If you love the creamy elegance of traditional crème brûlée but crave the rich tang of cheesecake, these Crème Brûlée Cheesecake Cupcakes are pure magic in every bite. This irresistible dessert marries the silky, tangy layer of classic cheesecake with a crisp, caramelized brûlée topping, all nestled over a buttery vanilla wafer crust. Ideal for parties or a show-stopping finish to a special meal, they’re every bit as decadent as they sound, but wonderfully easy to make at home!

Crème Brûlée Cheesecake Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Crème Brûlée Cheesecake Cupcakes are delightfully simple, but each one plays a key role in delivering that signature creamy texture, buttery crust, and dramatic brûléed finish. Gather these basics for a dessert that looks and tastes truly gourmet!

Vanilla wafer cookies: These create a sweet, crunchy base that saves time and adds instant flavor.
Cream cheese (softened): The essential backbone for a lush, ultra-creamy cheesecake filling; let it soften for smooth blending.
Granulated sugar: Lends subtle sweetness and is key for the dreamy brûlée topping.
Large eggs: For structure and richness — make sure they’re at room temperature for the smoothest batter.
Sour cream: Adds a gentle tang and helps keep the cheesecake extra moist and tender.
Vanilla extract: Infuses the cupcakes with aromatic warmth that perfectly complements the crunchy brûlée shell.
Pinch of salt: Just a bit brightens and balances all the flavors.
Granulated sugar (for brûlée topping): Transform this into a shatteringly crisp, golden finish with your kitchen torch!

How to Make Crème Brûlée Cheesecake Cupcakes

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 325°F (160°C). Line a standard muffin tin with paper liners — this not only helps with easy removal but also creates a pretty, bakery-style look. Pop one vanilla wafer cookie at the bottom of each liner; this is your secret time-saving hack for a perfect, crunchy crust in every cupcake.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Don’t rush this step — any lumps will show up later! Add the sugar and beat again until incorporated. Then mix in the eggs, one at a time, ensuring each is fully blended before adding the next. Stir in the sour cream, vanilla extract, and a pinch of salt, and continue blending until you have a velvety, silky-smooth cheesecake batter.

Step 3: Fill and Bake

Divide your cheesecake batter evenly among the liners, filling each one almost to the top — these don’t rise much, so be generous! Bake in your preheated oven for 18 to 22 minutes, until the centers are just set but still a bit wobbly in the middle. Remember, overbaking can lead to cracks, so keep a close eye near the end.

Step 4: Cool and Chill

Remove the muffin tin from the oven and let the cupcakes cool in the pan for 10 minutes before carefully transferring them to a wire rack. This helps prevent sogginess at the base. Once cooled to room temperature, refrigerate for at least 2 hours (or overnight for even better texture!) so the Crème Brûlée Cheesecake Cupcakes firm up and develop that classic creamy bite.

Step 5: Brûlée the Tops

Right before serving, sprinkle about a teaspoon of granulated sugar evenly over each cupcake. Using a kitchen torch, caramelize the sugar by sweeping the flame back and forth until it melts, bubbles, and turns a deep golden brown. Admire the glassy, crackly crust you just created — the best part of any crème brûlée treat!

How to Serve Crème Brûlée Cheesecake Cupcakes

Garnishes

Ice-cold from the fridge and crowned with a crisp caramel shell, these cupcakes are stunning on their own. For a little extra flair, try adorning each one with a fresh raspberry, a sprig of mint, or a dusting of edible gold leaf for a truly celebratory touch.

Side Dishes

Pairing Crème Brûlée Cheesecake Cupcakes with something tart or light can really elevate the experience. Consider a platter of fresh berries, a cool lemon sorbet, or a simple fruit salad. If you’re in the mood, strong espresso or after-dinner drinks like a vanilla liqueur are just perfect alongside.

Creative Ways to Present

For parties, display your cupcakes on an elegant tiered stand or serve each on tiny dessert plates with a drizzle of berry coulis for color contrast. You can also nestle them into cupcake wrappers that match your celebration’s theme, adding a ribbon or flag for a playful touch that’ll get everyone reaching for seconds.

Make Ahead and Storage

Storing Leftovers

Any leftover Crème Brûlée Cheesecake Cupcakes will keep beautifully in an airtight container in the refrigerator for up to four days. Wait to add the brûlée topping until just before serving so every bite stays perfectly crisp and fresh!

Freezing

If you’re planning ahead, you can freeze the baked (but not yet brûléed) cupcakes. Once they’re cooled, wrap them tightly in plastic wrap and place in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before adding the sugar and torching the tops for that signature finish.

Reheating

You won’t need to heat the Crème Brûlée Cheesecake Cupcakes themselves, but if they’ve just come out of the fridge and you’d like to brûlée the sugar, torch the tops right before serving. The contrast of cool, creamy cheesecake and warm, freshly caramelized sugar is simply divine.

FAQs

Do I need a kitchen torch for the brûlée topping?

While a torch offers the best control and truly authentic caramelization, you can use your oven’s broiler in a pinch — just watch closely to avoid burning the sugar, and rotate the pan for even browning.

Can I make Crème Brûlée Cheesecake Cupcakes in advance?

Absolutely! Bake the cupcakes and chill them the day before your event, then brûlée the tops just before serving for maximum crunch and wow factor.

What if I don’t have vanilla wafer cookies?

No worries — you can swap in digestive biscuits, graham crackers, or even shortbread cookies. Just break or cut them to fit if needed, ensuring each liner gets a delicious base.

How can I avoid cracks in my cheesecake cupcakes?

Baking at the recommended low temperature and not overbaking are the key factors. Also, letting the cupcakes cool gradually in the pan for a few minutes before transferring helps keep the tops smooth.

Can I add other flavors to the cheesecake filling?

Definitely! Try stirring in a splash of vanilla bean paste, orange zest, or even a touch of espresso powder to infuse your Crème Brûlée Cheesecake Cupcakes with a personal twist.

Final Thoughts

If you’re looking for a dessert that’s as impressive as it is irresistible, these Crème Brûlée Cheesecake Cupcakes truly deliver. Their decadent flavor, dreamy texture, and dramatic crackly top are impossible to resist. Dive in, torch in hand, and wow your friends and family — you just might start a brand-new dessert tradition!

Crème Brûlée Cheesecake Cupcakes Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 35 minutes (plus chilling time)
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Indulge in the delightful fusion of two classic desserts with these Crème Brûlée Cheesecake Cupcakes. Creamy cheesecake filling on a vanilla wafer base, topped with a caramelized brûlée finish, these mini treats are a perfect combination of flavors and textures.

Ingredients

Scale

Vanilla Wafer Base:

12 vanilla wafer cookies

Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
Pinch of salt

Brûlée Topping:

1/4 cup granulated sugar

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Instructions

Preheat and Prepare: Preheat oven to 325°F (160°C) and line a muffin tin with paper liners. Place a vanilla wafer at the bottom of each liner.
Mix Cheesecake Filling: Beat cream cheese until smooth. Add sugar, eggs one at a time, sour cream, vanilla, and salt. Mix until smooth.
Fill and Bake: Divide batter among liners and bake for 18–22 minutes until set. Cool, then refrigerate for 2 hours.
Brûlée Topping: Sprinkle sugar on each cheesecake and caramelize with a kitchen torch before serving.