Imagine the silky luxury of a cheesecake and the crackling, caramelized top of crème brûlée—all in handheld form! That’s the magic you get with Creme Brulee Cheesecake Cupcakes. These gems are buttery, creamy, and crowned with a shatteringly crisp sugar shell, making them the kind of treat that turns any occasion into a celebration. Whether you’re hosting a holiday gathering, treating a friend, or simply spoiling yourself, this recipe is a showstopper that’s blissfully easy to make and impossible to resist.
Ingredients You’ll Need
With just a handful of simple yet essential ingredients, these Creme Brulee Cheesecake Cupcakes capture the best flavors and textures. Each component brings something important—whether that’s creaminess, a touch of tang, or satisfying crunch. Here’s what you’ll need, plus handy tips for getting the most out of every bite:
- Vanilla wafer cookies: These create the perfect, lightly sweetened base for your cupcakes—no crust mixing required!
- Cream cheese (softened): The heart of any cheesecake, delivering that rich, creamy texture we all crave.
- Granulated sugar (for batter): Essential for sweetness and for ensuring the cupcakes bake up with a wonderfully tender crumb.
- Large eggs: Eggs bind everything together and give the cheesecake its luscious, smooth finish.
- Vanilla extract: A generous dash amps up the custardy goodness, infusing warmth and aroma throughout.
- Sour cream: Sneaks in a little tang, balancing the richness and enhancing the ultra-creamy mouthfeel.
- Heavy cream: Rounds out the filling with an extra touch of silkiness—absolutely swoon-worthy.
- Salt: Don’t skip it! Just a pinch wakes up all the flavors in every single bite.
- Granulated sugar (for topping): This is the magic dust that caramelizes into that signature crackly brulee top right before serving.
How to Make Creme Brulee Cheesecake Cupcakes
Step 1: Prep Your Pan and Wafers
Start by preheating your oven to 325°F (163°C), then line a standard 12-cup muffin tin with paper liners. Pop one vanilla wafer cookie into each liner—these serve as your cupcakes’ instant crusts and stay perfectly crisp under that dreamy cheesecake filling.
Step 2: Whip Up the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is irresistibly smooth and creamy. Don’t rush this step—the smoother your base, the silkier your finished cupcakes will be. Add the eggs one at a time, thoroughly blending after each. Then gently stir in the vanilla extract, sour cream, heavy cream, and salt, making sure everything is just combined and velvety with no lumps.
Step 3: Fill and Bake
Divide the cheesecake batter evenly among your cupcake liners, filling each just about to the top. Slip the pan into your preheated oven and bake for 20–22 minutes. The centers should be set but still slightly jiggly when you give them a gentle shake. Resist the urge to overbake—these continue setting as they cool!
Step 4: Cool and Chill
Turn the oven off, crack the door a bit, and let the cheesecakes cool for 10 minutes. This gradual cooling helps prevent cracks. Remove them from the pan and let them finish cooling completely at room temperature, then transfer to the fridge and chill for at least 2 hours (or overnight for extra decadence). The chilling time is essential for achieving that luscious texture and full-bodied flavor that makes Creme Brulee Cheesecake Cupcakes so unique.
Step 5: Caramelize the Brulee Topping
Right before serving, sprinkle each cold cheesecake with a thin, even layer of granulated sugar. Fire up your kitchen torch and caramelize the tops until the sugar melts, bubbles, and turns deliciously golden-brown. If you don’t have a torch, a very quick run under your oven’s broiler will do—just watch carefully! Let the sugar cool for a minute to harden into that signature shatterable shell. Voila, you’ve created the irresistible magic of Creme Brulee Cheesecake Cupcakes.
How to Serve Creme Brulee Cheesecake Cupcakes
Garnishes
You can keep these cupcakes stunningly simple with just their crackling brulee tops, but for an extra flourish, try a fresh berry, a sprig of mint, or even a dusting of edible gold flakes. The glossy caramel crust is a stage, so have fun with the finishing touches!
Side Dishes
Since Creme Brulee Cheesecake Cupcakes are incredibly rich and creamy, they’re lovely paired with light accompaniments. Serve alongside a fresh fruit salad, crisp meringue cookies, or a small scoop of citrus sorbet to cut through the decadence and refresh the palate.
Creative Ways to Present
For special occasions, arrange the cupcakes on a tiered dessert stand with sparkling sugar decorations or mini chocolate curls. Present them on individual plates with a swirl of raspberry sauce or a petite dollop of whipped cream for an elegant dessert course. At parties, tuck them into festive cupcake wrappers and watch faces light up as guests crack through the caramelized tops!
Make Ahead and Storage
Storing Leftovers
If you manage to have any left, Creme Brulee Cheesecake Cupcakes store beautifully in the fridge. Simply place them in an airtight container and refrigerate for up to 4 days. For best texture, wait to brulee the tops until just before serving.
Freezing
These cupcakes freeze incredibly well—just skip the brulee topping until after thawing. Wrap each (completely cooled) cupcake individually in plastic wrap, then store in a freezer-safe container for up to 2 months. When you’re ready, thaw overnight in the refrigerator before caramelizing the sugar on top for that crisp finish.
Reheating
No reheating required! These are best enjoyed cold or at room temperature, straight from the fridge. If you’ve frozen them, allow to fully thaw before adding the brulee topping. Quick tip: never brulee a warm cupcake, as the topping won’t crisp up properly.
FAQs
Can I make Creme Brulee Cheesecake Cupcakes without a kitchen torch?
Absolutely! While a torch gives you the most control, you can use your oven’s broiler as an alternative. Position the cupcakes under the broiler and watch closely—they’ll only need about 1 minute to melt and caramelize the sugar. Just keep your eyes glued to the oven to avoid burning the tops.
Why did my cheesecake cupcakes crack?
Cracks usually happen when cheesecakes cool too quickly or bake too long. For the smoothest results, turn the oven off and let them rest inside with the door slightly open before removing. Chilling fully also helps the texture settle perfectly.
Can I use a different kind of cookie for the crust?
Definitely! While vanilla wafers are classic, you can substitute graham crackers, gingersnaps, or chocolate wafer cookies for a unique twist. Just make sure your chosen cookie is small enough to fit in the cupcake liner or crush and press into the bottom instead.
How far in advance can I make Creme Brulee Cheesecake Cupcakes?
You can make the cupcakes up to 2 days in advance and store them in the fridge. Save the brulee topping for right before serving, so the caramelized sugar stays crisp and satisfying.
What’s the best way to get a perfectly smooth cheesecake mixture?
Start with cream cheese at true room temperature and beat it well with the sugar until completely smooth. Add eggs gently, one at a time, and avoid over-mixing after that point to keep the batter creamy but not airy—resulting in the classic dense, silky cheesecake you love in these cupcakes.
Final Thoughts
If you’re ready to wow friends and family—or secretly indulge with a midnight treat—these Creme Brulee Cheesecake Cupcakes have your name on them. Every bite is equal parts elegance and comfort, with that crackly caramel top and the dreamiest cheesecake underneath. Trust me, you’ll be making these on repeat. Give them a try and let the celebrations begin!
Print
Creme Brulee Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes (plus chilling time)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of creme brulee and cheesecake with these decadent Creme Brulee Cheesecake Cupcakes. Creamy, rich, and perfectly caramelized, these mini treats are sure to impress at any gathering.
Ingredients
Vanilla Wafer Cookies:
- 12 vanilla wafer cookies
Cheesecake Batter:
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- ¼ teaspoon salt
Topping:
- ¼ cup granulated sugar (for topping)
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners. Place one vanilla wafer cookie at the bottom of each liner.
- Mix Cheesecake Batter: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, heavy cream, and salt until fully combined and smooth.
- Bake: Evenly divide the batter among the cupcake liners, filling each nearly to the top. Bake for 20–22 minutes, or until the centers are just set and slightly jiggly. Turn off the oven, crack the door, and let the cupcakes cool for 10 minutes before removing to cool completely at room temperature.
- Chill and Caramelize: Chill in the refrigerator for at least 2 hours or overnight. Just before serving, sprinkle a thin layer of granulated sugar on top of each cheesecake and use a kitchen torch to caramelize the sugar until golden and crisp.
Notes
- For best results, chill the cheesecakes overnight to allow the flavors to fully develop.
- A kitchen torch gives the best brulee finish, but you can also use your oven broiler—watch closely to avoid burning.
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 17g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg
