These crème brûlée cheesecake cupcakes combine the silky texture of cheesecake with the caramel crunch of crème brûlée, a bite-sized dessert that feels luxurious yet simple to make.
📋 Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 8 oz cream cheese (softened)
- ⅓ cup sugar
- 1 egg
- ½ tsp vanilla extract
- ⅓ cup sour cream
- 2 tbsp heavy cream
- 2 tbsp brown sugar (for topping)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper cups.
- Mix graham crumbs and butter, press 1 tbsp into each cup.
- In a bowl, beat cream cheese, sugar, egg, vanilla, sour cream, and heavy cream until smooth.
- Pour filling over crusts, bake 18–20 minutes until set. Cool completely.
- Before serving, sprinkle brown sugar on top and caramelize with a kitchen torch until golden and crisp.
Tips
- Chill for at least 2 hours before serving for the best texture.
- You can use white sugar for the brûlée if you prefer a lighter crust.
- Garnish with fresh berries or a drizzle of caramel for a fancy touch.
FAQ
Q: Can I make these ahead of time?
Yes, they keep well in the fridge for up to 3 days. Add the brûlée topping right before serving.
Q: What if I don’t have a torch?
Place the cupcakes under the oven broiler for 1–2 minutes, watching carefully until the sugar melts and caramelizes.
Calories: ~230 per cupcake
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serves: 12
Storage & Serving Tips:
Let the cupcakes cool completely before storing. Keep them covered in the refrigerator for up to 3 days. For the perfect brûlée crunch, sprinkle sugar and caramelize the tops just before serving. Serve slightly chilled or at room temperature for a creamy, silky texture.
