Imagine indulging in a dessert that marries the creamy richness of cheesecake with the elegant simplicity of crème brûlée. These Easy Crème Brûlée Cheesecake Cupcakes are exactly that—a delightful fusion of two beloved desserts. Perfect for special occasions or just a sweet treat, these cupcakes offer a luxurious taste experience without all the fuss.

These cupcakes feature a velvety cheesecake filling with a crispy, caramelized sugar top, capturing the essence of crème brûlée in a convenient cupcake form. With each bite, you’ll enjoy the smooth texture of cheesecake contrasted with the satisfying crunch of caramelized sugar.

Resume of the Recipe: These Easy Crème Brûlée Cheesecake Cupcakes blend the creamy richness of classic cheesecake with the crunchy caramelized top of crème brûlée. They’re simple to make, requiring just a few key ingredients and a touch of elegance. Ideal for any celebration or as a sweet indulgence, these cupcakes are sure to impress.

Exciting Story: I discovered this recipe while trying to combine two of my favorite desserts—Easy Creme Brûlée Cheesecake Cupcakes. After experimenting in the kitchen, I found the perfect balance of creamy and crunchy in these cupcakes. They quickly became a hit at family gatherings and parties, bringing a touch of sophistication to any occasion. Each bite is a reminder of why these two desserts are classics, and they’ve become a staple in my dessert repertoire.

Why These Easy Crème Brûlée Cheesecake Cupcakes?

• Unique Combination: The fusion of creamy cheesecake and crunchy crème brûlée offers a delightful twist on traditional desserts.
• Elegant Presentation: Perfect for impressing guests or celebrating special moments with a touch of sophistication.
• Simple to Make: With easy-to-follow steps, you can create a gourmet dessert without the hassle.

How to Make Easy Crème Brûlée Cheesecake Cupcakes:

1. Prepare the Crust:
   • Preheat your oven to 325°F (163°C). Line a cupcake tin with paper liners.
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Spoon about 1 tablespoon of the mixture into each cupcake liner, pressing down firmly to form the crust.
2. Prepare the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, beating until combined.
   • Mix in the sour cream, eggs, and vanilla extract until smooth. Be careful not to overmix.
3. Fill the Cupcake Liners:
   • Divide the cheesecake batter evenly among the cupcake liners, pouring on top of the prepared crusts. Smooth the tops with a spatula.
4. Bake the Cupcakes:
   • Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Turn off the oven and leave the cupcakes inside for 1 hour. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the texture to set.
5. Add the Crème Brûlée Topping:
   • Once the cupcakes are fully chilled, sprinkle a thin, even layer of granulated sugar on top of each cupcake.
   • Using a kitchen torch, caramelize the sugar until it turns golden and crispy. If you don’t have a torch, you can place the cupcakes under a broiler for a few seconds, but be cautious as the sugar can burn quickly.
6. Serve:
   • Serve the cupcakes chilled, and enjoy the delightful combination of creamy cheesecake and caramelized sugar.

Tips For Easy Creme Brûlée Cheesecake Cupcakes

• Chilling: Make sure to chill the cupcakes thoroughly to achieve the perfect cheesecake texture.
• Caramelizing Sugar: If using a broiler, keep a close eye on the cupcakes to avoid burning the sugar.

Substitutions and Variations:

• Flavored Cheesecake: Add fruit purees or chocolate to the cheesecake batter for a different flavor.
• Gluten-Free: Use gluten-free graham cracker crumbs or a different type of crust if needed.

Make a Healthier Version:

• Reduced Sugar: Substitute some of the granulated sugar with a sugar substitute to reduce the sweetness.
• Lower Fat: Use reduced-fat cream cheese or Greek yogurt instead of sour cream for a lighter version.

Closing: And there you have it! These Easy Crème Brûlée Cheesecake Cupcakes are a sophisticated and delicious twist on two classic desserts. Perfect for impressing your guests or treating yourself, they offer a delightful combination of creamy and crispy textures. Let us know how your cupcakes turn out, and don’t forget to check out more of our delectable recipes!

Frequently Asked Questions For Easy Creme Brûlée Cheesecake Cupcakes

Can I use a different type of crust?

Yes, you can use different types of cookie crumbs or even a graham cracker crust alternative.

How should I store these cupcakes?

Store the cupcakes in an airtight container in the refrigerator for up to 5 days.

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes before caramelizing the sugar. Thaw in the refrigerator and caramelize before serving.

How can I achieve the perfect crème brûlée topping?

Use a kitchen torch for the best results. If you don’t have one, broil briefly under supervision.

Can I make these cupcakes ahead of time?

Yes, you can prepare and refrigerate them a day or two in advance.

Can I use light cream cheese?

Yes, light cream cheese can be used, but it may affect the texture slightly.

What if I don’t have a kitchen torch?

You can use a broiler to caramelize the sugar, but monitor closely to prevent burning.

Can I use non-dairy alternatives?

Yes, you can use non-dairy cream cheese and milk alternatives to make these cupcakes dairy-free.

How can I make the cheesecake batter smoother?

Ensure the cream cheese is softened and beat the mixture until smooth, avoiding overmixing.

Can I add flavors to the cheesecake filling?

Absolutely! You can add vanilla extract, citrus zest, or other flavorings to the batter.

Easy Creme Brûlée Cheesecake Cupcakes

Recipe by CutsfoodCourse: Dessert, Snacks, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cupcakes:

• 1 cup (100 g) graham cracker crumbs

• 1/4 cup (50 g) granulated sugar

• 1/4 cup (60 g) unsalted butter, melted

• 16 oz (450 g) cream cheese, softened

• 1/2 cup (100 g) granulated sugar

• 1/4 cup (60 g) sour cream

• 2 large eggs

• 1 teaspoon vanilla extract

• For the Crème Brûlée Topping:

• 1/4 cup (50 g) granulated sugar (for caramelizing)

Directions

• Prepare the Crust:
• Preheat your oven to 325°F (163°C). Line a cupcake tin with paper liners.
• In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Spoon about 1 tablespoon of the mixture into each cupcake liner, pressing down firmly to form the crust.
• Prepare the Cheesecake Filling:
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, beating until combined.
• Mix in the sour cream, eggs, and vanilla extract until smooth. Be careful not to overmix.
• Fill the Cupcake Liners:
• Divide the cheesecake batter evenly among the cupcake liners, pouring on top of the prepared crusts. Smooth the tops with a spatula.
• Bake the Cupcakes:
• Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Turn off the oven and leave the cupcakes inside for 1 hour. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the texture to set.
• Add the Crème Brûlée Topping:
• Once the cupcakes are fully chilled, sprinkle a thin, even layer of granulated sugar on top of each cupcake.
• Using a kitchen torch, caramelize the sugar until it turns golden and crispy. If you don’t have a torch, you can place the cupcakes under a broiler for a few seconds, but be cautious as the sugar can burn quickly.
• Serve:
• Serve the cupcakes chilled, and enjoy the delightful combination of creamy cheesecake and caramelized sugar.