Name: Creme Brulee Cheesecake Cupcakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 4 tablespoons melted butter; 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

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Introduction

These Crème Brûlée Cheesecake Cupcakes combine the creamy richness of cheesecake with the caramelized, crunchy topping of classic crème brûlée. Perfect for individual servings, they make an elegant dessert that’s both indulgent and easy to enjoy.

A close-up view of a small cupcake cut in half, showing three layers: the bottom layer is a light, fluffy yellow cake with a soft texture; the middle layer is a thick, creamy white filling; the top layer is a glossy caramel-colored glaze with a slightly darker caramel drip and a sprinkle of coarse sugar crystals on top. The cupcake is placed on a white plate with a white marbled texture background, and other whole cupcakes with the same layers are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup graham cracker crumbs
4 tablespoons melted butter

Instructions

Step 1: Preheat your oven to 325°F (163°C) and line a muffin tin with 12 cupcake liners.
Step 2: Combine the graham cracker crumbs with the melted butter. Press this mixture evenly into the bottom of each liner to form the crust. Bake for 5 minutes to set.
Step 3: In a mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, then mix in the heavy cream and vanilla extract until fully combined.
Step 4: Pour the cheesecake batter over the baked crusts in the liners, filling them nearly to the top. Bake for 18–20 minutes, or until the centers are just set and slightly jiggly.
Step 5: Allow the cupcakes to cool completely at room temperature, then refrigerate for at least 3 hours to firm up.
Step 6: Before serving, sprinkle a thin, even layer of granulated sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp. Serve immediately for the best texture contrast.

Tips & Variations

Use a kitchen torch for caramelizing sugar; if unavailable, place under a hot broiler but watch closely to avoid burning.
Substitute graham cracker crumbs with digestive biscuits for a slightly different crust flavor.
Add a pinch of cinnamon or nutmeg to the batter for a subtle warming spice note.
To create a variety, top with fresh berries before torching the sugar.

Storage

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. To maintain the crunchy top, wait to caramelize the sugar until just before serving. You can gently reheat chilled cupcakes at room temperature for 10–15 minutes before torching.

How to Serve

A close-up view of a small round dessert shows four distinct layers: the bottom layer is a light golden brown sponge cake, followed by a thin, translucent jelly-like layer with a slightly amber color, then a creamy pale yellow custard filling that looks smooth and rich, and the top layer is a shiny, caramelized glaze with a deep amber color and a slightly burnt, textured surface with sugar crystals. The dessert sits on a white surface with a soft focus on similar desserts in the background. The texture of each layer is clearly visible, showing softness and glossiness where appropriate, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can prepare and bake the cupcakes a day in advance. Keep them refrigerated and caramelize the sugar topping just before serving to preserve the crackly texture.

What if I don’t have a kitchen torch?

If you don’t have a kitchen torch, you can place the sugared cupcakes under a very hot broiler for a minute or two. Watch them closely to prevent burning, and remove as soon as the sugar melts and caramelizes.