Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Description
Treat yourself to the best of both worlds with these Crème Brûlée Cheesecake Cupcakes — a luscious combination of creamy cheesecake and the caramelized sugar topping of classic crème brûlée. With a buttery graham cracker crust and a smooth, velvety filling, each bite is a mini masterpiece that’s rich, elegant, and surprisingly easy to make.
🧁 Ingredients
For the Crust
- 9 graham crackers (1 sleeve), finely crushed
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 egg yolks
- ½ cup sour cream
- Pinch of salt
For the Topping
- ⅓ cup super fine sugar (for caramelizing)
👩🍳 Instructions
- Preheat the Oven
Set your oven to 275°F (135°C) and line a 12-cup muffin tin with cupcake liners. - Make the Crust
In a bowl, mix the crushed graham crackers, melted butter, and sugar until evenly combined.
Spoon the mixture into the liners and press firmly to create an even crust. - Prepare the Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add in vanilla, egg, egg yolks, sour cream, and salt, mixing just until fully incorporated and silky. - Fill and Bake
Divide the cheesecake batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 22–25 minutes, or until the centers are just set.
Allow to cool completely in the pan, then transfer to the fridge to chill. - Caramelize the Tops
Once chilled, remove the wrappers and sprinkle about 1 teaspoon of super fine sugar over each cupcake.
Using a kitchen torch, gently caramelize the sugar until golden and crisp.
(Alternatively, broil in the oven — keep a close eye to prevent burning.) - Serve & Enjoy
Serve the cupcakes chilled for the perfect balance of creamy and crunchy textures.
🧊 Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze without the caramelized tops for up to 2 months. Thaw in the fridge, then add sugar and torch before serving.
🍋 Variations
- Crust Swap: Try crushed vanilla wafers, Biscoff, or gingersnaps for a fun twist.
- Flavor Boost: Add a bit of lemon zest or a touch of almond extract to the filling.
- Dairy-Free: Use plant-based cream cheese and sour cream for a dairy-free version.