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Crème Brûlée Cheesecake Cupcakes

Delicious Crème Brûlée Cheesecake Cupcakes to Impress Anytime

Indulge in these Crème Brûlée Cheesecake Cupcakes that effortlessly combine the richness of cheesecake with a caramelized sugar topping.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs Substitutions: Cookie crumbs or crushed cereal may work as alternatives.
  • 2 tablespoons granulated sugar Adjust based on personal sweetness preference.
  • 4 tablespoons unsalted butter, melted Use coconut oil as a dairy-free alternative.
Cheesecake Filling
  • 16 ounces cream cheese, softened Note: Neufchâtel cheese can be a lighter alternative.
  • 1/2 cup granulated sugar Can substitute with brown sugar for a caramel flavor.
  • 2 large eggs, room temperature Ensure eggs are at room temperature for best texture.
  • 1 teaspoon vanilla bean paste Can substitute with almond extract for a different profile.
  • 1/2 cup sour cream Greek yogurt can be a suitable replacement.
  • 1 pinch salt Essential for taste; do not omit.
Brûlée Topping
  • 1/3 cup granulated sugar Use superfine sugar for best results.

Equipment

  • mixing bowl
  • electric mixer
  • cupcake tray
  • kitchen torch

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until resembling wet sand. Distribute evenly into cupcake liners, pressing to form a solid crust. Bake for 10 minutes, then cool slightly.
Make the Filling
  1. In an electric mixer, beat softened cream cheese until creamy. Gradually add granulated sugar and beat until fluffy. Add eggs one at a time, mixing well. Stir in vanilla bean paste, sour cream, and salt until fully combined.
Bake the Cupcakes
  1. Pour the cheesecake filling into each cupcake crust, filling about ¾ full. Bake for 18-20 minutes until centers are set but slightly jiggly. Cool completely in the pan, then refrigerate for at least 2 hours.
Brûlée the Tops
  1. Sprinkle granulated sugar over the tops, then caramelize using a kitchen torch or broil in the oven for 1-2 minutes.
Serve and Enjoy
  1. Serve immediately for best texture and visual appeal. Consider garnishing with fresh berries or chocolate drizzle.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for a smooth filling. Refrigerate cupcakes thoroughly before brûléeing for a crisp finish. Store cupcakes in the fridge for up to 3 days or freeze for up to 1 month, brûléeing just before serving.

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