Easy Creme Brûlée Cheesecake Cupcakes are that dessert you make when you want something fancy but do not have the time or energy for a full cheesecake. I am talking creamy centers, a crisp sugar lid, and a bite size that feels perfect after dinner. If you have ever wanted that crackly creme brulee moment without babysitting ramekins, this is your sign. These little cupcakes are simple, make ahead friendly, and honestly pretty fun to torch. Grab your mixing bowl and let us get baking.
Why You’ll Love Creme Brulee Cheesecake Cupcakes
There is something magical about a dessert that gives you both creamy and crunchy in one bite. These cupcakes deliver that with a smooth cheesecake base and a shattery caramelized sugar top. They feel special enough for a holiday, but they are also casual enough for a potluck. The size makes them easy to share, easy to pack, and easier to resist going back for a second. Almost.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Easy Creme Brûlée Cheesecake Cupcakes. On a rainy weekend, I dialed in the flavors so it’s approachable and full of real-home vibes. Easy Creme Brûlée Cheesecake Cupcakes are that dessert you make when you want something fancy but do not have the time or energy for a full…
If you are worried about equipment, do not be. You can use a small kitchen torch or your oven broiler to finish that golden top. No water bath fuss. No cheesecake cracks ruining your day. Just simple steps and a sweet finish.
“I brought a batch to girls night and everyone thought I bought them at a bakery. The sugar crack was perfect, and the cheesecake stayed creamy even the next day.”
One more reason these are a keeper: they are very adaptable. Add a lemon note if you like, swap graham crackers for vanilla wafers, and use vanilla bean paste for extra flavor. The results still feel restaurant level. That is the beauty of Easy Creme Brûlée Cheesecake Cupcakes. 
Ingredients for Creme Brulee Cheesecake Cupcakes
What you need
- Graham cracker crust: 1 cup fine crumbs, 3 tablespoons melted butter, 1 tablespoon sugar, pinch of salt
- Cream cheese filling: 16 ounces cream cheese at room temperature, 1/2 cup granulated sugar, 2 large eggs at room temperature, 1/4 cup sour cream, 1 teaspoon vanilla bean paste or pure vanilla extract, 1 teaspoon fresh lemon juice optional, pinch of salt
- Brulee topping: 1/2 cup granulated sugar use about 1 to 1 1/2 teaspoons per cupcake
- Pan and liners: Standard 12 cup muffin pan, sturdy paper or foil liners
Helpful tools
A kitchen torch makes the sugar top easy, but the broiler works too. A hand mixer is great for a smooth filling, though you can use a stand mixer on low. A small cookie scoop keeps the crust portion even.
If mini cheesecakes are your thing, you might also love these easy mini Oreo cheesecake bites. They are another win for bite size desserts. 
Step by Step Instructions
Before you start
Bring the cream cheese and eggs to room temperature. This keeps the batter smooth and prevents over mixing. Line your muffin pan and set your oven to 325°F 163°C. For extra gentle baking, place a separate pan of hot water on the lower rack. The steam keeps the cheesecakes silky without a true water bath.
- Make the crust: Stir graham crumbs, sugar, salt, and melted butter until it looks like wet sand. Divide evenly among 12 liners about 1 tablespoon each and press down firmly with the bottom of a flat glass or spoon.
- Par bake: Bake crusts for 5 to 6 minutes until lightly set. Cool for a couple of minutes while you mix the filling.
- Mix the filling: Beat cream cheese on low until smooth and no lumps remain. Add sugar and salt and mix on low until combined. Add eggs one at a time, mixing on low after each just until blended. Stir in sour cream, vanilla, and lemon juice if using. Batter should be silky and not airy.
- Fill and bake: Scoop the batter over the crusts, almost to the top. Bake 18 to 20 minutes at 325°F until the edges are set and the centers jiggle slightly like Jell O. Turn off the oven, crack the door, and let them sit for 10 minutes.
- Cool and chill: Transfer the pan to a rack to cool to room temp, then chill at least 3 hours preferably overnight. Cold is what makes the brulee topping work well.
- Brulee time: Unwrap the cupcakes from the pan so the heat can move around. Add 1 to 1 1/2 teaspoons sugar on each, tilting to spread evenly. Use a torch to melt and caramelize the sugar until amber and glassy. Or place them on a baking sheet under a hot broiler for 1 to 3 minutes. Watch constantly and rotate as needed.
- Rest and serve: Let the tops cool for a minute so they harden. Serve right away for the crispiest crack, or chill 15 minutes to firm the cheesecake back up.
Torch vs broiler
A torch gives you the most control and keeps the cheesecake cold. The broiler is a great backup, but keep the cupcakes a few inches from the flame and do not walk away. If the cheesecake softens too much from broiler heat, just chill for 10 minutes and you are golden.
Want another layered showstopper for a party tray Try this rich treat next: decadent chocolate cheesecake trifle. It pairs perfectly with these cupcakes for a mixed dessert spread.
Once you make Easy Creme Brûlée Cheesecake Cupcakes, you will understand the hype. They are clever, quick, and wildly satisfying.
Expert Baking Tips
Warm ingredients are key. Cold cream cheese leads to lumps that never quite smooth out. Let cream cheese and eggs sit out for 45 to 60 minutes.
Mix on low and do not whip air in. Airy batter puffs and collapses, which can lead to sunken centers. Low speed and gentle scraping of the bowl works best.
Use the jiggle test. When you nudge the pan, the centers should wobble slightly while the edges look set. That is perfect. They will finish setting as they cool.
Vanilla bean paste boosts flavor. Those little specks make the flavor pop. If you only have extract, that is totally fine too.
Sugar choice for brulee. Regular granulated sugar melts evenly. Super fine sugar melts fast if you have it. Raw sugar can work but watch for quicker darkening.
Chill before brulee. A cold cheesecake stands up better to heat. If you use the broiler, keep the cupcakes on a chilled metal sheet to help protect the base.
Liner tip. Foil liners peel off cleaner after chilling. Paper liners are fine but remove them gently.
Torch safety. Keep the flame moving and avoid staying in one spot. Aim for golden amber, not dark brown, for the best crack and flavor.
Craving more citrusy vibes Check out this bakery style favorite for next time: Key lime cheesecake inspired by the Cheesecake Factory. It is bright, creamy, and a great partner to these cupcakes.
I keep Easy Creme Brûlée Cheesecake Cupcakes on my short list for birthdays and dinner parties. They never fail.
Storing and Freezing
Store without the sugar top whenever possible. Keep the baked cheesecakes covered in the fridge for up to 5 days. Add the sugar and torch right before serving to keep the top crisp. If you brulee ahead, the sugar will soften in the fridge in a few hours. Still tasty, just not as crunchy.
Freeze the cheesecakes without the topping. Chill them, then wrap each in plastic and place in a freezer bag. They keep well for up to 2 months. Thaw overnight in the fridge, unwrap, dab off condensation, then add sugar and torch. The texture stays surprisingly creamy.
Travel tip: Bring the cupcakes cold in a cooler, plus a small container of sugar. Torch when you arrive. Instant wow moment at the table.
And if you are building a dessert board, a make ahead option like this easy no bake pecan pie cheesecake keeps the vibe relaxed and sweet. Easy Creme Brûlée Cheesecake Cupcakes fit right in.
Common Questions
Can I make these without a torch
Yes. Use your oven broiler on high. Place sugared cupcakes on a baking sheet, set them a few inches from the heat, and broil 1 to 3 minutes. Rotate the pan and watch closely.
How do I prevent cracks
Mix on low, do not overbake, and cool gradually with the oven off and door cracked. A pan of hot water on the lower rack adds moisture, which helps keep the tops smooth.
Can I change the crust
Absolutely. Vanilla wafers, Biscoff cookies, or chocolate wafers are delicious. Keep the butter amount the same and press it in firmly.
How much sugar should I put on top
About 1 to 1 1/2 teaspoons per cupcake covers the surface. Too much sugar makes the top thick and more likely to taste bitter when caramelized.
Can I make them gluten free
Use gluten free cookie crumbs for the crust. The filling is naturally gluten free. Keep everything else the same.
Bake these for your next sweet moment
We covered the whole plan, from crust to crackly top, and I hope you can feel how doable this dessert really is. Easy Creme Brûlée Cheesecake Cupcakes are creamy, elegant, and surprisingly quick for how fancy they look. If you want even more inspiration, I love the step by step approach in Creme Brûlée Cheesecake Cupcakes – That Oven Feelin, and the ideas in Mini Vanilla Crème Brûlée Cheesecakes – Pizzazzerie are super helpful for styling and serving. You have got this, and your kitchen is about to smell amazing. Go make a batch and give that sugar top a little tap so you can hear the crack. 
Creme Brûlée Cheesecake Cupcakes
Ingredients
Method
- Bring the cream cheese and eggs to room temperature.
- Line your muffin pan and set your oven to 325°F (163°C).
- For extra gentle baking, place a separate pan of hot water on the lower rack.
- Stir graham crumbs, sugar, salt, and melted butter until it looks like wet sand.
- Divide evenly among 12 liners, about 1 tablespoon each, and press down firmly.
- Bake crusts for 5 to 6 minutes until lightly set.
- Cool for a couple of minutes while you mix the filling.
- Beat cream cheese on low until smooth and no lumps remain.
- Add sugar and salt, mix on low until combined.
- Add eggs one at a time, mixing on low after each until blended.
- Stir in sour cream, vanilla, and lemon juice if using. Batter should be silky and not airy.
- Scoop the batter over the crusts, almost to the top.
- Bake for 18 to 20 minutes at 325°F until the edges are set and the centers jiggle slightly.
- Turn off the oven, crack the door, and let them sit for 10 minutes.
- Transfer the pan to a rack to cool to room temp, then chill at least 3 hours, preferably overnight.
- Unwrap the cupcakes from the pan.
- Add 1 to 1 1/2 teaspoons sugar on each, tilting to spread evenly.
- Use a torch to melt and caramelize the sugar until amber and glassy.
- Alternatively, place them under a broiler for 1 to 3 minutes, while watching closely.
- Let the tops cool for a minute to harden.
- Serve immediately for the crispiest crack, or chill for 15 minutes to firm up the cheesecake.
