If you love the magical crackle of caramelized sugar and the creamy richness of cheesecake, these Crème Brûlée Cheesecake Cupcakes are about to become your new obsession! Each individual cupcake bursts with luscious cream cheese filling atop a buttery graham cracker crust, all crowned with that iconic crisp brûlée top. They’re the perfect marriage of classic French dessert elegance and homey American nostalgia—miniature showstoppers that bring a bit of fancy to weekday treats or special occasions alike.
Ingredients You’ll Need
The ingredient list for these cupcakes is delightfully short, but each component plays an important role in creating that silky, tangy filling and the shatteringly crisp sugar crust. Let your best ingredients shine for the most memorable results!
- Graham crackers: The perfect classic choice for a crunchy, toasty crust. Crushing them finely ensures each bite is texturally perfect.
- Unsalted butter: Melted butter brings richness and binds the crust together, letting those graham crumbs hold their shape.
- Cream cheese: Go for full-fat and make sure it’s at room temperature—a creamy, dreamy filling starts here!
- Granulated sugar: Sweetens both the cheesecake and forms that caramelized brûlée shell on top.
- Sour cream: Adds tang and smooth texture, keeping the filling ultra-lush.
- Vanilla extract: Lends lovely warmth and complexity; real vanilla always makes a flavor impact.
- Large eggs: Bind the filling and give it structure—add them one at a time for the smoothest batter.
- Heavy cream: This splash of cream delivers an even silkier cheesecake texture you’ll adore.
- Extra granulated sugar for topping: The star for that signature brûlée crust—don’t be shy with your torch!
How to Make Crème Brûlée Cheesecake Cupcakes
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (165°C) so it’s at the perfect baking temperature. Line a standard muffin tin with paper cupcake liners—this will make each cupcake easy to remove and keep cleanup effortless. Having everything ready to go means less kitchen stress and more fun!
Step 2: Make the Graham Cracker Crust
Crush your graham crackers into fine crumbs (a food processor helps, but a plastic bag and rolling pin work, too). Mix them with melted butter until you get a texture like damp sand. Spoon about one tablespoon of the mixture into each cupcake liner, pressing it firmly to cover the bottom and slightly up the sides. This solid base gives every bite a delightful crunch.
Step 3: Blend the Cheesecake Filling
In a large bowl, beat the cream cheese until it’s ultra-smooth and creamy—no lumps allowed! Add in the sugar, sour cream, and vanilla extract, mixing until everything is silky and blended. Next, beat in the eggs, one by one, for the smoothest texture. Finally, gently stir in the heavy cream, which adds that extra touch of indulgence. You’ll be left with a dreamy batter you’ll want to eat by the spoonful.
Step 4: Fill, Bake, and Cool
Pour or spoon the cheesecake filling evenly over each prepared crust, filling each cupcake nearly to the top. Bake for 18–22 minutes until the centers are mostly set with just a subtle jiggle in the center—this ensures they stay creamy inside. Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack. Once cooled to room temperature, refrigerate for at least 4 hours (or overnight for best texture) so they become perfectly set and chilled.
Step 5: Brûlée the Tops
Right before serving, sprinkle about a teaspoon of granulated sugar evenly over each cup. Use a kitchen torch to gently caramelize the sugar until it bubbles and turns golden brown—this is the most rewarding moment! If you don’t own a torch, you can pop them under a hot broiler, but watch closely to prevent burning. Let the caramelized topping cool and harden into that irresistible glassy shell.
How to Serve Crème Brûlée Cheesecake Cupcakes
Garnishes
Classic simplicity is best: a berry or two (raspberry or sliced strawberry) looks beautiful nestled next to the caramelized tops. For a little green pop, add a tiny sprig of fresh mint. The contrast of fresh fruit and vibrant color makes these Crème Brûlée Cheesecake Cupcakes even more inviting.
Side Dishes
Pair your cupcakes with light accompaniments like fresh berries or a simple fruit salad. A cup of espresso or a chilled glass of dessert wine makes for a sophisticated finish, especially when sharing these with friends after a lovely meal. Their richness means you don’t need much on the side, but a juicy fruit bite is always welcome!
Creative Ways to Present
Arrange cupcakes on a tiered stand for a party-worthy display, or pop a brûléed cupcake in individual ramekins for elegant plated desserts. You can even nest them in colorful cupcake wrappers or tiny glass jars for a rustic-chic look. However you present them, these mini masterpieces will steal the show!
Make Ahead and Storage
Storing Leftovers
Once cooled and brûléed, keep any leftover Crème Brûlée Cheesecake Cupcakes in an airtight container in the refrigerator. The caramelized sugar top will soften over time, but the cupcakes will stay delicious for up to 3 days. For the best texture, enjoy them within a day or two of making.
Freezing
These cupcakes freeze beautifully! Freeze them (without the brûlée topping) in an airtight container for up to one month. When you’re ready to serve, thaw overnight in the refrigerator, then sprinkle on sugar and brûlée right before your guests arrive for that signature crackle.
Reheating
Since cheesecake is best served chilled, there’s no need to reheat these cupcakes. If you want to crisp up the topping again, sprinkle a little fresh sugar and use your kitchen torch to re-caramelize the tops just before serving.
FAQs
Can I make Crème Brûlée Cheesecake Cupcakes the night before?
Absolutely! In fact, they taste even better after chilling overnight. Just hold off on the sugar topping until you’re ready to serve so it stays crisp and snappy.
What if I don’t have a kitchen torch?
No worries! Simply use your oven broiler. Place a rack near the top, preheat the broiler, then watch closely until the sugar bubbles and browns—just a minute or two should do it.
Can I use a different crust instead of graham crackers?
Definitely! Crushed vanilla wafers, chocolate cookies, or even gingersnaps make fun alternatives for the crust—change it up to suit your flavor preferences.
Why do my cheesecake cupcakes crack?
Cracks are usually due to overbaking or quick temperature changes. Take them out of the oven when the centers still jiggle slightly and let them cool gradually for the creamiest results.
Are these gluten-free?
The classic recipe uses graham crackers, which contain gluten. But you can easily swap them with gluten-free graham crackers for a completely gluten-free dessert everyone can enjoy!
Final Thoughts
If you’re looking to wow friends, family, or just treat yourself, you can’t go wrong with these Crème Brûlée Cheesecake Cupcakes. Each bite truly combines the very best of two iconic desserts. They’re easier than you’d expect, absolutely irresistible, and just waiting for a place on your next dessert table. Give them a try and watch every face around you light up!
Print
Crème Brûlée Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 4 hours 42 minutes (including chilling)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of creamy crème brûlée and rich cheesecake flavors in these decadent Crème Brûlée Cheesecake Cupcakes. Each bite is a perfect balance of sweetness with a caramelized sugar topping that adds a delightful crunch.
Ingredients
Graham Cracker Crust:
- 10 graham crackers, finely crushed (about 1 cup)
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons heavy cream
- Additional granulated sugar for brûlée topping
Instructions
- Preheat the oven and prepare the muffin tin: Preheat the oven to 325°F (165°C) and line a muffin tin with paper cupcake liners.
- Prepare the crust: Mix crushed graham crackers and melted butter. Press mixture into each liner to form a crust.
- Make the filling: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix well. Beat in eggs one at a time, then stir in heavy cream.
- Fill and bake: Pour filling over crusts. Bake for 18–22 minutes until set. Cool, then chill for at least 4 hours.
- Caramelize the topping: Sprinkle sugar over cupcakes and torch until golden and crisp. Allow to cool and harden before serving.
Notes
- If no kitchen torch, caramelize sugar under a broiler, watching carefully.
- Cupcakes can be made a day ahead and torched just before serving.
Your email address will not be published. Required fields are marked *