridge, then brûlée right before serving for the freshest crunch and flavor.
Reheating
No reheating needed with these beauties! If you freeze the cupcakes, simply thaw them overnight as mentioned above. Avoid microwaving, as it will affect both the cheesecake’s texture and the brûlée topping’s crackle.
FAQs
Can I make Crème Brûlée Cheesecake Cupcakes without a kitchen torch?
Absolutely! If you don’t have a kitchen torch, simply place the sugared cupcakes under your oven’s broiler. Keep a very close eye on them and rotate the pan as needed—it only takes a minute or two for the sugar to caramelize. Let the tops cool before serving for that satisfying crunch.
Can I use low-fat or non-dairy cream cheese?
Full-fat cream cheese gives the most luxurious, creamy result, but you can substitute low-fat or non-dairy versions if needed. Be aware that the texture of your Crème Brûlée Cheesecake Cupcakes might be slightly less rich, but the flavor will still shine through.
What’s the secret to avoiding cracks in mini cheesecakes?
The best tip is not to overbake—remove the cupcakes when the edges are set and the centers still have a slight jiggle. Additionally, letting them cool gradually at room temperature for about 30 minutes before chilling prevents rapid temperature changes that cause cracking.
How do I know when the cheesecakes are done baking?
Look for gently set edges and just a touch of wobble in the centers. The residual heat will continue to set the cupcakes as they cool, so don’t wait for them to become completely firm in the oven.
Can I add flavors or mix-ins to the batter?
Definitely! Try folding in a little citrus zest (lemon or orange adds brightness), swirl in berry compote, or even add a splash of espresso for a sophisticated twist. Just don’t overload the batter so it stays creamy.
Final Thoughts
If you’re ready to wow your friends, family, or just yourself, these Crème Brûlée Cheesecake Cupcakes deliver elegance and delight in every bite. The combination of crisp caramelized sugar and velvety cheesecake makes them a little bit magical and totally do-able. Give them a try and create your own moments of crackly-sweet bliss at home!
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Crème Brûlée Cheesecake Cupcakes Recipe
- Total Time: 42 minutes (plus chilling time)
- Yield: 12 cupcakes 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy fusion of Crème Brûlée and Cheesecake with these delightful Crème Brûlée Cheesecake Cupcakes. A perfect combination of velvety cheesecake filling, crunchy brûlée topping, and a buttery graham cracker crust in a convenient cupcake form.
Ingredients
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 2–3 tablespoons granulated sugar for brûlée topping
Instructions
- Preheat oven and prepare crust: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with liners. Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press mixture into each liner and bake for 5 minutes.
- Prepare cheesecake filling: Beat cream cheese until smooth. Add 1/2 cup sugar, then eggs one at a time. Mix in sour cream, vanilla, and salt until smooth.
- Fill and bake: Divide filling among liners and bake for 18–22 minutes until set. Cool, then chill for at least 4 hours.
- Brûlée topping: Sprinkle sugar over each cheesecake and caramelize with a torch. Let sit before serving.
Notes
- For best results, use a kitchen torch for the brûlée topping. If you don’t have one, broil briefly in the oven while watching closely.
- You can also add a hint of citrus zest to the filling for extra brightness.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 245
- Sugar: 16g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
