If you have a love for rich, creamy desserts with a delightful crunch on top, you are going to adore the Creme Brulee Cheesecake Cupcakes Recipe. These little beauties combine the silky texture of classic cheesecake with the caramelized sugar topping that defines a perfect crème brûlée. Each cupcake offers a gorgeous contrast between the buttery graham cracker crust and the luscious filling, crowned with that iconic crackly sugar shell. Whether you’re serving guests or indulging in a sweet treat just for yourself, this recipe is sure to become a cherished favorite in your dessert rotation.
Ingredients You’ll Need
Every ingredient in this Creme Brulee Cheesecake Cupcakes Recipe plays a vital role in crafting its unforgettable flavor, silky texture, and beautiful appearance. The simplicity of the components makes the process approachable and rewarding.
- Graham crackers: Finely crushed to form a crunchy and flavorful crust base.
- Unsalted butter: Melted and mixed with crumbs to bind and add richness.
- Granulated sugar: Used in both crust and filling for balanced sweetness.
- Cream cheese: The creamy heart of the cheesecake, softened for easy mixing.
- Vanilla extract: Enhances and deepens the overall flavor.
- Large egg and egg yolks: Provide structure and lusciousness to the filling.
- Sour cream: Adds moisture and a slight tang to keep the cheesecake smooth.
- Pinch of salt: Balances sweetness and enhances flavor layers.
- Super fine sugar: Essential for creating the signature caramelized brûlée topping.
How to Make Creme Brulee Cheesecake Cupcakes Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 275°F (135°C). This gentle baking temperature will help achieve a creamy, custard-like consistency without cracking. Line a muffin tin with cupcake liners—this makes peeling and serving a breeze later on.
Step 2: Make the Crust
Combine the finely crushed graham crackers with granulated sugar and melted butter in a bowl. Mix thoroughly until the crumbs hold together when pressed. Firmly press this mixture into the bottom of each cupcake liner to form a sturdy, flavorful base for each cheesecake.
Step 3: Prepare the Cheesecake Filling
Using a mixer, beat softened cream cheese and sugar until the mixture is perfectly smooth and creamy. Next, add vanilla extract, the whole egg, egg yolks, sour cream, and a pinch of salt. Mix everything until the batter is silky and well combined, ensuring a luscious finish.
Step 4: Fill the Cupcake Liners
Spoon the creamy cheesecake filling into each lined cup, filling them roughly three-quarters full. This leaves room for the batter to slightly rise and set beautifully.
Step 5: Bake to Perfection
Bake your cheesecake cupcakes for 22 to 25 minutes, keeping an eye on the texture. The edges should be set while the center remains slightly jiggly—just like a crème brûlée custard. Take them out and allow the cupcakes to cool completely in the tin before moving forward.
Step 6: Brûlée the Tops
After cooling, carefully remove the cupcakes from their liners. Sprinkle about one teaspoon of super fine sugar on top of each one. Using a kitchen torch or placing them briefly under a broiler, caramelize the sugar until it turns a beautiful golden and crisp. Let them chill before serving to lock in that authentic creme brûlée experience.
How to Serve Creme Brulee Cheesecake Cupcakes Recipe
Garnishes
Adding a garnish is such a fun way to personalize these cupcakes. Fresh berries like raspberries or blueberries bring a burst of color and a tart contrast. A small mint leaf or even a light dusting of powdered sugar can elevate the presentation.
Side Dishes
Serve these cupcakes alongside a cup of rich coffee, espresso, or a dessert wine like Moscato for a complementary pairing. A simple fruit salad works wonderfully too, offering fresh, juicy sweetness to balance the creamy richness.
Creative Ways to Present
Why not serve these cupcakes in clear mini dessert cups layered with a drizzle of caramel sauce or a thin spread of fruit compote underneath the crust? You could also skewer a few mini cupcakes with fresh fruit for an elegant dessert platter that wows eyes and taste buds alike.
Make Ahead and Storage
Storing Leftovers
These cheesecake cupcakes keep brilliantly in the fridge for up to four days when stored in an airtight container. The caramelized sugar topping might soften slightly but will remain tasty and delightful.
Freezing
You can freeze the cupcakes without the brûlée topping for up to one month. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe container. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
Since these are best served chilled, avoid reheating. Instead, allow frozen cupcakes to thaw completely for the creamiest texture, then apply the sugar topping and torch just before serving for maximum crispness.
FAQs
Can I use a different crust for this recipe?
Absolutely! While graham cracker crust is classic and adds a great crunch, you can experiment with crushed digestive biscuits or even gingersnap cookies for a spiced twist.
How important is the kitchen torch step?
The torching step gives the signature caramelized sugar shell that sets these cupcakes apart. Without it, you still have delicious cheesecake cupcakes, but the brûlée aspect won’t be quite the same.
Can I make these gluten-free?
Yes, by swapping the graham crackers for gluten-free alternatives, you can easily make this treat gluten-free without compromising on flavor or texture.
Is it necessary to use super fine sugar for the topping?
Super fine sugar melts more evenly and quickly for that perfect caramelized top. If you don’t have it, pulse regular granulated sugar in a blender for a few seconds to achieve similar results.
Can I double the recipe?
Definitely! Just make sure you have enough cupcake liners and space in your oven. Baking times stay roughly the same, but it’s best to bake in batches if needed to ensure even cooking.
Final Thoughts
I hope this Creme Brulee Cheesecake Cupcakes Recipe inspires you to add a bit of decadence to your dessert lineup. These cupcakes are where creamy meets crunchy in the most delightful way, making each bite a little celebration. Don’t hesitate to give this recipe a try—you might just find your new go-to dessert for impressing friends or treating yourself with something truly special.
Print
Creme Brulee Cheesecake Cupcakes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Creme Brulee Cheesecake Cupcakes combine the creamy richness of classic cheesecake with a crunchy graham cracker crust and a caramelized sugar topping, reminiscent of the beloved creme brulee dessert. Perfectly portioned for individual servings, these cupcakes offer a delightful balance of textures and flavors, baked to silky perfection and topped with a crisp, golden sugar crust.
Ingredients
Crust
- 9 graham crackers, finely crushed (equivalent to 1 sleeve)
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 egg yolks
- 1/2 cup sour cream
- 1 pinch of salt
Topping
- 1/3 cup super fine sugar (for caramelizing)
Instructions
- Preheat Oven: Preheat the oven to 275°F (135°C) and line a muffin tin with cupcake liners to prepare for baking.
- Make Crust: In a bowl, combine the finely crushed graham crackers, granulated sugar, and melted butter. Mix well until evenly combined. Press this mixture firmly into the bottom of each cupcake liner to form the crust base.
- Prepare Filling: Beat the softened cream cheese along with the granulated sugar until the mixture is smooth and creamy. Add the vanilla extract, whole egg, egg yolks, sour cream, and a pinch of salt. Continue mixing until the batter is smooth and well incorporated.
- Fill Cupcakes: Spoon the cheesecake batter into the prepared cupcake liners, filling them about three-quarters full to allow room for slight rise during baking.
- Bake: Bake the cupcakes in the preheated oven for 22 to 25 minutes, or until the filling is just set and no longer jiggles. Remove and allow them to cool completely in the tin to set further.
- Caramelize Sugar Topping: Once the cupcakes have cooled and been removed from their wrappers, sprinkle about 1 teaspoon of super fine sugar evenly over the top of each cupcake. Using a kitchen torch or placing them briefly under a broiler, caramelize the sugar until it melts and forms a golden, crisp crust, replicating the classic creme brulee topping.
- Serve: Chill the cupcakes before serving to ensure the texture is firm and the caramelized sugar topping remains crisp.
Notes
- Ensure the cream cheese is softened to room temperature for smoother batter and even baking.
- Use super fine sugar for the topping as it melts and caramelizes more evenly compared to granulated sugar.
- If you don’t have a kitchen torch, use the broiler method carefully to avoid burning the sugar.
- Allow cupcakes to cool completely before caramelizing the sugar to prevent melting or dissolving the topping.
- These cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving for best flavor.
