Creme Brulee Cheesecake Cupcakes

Alright, these Crème Brûlée Cheesecake Cupcakes? They’re rich, creamy, and topped with that perfect crackly sugar shell—just like the real deal, but in cupcake form.

I made them for a fancy little treat, and wow… they felt like a dessert from a restaurant. That smooth cheesecake with the crunchy top? Totally dreamy.

They’re easier than they look—promise. Just bake, chill, and torch. Let’s make a batch together—you’re gonna love that first sugary crack!

Why You’ll Love This Recipe

• Familiar Ingredients, Special Results: Nothing fancy or hard to find—just simple ingredients like cream cheese, vanilla, and eggs come together to make a dessert that feels indulgent.
• Bakery-Worthy Presentation at Home: The glossy, crackly sugar top and golden crust give these cupcakes a professional appearance with minimal effort.
• Perfectly Portioned: Mini cheesecakes are easy to serve and portion-controlled. Each cupcake is just the right size to satisfy your sweet tooth without overdoing it.
• No Fuss, No Water Bath: Skip the springform pan and foil wrapping. These are baked in cupcake liners in a regular muffin tin, making cleanup quick and results reliable.
• Texture Lovers Rejoice: From the crumbly crust to the silky filling and the glassy sugar topping, every layer offers contrast and balance in each bite.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Crust Prep: 10 minutes
• Filling Prep: 15 minutes
• Bake Time: 22–25 minutes (depending on your oven)
• Chill Time: At least 2 hours (overnight preferred for flavor and texture)
• Brûlée Time: 2–3 minutes (using a kitchen torch)

Total Time: Approx. 3 hours (includes chilling time)

Servings:

• Makes 12 cupcakes, each rich enough for a full dessert portion. They can be halved and served with fruit or cream for a lighter touch.

Skill Level:

• Intermediate: While not technically difficult, this recipe requires careful attention to detail—especially when making the filling smooth and torching the sugar topping correctly. A bit of patience will go a long way.

Required Kitchen Tools

To make this recipe, you’ll need a few key kitchen tools:

• Standard 12-count muffin tin – The base for baking your mini cheesecakes.
• Cupcake liners – Foil-lined are ideal, as they hold their shape better and help prevent sticking.
• Mixing bowls – One for the crust, one for the filling.
• Electric mixer (hand or stand) – Essential for whipping the cream cheese to a lump-free texture.
• Measuring cups and spoons – Accurate measuring is crucial in baking.
• Rubber spatula – For scraping the bowl and folding ingredients.
• Spoon or offset spatula – To level the batter in the liners.
• Butane kitchen torch – For caramelizing the sugar topping (gives you the best control and results).
• Cooling rack – For even airflow once the cupcakes come out of the oven.
• Fine-mesh sieve (optional) – Helps evenly distribute sugar for the brûlée topping.

Ingredients for the Cheesecake Cupcakes

Here’s a breakdown of the three components of this dessert—each one plays a specific role in flavor and texture.

1. For the Graham Cracker Crust

• 9 whole graham crackers (about 1 sleeve), finely crushed – These form the crisp, lightly sweet base. Crushing them finely helps the crust hold together.
• 6 tablespoons unsalted butter, melted – The fat binds the crumbs and creates richness. Use unsalted butter to control the salt level in the final flavor.
• 1/4 cup granulated sugar – Adds a touch of sweetness and helps the crust brown slightly during baking.

2. For the Cheesecake Filling

• 16 oz (2 blocks) full-fat cream cheese, softened – This is the backbone of the filling. Use full-fat for the creamiest texture. Allow it to soften at room temperature to avoid lumps.
• 1/2 cup granulated sugar – Sweetens the filling and blends well without grittiness.
• 1 teaspoon vanilla extract – Brings depth and warmth to the flavor.
• 1 large egg + 2 egg yolks – The whole egg provides structure, while the yolks add creaminess and richness.
• 1/2 cup sour cream – Adds a subtle tang and smooths out the texture of the cheesecake.
• Pinch of salt – Just enough to balance the sweetness and enhance the other flavors.

3. For the Crème Brûlée Topping

• 1/3 cup superfine sugar – This sugar melts and caramelizes evenly for the brûlée effect. Superfine sugar is ideal, but regular granulated sugar can work in a pinch (just ensure it’s spread evenly).

Variations for Crème Brûlée Cheesecake Cupcakes

• Berry-Centered: Drop a raspberry or blueberry into each cup before baking to add a juicy, tart surprise.
• Lemon Twist: Add 1 teaspoon of lemon zest to the batter for a bright, citrusy flavor.
• Spiced Crust: Mix in a pinch of cinnamon or nutmeg to the graham crust for warmth.
• Chocolate Swirl: Swirl in a spoonful of melted chocolate or Nutella before baking for a rich twist.
• Brûlée Without a Torch: No torch? Place cupcakes under a preheated broiler for 1–2 minutes, watching closely to avoid burning the sugar.

How to Make Crème Brûlée Cheesecake Cupcakes – Step-by-Step Instructions

Step 1: Prepare the Muffin Tin

1. Line a standard 12-cup muffin tin with foil or paper cupcake liners. Foil works best as it holds the shape and peels off cleanly.
2. Preheat your oven to 325°F (163°C). A lower oven temperature ensures even baking without cracking.

Step 2: Make the Graham Cracker Crust

1. In a medium bowl, combine:
   • 9 graham crackers, crushed finely (or about 1 1/4 cups crumbs)
   • 6 tablespoons melted unsalted butter
   • 1/4 cup granulated sugar
2. Mix until the crumbs are evenly moistened. The texture should feel like wet sand—able to clump together when pressed.
3. Spoon about 1 tablespoon of the mixture into each cupcake liner. Use the back of a spoon or a flat-bottomed glass to press the crumbs down firmly.
4. Bake the crusts at 325°F for 5 minutes, then remove and let cool slightly while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat 16 oz cream cheese (softened) using a hand or stand mixer on medium speed for 2–3 minutes. Scrape down the sides of the bowl as needed. The mixture should be completely smooth and free of lumps.
2. Add in:
   • 1/2 cup granulated sugar
   • 1 teaspoon vanilla extract
   • Pinch of salt
   Beat until fully combined, about 1 minute.
3. Add 1 large egg and 2 egg yolks, one at a time, mixing well after each addition. Beat on low speed to prevent incorporating too much air.
4. Add 1/2 cup sour cream and gently mix until smooth and glossy. The batter should be creamy and pourable, but not runny.

Step 4: Assemble and Bake the Cheesecakes

1. Divide the cheesecake filling evenly between the 12 muffin cups. You can spoon it in or use a piping bag for neater filling. Fill each liner nearly to the top—about 3 to 3.5 tablespoons per cup.
2. Tap the muffin pan gently on the counter to release any air bubbles.
3. Bake at 325°F (163°C) for 22–25 minutes. The centers should look set but slightly wobbly in the middle when you jiggle the pan. They’ll firm up as they cool.
4. Remove from the oven and let cool in the muffin tin for 30 minutes.
5. Transfer the cheesecakes to a wire rack, then refrigerate for at least 2 hours, preferably overnight. They must be completely cold and firm before brûléeing the tops.

Step 5: Add the Crème Brûlée Topping

This is where the magic happens.

1. Just before serving, sprinkle about 1 teaspoon of superfine sugar over the top of each cheesecake. Spread evenly to cover the surface.
2. Using a kitchen torch, move the flame in a circular motion until the sugar melts, bubbles, and turns a deep amber color. This takes about 30–45 seconds per cupcake. Be careful not to burn the sugar or overheat the cheesecake underneath.
   • If using a broiler (as an alternative), place cupcakes under a preheated broiler on a baking sheet for 1–2 minutes. Watch constantly to prevent burning.
3. Allow the sugar tops to cool for 1–2 minutes. They will harden into a delicate, glassy crust.

Step 6: Serve and Enjoy

Serve your Crème Brûlée Cheesecake Cupcakes slightly chilled with the tops freshly torched. When you tap the sugar with your spoon, it should crack just like traditional crème brûlée.

They pair wonderfully with:

• Fresh berries or a berry compote
• Lightly sweetened whipped cream
• Espresso or black tea for contrast
• A glass of dessert wine or sparkling water

Serving and Decoration

These cupcakes shine when served with minimal decoration. The glossy, caramelized top speaks for itself, but here are a few gentle ways to elevate the presentation:

• Fresh berries: A single raspberry or blueberry on top adds contrast in color and flavor.
• Mint leaf: A tiny mint leaf tucked beside the berry makes for a simple garnish.
• Whipped cream: Pipe a small rosette beside the crust for extra indulgence, though optional—these cupcakes are rich enough on their own.
• Powdered sugar (light touch): Dust lightly around the plate rim (not over the sugar top).

Serve slightly chilled, ideally 10–15 minutes after removing from the refrigerator. This allows the filling to soften slightly while keeping the brûlée topping crisp.

How to Store Crème Brûlée Cheesecake Cupcakes

Refrigeration:

• Store un-torched cupcakes in an airtight container for up to 4 days.
• If already brûléed, store uncovered or loosely covered to prevent condensation softening the sugar crust. Ideally, brûlée right before serving.

Freezing:

• Freeze (without sugar topping) for up to 2 months. Place them on a baking sheet to freeze until firm, then transfer to an airtight container or freezer-safe bag.
• Thaw in the refrigerator overnight, then brûlée just before serving.

Tips and Tricks for Success

• Soften the cream cheese completely before mixing. Cold cream cheese leads to lumpy batter.
• Don’t overbeat the eggs—mix just until incorporated to avoid cracks or puffing.
• Use a scoop or piping bag to distribute the filling evenly. This ensures uniform size and even baking.
• Tap the pan after filling to remove air bubbles that can cause surface cracks.
• Torch carefully: Keep the flame moving and avoid holding it in one place too long.
• Plan ahead: These cupcakes need chill time, so prepare the day before if serving to guests.

Nutrition

Here’s an approximate nutritional breakdown per cupcake, based on 12 servings:

Nutrient	Amount
Calories	290 kcal
Total Fat	20 g
Saturated Fat	12 g
Cholesterol	95 mg
Sodium	160 mg
Total Carbohydrates	22 g
Sugars	17 g
Protein	4 g
Fiber	<1 g

Note: Nutrition values are estimates and may vary based on specific brands and portion sizes.

FAQs

Can I make these ahead of time?
Yes. The cheesecakes can be made and chilled up to 3 days in advance. Add the brûlée topping just before serving for the best texture.

What if I don’t have a kitchen torch?
You can broil the sugar topping in the oven, but watch closely—it only takes 1–2 minutes. A torch is recommended for even caramelization.

Can I freeze them?
Yes, but freeze without the sugar topping. Thaw in the fridge and torch just before serving.

Why do I need foil liners?
Foil liners help hold their shape and make it easier to peel off after baking and chilling.

Is superfine sugar necessary?
Superfine sugar melts more evenly, but granulated sugar can work. Just apply it in a thin, even layer.

🔚 Conclusion

Crème Brûlée Cheesecake Cupcakes are a satisfying blend of texture and flavor in a handheld dessert. With a buttery graham crust, smooth vanilla cheesecake center, and a caramelized sugar shell, they offer the elegance of restaurant desserts in an approachable, make-ahead format. Whether you’re baking for a holiday or just want a weekend treat, these cupcakes make a thoughtful addition to your dessert rotation—simple enough to try and special enough to share