Welcome to the ultimate dessert hybrid you never knew you needed: Crème Brûlée Cheesecake Cupcakes. This recipe combines the rich, creamy tang of classic cheesecake with the shatteringly crisp, caramelized sugar topping of crème brûlée, all in a perfect, single-serving cupcake. If you’re looking to elevate your baking game and truly wow your guests, you’ve found the perfect recipe. We’ve meticulously tested every step to ensure your cupcakes are smooth, crack-free, and absolutely delicious.
This dessert is more than just a treat; it’s an experience. The contrast between the velvety cheesecake filling and the crunchy, torched sugar is simply divine. It’s the perfect make-ahead dessert for parties, holidays, or any time you need a show-stopping sweet.
Why You’ll Love This Crème Brûlée Cheesecake Cupcakes Recipe
Before we dive in, let’s talk about what makes this recipe a guaranteed hit. It’s not just about combining two desserts; it’s about perfecting the harmony between them.
- Perfectly Portioned: Individual cupcakes mean no slicing is required and they are incredibly easy to serve.
- Unbelievable Texture: You get the best of both worlds—the smooth, dense creaminess of cheesecake and the signature crackly top of crème brûlée.
- Make-Ahead Friendly: You can prepare the cheesecakes a day or two in advance, then simply brûlée the tops just before serving for maximum freshness and crunch.
- Visually Stunning: The golden, caramelized tops are gorgeous and make the cupcakes look like they came from a high-end bakery.
Ingredients You’ll Need
We’ll break down the ingredients into three simple components: the crust, the filling, and of course, the signature topping. Using high-quality, full-fat ingredients is key to achieving the creamiest texture.
For the Graham Cracker Crust
- Graham Cracker Crumbs: The classic choice for a sweet, sandy base.
- Unsalted Butter: Melted butter binds the crumbs together to form a sturdy crust.
- Granulated Sugar: A touch of sugar adds sweetness and helps the crust crisp up.
For the Cheesecake Filling
- Cream Cheese: Use full-fat, brick-style cream cheese, softened to room temperature for a lump-free filling.
- Granulated Sugar: Provides the perfect amount of sweetness to balance the tangy cream cheese.
- Eggs: Room temperature eggs are crucial for a smooth, homogenous batter.
- Sour Cream: Full-fat sour cream adds moisture and a subtle tang.
- Vanilla Extract: A high-quality vanilla extract enhances all the other flavors.
- Heavy Cream: A splash of heavy cream creates an even richer, more luxurious texture.
For the Brûlée Topping
- Superfine Sugar: Also known as caster sugar, this melts more evenly and quickly than granulated sugar, creating a perfect crust.
Essential Equipment for Perfect Results
While this recipe is straightforward, a few key pieces of equipment will help you achieve professional-quality results.
- Muffin Pan & Liners: A standard 12-cup muffin pan and paper liners are essential.
- Hand Mixer or Stand Mixer: This is crucial for getting the cheesecake filling perfectly smooth.
- Culinary Torch: A small kitchen blow torch is the best tool for caramelizing the sugar topping evenly without heating the cheesecake underneath.
How to Make Crème Brûlée Cheesecake Cupcakes (Step-by-Step)
Follow these detailed steps to create your own decadent Crème Brûlée Cheesecake Cupcakes. Remember, patience is key, especially during the cooling process!
Step 1: Prepare the Crust
First, preheat your oven to 325°F (163°C) and line a muffin tin with paper liners. In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press about one tablespoon of the mixture firmly into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, use a hand mixer to beat the softened cream cheese until it’s completely smooth and free of lumps. Slowly add the granulated sugar and continue to beat until well combined. Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Be careful not to overmix, as this can cause the cheesecakes to crack. Finally, gently stir in the sour cream, vanilla extract, and heavy cream until the batter is smooth and uniform.
Step 3: Bake the Cheesecakes
Divide the cheesecake filling evenly among the prepared liners, filling each one about three-quarters full. Bake for 20-22 minutes, or until the edges are set and the centers are almost set but still have a slight jiggle. Turn off the oven and let the cheesecakes sit in the warm oven with the door cracked for 10 minutes. This gradual cooling process helps prevent cracks.
Step 4: Chill Completely
Remove the muffin pan from the oven and let it cool on a wire rack for at least one hour. Afterward, transfer the pan to the refrigerator and chill for a minimum of 4 hours, or preferably overnight. This step is non-negotiable for achieving the proper cheesecake texture.
Step 5: Create the Signature Brûlée Topping
This is the fun part! Just before serving, sprinkle about 1-2 teaspoons of superfine sugar evenly over the top of each chilled cheesecake cupcake. Using a culinary torch, hold the flame a few inches from the sugar and move it continuously until the sugar melts, bubbles, and turns a beautiful amber brown. Let the topping harden for a minute or two before serving.
Pro Tips for Flawless Cheesecake Cupcakes
Want to ensure your Crème Brûlée Cheesecake Cupcakes are perfect every time? Follow these expert tips.
- Room Temperature is Key: For the smoothest filling, make sure your cream cheese, eggs, and sour cream are all at room temperature.
- Don’t Overmix the Eggs: Overmixing incorporates too much air, which can cause the cheesecakes to rise too much and then crack as they cool.
- Gradual Cooling is a Must: The two-step cooling process (in the oven, then on the counter) is the secret to preventing cracks.
- Brûlée Just Before Serving: The caramelized sugar topping will soften over time in the refrigerator. For the best crunchy texture, torch the cupcakes right before you plan to serve them. For a similar delightful treat, consider our Brown Sugar Pop Tart Cookies.
Make-Ahead & Storage Instructions
These cupcakes are a fantastic make-ahead dessert. You can bake the cheesecakes (without the topping) up to 2 days in advance. Store them covered in the refrigerator. When you’re ready to serve, just add the sugar and torch the tops. Leftover cupcakes should be stored in the refrigerator for up to 3 days, though the topping will lose its crunch.
Answering Your Top Questions
Here are answers to some common questions about making these mini crème brûlée cheesecakes.
Absolutely! The cheesecakes (without the topping) can be baked and stored in an airtight container in the refrigerator for up to two days. Add and torch the sugar topping just before serving for the best crunchy texture.
Yes, you can get creative with the crust. A crust made from crushed Biscoff cookies, vanilla wafers, or even chocolate cookies would also be delicious with the cheesecake filling.
A culinary torch is highly recommended for the best results, as it melts the sugar evenly without heating the cheesecake. In a pinch, you can use the broil setting in your oven, but watch it very carefully as the sugar can burn in seconds.
The keys to preventing cracks are using room temperature ingredients, not overmixing the batter (especially after adding eggs), and allowing the cupcakes to cool down gradually—first in the turned-off oven, then on the counter.
The sugar topping can draw moisture from the cheesecake and become liquidy if it sits for too long. This is why it’s crucial to torch the cupcakes immediately before serving.
More Decadent Desserts to Try
If you loved these cupcakes, you’ll surely enjoy exploring other sweet creations. For a taste of autumn, our Paula Deen Pumpkin Bars are a must-try. If you’re in the mood for something fruity and effortless, this Strawberry Cheesecake Dump Cake is a real crowd-pleaser. And for a classic pie that never disappoints, check out this recipe for Southern Sweet Potato Pie.
The Perfect Crème Brûlée Cheesecake Cupcakes Recipe
Crème Brûlée Cheesecake Cupcakes: The Ultimate Guide
Ingredients
Equipment
Instructions
- Preheat oven to 325°F (163°C). Line a standard 12-cup muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until it resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each liner.
- Bake the crusts for 5 minutes. Remove and set aside to cool.
- In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until completely smooth. Add 3/4 cup of granulated sugar and beat until combined.
- Add eggs one at a time, mixing on low speed until just incorporated. Scrape down the sides of the bowl as needed. Stir in the sour cream, vanilla extract, and heavy cream until the batter is smooth.
- Divide the filling evenly among the cupcake liners. Bake for 20-22 minutes, until the edges are set and the centers are almost set.
- Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 10 minutes. Then, remove and cool completely on a wire rack for 1 hour.
- Transfer the muffin pan to the refrigerator and chill for at least 4 hours or overnight.
- Just before serving, sprinkle about 1-2 teaspoons of superfine sugar over each cupcake. Use a culinary torch to melt and caramelize the sugar until it's golden brown and bubbly.
- Let stand for a minute or two for the topping to harden, then serve immediately.
Notes
Don't Overmix: Mix the batter on low speed after adding the eggs to avoid incorporating too much air, which helps prevent cracking.
Chill Thoroughly: Do not skip the chilling time! A minimum of 4 hours in the fridge is essential for the cheesecake to set properly.
Pin This Recipe for Later!
Don’t forget to save this incredible recipe! Pin it to your favorite dessert board on Pinterest to ensure you can find it again. Your friends and family will be asking for this one on repeat!
