If you love the silky richness of cheesecake and the irresistible caramelized sugar top of a classic creme brulee, then you are going to adore this Creme Brulee Cheesecake Cupcakes Recipe. These little delights combine the best of both worlds into a perfectly portable, single-serving treat. With a crisp graham cracker crust, a luxuriously smooth cream cheese filling, and that iconic crackly sugar crust, these cupcakes are show-stoppers at any gathering. Whether you’re an experienced baker or just looking for a fun dessert to impress, this recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor and texture that make these cupcakes truly special. From the buttery crust to the creamy filling and the crunchy caramelized sugar topping, every component is simple yet essential.
- Graham crackers (9, finely crushed): Provide a sweet, crunchy base that holds everything together perfectly.
- Unsalted butter (6 tablespoons, melted): Adds richness and helps bind the graham cracker crust.
- Granulated sugar (1/4 cup): Sweetens the crust, balancing the buttery flavor.
- Cream cheese (16 ounces, softened): The star of the filling, delivering the classic cheesecake creaminess.
- Granulated sugar (1/2 cup): Sweetens the cheesecake filling just right for a smooth finish.
- Vanilla extract (1 teaspoon): Adds a warm, fragrant note to brighten the filling.
- Large egg (1) and egg yolks (2): Provide structure and help achieve a silky, custard-like texture.
- Sour cream (1/2 cup): Adds tanginess and moisture for a velvety finish.
- Salt (a pinch): Enhances the flavor by balancing the sweetness.
- Super fine sugar (1/3 cup): Essential for creating that gorgeous caramelized crust on top.
How to Make Creme Brulee Cheesecake Cupcakes Recipe
Step 1: Preheating and Preparation
Start by preheating your oven to a gentle 275°F (135°C), which is key to baking the cheesecake filling slowly and evenly without cracking. Line a muffin tin with cupcake liners to shape the cupcakes and make cleanup a breeze. These little liners will hold all the luscious layers perfectly as they bake.
Step 2: Crust Formation
Combine your finely crushed graham crackers, granulated sugar, and melted butter in a bowl until everything is well mixed and holds together. This mixture will form the base of your cupcakes, offering a buttery, crunchy texture that contrasts beautifully with the creamy filling. Press this mixture firmly into the bottom of each cupcake liner to create a solid crust foundation.
Step 3: Cheesecake Filling Preparation
Beat the softened cream cheese and the 1/2 cup granulated sugar in a bowl until the mixture is irresistibly smooth and creamy. Then, add the vanilla extract, whole egg, egg yolks, sour cream, and a pinch of salt. Mix everything together until the filling is silky with no lumps. This creamy blend is what will give the cupcakes their signature rich and velvety texture.
Step 4: Filling the Cupcake Liners
Carefully spoon the cheesecake filling into the cupcake liners, filling each about three-quarters full. This leaves just the right amount of room for the filling to set without overflowing, maintaining a neat, elegant cup shape that’s perfect for individual servings.
Step 5: Baking
Bake the cupcakes for 22 to 25 minutes at 275°F. At this low temperature, the cheesecakes will set gently without cracking or drying out, giving them a creamy, custard-like center. After baking, let the cupcakes cool completely in the tin to firm up and develop their full flavor.
Step 6: Finalizing the Cupcakes
Once cooled, carefully remove the cupcakes from the liners. Sprinkle about one teaspoon of super fine sugar evenly across the top of each one. Using a kitchen torch, caramelize the sugar until it melts and forms a golden, crackly layer reminiscent of classic creme brulee. If you don’t have a torch, a quick broil in your oven will also do the trick. Chill before serving to let the topping harden into a perfect crispy shell.
How to Serve Creme Brulee Cheesecake Cupcakes Recipe
Garnishes
Enhance the elegance of these cheesecake cupcakes with simple yet delightful garnishes like fresh berries, a dusting of powdered sugar, or a sprig of mint. These add a pop of color and a fresh contrast to the rich, creamy texture and caramel crunch.
Side Dishes
Serve alongside a light fruit compote or a dollop of whipped cream for a balanced dessert experience. The fruity acidity beautifully cuts through the lushness of the cheesecake, making each bite refreshing and satisfying.
Creative Ways to Present
For special occasions, consider serving the cupcakes in decorative mini tart pans or on a pretty dessert platter with edible flowers. You can also layer them in small jars with fruit or granola for a charming, portable dessert parfait that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container in the refrigerator. They will stay fresh and creamy for up to 3 days, giving you plenty of time to enjoy their rich flavors and perfect textures.
Freezing
If you want to save some for later, these cupcakes freeze beautifully without losing their charm. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 1 month. When ready to indulge, thaw overnight in the fridge.
Reheating
Because these cupcakes are best served chilled, it’s not necessary to reheat them. However, if you want to soften the caramelized sugar topping a bit, briefly let them sit at room temperature to take the chill off before serving.
FAQs
Can I use store-bought graham cracker crumbs?
Absolutely! Store-bought crumbs work just as well and can save you some time. Just make sure they are finely crushed to form a sturdy crust.
What can I use if I don’t have a kitchen torch?
You can use your broiler to caramelize the sugar topping. Just keep a close eye as it can brown quickly, and rotate the cupcakes as needed to get a nice even crust.
Is it okay to substitute sour cream with Greek yogurt?
Yes, plain Greek yogurt can be a great substitute, adding similar tanginess and creaminess to the filling while cutting some richness.
How do I prevent cracks on the cheesecake filling?
Low and slow baking at 275°F helps reduce cracking. Also, avoid overmixing the batter and sudden temperature changes when cooling to keep the surface smooth.
Can I make mini versions of these cupcakes?
Yes! Using mini muffin tins will work perfectly – just reduce the baking time slightly and keep a close eye on them to avoid overbaking.
Final Thoughts
You really can’t go wrong with this Creme Brulee Cheesecake Cupcakes Recipe. It’s a charming way to combine two beloved desserts into one bite-sized treat that looks elegant yet is surprisingly simple to make. I hope you give this recipe a try—it’s a guaranteed crowd-pleaser that brings a little magic to any occasion.
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Creme Brulee Cheesecake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these delightful Creme Brulee Cheesecake Cupcakes featuring a buttery graham cracker crust, smooth and creamy cheesecake filling, and a perfectly caramelized sugar topping for a deliciously elegant dessert experience in convenient cupcake form.
Ingredients
Crust
- 9 graham crackers, finely crushed (equivalent to 1 sleeve)
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 egg yolks
- 1/2 cup sour cream
- 1 pinch of salt
Topping
- 1/3 cup super fine sugar (for caramelizing)
Instructions
- Preheating and Preparation: Preheat your oven to 275°F (135°C) and line a muffin tin with cupcake liners to prepare for baking.
- Crust Formation: In a mixing bowl, combine the finely crushed graham crackers, 1/4 cup granulated sugar, and melted butter. Stir until well mixed, then press this mixture firmly into the bottom of each cupcake liner to form the crust.
- Cheesecake Filling Preparation: Using a mixer, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Add the vanilla extract, one large egg, two egg yolks, sour cream, and a pinch of salt; continue mixing until the batter is evenly combined and silky.
- Filling the Cupcake Liners: Spoon the cheesecake batter into the prepared cupcake liners, filling each about three-quarters full for even baking and perfect texture.
- Baking: Place the muffin tin in the preheated oven and bake the cupcakes for 22 to 25 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and allow them to cool completely inside the tin.
- Finalizing the Cupcakes: After cooling, carefully remove the cupcakes from the liners. Sprinkle about 1 teaspoon of superfine sugar evenly on top of each cupcake and caramelize the sugar using a kitchen torch or by placing them under a broiler until the sugar melts and turns golden and crisp. Chill before serving for the best texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Press the crust firmly to avoid it falling apart when eating.
- If you don’t have superfine sugar for caramelizing, you can pulse regular granulated sugar in a blender to achieve the right texture.
- Use a kitchen torch for best caramelizing results; otherwise, carefully broil but watch closely to prevent burning.
- Allow cupcakes to chill for at least an hour after caramelizing for the sugar crust to harden properly.
- These cupcakes can be stored refrigerated in an airtight container for up to 3 days.
