Welcome to a dessert experience that combines two timeless classics into one unforgettable treat. These Crème Brûlée Cheesecake Cupcakes feature a rich, creamy vanilla bean cheesecake base on a crisp graham cracker crust, all crowned with that signature layer of crackly, caramelized sugar. If you’ve ever found yourself torn between the silky texture of cheesecake and the satisfying shatter of a crème brûlée, this recipe is your dream come true. It’s the perfect individual dessert for dinner parties, holidays, or any time you crave a truly show-stopping sweet.
We’ve designed this recipe for enthusiastic home cooks, ensuring every step is clear, simple, and leads to perfect results. Get ready to impress your family and friends with these elegant and delicious Crème Brûlée Cheesecake Cupcakes.
Why You’ll Love This Crème Brûlée Cheesecake Cupcakes Recipe
- The Best of Both Worlds: Enjoy the creamy tang of cheesecake and the iconic crunchy sugar topping of crème brûlée in a single, perfectly portioned dessert.
- Perfect for Parties: Individual cupcakes make serving a breeze. No slicing required, and they look stunning on a dessert table.
- Surprisingly Simple: While they look incredibly gourmet, the steps are straightforward and easy for any home cook to follow.
- Make-Ahead Friendly: You can prepare the cheesecakes a day or two in advance, then simply brûlée the tops just before serving for maximum crunch.
Ingredients You’ll Need
This recipe uses simple, high-quality ingredients to create a truly decadent dessert. Here’s what you’ll need to gather.
For the Graham Cracker Crust
- Graham Cracker Crumbs: The classic, slightly sweet and crunchy base for our cheesecake.
- Unsalted Butter: Melted butter binds the crumbs together to create a firm crust.
- Granulated Sugar: Adds a touch of extra sweetness to the crust.
For the Cheesecake Filling
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a smooth, lump-free filling.
- Granulated Sugar: Provides the perfect amount of sweetness to balance the tangy cream cheese.
- Large Eggs: Room temperature eggs incorporate better into the batter, preventing over-mixing.
- Sour Cream: Full-fat sour cream adds richness and a tender texture.
- Vanilla Bean Paste or Extract: Vanilla bean paste provides those beautiful black specks and a more intense flavor, but pure vanilla extract works wonderfully too.
- Heavy Cream: A splash of heavy cream makes the filling extra luxurious and smooth.
For the Brûlée Topping
- Superfine or Granulated Sugar: Superfine sugar melts more evenly, but regular granulated sugar works just fine. This will be sprinkled on top and caramelized.
Essential Equipment
You don’t need many fancy tools to make these cupcakes, but a few items are key to success.
- Standard 12-Cup Muffin Tin: This is the foundation for creating your individual cheesecakes.
- Paper Liners: To prevent sticking and make for easy removal.
- Electric Mixer: A stand mixer or hand mixer is essential for achieving a perfectly smooth cheesecake batter.
- Kitchen Torch: A small butane torch is the best tool for creating that iconic, evenly caramelized sugar crust. If you don’t have one, see our FAQ section for an alternative method.
How to Make Crème Brûlée Cheesecake Cupcakes (Step-by-Step)
Follow these simple steps to create the most incredible Crème Brûlée Cheesecake Cupcakes. We’ll walk you through making the crust, the filling, and that signature crackly topping.
Step 1: Prepare the Crust
First, preheat your oven to 325°F (163°C) and line a standard muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened. Press about 1.5 tablespoons of the mixture firmly into the bottom of each liner. Bake for 5-7 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, use an electric mixer to beat the softened cream cheese and sugar on medium speed until smooth and creamy. Be sure to scrape down the sides of the bowl. Add the eggs one at a time, mixing on low speed just until the yellow yolk disappears. Be careful not to over-mix! Gently stir in the sour cream, vanilla, and heavy cream until just combined.
Step 3: Bake the Cheesecakes
Divide the cheesecake batter evenly among the prepared crusts, filling each liner about three-quarters full. Bake for 22-25 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 cool in the oven with the door cracked for 1 hour. This gradual cooling process is key to preventing cracks.
Step 4: Chill Thoroughly
Remove the cheesecakes from the oven and let them cool completely on a wire rack. Once at room temperature, transfer the muffin tin to the refrigerator and chill for at least 4 hours, or preferably overnight. The cheesecakes need to be completely cold and firm before you can add the topping.
Step 5: Create the Signature Brûlée Topping
This is the fun part! Just before serving, remove the cheesecakes from their paper liners and place them on a fire-proof surface. Sprinkle about 1-2 teaspoons of sugar evenly over the top of each cheesecake. Using a kitchen torch, hold the flame about 2-3 inches from the sugar and move it continuously until the sugar melts, bubbles, and turns a beautiful amber brown. Let the caramelized sugar harden for a minute or two before serving. Enjoy the crackle!
Pro Tips for Perfect Cheesecake Cupcakes
- Room Temperature Ingredients: For the smoothest, most homogenous batter, ensure your cream cheese, eggs, and sour cream are all at room temperature.
- Don’t Over-mix: Over-mixing the batter, especially after adding the eggs, incorporates too much air, which can cause the cheesecakes to puff up and then crack as they cool.
- Gradual Cooling is Key: Letting the cheesecakes cool down slowly in the oven is the best trick for preventing cracks.
- Brûlée Just Before Serving: The caramelized sugar topping will soften over time in the refrigerator. For the best crunch, torch the cupcakes right before you plan to eat them.
Storage and Make-Ahead Instructions
These Crème Brûlée Cheesecake Cupcakes are a fantastic make-ahead dessert. You can bake the cheesecakes (without the sugar topping) up to 3 days in advance. Store them in an airtight container in the refrigerator. When you’re ready to serve, simply add the sugar and torch the tops. Leftover (torched) cupcakes can be stored in the fridge for up to 2 days, though the topping will lose its crunch.
Frequently Asked Questions About Crème Brûlée Cheesecake Cupcakes
Yes, while a torch provides the best results, you can use your oven’s broiler. Place the sugared cheesecakes on a baking sheet about 4-6 inches from the broiler element and watch them constantly. It will only take 1-2 minutes. Be very careful as the sugar can burn quickly.
No, a water bath is not necessary for cheesecake cupcakes. Their small size and the gentle cooling method of leaving them in the oven with the door cracked is enough to prevent cracking and ensure a creamy texture.
The crunchy top is created by sprinkling a thin, even layer of granulated sugar on the chilled cheesecake and then melting it with a kitchen torch until it’s caramelized and amber-colored. As it cools, it hardens into a glass-like shell.
You can bake and chill the cheesecakes up to 3 days in advance. Keep them covered in the refrigerator. For the best texture, wait to add and caramelize the sugar topping until just before you plan to serve them.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the caramelized topping will absorb moisture and soften over time, losing its signature crunch.
More Decadent Dessert Recipes to Try
If you loved these cupcakes, you’ll be delighted by some of our other creations. For a taste of classic comfort, try this amazing Italian Cream Cake. If you’re in the mood for something fruity and fun, these Strawberry Cheesecake Stuffed Cookies are a must-try. And for a simple yet elegant dessert, you can’t go wrong with our classic No-Bake Peanut Butter Pie. Looking for another unique dessert? Our Jiggly Japanese Pancakes are a fluffy delight!
The Perfect Crème Brûlée Cheesecake Cupcakes
There you have it—a truly spectacular dessert that’s sure to become a new favorite. These Crème Brûlée Cheesecake Cupcakes deliver on every level: creamy, tangy, sweet, and crunchy. They are the perfect way to elevate any occasion. We hope you enjoy making and sharing this recipe. If you do, we’d love to see your creations! Share your photos and tag us on Pinterest.
Crème Brûlée Cheesecake Cupcakes Recipe
Crème Brûlée Cheesecake Cupcakes: The Ultimate Dessert Mashup
Ingredients
Equipment
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press 1.5 tablespoons of the mixture into the bottom of each liner.
- Bake for 5-7 minutes. Set aside to cool.
- In a large bowl, beat softened cream cheese and sugar with an electric mixer until smooth.
- Add eggs one at a time, mixing on low speed just until combined. Stir in sour cream, vanilla, and heavy cream.
- Divide batter evenly among the crusts. Bake for 22-25 minutes, until the centers are almost set.
- Turn off the oven and let cheesecakes cool inside with the door cracked for 1 hour.
- Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle 1-2 teaspoons of sugar over each cold cheesecake.
- Using a kitchen torch, caramelize the sugar until it turns amber brown. Let it harden for 1-2 minutes before serving.
Notes
Tip 2: Do not over-mix the batter after adding eggs to prevent cracks.
Tip 3: The caramelized topping is best fresh. Brûlée the cupcakes just before you plan to serve them for maximum crunch.
