If you love the crackly, caramelized sugar crust of classic crème brûlée and the creamy decadence of cheesecake, prepare to fall in love with these Crème Brûlée Cheesecake Cupcakes. They truly combine the best of both worlds in an irresistible, handheld dessert that’s as beautiful as it is delicious. From the buttery vanilla wafer crust to the silky cheesecake middle and the crackling brûléed sugar on top, every bite feels like a tiny celebration. Whether you’re hosting a celebration or simply treating yourself, these mini cheesecakes will make you feel like you’ve mastered the art of dessert.
Ingredients You’ll Need
The beauty of Crème Brûlée Cheesecake Cupcakes lies in the simplicity of the ingredients. Each component plays a starring role, contributing to the delightful blend of textures and flavors that make these cupcakes unforgettable.
- Vanilla wafer cookies: These tiny cookies create a perfectly sweet, buttery crust with very little fuss.
- Cream cheese (softened): The backbone of the cheesecake layer, cream cheese delivers that signature tangy richness and smooth texture.
- Granulated sugar: Essential for sweetness—both in the batter and that famous brûlée topping.
- Large eggs: Eggs give the cupcakes their structure and help bind everything together for a creamy, custardy filling.
- Vanilla extract: Adds warmth and depth, setting off both the cheesecake and brûlée flavors.
- Sour cream: This secret ingredient keeps the cakes moist, tender, and provides a subtle tang.
- Salt: Just a pinch wakes up all the flavors and balances out the sweetness.
- Granulated sugar (for brûlée topping): A thin layer on top caramelizes into that unmistakable, shattering crust.
How to Make Crème Brûlée Cheesecake Cupcakes
Step 1: Prepare the Muffin Tin and Crust
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Drop one vanilla wafer into the bottom of each liner to serve as the crust. You’ll be amazed at how the cookie softens ever so slightly as it bakes, making the perfect base for your cheesecakes.
Step 2: Mix the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese and ½ cup of granulated sugar together until the mixture is smooth and creamy—no lumps allowed! Add the eggs, one at a time, mixing well after each addition. This is where the batter starts to get glossy and irresistible. Stir in the vanilla extract, sour cream, and salt, making sure everything is fully incorporated.
Step 3: Fill and Bake
Spoon or pour the luscious batter evenly among the prepared muffin cups, filling each about three-quarters full. Pop the tin into the oven and bake for 20 to 22 minutes, until the centers just barely jiggle—like a wobbly dance that says, “I’m done!” Let them cool in the pan for about 10 minutes before transferring to a wire rack.
Step 4: Chill Until Set
Once the Crème Brûlée Cheesecake Cupcakes have cooled to room temperature, refrigerate them for at least two hours, or until completely firm. This step is non-negotiable; chilling gives them that perfect silky texture we crave and makes topping them with sugar much easier.
Step 5: Brûlée the Sugar Topping
Right before serving, sprinkle about ½ teaspoon of granulated sugar over each chilled cupcake. Use a small kitchen torch to melt and caramelize the sugar until it’s golden and glassy. If you don’t have a torch, use your oven’s broiler, placing the cupcakes under direct heat for 1–2 minutes. The sugar will sizzle and bubble, fusing into a crisp crust you’ll want to crack with a spoon.
How to Serve Crème Brûlée Cheesecake Cupcakes
Garnishes
While that caramelized sugar top is a showstopper all on its own, a few well-chosen garnishes can take your Crème Brûlée Cheesecake Cupcakes to the next level. Try a scatter of fresh berries, a delicate mint leaf, or a dollop of lightly sweetened whipped cream for extra color and flair.
Side Dishes
If you want to make dessert an extra-special affair, serve these cupcakes alongside a fresh fruit salad or espresso for a delightful contrast to the creamy richness. A handful of candied nuts or a crisp tuile cookie on the side adds a beautiful crunch and complements the brûlée theme.
Creative Ways to Present
For parties, arrange your Crème Brûlée Cheesecake Cupcakes on a tiered dessert tray, or set each cupcake in a colorful ramekin to echo the classic crème brûlée look. For added drama, brûlée the sugar in front of your guests and let them enjoy the magical crackle as they break through the top.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crème Brûlée Cheesecake Cupcakes in an airtight container in the refrigerator for up to 4 days. Keep in mind that the sugar topping will lose its crispness over time, but the cupcakes will still be deliciously creamy and satisfying.
Freezing
You can freeze the un-topped cupcakes (before brûléeing the sugar) by placing them in a single layer in an airtight container or wrapping them individually in plastic wrap, then transferring to a freezer bag. They’ll keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and add the sucre brûlée topping just before serving.
Reheating
Creamy cheesecake doesn’t need reheating, but if you’ve frozen your cupcakes, let them come to room temperature before adding and torching the sugar. Never brûlée the sugar topping until just before serving—it’s the only way to keep that classic, crisp finish.
FAQs
Can I make Crème Brûlée Cheesecake Cupcakes without a kitchen torch?
Absolutely! The broiler in your oven can work wonders in a pinch. Just keep a close eye, as the sugar caramelizes quickly—usually within 1 to 2 minutes. Rotate the pan for even browning and remove the cupcakes as soon as the top is bubbly and golden.
Why did my cheesecakes sink or crack?
Minor sinking is normal as cheesecake cools, but big dips or cracks can result from overmixing or overbaking. Be sure to mix the batter just until smooth and bake only until the center jiggles slightly. Using room temperature ingredients helps too!
Can I use a different kind of cookie for the crust?
Yes, feel free to experiment! Graham crackers, chocolate wafers, or even gingersnaps work beautifully as a base. Just be sure whatever you use is small enough to fit in the bottom of your cupcake liners.
Is it possible to make these cupcakes gluten free?
Definitely—just substitute gluten-free vanilla wafers or cookies for the crust. All the other ingredients are naturally gluten-free, so you won’t miss out on any of the creamy delight!
Do Crème Brûlée Cheesecake Cupcakes need to be served cold?
They’re best enjoyed chilled so the texture is silky and set, but letting them sit at room temperature for about 15 minutes before serving brings out the flavors even more. Don’t skip the chilling time before brûléeing the tops for the best results!
Final Thoughts
If you’re looking for a dessert that packs incredible flavor, impressive presentation, and just a touch of culinary magic, you can’t go wrong with Crème Brûlée Cheesecake Cupcakes. Try them for your next gathering or as a treat for yourself, and don’t be surprised when everyone asks for the recipe!
Print
Crème Brûlée Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
Indulge in the delightful fusion of crème brûlée and cheesecake in these irresistible Crème Brûlée Cheesecake Cupcakes. Creamy, rich, and topped with a caramelized sugar crust, these mini treats are perfect for any occasion.
Ingredients
For the Cupcake:
- 12 vanilla wafer cookies
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ teaspoon salt
For Brûlée Topping:
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Place one vanilla wafer at the bottom of each liner for the crust.
- Prepare Batter: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and salt until well combined.
- Bake: Divide batter among cupcake liners and bake for 20–22 minutes until set. Cool in pan for 10 minutes, then transfer to a wire rack. Chill for at least 2 hours.
- Caramelize: Just before serving, sprinkle sugar over each cupcake and caramelize with a torch until golden. Allow to cool before serving.
Notes
- If you don’t have a torch, broil the cupcakes for 1–2 minutes. Watch carefully to prevent burning.
- For added flavor, top with fresh berries or whipped cream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 15g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
