Go Back
If you’re on the lookout for a dessert that embodies both elegance and indulgence, look no further than Crème Brûlée Cheesecake Cupcakes. This delightful confection marries the rich, creamy texture of cheesecake with the classic flavors of crème brûlée, all presented in a perfectly portioned cupcake form. Imagine biting into a velvety cheesecake filling topped with a crisp, caramelized sugar crust, all resting on a buttery graham cracker base. It’s a dessert that tantalizes the taste buds and delights the senses, making it an impressive treat for any occasion.

Creme Brûlée Cheesecake Cupcakes

Indulge in the luxurious flavors of Crème Brûlée Cheesecake Cupcakes, a perfect blend of creamy cheesecake and caramelized sugar topping all in one delicious bite. These elegant treats feature a graham cracker crust that perfectly complements the rich filling, making them ideal for birthdays, holidays, or any special occasion. Impress friends and family with this delightful fusion dessert. Get the recipe today! #Dessert #Cupcakes #Baking #CulinaryDelight #CrèmeBrûlée #Cheesecake #PartyDesserts
Pin Recipe Print Recipe

Ingredients
  

For the Cupcakes:

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/4 cup heavy cream

1 teaspoon lemon juice

For the Topping:

2 tablespoons granulated sugar (for caramelizing)

Fresh berries (optional, for garnish)

Mint leaves (optional, for garnish)

Instructions
 

Prepare the Cupcake Base: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of 12 cupcake liners placed in a muffin tin. Bake for about 5-7 minutes to set, then allow to cool.

    Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth. Add in the vanilla extract, heavy cream, lemon juice, and eggs, one at a time, mixing well after each addition until fully incorporated and creamy.

      Fill the Cupcakes: Pour the cheesecake batter over the cooled graham cracker crusts, filling each liner about 3/4 full.

        Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, until the centers are set but still slightly jiggly. Turn off the oven and let the cupcakes cool inside with the oven door slightly open for 30 minutes to avoid cracking.

          Chill: After allowing them to cool, remove the cupcakes from the oven and cool completely on a wire rack. Once cooled, refrigerate them for at least 3 hours or overnight to fully set.

            Caramelize the Sugar Top: When ready to serve, sprinkle a thin, even layer of granulated sugar on top of each cupcake. Using a kitchen torch, caramelize the sugar until it becomes crispy and golden brown. Alternatively, you can broil them in the oven for a couple of minutes but watch closely to prevent burning.

              Garnish and Serve: Allow the caramelized sugar to cool and harden for a minute. If desired, top each cupcake with fresh berries and mint leaves for decoration before serving.

                Prep Time: 30 minutes | Total Time: 4 hours | Servings: 12 cupcakes