Creme Brulee Cheesecake Cupcakes Recipe

Introduction

These Creme Brulee Cheesecake Cupcakes combine the creamy richness of cheesecake with the caramelized crunch of a classic creme brulee topping. Perfectly portioned and easy to make, they’re an elegant dessert for any occasion.

Ingredients

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar (plus extra for topping)
• 2 large eggs
• 1/2 cup heavy cream
• 1 tablespoon vanilla extract
• 1 cup graham cracker crumbs
• 4 tablespoons melted butter

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a bowl, mix the graham cracker crumbs with the melted butter until combined. Press this mixture firmly into the bottom of each liner, then bake for 5 minutes. Remove and set aside.
3. Step 3: In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth and creamy. Add the eggs one at a time, then mix in the heavy cream and vanilla extract until fully incorporated.
4. Step 4: Pour the cheesecake batter evenly over the graham cracker crusts in the muffin liners. Bake for 18 to 20 minutes, or until the centers are just set but still slightly jiggly.
5. Step 5: Allow the cupcakes to cool completely at room temperature, then chill in the refrigerator for at least 3 hours to set properly.
6. Step 6: Just before serving, sprinkle a thin, even layer of granulated sugar on top of each cupcake. Using a kitchen torch, caramelize the sugar until golden and crisp. Serve immediately for best texture.

Tips & Variations

• For a more intense vanilla flavor, use real vanilla bean seeds instead of extract.
• Replace graham cracker crumbs with crushed shortbread cookies for a buttery crust.
• If you don’t have a torch, place the cupcakes under a broiler for 1–2 minutes, watching carefully to avoid burning.

Storage

Store the cupcakes tightly covered in the refrigerator for up to 3 days. The caramelized topping is best enjoyed fresh; if storing, the crisp top may soften but the flavor remains excellent. Reheat briefly with a kitchen torch or serve cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, prepare and bake the cupcakes in advance, then chill them until ready. Add the caramelized sugar topping just before serving to keep the crunchy texture.

What if I don’t have a kitchen torch?

You can caramelize the sugar under a broiler for a short time, but watch closely to prevent burning. Alternatively, skip the topping and enjoy them as classic cheesecake cupcakes.

Creme Brulee Cheesecake Cupcakes Recipe

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Delight in these rich and creamy Crème Brûlée Cheesecake Cupcakes featuring a buttery graham cracker crust, a smooth vanilla-infused cheesecake filling, and a perfectly caramelized sugar topping that mimics the classic crème brûlée finish.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 cup graham cracker crumbs
• 4 tablespoons melted butter

Cheesecake Filling

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar (plus extra for topping)
• 2 large eggs
• 1/2 cup heavy cream
• 1 tablespoon vanilla extract

Instructions

1. Preheat and prepare crust: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners. Combine the graham cracker crumbs and melted butter in a bowl, then press this mixture firmly into the bottom of each lined muffin cup to form the crust. Bake the crusts for 5 minutes to set.
2. Make cheesecake batter: In a mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, beating well after each addition. Pour in the heavy cream and vanilla extract, then mix until everything is fully combined and the batter is smooth.
3. Fill and bake: Divide the cheesecake batter evenly among the prepared crust-lined muffin cups. Bake for 18 to 20 minutes or until the centers are just set but still slightly jiggly.
4. Cool and chill: Allow the cheesecake cupcakes to cool completely to room temperature. Once cooled, place them in the refrigerator to chill for at least 3 hours; this helps the cheesecake firm up for best texture.
5. Create the brûlée topping: Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each chilled cheesecake cupcake. Use a kitchen torch to carefully caramelize the sugar until it turns golden brown and crisp, forming the signature crème brûlée crust.
6. Serve: Serve immediately after torching to enjoy the contrasting creamy and crunchy textures at their best.

Notes

• Use a good quality cream cheese for the smoothest filling.
• Ensure the cream cheese is fully softened to avoid lumps in the batter.
• Don’t overbake the cupcakes to keep a creamy center.
• If you don’t have a kitchen torch, you can place under a broiler briefly but watch carefully to prevent burning.
• Chilling time is important, so plan ahead for at least 3 hours in the refrigerator.

Keywords: Crème brûlée cheesecake, cheesecake cupcakes, graham cracker crust, caramelized sugar topping, creamy dessert, baked cheesecake, individual cheesecakes