These Crème Brûlée Cupcakes are a stunning fusion of two beloved desserts: the creamy richness of cheesecake and the iconic crackly sugar shell of crème brûlée. Each individual cupcake features a buttery graham cracker crust, a velvety smooth vanilla cheesecake filling, and a glassy, caramelized sugar topping that shatters with a satisfying crack.
This recipe transforms a classic dessert into an elegant, handheld treat perfect for dinner parties, holidays, or any occasion that calls for a touch of sophistication. They are surprisingly simple to make, yet the result is a truly impressive dessert that balances creamy, crunchy, and sweet in every single bite.
Ingredients
For the Crust
- 9 graham crackers, finely crushed (about 1 sleeve)
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 egg yolks
- 1/2 cup sour cream
- Pinch of salt
For the Topping
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1/3 cup superfine sugar, for caramelizing
Step-by-Step Method
Step 1: Prepare the crust
Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
In a small bowl, combine the finely crushed graham crackers, melted butter, and ¼ cup of granulated sugar. Mix with a fork until the crumbs are evenly moistened.
Press about 1 to 1 ½ tablespoons of the mixture into the bottom of each paper liner, creating a firm, even crust. Bake for 5-7 minutes to set the crust. Remove from the oven and allow to cool.
Step 2: Make the cheesecake filling
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it is completely smooth and creamy, with no lumps.
Add the ½ cup of granulated sugar and the pinch of salt, and beat until combined. Mix in the vanilla extract.
Add the egg and egg yolks one at a time, mixing on low speed just until each is incorporated. Be careful not to overmix. Gently stir in the sour cream by hand with a spatula until the filling is smooth.
Step 3: Fill and bake
Divide the cheesecake filling evenly among the 12 muffin cups, pouring it over the prepared crust.
Bake for 18-22 minutes, or until the edges of the cheesecakes are set and the centers have a slight jiggle.
Step 4: Cool and chill
Turn off the oven and let the cupcakes cool inside with the door slightly ajar for about 30 minutes. Then, remove them from the oven and let them cool completely to room temperature in the muffin tin.
Once at room temperature, transfer the tin to the refrigerator and chill for at least 4 hours, or preferably overnight, until the cheesecake is fully set and firm.
Step 5: Create the crème brûlée topping
This step should be done just before serving for the best crunchy texture.
Remove the chilled cupcakes from the paper liners and place them on a heatproof surface. Sprinkle about 1-2 teaspoons of superfine sugar evenly over the top of each cupcake.
Using a small kitchen torch, move the flame continuously over the sugar until it melts, bubbles, and caramelizes into a golden-brown, glassy crust. Let the cupcakes sit for a few minutes to allow the sugar topping to harden before serving.
Expert Tips for Success
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Room temperature ingredients: For the creamiest, smoothest cheesecake filling, ensure your cream cheese, eggs, and sour cream are all at room temperature.
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Don’t overmix the batter: Overmixing, especially after adding the eggs, incorporates excess air, which can cause the cheesecakes to puff up and then sink or crack.
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The chilling process is vital: Do not skip the chilling time. Cheesecake needs several hours in the refrigerator to set properly and develop its signature dense, creamy texture.
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Use a kitchen torch: For the most authentic and evenly caramelized crème brûlée topping, a kitchen torch is the best tool.
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Superfine sugar for the win: Superfine (or caster) sugar melts more quickly and evenly than granulated sugar, resulting in a perfect, thin, crackly crust.
Tasty Variations to Try
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Lemon or coffee flavor: Add 1 tablespoon of fresh lemon zest or 1 teaspoon of instant espresso powder to the cheesecake batter for a different flavor profile.
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Chocolate crust: Substitute the graham crackers with chocolate wafer cookies for a rich, dark crust.
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Different extracts: Swap the vanilla for almond, coconut, or rum extract for a unique twist.
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Spiced cheesecake: Add a ½ teaspoon of cinnamon or pumpkin pie spice to the filling for a cozy, autumnal version.
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Fruit surprise: Place a single raspberry or a small dollop of lemon curd on top of the crust before adding the cheesecake filling.
Frequently Asked Questions
Can I make these without a kitchen torch?
Yes, you can use your oven’s broiler. Place the sugared cupcakes on a baking sheet and broil on high for 1-2 minutes, watching them constantly as the sugar can burn very quickly. This method is less precise but can work in a pinch.
How far in advance can I make them?
The cheesecake cupcakes can be made and chilled up to 2 days in advance. However, you should only add and caramelize the sugar topping just before serving to ensure it stays crisp.
How do I store leftovers?
Store leftover cupcakes in an airtight container in the refrigerator. Note that the caramelized sugar topping will soften and liquefy over time in the fridge, so they are best enjoyed fresh.
Why did my cheesecakes crack?
Cracks are usually a sign of overbaking or overmixing. Be sure to pull them from the oven when the centers are still slightly wobbly and mix on low speed once the eggs are added.
Can I use regular granulated sugar for the topping?
Yes, but it may not melt as evenly and can result in a thicker, slightly grainier crust. If using regular sugar, pulsing it in a food processor for a few seconds can help create a finer texture.
Crème Brûlée Cupcakes
- Total Time: 285
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
An elegant fusion of two classic desserts, featuring a buttery graham cracker crust, a velvety smooth vanilla cheesecake filling, and an iconic crackly sugar topping. A sophisticated addition to any special occasion.
Ingredients
For the Crust
9 graham crackers, finely crushed
6 tbsp unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling
16 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 large egg
2 egg yolks
½ cup sour cream
Pinch of salt
For the Topping
⅓ cup superfine sugar
Instructions
Prepare crust: Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. Mix crushed graham crackers, melted butter, and sugar. Press 1-1½ tbsp mixture into the bottom of each liner. Bake 5-7 minutes to set. Let cool.
Make filling: Beat softened cream cheese until smooth. Add sugar, salt, and vanilla, mixing until combined. Add egg and egg yolks one at a time on low speed. Gently stir in sour cream by hand until just blended.
Fill and bake: Divide filling evenly over the crusts. Bake 18-22 minutes, until edges are set but centers have a slight jiggle.
Cool and chill: Turn off oven, crack the door, and let cupcakes cool inside for 30 minutes. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight until firm.
Brûlée topping: Just before serving, remove cupcakes from liners. Sprinkle 1-2 tsp superfine sugar evenly over each. Use a kitchen torch to melt the sugar until it caramelizes into a golden, glassy crust. Let sit a few minutes for the sugar to harden.
Notes
Use room temperature cream cheese, eggs, and sour cream for the smoothest filling.
Do not overmix the batter, especially after adding eggs, to prevent cracks.
Chilling is essential for the cheesecake to set properly.
A kitchen torch provides the best results for the topping, but an oven broiler can be used with extreme caution.
The caramelized topping is best enjoyed fresh, as it will soften in the refrigerator.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Method: Baking / Torch
- Cuisine: American / French-Inspired
Nutrition
- Serving Size: 1 cupcake (1/12 recipe)
- Calories: 325
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Carbohydrates: 28 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: crème brûlée cupcakes, mini cheesecake recipe, caramelized sugar topping, handheld dessert, elegant party dessert
