Get ready to indulge in a dessert that’s the perfect blend of rich cheesecake and the classic crème brûlée experience. These Crème Brûlée Cheesecake Cupcakes are a showstopper, with a creamy cheesecake filling topped with a crispy, caramelized sugar crust that mimics the elegance of crème brûlée—miniaturized into a bite-sized treat! Ideal for holiday gatherings, these cupcakes will quickly become a favorite at your next celebration.
Why You’ll Love This Recipe?
- Combines the best of both cheesecake and crème brûlée
- Individual servings make them perfect for sharing at parties
- The caramelized sugar topping adds a satisfying crunch
- Rich, creamy, and decadent—perfect for any special occasion
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the brûlée topping:
- 1/4 cup light brown sugar
- 1/2 teaspoon vanilla extract
Full list of ingredients with measurements below!
Prepare the Crust
Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated. Spoon about a tablespoon of the mixture into each muffin cup, pressing it down gently with the back of a spoon to form a solid base. Bake for 8-10 minutes, or until lightly golden, then set aside to cool.
Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined. The mixture should be thick and creamy.
Fill the Cupcakes
Spoon the cheesecake filling into each muffin cup, filling them almost to the top. Smooth the tops with a spatula for an even surface. Bake for 20-25 minutes, or until the edges are set but the center is still slightly jiggly. Let them cool to room temperature, then refrigerate for at least 2 hours (or overnight for best results).
Brûlée Topping
Once the cupcakes have chilled, it’s time to add the signature brûlée topping! Sprinkle a thin, even layer of brown sugar on top of each cheesecake. Using a kitchen torch, gently caramelize the sugar until it turns golden and crispy. If you don’t have a kitchen torch, you can place the cupcakes under the broiler for 1-2 minutes, keeping a close eye on them to avoid burning.
Serve and Enjoy
Once the sugar has caramelized, let the cupcakes cool for a few minutes before serving. Enjoy the satisfying crunch as you bite into the creamy cheesecake filling.
Expert Tips and Tricks
- Be careful not to overbake the cheesecake portion—if the center still wobbles slightly, it’s done! Overbaking can cause cracks in the cheesecake.
- For the best caramelized sugar topping, use a kitchen torch. If you use the broiler, make sure to watch the sugar closely to prevent it from burning.
- Let the cupcakes cool completely before adding the caramelized sugar to avoid it melting.
- You can make these cupcakes ahead of time and store them in the fridge for up to 3 days before adding the brûlée topping.
Recipe Variations and Possible Substitutions
- For a fun twist, add a little lemon zest or orange zest to the cheesecake filling for a citrusy flavor.
- Swap the graham cracker crust for a cookie crust, such as using crushed digestive biscuits or even chocolate cookies for a different flavor profile.
- If you prefer a lighter version, use light cream cheese and sour cream, although the texture might be slightly different.
- For an even richer flavor, drizzle some caramel sauce on top before adding the caramelized sugar topping.
Serving and Pairing Suggestions
These Crème Brûlée Cheesecake Cupcakes are decadent on their own, but they pair beautifully with:
- A warm cup of coffee or espresso to balance the richness of the dessert
- A light fruit salad, such as berries or citrus, to add a refreshing contrast
- A glass of dessert wine, such as a late harvest Riesling or a smooth port
- A scoop of vanilla or salted caramel ice cream for extra indulgence
Storage and Reheating Tips
Store these cupcakes in an airtight container in the refrigerator for up to 3 days. If you make them ahead of time, keep them chilled until you’re ready to add the brûlée topping. It’s best to add the caramelized sugar just before serving so that it stays crunchy.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can make the cheesecakes ahead of time and store them in the fridge for up to 3 days. Just add the brûlée topping before serving to keep it crispy.
What if I don’t have a kitchen torch?
You can use a broiler for caramelizing the sugar. Just place the cupcakes on a baking sheet and broil them for 1-2 minutes, but be sure to watch them closely.
Can I freeze these cupcakes?
Yes, you can freeze the cheesecake portion without the brûlée topping for up to 2 months. When ready to enjoy, let them thaw in the fridge overnight before adding the sugar topping.
How do I get the sugar layer to be perfectly smooth?
When sprinkling the brown sugar, try to apply it as evenly as possible to get a smooth and even layer. You can gently shake the cupcake tin to level out the sugar before caramelizing.
Conclusion
These Crème Brûlée Cheesecake Cupcakes are a little bite of heaven—rich, creamy cheesecake with a caramelized sugar topping that’s both crunchy and decadent. Whether you’re celebrating the holidays or just want a treat to impress, these cupcakes are sure to steal the show. Elegant, delicious, and totally irresistible.
Print
Luxurious Crème Brûlée Cheesecake Cupcakes: The Ultimate Holiday Treat
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 45 minutes (includes chilling time)
- Yield: 12 cupcakes 1x
- Category: Dessert, Holiday Treats
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Crème Brûlée Cheesecake Cupcakes combine the velvety richness of a classic cheesecake with the luxurious flavor of crème brûlée. Topped with a perfect caramelized sugar crust, these mini indulgences are a stunning addition to your holiday desserts. A perfect balance of creamy, sweet, and crunchy in every bite!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 cup sour cream
- 3 large eggs
- For the Crème Brûlée Topping:
- 2 tbsp granulated sugar (for caramelizing)
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well-coated.
Spoon a tablespoon of the mixture into each muffin liner and press it down with the back of a spoon. Bake for 5-7 minutes, then remove from the oven and set aside to cool. - Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and sour cream, and continue mixing until combined.
Add the eggs one at a time, beating well after each addition. Be sure not to overmix. - Assemble the Cupcakes:
Pour the cheesecake mixture over the cooled crusts, filling each cupcake liner almost to the top. Bake for 18-20 minutes, or until the centers are just set (they should slightly jiggle but not be liquid). Allow the cupcakes to cool completely in the tin, then refrigerate for at least 4 hours, or overnight for best results. - Caramelize the Topping:
Once the cheesecake cupcakes are fully chilled, sprinkle 1/2 teaspoon of granulated sugar evenly on top of each cupcake. Using a kitchen torch, carefully caramelize the sugar until golden brown. If you don’t have a torch, you can broil them in the oven for a minute or two—just be sure to watch closely to prevent burning. - Serve:
Allow the caramelized sugar to harden for a few minutes before serving. These cupcakes are best enjoyed the same day for that crispy, crunchy topping!
Notes
- If you prefer a lighter crust, you can substitute graham cracker crumbs with crushed vanilla wafers.
- For a fun twist, add a teaspoon of lemon zest to the cheesecake filling for a hint of citrus.
- If you don’t have a kitchen torch, broiling is a great alternative—just keep a close eye on them to ensure they don’t burn.
- These cupcakes can be made a day ahead and stored in the fridge until ready to serve.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 21g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
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