Creme Brulee Cheesecake Cupcakes Recipe

Introduction

Creme Brulee Cheesecake Cupcakes combine the rich creaminess of cheesecake with the signature caramelized sugar topping of creme brulee. These individual treats are elegant yet easy to make, perfect for impressing guests or enjoying a special dessert at home.

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 liners.
2. Step 2: Combine the graham cracker crumbs with melted butter. Press this mixture firmly into the bottom of each liner, then bake for 5 minutes to set the crust.
3. Step 3: In a mixing bowl, beat the cream cheese and 3/4 cup sugar until smooth and creamy. Add the eggs, heavy cream, and vanilla extract, mixing until fully combined.
4. Step 4: Pour the cheesecake batter evenly into the prepared liners over the baked crusts. Bake for 18 to 20 minutes, or until the centers are just set but still slightly jiggly.
5. Step 5: Allow the cupcakes to cool completely at room temperature, then chill them in the refrigerator for at least 3 hours to firm up.
6. Step 6: Before serving, sprinkle a thin layer of granulated sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp. Serve immediately for the best texture.

Tips & Variations

• Use full-fat cream cheese and cream for the richest, creamiest texture.
• For a fun twist, try adding a teaspoon of lemon zest or espresso powder to the batter for subtle flavor variations.
• If you don’t have a kitchen torch, place the cupcakes under a preheated broiler for 1-2 minutes, watching closely to avoid burning.

Storage

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. To maintain the crispiness of the caramelized sugar topping, it’s best to re-torch just before serving, as the sugar can soften in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and chill the cupcakes a day in advance. Just wait to caramelize the sugar topping until right before serving for the best texture and flavor.

What can I use if I don’t have graham crackers?

Digestive biscuits, vanilla wafers, or any mild, crumbly cookies can be used as a substitute for graham cracker crumbs in the crust.

Creme Brulee Cheesecake Cupcakes Recipe

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★★★★★

5 from 86 reviews

These Creme Brulee Cheesecake Cupcakes combine the rich, creamy texture of classic cheesecake with the crisp, caramelized sugar topping of creme brulee. Perfectly portioned in cupcake liners with a buttery graham cracker crust, these desserts are elegant yet easy to serve for any occasion.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 40 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 and Prepare Muffin Tin: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
2. Make and Bake the Crust: In a bowl, combine graham cracker crumbs with melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of each cupcake liner. Bake in the preheated oven for 5 minutes to set the crust.
3. Prepare Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with 3/4 cup granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, followed by the heavy cream and vanilla extract. Mix until all ingredients are well combined and the batter is smooth.
4. Fill and Bake Cheesecakes: Pour the cheesecake batter evenly over the baked crusts in the cupcake liners. Bake the cupcakes for 18 to 20 minutes, or until the centers are just set but still slightly jiggly. Remove from oven and allow the cupcakes to cool completely at room temperature.
5. Chill the Cheesecake Cupcakes: Once cooled, refrigerate the cupcakes for at least 3 hours, or until fully chilled and firm.
6. Caramelize the Topping: Just before serving, sprinkle a thin layer of granulated sugar evenly over the top of each cheesecake cupcake. Use a kitchen torch to caramelize the sugar, creating a golden, crisp topping reminiscent of creme brulee. Serve immediately for best texture.

Notes

• Make sure the cream cheese is at room temperature for easier mixing and a smoother batter.
• Do not overbake the cheesecake cupcakes; they should be slightly jiggly in the center when you remove them to prevent cracking.
• If you don’t have a kitchen torch, you can broil the cupcakes in the oven for a minute or two, watching closely to avoid burning.
• For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs.
• These cupcakes can be prepared a day in advance and stored covered in the refrigerator.

Keywords: Creme Brulee, Cheesecake, Cupcakes, Dessert, Graham Cracker Crust, Caramelized Sugar, Baking