Creme Brulee Cheesecake Cupcakes Recipe

Introduction

These Creme Brulee Cheesecake Cupcakes combine the creamy richness of cheesecake with the crisp, caramelized topping of classic crème brûlée. Perfect for individual servings, they make an elegant dessert that’s surprisingly easy to prepare.

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 the oven to 325°F (163°C) and line a muffin tin with 12 cupcake liners.
2. Step 2: Mix the graham cracker crumbs with the melted butter until combined. Press this mixture firmly into the bottom of each liner and bake for 5 minutes. Remove from oven and set aside.
3. Step 3: In a large bowl, beat the cream cheese and 3/4 cup sugar together until smooth and creamy.
4. Step 4: Add eggs, heavy cream, and vanilla extract to the cream cheese mixture. Beat until fully combined and smooth.
5. Step 5: Pour the cheesecake batter evenly over the pre-baked crusts in the muffin liners.
6. Step 6: Bake the cupcakes for 18 to 20 minutes, or until the centers are just set but still slightly jiggly.
7. Step 7: Remove from oven and let cool completely on a wire rack. Then, chill in the refrigerator for at least 3 hours to set.
8. Step 8: Before serving, sprinkle a thin layer of granulated sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp shell. Serve immediately.

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and best flavor.
• If you don’t have a kitchen torch, broil the sugared tops for a minute or two, watching carefully to prevent burning.
• Add a teaspoon of lemon zest to the batter for a bright, citrus twist.
• For a gluten-free option, substitute the graham cracker crumbs with gluten-free cookies.

Storage

Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. It’s best to caramelize the sugar topping just before serving to maintain its crispness. Reheat gently if needed, but avoid reheating after torching to keep the caramel layer intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can prepare the cupcakes and chill them for up to 3 days. Just add the caramelized sugar topping right before serving to ensure it stays crisp.

What if I don’t have a kitchen torch?

You can use your oven’s broiler to caramelize the sugar topping. Place the sugared cupcakes under the broiler for 1–2 minutes, watching closely to avoid burning.

Creme Brulee Cheesecake Cupcakes Recipe

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4.8 from 139 reviews

Indulge in these decadent Creme Brulee Cheesecake Cupcakes, which combine the creamy richness of cheesecake with the signature caramelized sugar topping of classic creme brulee. Perfectly portioned in cupcake form, these treats feature a buttery graham cracker crust, a smooth and velvety filling, and a crisp torch-browned sugar topping that offers a delightful contrast in textures.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 45 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean-up.
2. Make the Crust: In a bowl, combine the graham cracker crumbs with the melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of each cupcake liner to form the crust. Bake the crusts for 5 minutes to set them.
3. Prepare the Cheesecake Batter: Using a mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then incorporate the heavy cream and vanilla extract, mixing until the batter is fully combined and silky.
4. Fill and Bake: Pour the cheesecake batter evenly over the pre-baked graham cracker crusts in the liners. Bake for 18 to 20 minutes, or until the centers are just set but still slightly jiggly.
5. Cool and Chill: Remove the cupcakes from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate the cupcakes for at least 3 hours to ensure they set properly and develop their creamy texture.
6. Caramelize the Top: Just before serving, sprinkle a thin, even layer of granulated sugar on top of each cheesecake cupcake. Using a kitchen torch, carefully caramelize the sugar by moving the flame evenly until the sugar melts and forms a golden, crisp crust reminiscent of classic creme brulee.
7. Serve: Serve the cupcakes immediately after torching to enjoy the contrast between the cool, creamy cheesecake and the warm, crisp caramelized topping.

Notes

• Make sure the cream cheese is fully softened before mixing to avoid lumps in the batter.
• Do not overbake the cupcakes; the centers should remain slightly jiggly to maintain a creamy texture after chilling.
• If you don’t have a kitchen torch, you can place the cupcakes under a broiler for a minute or two, watching carefully to prevent burning.
• Store any leftover cupcakes refrigerated and consume within 3-4 days for best quality.
• Allow the cupcakes to come to room temperature slightly before torching for best caramelization results.

Keywords: creme brulee cheesecake, cheesecake cupcakes, caramelized sugar topping, graham cracker crust, creamy desserts