Name: Crème Brûlée Cheesecake Cupcakes: A Decadent Holiday Treat
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: For the Crust: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; For the Cheesecake Filling: 16 oz cream cheese, softened; 1/2 cup sour cream; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; For the Crème Brûlée Topping: 1/4 cup granulated sugar (for caramelizing)

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If you’re looking for the perfect holiday dessert that will impress everyone, these Crème Brûlée Cheesecake Cupcakes are exactly what you need! Imagine the creamy, smooth texture of cheesecake, combined with the caramelized crunch of crème brûlée, all served in a cute little cupcake form. It’s the best of both worlds, and they’re surprisingly easy to make!

Why You’ll Love This Recipe

Two Classics in One – Crème brûlée and cheesecake combined? Yes, please! These cupcakes bring together two decadent desserts in a way that will blow your mind.
Elegant and Fun – They’re a great option for special occasions because they look sophisticated, but they’re easy to serve and eat.
Make-Ahead Friendly – These cupcakes are perfect for holiday gatherings or dinner parties because you can make them in advance and just add the brûlée topping before serving.

Ingredients

Here are some of the ingredients you’ll need (full list below):

Cream cheese for that ultra-creamy texture
Granulated sugar to sweeten the cheesecake filling
Vanilla extract for a touch of flavor
Eggs to help bind everything together
Heavy cream for richness
Graham cracker crumbs for the crust
Brown sugar for the signature brûlée topping
A torch for caramelizing the sugar on top (this is the fun part!)

Directions

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners. Set aside. You’ll need these ready to go!

Step 2: Make the Crust

In a small bowl, combine the graham cracker crumbs with melted butter and granulated sugar. Spoon about a tablespoon of this mixture into each cupcake liner, pressing it down to form a nice little base. Pop the tin into the oven for 5-7 minutes to bake the crust lightly.

Step 3: Mix the Cheesecake Filling

While the crust is cooling, prepare the cheesecake filling. Beat the cream cheese with the granulated sugar and vanilla extract until smooth. Add in the eggs, one at a time, mixing well after each addition. Once smooth, add in the heavy cream and beat until fully combined.

Step 4: Fill the Cupcakes

Once the crusts are done baking, remove the muffin tin from the oven and spoon the cheesecake filling over each crust, filling them nearly to the top. Return the tin to the oven and bake for 18-20 minutes or until the centers are just set (they may jiggle a little, which is perfectly fine). Let the cupcakes cool to room temperature, then refrigerate for at least 2 hours.

Step 5: Caramelize the Sugar

When you’re ready to serve, sprinkle a thin layer of brown sugar on top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden layer. If you don’t have a torch, you can place the cupcakes under the broiler for 1-2 minutes, but keep a close eye on them to prevent burning.

Step 6: Serve and Enjoy

Once the sugar has caramelized and cooled for a few minutes, your cupcakes are ready to serve! Enjoy the crunch of the sugar topping and the smooth, rich cheesecake filling.

Expert Tips and Tricks

Don’t Overbake – Be sure not to overbake the cheesecake part, or they’ll become dry. The cupcakes should be firm around the edges but still a little wobbly in the center.
Chill the Cupcakes – Let the cupcakes cool completely before refrigerating them for the best texture. The cheesecake will set beautifully in the fridge.
Caramelizing the Sugar – If using a kitchen torch, keep the flame a few inches away from the sugar and move the flame around constantly to get an even caramelized layer.

Recipe Variations and Possible Substitutions

Crust Variations – You can swap out the graham crackers for crushed digestive biscuits, vanilla wafers, or even chocolate cookies if you want a different flavor base.
Flavor Add-ins – For a fun twist, add some fruit puree (like raspberry or strawberry) into the cheesecake mixture before baking, or swirl in some caramel sauce for added flavor.
Non-Dairy Option – You can make a dairy-free version by using dairy-free cream cheese and non-dairy butter, though the texture may vary slightly.

Serving and Pairing Suggestions

Pair with a Cup of Coffee or Tea – These cupcakes are perfect with your favorite hot drink. The creamy cheesecake balances perfectly with a strong cup of coffee or tea.
Holiday Festivities – Serve them at Christmas, Thanksgiving, or New Year’s Eve gatherings. They are a delightful treat for any special occasion.
Serve with Fresh Berries – A side of fresh raspberries or strawberries can complement the sweetness and make for a more refreshing bite.

Storage and Reheating Tips

Storing Leftovers – Store the cupcakes in an airtight container in the fridge for up to 4 days. Make sure the caramelized sugar topping doesn’t get wet or sticky.
Freezing – You can freeze the cheesecakes (without the brûlée topping) for up to 3 months. When you’re ready to serve, thaw them in the fridge and then caramelize the sugar right before serving.
Reheating – These cupcakes are best served chilled. If you prefer them a little warmer, simply remove them from the fridge 20 minutes before serving.

FAQs

1. Can I make these cupcakes in advance?
Yes! You can make them the day before and refrigerate them. Just add the caramelized sugar topping right before serving.

2. What can I use if I don’t have a kitchen torch?
You can place the cupcakes under the broiler for 1-2 minutes to get the same caramelized effect. Just watch them closely to prevent burning!

3. Can I make a full-size cheesecake instead of cupcakes?
Yes, you can bake this as a full cheesecake. Just adjust the baking time to around 50-60 minutes and check the center with a toothpick.

4. Can I skip the brûlée topping?
While the sugar topping is what gives these cupcakes their signature crunch, you can absolutely skip it if you prefer a smoother cheesecake experience.

Conclusion

These Crème Brûlée Cheesecake Cupcakes are the perfect holiday treat—indulgent, impressive, and surprisingly easy to make. The combination of creamy cheesecake with that crispy brûlée topping is irresistible, and they’re sure to become a favorite at any festive gathering. Happy baking!

Crème Brûlée Cheesecake Cupcakes: A Decadent Holiday Treat

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These Crème Brûlée Cheesecake Cupcakes are a festive and decadent holiday treat. With a rich, creamy cheesecake filling topped with a caramelized sugar crust, they offer the perfect bite-sized version of the classic crème brûlée dessert. These cupcakes are perfect for special occasions and will wow your guests with their elegant flavor and texture!

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (plus chilling time)
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American, French
Diet: Vegetarian

Instructions

Prepare the Crust: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
Bake the Crust: Bake the crust for 5-7 minutes, just until set and lightly golden. Remove from the oven and let cool while you prepare the cheesecake filling.
Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Add the sour cream, sugar, and vanilla extract and beat until combined. Add the eggs, one at a time, mixing until just incorporated.
Fill the Cupcakes: Spoon the cheesecake mixture over the cooled crusts, filling each liner nearly to the top.
Bake the Cheesecake Cupcakes: Bake for 18-20 minutes, or until the centers are just set. You may want to gently shake the pan to test for doneness; the cheesecake should wobble slightly in the center but be firm around the edges.
Cool: Allow the cupcakes to cool at room temperature, then refrigerate them for at least 4 hours or overnight for best results.
Add the Crème Brûlée Topping: Just before serving, sprinkle about 1 teaspoon of granulated sugar over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar until it is golden and crispy. If you don’t have a torch, you can place the cupcakes under the broiler in your oven for 2-3 minutes to achieve the same effect.
Serve and Enjoy: Allow the sugar to cool and harden before serving. Enjoy your decadent, bite-sized crème brûlée cheesecake cupcakes!

Notes

For a smoother texture, make sure the cream cheese is fully softened before mixing.
If you don’t have a torch, be cautious when using the broiler, as sugar can burn quickly under high heat.
These cupcakes can be made ahead of time and stored in the refrigerator for up to 3 days.
You can also add a dash of cinnamon or vanilla to the cheesecake filling for added flavor.