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Crème Brûlée Cheesecake Cupcakes

Mini cheesecakes with creamy vanilla filling and a caramelized sugar topping for a perfect crème brûlée twist.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
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.