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Creme Brulee Cheesecake Cupcakes

Creme Brulee Cheesecake Cupcakes: A Decadent Delight to Share

Indulge in these divine Creme Brulee Cheesecake Cupcakes that blend rich cheesecake with a crispy caramel topping.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 16 oz Cream Cheese Provides rich, creamy texture; substitute with Neufchâtel cheese for a lighter option.
  • 3/4 cup Granulated Sugar Sweetens the cheesecake and caramelizes for the crust; no substitution required.
  • 2 large Eggs Adds structure and richness essential for setting the cheesecake.
  • 1/2 cup Heavy Cream Ensures a silky consistency; sour cream can be used for a tangier flavor.
  • 1 tbsp Vanilla Extract Essential for flavor; consider using a vanilla bean for gourmet results.
For the Crust
  • 1 cup Graham Cracker Crumbs Forms the base crust; alternatives include digestive biscuits, Biscoff cookies, or Oreos for different flavors.
  • 4 tbsp Butter Binds the crust ingredients together; either salted or unsalted works well.
For Caramelizing
  • Granulated Sugar Extra for topping; creates the signature crunchy top layer.
  • Kitchen Torch Necessary for caramelizing the sugar topping; a broiler can be used as an alternative.

Equipment

  • Oven
  • Mixing bowl
  • muffin tin
  • Kitchen Torch
  • Cupcake Liners
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with 12 cupcake liners.
  2. In a mixing bowl, combine graham cracker crumbs with melted butter until it resembles wet sand. Press this mixture into the bottom of each cupcake liner to form a crust. Bake for 5 minutes.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Blend in heavy cream and vanilla extract.
  4. Pour the cheesecake filling into each liner, filling them about 3/4 full. Bake for 18–20 minutes until edges set and centers jiggle. Cool in the oven for 10 minutes.
  5. After cooling, let cupcakes sit at room temperature for 30 minutes. Cover with plastic wrap and chill in the refrigerator for at least 3 hours, or overnight if possible.
  6. Just before serving, sprinkle granulated sugar over each cupcake and caramelize with a kitchen torch until golden brown. Allow sugar to harden before serving.

Nutrition

Serving: 1cupcakeCalories: 290kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 210mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 8IUCalcium: 6mgIron: 4mg

Notes

For best results, soften cream cheese before mixing, avoid over-mixing to prevent air bubbles, and keep an eye on baking time. Make ahead for easier entertaining.

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