Creme Brulee Cheesecake Cupcakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Chill the Cheesecake Cupcakes: Once cooled, refrigerate the cupcakes for at least 3 hours, or until fully chilled and firm.
- 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
