Crème brûlée cheesecake cupcakes bring a delightful twist to two beloved desserts. These little treats combine the creamy goodness of cheesecake with the crispy, caramelized top of crème brûlée. Perfect for any occasion, they are sure to impress!

Why You Will Love This Recipe

These cupcakes are easy to make and so delicious. The creamy filling is balanced by a crispy topping that adds a lovely texture. With basic ingredients, you can create a stunning dessert. They are great for celebrations or simply enjoyed at home. Plus, they are small enough for a sweet treat without being too heavy.

How to Make Crème Brûlée Cheesecake Cupcakes

Making these cupcakes is simple and fun! Start by preparing a little crust for each cupcake. Then, mix all the filling ingredients together. Once baked, a quick caramelization gives you that lovely brûlée topping. The whole process is straightforward and rewarding, making these cupcakes a joy to create.

What You Need

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1/2 cup granulated sugar (for topping)
Fresh berries (for garnish, optional)

Step-by-Step

Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of each liner to form the crust.
In a separate bowl, beat the cream cheese until smooth. Add in sugar, vanilla, eggs, sour cream, and heavy cream, mixing until well combined.
Pour the cheesecake filling over the crust in the muffin tins, filling each liner about 2/3 full.
Bake for 18-20 minutes or until the centers are set. Let cool to room temperature, then refrigerate for at least 2 hours.
Before serving, sprinkle a thin layer of granulated sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until it’s golden brown.
Let cool for a few minutes before serving. Garnish with fresh berries if desired.

How to Serve Crème Brûlée Cheesecake Cupcakes

These cupcakes are wonderful on their own, but you can also serve them with a dollop of whipped cream or a scoop of ice cream. Fresh berries add a nice touch, making them look even more inviting. They are perfect for birthday parties, holiday gatherings, or a cozy family dinner.

How to Store Crème Brûlée Cheesecake Cupcakes

To keep your leftovers fresh, store the cupcakes in an airtight container in the fridge. They will stay delicious for about 3-4 days. If you want to freeze them, do so before caramelizing the tops. Just thaw in the fridge and caramelize before serving for the best texture.

Recipe Tips

Use room temperature cream cheese for a smooth filling.
Don’t skip the refrigeration; it helps the cupcakes set properly.
If you don’t have a kitchen torch, you can use the oven broiler to caramelize the sugar.
For a fun twist, try adding chocolate chips to the filling.
Allow cupcakes to cool completely before refrigerating to avoid extra moisture.

Variations & Swaps

For a chocolate version, blend in cocoa powder to the cream cheese mixture.
Make them gluten-free by using gluten-free graham crackers.
Swap the berries for a sprinkle of crushed nuts for added crunch.

FAQs

Can I make these cupcakes ahead of time?
Yes, they can be made a day in advance. Just keep them covered in the fridge.

Can I freeze the cupcakes?
Yes, but freeze them before adding the sugar topping. They can be stored for up to a month.

What can I substitute for the sour cream?
You can use plain yogurt or buttermilk as a substitute for sour cream.

How do I reheat these cupcakes?
Reheat them in the microwave for about 10-15 seconds to warm them slightly.

What should I do if the filling isn’t setting?
Make sure to bake them long enough and allow them to cool properly in the fridge.