These Crème Brûlée Cheesecake Cupcakes combine the creamy richness of cheesecake with the signature caramelized top of classic crème brûlée. With a graham cracker crust, a velvety cheesecake filling, and a sweet brûléed finish, these individual desserts are perfect for entertaining or an indulgent treat anytime. Simple to make yet impressively delicious, they’re sure to be a crowd favorite!
Ingredients
Graham Cracker Crust
- 9 graham crackers, crushed into fine crumbs (about 1 sleeve) for a deliciously sweet base.
- 6 tablespoons butter, melted
- ¼ cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 egg yolks
- ½ cup sour cream
- 1 pinch salt
- ⅓ cup super fine sugar (for the brûlée topping)
Instructions
- Prepare the Crust: Preheat oven to 325°F (160°C). Prepare a muffin tin by placing paper cupcake liners in each cup. In a mixing bowl, combine the crushed graham crackers, melted butter, and ¼ cup sugar. Mix until well combined.
- Form the Crust: Press about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, pressing firmly to form a crust. Bake for 5 minutes, then set aside to cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and ½ cup of sugar until smooth. Add the vanilla extract, egg, and egg yolks, mixing well after each addition. Blend in the sour cream and a pinch of salt until the filling is creamy and well combined.
- Fill the Cupcake Liners: Spoon the cheesecake filling over the graham cracker crusts, filling each liner almost to the top.
- Bake: Bake the cupcakes for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours (or overnight) to fully set.
- Caramelize the Tops: Right before serving, evenly sprinkle 1 to 2 teaspoons of superfine sugar over each cheesecake. Using a kitchen torch, gently caramelize the sugar until it develops a crisp, golden layer. Let the sugar cool and set for a minute before serving.
- Serve: Enjoy these decadent cheesecake cupcakes with a satisfying crack of the caramelized sugar on top!
Conclusion
These Crème Brûlée Cheesecake Cupcakes offer the best of both worlds: the creamy, tangy depth of cheesecake paired with the iconic caramelized sugar of crème brûlée. Perfect for parties, family gatherings, or a special treat, these cupcakes are simple to make yet rich in flavor and texture.
Crème Brûlée Cheesecake Cupcakes
Mini cheesecake cupcakes with a graham crackercrust, a creamy filling, and a caramelized sugar top, combining the bestflavors of cheesecake and crème brûlée.
Graham Cracker Crust
- 9 graham crackers (crushed into fine crumbs (about 1 sleeve) for a deliciously sweet base.)
- 6 tablespoons butter (melted)
- ¼ cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese (softened)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 egg yolks
- ½ cup sour cream
- 1 pinch salt
- ⅓ cup super fine sugar (for the brûlée topping)
- Prepare the Crust: Preheat oven to 325°F (160°C). Prepare a muffin tin by placing paper cupcake liners in each cup. In a mixing bowl, combine the crushed graham crackers, melted butter, and ¼ cup sugar. Mix until well combined.
- Form the Crust: Press about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, pressing firmly to form a crust. Bake for 5 minutes, then set aside to cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and ½ cup of sugar until smooth. Add the vanilla extract, egg, and egg yolks, mixing well after each addition. Blend in the sour cream and a pinch of salt until the filling is creamy and well combined.
- Fill the Cupcake Liners: Spoon the cheesecake filling over the graham cracker crusts, filling each liner almost to the top.
- Bake: Bake the cupcakes for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours (or overnight) to fully set.
- Caramelize the Tops: Right before serving, evenly sprinkle 1 to 2 teaspoons of superfine sugar over each cheesecake. Using a kitchen torch, gently caramelize the sugar until it develops a crisp, golden layer. Let the sugar cool and set for a minute before serving.
- Serve: Enjoy these decadent cheesecake cupcakes with a satisfying crack of the caramelized sugar on top!