Creme Brulee Cheesecake Cupcakes

There’s something magical about taking a classic dessert and giving it a fun twist. That’s exactly what these creme brulee cheesecake cupcakes do. Imagine the creamy, tangy richness of cheesecake combined with the silky smooth custard of creme brulee, all baked into a bite-sized cupcake. And of course, the best part—the caramelized sugar topping that cracks beautifully with every spoonful.

These creme brulee cheesecake cupcakes are the perfect dessert for dinner parties, holidays, or when you want an impressive sweet treat without the fuss of making a full cheesecake or a traditional creme brulee. They’re easy to prepare, bake in a fraction of the time, and look absolutely stunning on a dessert table.

The focus keyphrase, creme brulee cheesecake cupcakes, isn’t just a fancy name—it really sums up the best of both worlds. You get that decadent cheesecake texture, paired with the dramatic flair of torching sugar on top for a restaurant-worthy finish. And since they’re portion-sized, no messy slicing is needed—just grab one and enjoy.

Whether you’re new to baking or a seasoned dessert lover, this recipe will make you feel like a pastry chef in your own kitchen. Plus, I’ll share some tips along the way to guarantee smooth, crack-free cheesecakes and a perfectly crisp sugar topping every single time.

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Difficulty: Easy to Intermediate
Servings: 12 cupcakes

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What Makes This Creme Brulee Cheesecake Cupcakes Recipe Special?

• Two desserts in one – You get the creamy richness of cheesecake plus the caramelized sugar crunch of creme brulee.

• Individual portions – No need to cut slices. These cupcakes are pre-portioned, making them great for parties or gifting.

• Time-saving method – They bake faster than a whole cheesecake and don’t require a water bath if you follow my tips.

• Show-stopping presentation – That golden, crackly sugar topping always impresses guests.

• Beginner-friendly – With clear steps, anyone can pull these off, even without fancy baking experience.

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Ingredient Notes

Here’s what you’ll need to make creme brulee cheesecake cupcakes:

• Cream cheese (16 oz) – Full-fat cream cheese gives the best texture. If needed, you can use Neufchâtel cheese for a lighter option.

• Granulated sugar (3/4 cup + extra for topping) – Sweetens the cheesecake and caramelizes into that classic creme brulee crust.

• Eggs (2 large) – Help set the cheesecake filling and add richness.

• Heavy cream (1/2 cup) – Adds silky smoothness to the batter. Substitute with sour cream if you want a tangier flavor.

• Vanilla extract (1 tablespoon) – Essential for that warm, custardy flavor. A vanilla bean would be even more luxurious.

• Graham cracker crumbs (1 cup) – For the crust. Can be swapped with digestive biscuits, Biscoff cookies, or Oreos for a twist.

• Butter (4 tablespoons, melted) – Binds the crust together. Salted or unsalted both work.

• Kitchen torch – Not food, but essential for the crackly sugar topping. (If you don’t have one, I’ll share an oven broiler method below.)

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How To Make Creme Brulee Cheesecake Cupcakes

1. Prepare the crust

   • Preheat oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners.

   • Mix graham cracker crumbs with melted butter until sandy in texture.

   • Press about 1 tablespoon of the mixture into each liner. Use the back of a spoon to flatten evenly. Bake for 5 minutes, then set aside.

2. Make the cheesecake filling

   • In a large bowl, beat softened cream cheese and sugar until smooth (no lumps!).

   • Add eggs one at a time, mixing on low speed to avoid air bubbles.

   • Mix in heavy cream and vanilla extract until just combined. Do not overmix.

3. Bake the cupcakes

   • Divide the filling evenly among the 12 liners, filling almost to the top.

   • Bake for 18–20 minutes, or until centers are just set and slightly jiggly.

   • Turn off oven and crack door open. Let cupcakes cool inside for 10 minutes to prevent cracking.

4. Chill thoroughly

   • Remove from oven and let cool at room temperature for 30 minutes.

   • Refrigerate for at least 3 hours, preferably overnight, to allow flavors to develop.

5. Caramelize the sugar topping

   • Sprinkle about 1 teaspoon of sugar over each chilled cupcake.

   • Use a kitchen torch to melt and caramelize sugar until golden and crisp. (If using a broiler, place cupcakes under heat for 1–2 minutes, watching closely.)

6. Serve and enjoy

   • Allow the sugar to harden for 2–3 minutes. Crack into it with a spoon and enjoy that creamy-crunchy bite!

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Storage Options

• Room temperature: Keep out for no more than 2 hours.

• Refrigeration: Store in an airtight container for up to 4 days.

• Freezing: Freeze cheesecakes (without sugar topping) for up to 2 months. Thaw in the fridge overnight, then torch sugar before serving.

• Reheating: Not needed for this recipe, but if serving from the fridge, let them sit out for 10 minutes before torching sugar.

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Variations and Substitutions

• Chocolate crust – Swap graham crackers for Oreo cookies.

• Fruit topping – Add fresh berries on top before caramelizing.

• Dairy-free – Use vegan cream cheese and coconut cream for a plant-based version.

• Holiday flavors – Mix pumpkin puree and pumpkin spice into the batter for fall.

• Coffee twist – Add 1 tablespoon espresso powder to the batter for a mocha flavor.

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Frequently Asked Questions

1. Can I make these ahead of time?
Yes, they actually taste better the next day! Just wait to add the sugar topping until right before serving.

2. Do I need a water bath?
Not for these cupcakes. Their small size allows them to bake evenly without cracking.

3. Can I use a broiler instead of a torch?
Yes, but watch closely—sugar can burn fast under the broiler.

4. Why did my cheesecakes crack?
Overbaking or mixing in too much air can cause cracks. Bake until just set and avoid whipping the batter too much.

5. Can I use low-fat cream cheese?
You can, but the texture will be less rich and creamy. Full-fat is best for this recipe.

6. How do I know when they’re done baking?
Look for slightly jiggly centers that set as they cool. If they’re firm in the oven, they’re overbaked.

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Conclusion

These creme brulee cheesecake cupcakes are proof that fancy desserts don’t have to be complicated. They bring together the best parts of two beloved classics into one small but mighty bite. Whether you’re serving them at a dinner party, packing them for a holiday dessert table, or just treating yourself, they’re guaranteed to impress.

Give this recipe a try and let me know how they turn out—I’d love to hear if you made any fun variations too!

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