Crème Brûlée Cheesecake Cupcakes – The Perfect Mini Dessert Fusion

There’s something magical about combining two classic desserts — the creamy sophistication of crème brûlée and the comforting decadence of cheesecake — into one perfectly portioned treat. Enter the Crème Brûlée Cheesecake Cupcakes, a bite-sized delight that delivers the best of both worlds. Each mini cupcake features a buttery graham cracker crust, a silky vanilla cheesecake filling, and that signature crackly caramelized sugar topping you can tap with a spoon.

Whether you’re preparing for a dinner party, a bridal shower, or simply craving a café-style indulgence at home, these cupcakes promise elegance and flavor in every bite. The smooth cheesecake melts on your tongue, while the burnt sugar crust adds crunch and caramel depth. It’s a recipe that feels fancy yet surprisingly easy to master — and once you try it, you’ll be hooked.

⭐ Why You’ll Love This Recipe

• Mini portions, maximum flavor: Perfect for parties or portion control.
• No water bath required: Unlike traditional cheesecake, these cupcakes bake evenly without fuss.
• That brûlée crunch: A quick torch transforms the sugar topping into a golden, glass-like finish.
• Make ahead friendly: They taste even better the next day as flavors meld and deepen.
• Versatile & elegant: Dress them up for holidays or serve simply for a weeknight dessert.

🧁 Ingredients

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract (or 1 vanilla bean, scraped)
• ¼ cup sour cream
• ¼ cup heavy cream
• 1 tablespoon all-purpose flour
• Pinch of salt

For the Brûlée Topping:

• ⅓ cup granulated sugar (for sprinkling and torching)

🥣 Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 325°F (163°C).
2. Line a 12-cup muffin tin with paper cupcake liners.

Step 2: Make the Crust

3. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture resembles damp sand.
4. Divide the crust mixture evenly among the liners (about 1 tablespoon per cup). Press firmly using the back of a spoon or a small glass to create a compact layer.
5. Bake for 5–6 minutes. Remove and let cool while preparing the filling.

Step 3: Prepare the Cheesecake Batter

6. In a large mixing bowl, beat softened cream cheese until smooth and creamy (about 2 minutes).
7. Add sugar and beat again until fluffy.
8. Mix in eggs one at a time, followed by vanilla, sour cream, and heavy cream.
9. Add flour and salt, mixing just until combined. Avoid overbeating to prevent cracks.

Step 4: Fill and Bake

10. Spoon the cheesecake batter over the crusts, filling each liner almost to the top.
11. Bake for 18–22 minutes, or until centers are just set but slightly wobbly.
12. Cool completely in the pan, then refrigerate for at least 3 hours (or overnight for best results).

Step 5: The Crème Brûlée Magic

13. Once chilled, sprinkle about 1 teaspoon of granulated sugar evenly over each cupcake.
14. Use a kitchen torch to caramelize the sugar until golden brown and glassy. (If you don’t have a torch, place under a broiler for 1–2 minutes, watching carefully to avoid burning.)
15. Let the sugar harden for a minute before serving.

Crème Brûlée Cheesecake Cupcakes

Mini cheesecakes with creamy vanilla filling and a caramelized sugar topping for a perfect crème brûlée twist.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

Graham Cracker Crust

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter melted

Cheesecake Filling

• 16 oz cream cheese softened
• 0.5 cup granulated sugar
• 2 eggs large
• 2 tsp vanilla extract or 1 vanilla bean scraped
• 0.25 cup sour cream
• 0.25 cup heavy cream
• 1 tbsp all-purpose flour
• 1 pinch salt

Brûlée Topping

• 0.33 cup granulated sugar for caramelizing

Equipment

• Mixing bowls
• Muffin tin
• Hand mixer or stand mixer
• Kitchen torch

Method

 

1. Preheat oven to 325°F (163°C). Line muffin tin with cupcake liners.
2. Mix graham cracker crumbs, sugar, and melted butter. Press into liners and bake 5–6 minutes. Cool.
3. Beat cream cheese until smooth. Add sugar, eggs, vanilla, sour cream, heavy cream, flour, and salt until just combined.
4. Divide filling over crusts. Bake 18–22 minutes until set but slightly wobbly. Cool completely and refrigerate 3+ hours.
5. Sprinkle sugar over chilled cupcakes. Torch until caramelized and golden. Serve immediately.

Notes

For best texture, chill overnight and torch sugar just before serving.

🍯 Expert Tips for Perfect Crème Brûlée Cheesecake Cupcakes

• Use room temperature ingredients: Softened cream cheese blends more smoothly, creating a velvety batter.
• Don’t overmix: Too much air can cause cracks in the cheesecake.
• Cool gradually: Let the cupcakes cool in the oven with the door slightly open to prevent sinking.
• Torch just before serving: This keeps the sugar crisp rather than melting into the cheesecake.
• Try superfine sugar: It melts and caramelizes more evenly than regular granulated sugar.

🎨 Delicious Variations

• Espresso Brûlée Cheesecake Cupcakes: Add 1 teaspoon espresso powder for a mocha twist.
• Citrus Kiss: Stir in orange or lemon zest for a bright flavor contrast.
• Salted Caramel: Drizzle salted caramel sauce before adding the sugar topping.
• Berry Bliss: Add a dollop of raspberry jam under the cheesecake layer for a fruity surprise.
• Chocolate Crust: Substitute crushed Oreos for graham crackers to create a deeper cocoa base.

🍽️ Serving Suggestions

Serve these cupcakes on elegant dessert plates with fresh berries or a drizzle of caramel sauce. For an upscale touch, sprinkle a pinch of flaky sea salt over the caramelized top. They pair beautifully with coffee, champagne, or a glass of dessert wine.

If serving at a party, display them on a tiered dessert stand to let the golden tops catch the light. Guests love tapping the crunchy sugar crust — it’s part of the experience!

🧊 Storage and Make-Ahead Tips

• Refrigerate: Store in an airtight container in the fridge for up to 4 days.
• Freeze: You can freeze them (without the brûlée topping) for up to 2 months. Thaw overnight in the fridge, then torch the sugar before serving.
• Make Ahead: Bake and chill the cupcakes a day ahead; torch the sugar just before guests arrive for a show-stopping moment.

💡 Fun Fact

Crème brûlée (French for “burnt cream”) dates back to the 17th century and became a symbol of fine dining. Cheesecake, however, traces its roots to ancient Greece. By blending these two historic desserts, you create a cross-cultural fusion that’s timeless, indulgent, and irresistibly modern.

🧁 Final Thoughts

Crème Brûlée Cheesecake Cupcakes embody the perfect dessert paradox — fancy yet approachable, rich yet light, classic yet innovative. Every bite delivers the smooth luxury of cheesecake with the theatrical flair of crème brûlée.

Whether you’re making them for a dinner party or a cozy self-care night, this recipe will make you feel like a pastry chef. So grab your torch, get ready for that satisfying crack, and enjoy the golden perfection of these stunning mini cheesecakes.