Crème Brûlée Cheesecake Cupcakes deliver all the elegance of a classic French dessert in a perfectly portioned handheld treat. These creamy, caramel-topped cupcakes are impossible to resist.
With a buttery graham cracker base and velvety cheesecake filling, each bite melts in your mouth. The crisp sugar shell on top adds the signature brûlée finish.
The Magic Behind Crème Brûlée Cheesecake Cupcakes
- Graham crackers – Crushed into a fine crumb, they provide a toasty, buttery foundation that balances the richness of the filling.
- Melted butter – Binds the crust together while adding flavor and moisture.
- Cream cheese – The star of the cheesecake layer, creating a luscious and tangy base.
- Granulated sugar – Sweetens both the crust and the filling, offering balance without overwhelming.
- Vanilla extract – Adds depth and warmth to the custard-like cheesecake.
- Egg + egg yolks – Give structure and silkiness to the filling, echoing traditional crème brûlée custard.
- Sour cream – Brings a tangy contrast that enhances the creaminess of the cheesecake.
- Superfine sugar – Caramelizes quickly and evenly for that signature brûlée topping.
Let’s Bake: Steps to Crème Brûlée Cheesecake Cupcake Bliss
Start by preparing the graham cracker crust and pressing it into your cupcake liners. This forms the sturdy, flavorful base for each mini cheesecake.
Blend the cream cheese, sugar, and remaining filling ingredients into a silky batter. Pour it into the crust-lined cups, filling each about three-quarters full.
Bake until just set, then cool completely in the pan. Once chilled, remove the wrappers and generously sprinkle superfine sugar on top of each cupcake.
Caramelize with a kitchen torch or broil carefully in the oven until the sugar forms a golden, crackly crust. Chill before serving for the best texture and flavor.
Sweet Tips & Mini Twists
For the smoothest cheesecake texture, make sure all your ingredients are at room temperature before mixing. This helps prevent lumps and ensures a silky finish.
If you don’t have superfine sugar, pulse regular granulated sugar in a food processor until fine—but not powdery—for a quick substitute. Just be cautious while caramelizing under the broiler; sugar burns fast!
Want a flavor twist? Add a splash of espresso to the filling for mocha crème brûlée cupcakes or infuse the batter with orange zest for a citrusy note.
Keep the Magic Going: Storing Crème Brûlée Cheesecake Cupcakes
These cupcakes store beautifully in the refrigerator for up to four days. Place them in an airtight container to preserve their creamy texture and crisp topping.
For longer storage, freeze the cupcakes without the brûlée topping. Wrap tightly in plastic and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and torch the sugar just before serving.
Crème Brûlée Cheesecake Cupcakes
Ingredients
Graham Cracker Crust
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 9 graham crackers approximately 1 sleeve, finely crushed
Cheesecake Filling
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1/3 cup superfine sugar for brûlée topping
- 2 egg yolks
- 16 ounces cream cheese softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 275°F and prepare a standard muffin tin with paper liners.
- Combine the crushed graham crackers, granulated sugar, and melted butter in a bowl. Evenly distribute the mixture among the liners and press firmly into the base of each.
- In a separate large mixing bowl, beat the cream cheese with the granulated sugar until completely smooth. Add the vanilla extract, whole egg, egg yolks, sour cream, and salt. Continue mixing until the batter is velvety and uniform.
- Fill each prepared cupcake liner with the cheesecake batter, filling them to approximately three-quarters full.
- Place in the oven and bake for 22 to 25 minutes, or until the centers are just set. Allow the cupcakes to cool entirely in the pan.
- Once cooled, remove the liners. Sprinkle roughly 1 teaspoon of superfine sugar atop each cupcake. Caramelize the sugar using a kitchen torch, or position under a broiler, monitoring closely and rotating as necessary until the tops are golden and crisp.
- Refrigerate and serve chilled.
