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
Units
Scale
- 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