Crème Brûlée Cheesecake Cupcakes: Rich Creamy Dessert with Crunchy Caramel Topping
By Ethan Parker
These Crème Brûlée Cheesecake Cupcakes are ready in just over two hours and require only basic ingredients. The creamy filling is highlighted by a crunchy caramelized top, making for a stunning dessert.
Prepare a crumbly graham cracker crust combined with melted butter and sugar to create a base that perfectly contrasts the smooth cheesecake filling. The filling incorporates cream cheese, powdered sugar, and eggs for richness, while a simple sugar topping elevates the flavor just before serving.
While baking, the cupcakes should look set but slightly jiggly in the center when they come out. Avoid overbaking, as this can lead to a dry texture. Refrigerate for a couple of hours to allow the flavors to meld beautifully and achieve the right consistency.
Serve these cupcakes chilled, optionally with fresh berries for a refreshing contrast. They store well for up to three days in an airtight container, maintaining their appealing taste and texture, but should not be frozen.
Why you'll love this recipe
- Ready in just over two hours, allowing you to prepare flavorful desserts without a long wait.
- Easy to make using simple ingredients, meaning you can craft these impressive cupcakes without complex steps.
- Baked in a muffin tin, providing individual servings that are easy to share and enjoy at gatherings.
- The cheesecake filling stays creamy while the caramel topping adds a satisfying crunch at serving time.
- Refrigerated storage helps the flavors develop, making leftovers even more enjoyable for days.
- No special equipment is needed aside from a kitchen torch to create that signature caramelized top.
Ingredients
- •1 cup graham cracker crumbs
- •1 4 cup (sugar)
- •1 2 cup (unsalted butter, melted)
- •16 oz cream cheese (softened)
- •1 cup powdered sugar
- •1 2 cup (heavy cream)
- •1 tsp vanilla extract
- •2 large eggs
- •1 pinch salt
- •1 4 cup (sugar)
Instructions
- 1
Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- 2
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- 3
Press the graham cracker mixture into the bottom of each cupcake liner to form a crust.
- 4
In a mixing bowl, beat the cream cheese until smooth.
- 5
Add powdered sugar, heavy cream, vanilla extract, and salt, and mix until well combined.
- 6
Incorporate eggs one at a time, mixing well after each addition.
- 7
Pour the cheesecake batter over the graham cracker crusts in the cupcake liners.
- 8
Bake for about 18-20 minutes, or until set but slightly jiggly in the center.
- 9
Let cool at room temperature, then refrigerate for at least 2 hours to set.
- 10
Before serving, sprinkle 1 teaspoon of sugar on top of each cupcake.
- 11
Using a kitchen torch, caramelize the sugar until it’s golden and crispy.
- 12
Allow to cool for a few minutes, then enjoy your Crème Brûlée Cheesecake Cupcakes!
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