Light, creamy, and topped with a crackling caramel shell, these Crème Brûlée Cheesecake Cupcakes combine the best parts of two classic desserts. A buttery graham crust gives way to a silky cheesecake filling, and a quick torching creates the signature caramel crunch. They look elegant but are easy to make—perfect for dinner parties, gifts, or a special weeknight treat.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12 cupcakes
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving)
- Calories per serving: 250 kcal
- Protein: 3 g
- Carbohydrates: 20 g
- Fat: 18 g
- Fiber: 0.5 g
- Sugar: 15 g
- Sodium: 120 mg
Why Make This Crème Brûlée Cheesecake Cupcakes
These cupcakes marry two textures: a silky, rich cheesecake center and a thin, crisp caramel top like crème brûlée. They are individual-sized for easy serving and make an impressive dessert with minimal fuss. The aroma of warm vanilla and toasted sugar is irresistible, and the crunchy top contrasts beautifully with the smooth, creamy interior.
How to Make Crème Brûlée Cheesecake Cupcakes
Follow a few simple steps: press a buttery graham crust into liners, whip a smooth cheesecake batter, bake until set, chill, then torch a thin sugar layer until golden and crisp. The process is straightforward and yields elegant results every time.
Ingredients:
1 cup cream cheese, softened, 1/2 cup sugar, 1 teaspoon vanilla extract, 2 large eggs, 1 cup heavy cream, 1/2 cup graham cracker crumbs, 1/4 cup unsalted butter, melted, 1/4 cup sugar for caramelizing, Pinch of salt
Directions:
Step 1: Preparation
Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with cupcake liners. In a bowl, mix the graham cracker crumbs with the melted butter and a pinch of salt until the crumbs are evenly moistened. Press about a tablespoon of the mixture into the bottom of each liner to form a firm crust. Set the pan aside.
Step 2: Mixing
In a clean bowl, beat the softened cream cheese with 1/2 cup sugar and 1 teaspoon vanilla extract until smooth and lump-free. Add the eggs one at a time, mixing gently after each addition until fully incorporated. Gradually pour in the heavy cream and continue mixing on low speed until the batter is silky and homogeneous. Scrape the bowl to ensure no lumps remain.
Step 3: Baking and Cooling
Pour the cheesecake batter over the prepared crusts, filling each liner about 3/4 full. Bake in the preheated oven for 20–25 minutes, or until the centers are just set (a slight wobble is fine). Remove from the oven and let the cupcakes cool completely on a wire rack. Once cooled, chill the cupcakes in the refrigerator for at least 2 hours to firm up the filling fully.
Step 4: Finishing
Before serving, sprinkle about 1 teaspoon of sugar evenly on top of each chilled cupcake. Use a kitchen torch to caramelize the sugar until it bubbles and turns a deep golden brown, forming a crisp shell. If you don’t have a torch, place the cupcakes under a very hot broiler for 1–2 minutes—watch closely to avoid burning. Let the caramelized tops cool and harden for a minute before serving.
How to Serve Crème Brûlée Cheesecake Cupcakes
Serve chilled or at cool room temperature so the filling stays creamy and the caramel top stays crisp. Garnish with a few fresh berries, a mint leaf, or a light dusting of cocoa powder for contrast. They work well as a plated dessert or on a dessert buffet—each guest gets their own perfect bite.
How to Store Crème Brûlée Cheesecake Cupcakes
- Refrigerator: Store in an airtight container for up to 4 days. Keep the caramel tops intact by placing parchment between layers if stacking.
- Freezer: Wrap each cupcake in plastic wrap and place in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator, then re-crisp the top with a quick torch or broiler if needed.
- Make-ahead: You can bake and chill the cupcakes up to 2 days in advance. Wait to caramelize the sugar until just before serving for the best texture.
Expert Tips for Perfect Crème Brûlée Cheesecake Cupcakes
- Room temperature ingredients: Let cream cheese and eggs come to room temperature to achieve a smooth, lump-free batter.
- Avoid overmixing: Mix just until combined to keep the texture silky and prevent too much air, which can cause cracks.
- Water bath option: For an ultra-smooth surface, place the muffin pan inside a larger pan and pour hot water around it to create a gentle water bath during baking—this reduces cracking.
- Even caramel: Use superfine sugar for a more even, fast-melting caramel top. Press the torch in slow, steady circles for uniform color.
- Torch alternatives: If you lack a torch, a very hot broiler will work—move the rack close to the element and watch constantly.
- Taste tweak: Add a pinch of lemon zest to the batter for a bright lift, or fold in a tablespoon of sour cream for extra tang.
Delicious Variations
- Chocolate-Caramel: Add 2 tablespoons cocoa powder to the batter and use crushed chocolate cookie crumbs for the crust.
- Citrus Crème Brûlée Cheesecake: Add 1 teaspoon lemon or orange zest to the batter for a fresh citrus note that pairs well with caramel.
- Salted Caramel: Sprinkle a tiny pinch of flaky sea salt on the caramel top right after torching for a sweet-salty contrast.
- Berry Swirl: Gently swirl 2 tablespoons of raspberry or strawberry jam into the batter before baking for a fruity ribbon.
- Gluten-Free: Use gluten-free graham-style crackers or almond flour mixed with a little melted butter for the crust.
Frequently Asked Questions
-
Can I make these ahead of time?
Yes. You can bake and chill them up to 2 days before serving. Keep them covered in the fridge and caramelize the sugar right before guests arrive for the best texture. -
What if the caramel top melts or gets sticky in the fridge?
The caramel shell stays crisp at room temperature but can soften in the fridge over time. Caramelize just before serving or re-torch briefly after chilling to re-form the crisp layer. -
Can I use light cream or milk instead of heavy cream?
Heavy cream gives the filling its rich, silky texture. Using light cream or whole milk will make the filling thinner and slightly less rich. If you must substitute, use at least half-and-half and expect a small change in texture. -
How do I avoid cracks in the cheesecake filling?
Avoid overmixing and bake at a moderate temperature. Let the cupcakes cool slowly and chill them thoroughly. A water bath during baking can also reduce cracking by keeping the heat gentle and even. -
Can I caramelize the sugar without a torch?
Yes. Place the cupcakes under a very hot broiler for 1–2 minutes until the sugar melts and browns. Stay close and watch constantly to prevent burning. -
Are these safe to serve to kids or for parties?
Yes. The only potential hazard is the torch used for caramelizing; keep children away during that step. You can pre-caramelize for adult events or use the broiler method if safety is a concern.
Conclusion
These Crème Brûlée Cheesecake Cupcakes are an elegant, satisfying dessert that’s surprisingly easy to make. The contrast of creamy filling and crisp caramel makes every bite special—perfect for celebrations or a cozy night in. If you want a slightly different take or inspiration for mini brûlée-style cheesecakes, check out this recipe for Mini Vanilla Crème Brûlée Cheesecakes – Pizzazzerie. Give these a try—you’ll love the creamy mouthfeel and the satisfying crack of caramel on top.
Print
Crème Brûlée Cheesecake Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These elegant Crème Brûlée Cheesecake Cupcakes combine the rich flavor of cheesecake with a crispy caramel topping, making for an impressive yet easy dessert.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar for caramelizing
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with cupcake liners.
- In a bowl, mix the graham cracker crumbs with the melted butter and a pinch of salt until evenly moistened. Press about a tablespoon of the mixture into each liner to form a crust.
- In a clean bowl, beat the cream cheese with 1/2 cup sugar and vanilla extract until smooth. Add the eggs one at a time, mixing gently. Gradually pour in the heavy cream and mix until silky.
- Pour the cheesecake batter over the crusts in the liners, filling each about 3/4 full. Bake for 20–25 minutes until just set. Cool completely on a wire rack, then chill in the refrigerator for at least 2 hours.
- Before serving, sprinkle about 1 teaspoon of sugar on top of each cupcake and use a kitchen torch to caramelize until golden brown. Alternatively, use a broiler for 1–2 minutes, watching closely.
Notes
Chill cupcakes before serving for best texture. Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 80mg
