Introduction to the Recipe

If you love the creamy richness of cheesecake combined with the iconic caramelized sugar crust of crème brûlée, then Crème Brûlée Cheesecake Cupcakes are your new favorite dessert. These mini cheesecakes capture the best of both worlds: a smooth, velvety cheesecake filling nestled in a buttery graham cracker crust, topped with the signature crackly layer of caramelized sugar that gives crème brûlée its unmistakable charm. Perfect for portion control, these cupcakes are as elegant as they are delicious, making them ideal for dinner parties, special occasions, or simply a luxurious treat to enjoy any time.

The crust is made from finely crushed graham crackers and melted butter, providing a sturdy and flavorful base that perfectly complements the creamy filling. The cheesecake batter includes classic ingredients like cream cheese, eggs, vanilla, and sour cream, which contribute to its rich texture and subtle tang. What truly sets this recipe apart is the final step — sprinkling superfine sugar on top and torching it until it forms a crispy, caramelized layer that cracks delightfully with every bite.

If you’re curious about the art of caramelizing sugar, this guide to making crème brûlée offers excellent tips to master the torch technique. For those wanting to explore cheesecake variations, here’s a helpful resource to broaden your dessert repertoire.

Whether you’re a cheesecake enthusiast or a fan of crème brûlée, these cupcakes are a perfect marriage of flavors and textures. They’re surprisingly easy to make and beautifully impressive, offering a sophisticated dessert experience in every bite.

Basic Recipe: Ingredients and Instructions

Crème Brûlée Cheesecake Cupcakes

Author: Sarah White

Print Recipe

Description

Discover the rich and creamy Crème Brûlée Cheesecake Cupcakes recipe with a caramelized sugar topping that’s simply irresistible.

Ingredients

Scale

9 graham crackers, finely crushed (about 1 sleeve)
6 tablespoons unsalted butter, melted
¼ cup granulated sugar

16 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract

1 large egg
2 egg yolks
½ cup sour cream

Pinch of salt
⅓ cup superfine sugar (for caramelizing)

Instructions

Step 1: Prepare the crust
Preheat your oven to 325°F (163°C). In a bowl, combine the finely crushed graham crackers, melted butter, and ¼ cup granulated sugar. Mix until well combined and the texture resembles wet sand.

Step 2: Form crust in cupcake tins
Line a standard 12-cup muffin tin with paper liners. Divide the crust mixture evenly among the cups and press firmly into the bottoms to form a compact crust layer. Bake for 8-10 minutes until lightly golden. Remove and set aside to cool.

Step 3: Make the cheesecake batter
In a large bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add vanilla extract, egg, and egg yolks, beating well after each addition. Mix in the sour cream and a pinch of salt until fully incorporated.

Step 4: Fill the cupcake liners
Pour or spoon the cheesecake batter evenly over the baked crusts, filling each about ¾ full.

Step 5: Bake the cupcakes
Bake at 325°F (163°C) for 18–22 minutes, or until the edges are set but the centers still have a slight jiggle. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set.

Step 6: Caramelize the topping
Before serving, sprinkle about a teaspoon of superfine sugar evenly on top of each cupcake. Using a kitchen torch, caramelize the sugar by heating it until it melts and forms a crisp, golden crust. Let the sugar harden for a minute before serving.

Notes

Use room temperature cream cheese for a smoother batter and fewer lumps.

Don’t overbake; the centers should be slightly jiggly when done to ensure a creamy texture.

Superfine sugar caramelizes more evenly than regular granulated sugar.

If you don’t have a kitchen torch, you can place the cupcakes under a hot broiler for a minute—watch closely to prevent burning.

Keywords: Crème Brûlée Cheesecake Cupcakes

Advanced Techniques

Achieving a perfectly smooth cheesecake batter

To avoid lumps, ensure all ingredients are at room temperature before mixing. Beat the cream cheese alone until silky, then gradually add sugar and eggs one at a time. This slow incorporation prevents curdling and creates a creamy, smooth batter.

Using a water bath for even baking

For extra moist and creamy cupcakes, place the muffin tin inside a larger baking pan filled halfway with hot water. The water bath helps regulate temperature, preventing cracking and ensuring a silky texture, especially if making a larger batch.

Torching sugar without burning

Keep the flame moving steadily over the sugar surface, holding the torch a few inches away. Avoid lingering too long in one spot to prevent black spots. Practice on a spare cupcake or plate to get a feel for the perfect caramelization.

Alternative crusts for flavor variation

Try substituting graham crackers with crushed biscotti, gingersnaps, or even Oreo cookies for a twist. Each adds a unique flavor and texture that can complement or contrast the creamy filling beautifully.

Chilling time for best results

Patience is key. Refrigerate the cupcakes for at least 3 hours, preferably overnight. This chilling allows the cheesecake to set firmly, making the caramelized topping stand out and enhancing the overall mouthfeel.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Refrigerate leftovers immediately

Cheesecake cupcakes should be stored in an airtight container in the refrigerator. They will stay fresh for up to 4 days. Keep the caramelized topping intact by covering loosely with plastic wrap to avoid moisture buildup.

Freeze for longer storage

Wrap individual cupcakes tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving and re-torch the sugar topping for best texture.

Avoid moisture on caramelized topping

Condensation can soften the caramelized sugar crust. Always serve chilled but uncovered for best crackling texture. If refrigerated, allow the cupcakes to come to room temperature briefly before torching.

Re-crisp caramel topping if softened

If the caramelized sugar softens over time, simply re-torch the surface quickly to restore the crispy layer. Use superfine sugar for easy melting and a glossy finish.

Handle with care during transport

Cupcakes are delicate, especially with their brittle sugar topping. Use a sturdy container and place them in a single layer to prevent damage during transport or storage.

Dietary Adaptations and Substitutions

Lower sugar option

Reduce the sugar in the batter by a quarter without compromising texture too much. Use a sugar substitute like erythritol for the topping, but be aware it may not caramelize identically.

Gluten-free crust alternative

Use gluten-free graham crackers or substitute with finely ground almonds or gluten-free cookies to make the crust safe for gluten-sensitive eaters.

Dairy-free version

Swap cream cheese and sour cream with dairy-free alternatives such as vegan cream cheese and coconut-based sour cream. The texture will be slightly different but still delicious.

Egg-free cheesecake

Use egg replacers like flaxseed or commercial egg substitutes to bind the batter. This may affect the texture slightly but works well for those with egg allergies.

Vegan adaptation

Combine the above dairy-free and egg-free substitutions. Use vegan butter for the crust and ensure all ingredients are plant-based to create a fully vegan dessert.

FAQs About the Recipe

Can I make these cupcakes ahead of time?

Absolutely! These cupcakes taste even better when made a day in advance, as chilling improves the texture. Just add the caramelized sugar topping right before serving.

What if I don’t have a kitchen torch?

You can use your oven’s broiler, but watch closely and keep the cupcakes near the top rack. It only takes a minute or two to caramelize the sugar under high heat.

Why does my cheesecake crack?

Cracking can result from overbaking or sudden temperature changes. Bake gently and avoid opening the oven door frequently. Using a water bath can also prevent cracks.

Can I use regular sugar instead of superfine sugar?

Superfine sugar caramelizes more evenly and smoothly. Regular granulated sugar can work but might not melt as uniformly and could result in a grainier crust.

How do I prevent the crust from becoming soggy?

Make sure to press the crust firmly and pre-bake it until lightly golden. Also, avoid overfilling with batter and chill the cupcakes thoroughly to keep the crust crisp.

Conclusion & Final Thoughts

Crème Brûlée Cheesecake Cupcakes marry two classic desserts into one unforgettable treat that’s sure to impress family and friends. With a buttery graham cracker base, creamy cheesecake filling, and a signature caramelized sugar crust, these cupcakes deliver multiple layers of texture and flavor. They offer an elegant presentation in individual servings, making them perfect for dinner parties, holidays, or whenever you want to indulge in a luxurious dessert.

The recipe’s simplicity, combined with advanced techniques like torching and water baths, allows both beginners and experienced bakers to create show-stopping cupcakes with ease. Moreover, the adaptability in crusts, dietary substitutions, and flavor variations ensures everyone can enjoy this dessert regardless of dietary restrictions or personal preferences.

If you’re seeking a dessert that looks stunning, tastes divine, and brings a bit of café-quality sophistication to your kitchen, these Crème Brûlée Cheesecake Cupcakes are the answer. Give this recipe a try, and prepare for compliments and repeat requests as you serve up a taste of pure indulgence.