Name: Creme Brulee Cheesecake Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 12 vanilla wafer cookies; 16 ounces cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup sour cream; 1/4 cup heavy cream; 1/4 cup granulated sugar

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If you dream of a dessert with the silky richness of cheesecake and the crackly golden top of creme brulee, these Creme Brulee Cheesecake Cupcakes are pure magic. Each cupcake offers a creamy bite studded with vanilla and a satisfying snap of burnt sugar on top. Whether you’re looking to impress at a dinner party or simply indulge on a quiet evening, these little treats combine elegance and irresistible flavor in an easy-to-serve, individual format that’s sure to become a fast favorite.

Creme Brulee Cheesecake Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Let’s celebrate the beauty of simple ingredients: every element here plays a role in making these Creme Brulee Cheesecake Cupcakes unforgettable. From the buttery base to the creamy filling and the signature caramelized sugar on top, each ingredient brings out the best in this crowd-pleasing dessert.

Vanilla wafer cookies: These create a quick, buttery crust at the bottom of each cupcake, saving you time and maximizing crunch.
Cream cheese (16 ounces, softened): The star of the show, ensuring the filling is ultra-creamy and smooth.
Granulated sugar (½ cup, plus ¼ cup for topping): Sweetens the cheesecake base and delivers the classic brulee crunch when caramelized.
Large eggs: Essential for binding everything together and giving the cupcakes their tender structure.
Vanilla extract: Adds warmth and lovely aromatic notes that are classic to both cheesecake and crème brulee.
Sour cream: Gives a subtle tang and lightens the texture, balancing richness with a gentle zing.
Heavy cream: Adds smoothness and helps the filling bake up lusciously soft and rich.

How to Make Creme Brulee Cheesecake Cupcakes

Step 1: Prepare the Pan and Crust

Start by preheating your oven to 325°F (160°C). Line a regular muffin tin with paper cupcake liners, which makes both baking and cleanup a breeze. Then, place one vanilla wafer at the bottom of each liner. These cookies will soften during baking, transforming into a buttery crust that makes each bite perfect from bottom to top.

Step 2: Make the Cheesecake Batter

In a large bowl, beat the softened cream cheese until it’s completely smooth and creamy—no lumps! Add the ½ cup granulated sugar and continue mixing until the sugar is fully incorporated, creating a fluffy foundation. Add the eggs one at a time, beating well after each addition to keep the batter smooth. Then mix in the vanilla extract, sour cream, and heavy cream until everything is just combined. Avoid overmixing at this stage, as you want to keep things light and creamy.

Step 3: Fill and Bake

Divide the cheesecake batter evenly among the prepared cupcake liners—filling each one about three-quarters full is ideal. You’ll get exactly 12 cupcakes. Bake for 18–20 minutes. You’re looking for the centers to be just set and slightly jiggly when you gently shake the pan. This ensures your Creme Brulee Cheesecake Cupcakes are velvety and luscious.

Step 4: Cool and Chill

Remove the tray from the oven and let the cupcakes cool in the pan for about 10 minutes. This step keeps them from cracking. Next, transfer to a wire rack to cool completely, then cover and chill in the refrigerator for at least 4 hours, or overnight if you can wait—the chilling is what gives that classic cheesecake texture we all adore.

Step 5: The Signature Brulee

Right before serving, sprinkle a thin and even layer of the remaining ¼ cup granulated sugar over each cupcake. For the best experience, use a kitchen torch to melt and caramelize the sugar until it forms a golden, glassy crust. Let the Creme Brulee Cheesecake Cupcakes stand for a minute or two so the top hardens to that satisfying crack.

How to Serve Creme Brulee Cheesecake Cupcakes

Garnishes

Dress up your cupcakes with a finishing touch: a few fresh berries, a sprig of mint, or a dollop of softly whipped cream all pair perfectly with the rich, creamy base and crisp brulee top. These extras add both color and a playful burst of flavor to every serving.

Side Dishes

If you’re making these Creme Brulee Cheesecake Cupcakes as part of a larger dessert spread, consider pairing them with bite-sized fruit skewers, espresso shots, or petit fours. These lighter accompaniments complement the richness without stealing the show.

Creative Ways to Present

For a special occasion, try arranging Creme Brulee Cheesecake Cupcakes on a tiered stand or a pretty serving platter, each cupcake nestled in a colorful paper liner. You could even place them in tiny glass ramekins without liners for a restaurant-style look—just be sure to grease the ramekins and serve with miniature spoons to crack into that caramelized top!

Make Ahead and Storage

Storing Leftovers

Store any leftover Creme Brulee Cheesecake Cupcakes in an airtight container in the refrigerator. They’ll stay delicious for up to 5 days—just keep in mind that the crisp sugar top is best freshly brûléed, so consider sprinkling and torching only as many as you’ll be serving at once.

Freezing

If you’d like to make a batch ahead of time, freeze the cheesecakes without the caramelized sugar. Wrap each cooled cupcake individually in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge, then add and brûlée the sugar just before serving.

Reheating

These cupcakes are meant to be enjoyed cold, straight from the fridge—no reheating required! But if you prefer a slightly warmer bite, let them sit at room temperature for about 20-30 minutes (before adding the sugar topping), then brûlée and serve as directed.

FAQs

Can I make Creme Brulee Cheesecake Cupcakes without a kitchen torch?

Absolutely! If you don’t have a kitchen torch, pop the sugar-topped cupcakes under your oven broiler for about 1-2 minutes. Keep a close eye on them and rotate the pan often to avoid burning for that signature caramelized finish.

Can I use a different type Dessert

Yes—shortbread cookies, graham crackers, or even chocolate wafers work beautifully. Each variety brings a unique twist, so choose your favorite or what you have on hand.

Why do my cheesecake cupcakes crack on top?

Cracking usually happens from overbaking or dramatic temperature changes. Be sure to bake until they’re just set and cool gently in the pan before transferring to a wire rack to help keep them smooth and crack-free.

Can I flavor the cheesecake batter with something extra?

Definitely! Try a splash of citrus zest, a pinch of cinnamon, or even a drizzle of caramel into the batter for a creative spin on your Creme Brulee Cheesecake Cupcakes.

How do I get a perfectly smooth filling?

Starting with room temperature cream cheese is key, and so is mixing the batter thoroughly to eliminate lumps before adding eggs. Always scrape down the sides of the bowl and avoid overmixing once all ingredients are combined.

Final Thoughts

I promise that these Creme Brulee Cheesecake Cupcakes will bring plenty of joy to your table and smiles with every bite. If you’re searching for a showstopping dessert that’s just as fun to make as it is to eat, this is the recipe to try—don’t wait for a special event, treat yourself and your loved ones soon!

Creme Brulee Cheesecake Cupcakes Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 35 minutes (plus chilling time)
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of creme brulee and cheesecake with these scrumptious Creme Brulee Cheesecake Cupcakes. Creamy cheesecake filling on a vanilla wafer base, topped with a caramelized sugar crust.

Ingredients

Scale

Vanilla Wafer Base:

12 vanilla wafer cookies

Cheesecake Filling:

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup heavy cream

Topping:

1/4 cup granulated sugar

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Instructions

Preheat and Prepare: Preheat oven to 325°F (160°C) and line a muffin tin with paper liners. Place a vanilla wafer at the bottom of each liner.
Mix Cream Cheese: Beat cream cheese until smooth, then add 1/2 cup sugar and mix well.
Add Ingredients: Beat in eggs one at a time, then add vanilla extract, sour cream, and heavy cream.
Fill Cupcake Liners: Divide batter among liners, filling each 3/4 full.
Bake: Bake for 18–20 minutes until just set. Cool, then chill for at least 4 hours.
Caramelize Sugar: Sprinkle remaining sugar on each cupcake and torch until golden.