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
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.
Notes
- These mini cheesecakes can be made a day ahead and brûléed just before serving.
- For extra flavor, add a splash of vanilla bean paste to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 18g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
