I made these creme brulee cheesecake cupcakes for the first time when liam's teacher mentioned she loved both creme brulee and cheesecake but could never choose between them at restaurants. I figured, why not combine them? The first batch came out looking so fancy that liam didn't believe I made them - he thought I'd secretly bought them from a bakery and was lying about it. That caramelized sugar shell crackles under your spoon exactly like restaurant creme brulee, but underneath is this incredibly smooth, vanilla-rich cheesecake that's tangy and sweet at the same time. The graham cracker crust adds just enough crunch to balance all that creaminess.
Why You'll Love These Creme Brulee Cheesecake Cupcakes
The first time I attempted making actual Creme Brulee Cheesecake Cupcakes, I ended up with scrambled eggs in cream and nearly cried. The second time, I didn't torch it long enough and ended up with weird, chewy sugar instead of that crispy shell. I gave up on creme brulee after that, figuring it was one of those things best left to professionals who actually know what they're doing. But then I saw a picture of these vanilla bean crème brûlée cheesecake cupcakes and thought maybe, just maybe, the cheesecake part would be easier to handle than straight-up custard.
Turns out I was right. Cheesecake is way more forgiving than creme brulee custard - you can't really scramble it, and it sets up reliably every time without the guesswork. Baking them in a muffin tin means you skip the water bath situation entirely, though I do put a pan of water on the rack below to keep the oven humid. The individual portions are genius because nobody's fighting over who gets the most caramelized sugar top - everyone gets their own personal crust to crack through with a spoon. liam loves the drama of breaking through that sugar shell, and I love that I can make these the day before and just torch the tops right before serving.
Jump to:
- Why You'll Love These Creme Brulee Cheesecake Cupcakes
- Creme Brulee Cheesecake Cupcakes Ingredients
- How To Make Creme Brulee Cheesecake Cupcakes
- Equipment For Creme Brulee Cheesecake Cupcakes
- Creme Brulee Cheesecake Cupcakes Variations
- Smart Swaps for Creme Brulee Cheesecake Cupcakes
- Storage Tips
- Mom's Hidden Shortcut That Actually Works (Your Turn to Try It)
- Top Tip
- What to Serve With Creme Brulee Cheesecake Cupcakes
- FAQ
- Miniature Elegance Made Simple!
- Related
- Pairing
- Creme Brulee Cheesecake Cupcakes
Creme Brulee Cheesecake Cupcakes Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 crackers)
- ¼ cup granulated sugar
- 6 tablespoons melted butter
- Pinch of salt
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened to room temperature
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- ⅓ cup heavy cream
- 1 vanilla bean (seeds scraped) or 2 teaspoons vanilla bean paste
- 1 teaspoon pure vanilla extract
- 2 tablespoons all-purpose flour
- Pinch of salt
For the Brûlée Topping:
- ½ cup granulated sugar (for torching)
- Or ¼ cup turbinado sugar for extra crunch
Optional Garnish:
- Fresh berries
- Whipped cream
- Mint leaves
How To Make Creme Brulee Cheesecake Cupcakes
Prepare the Crust
- Preheat oven to 325°F and line muffin tin with cupcake liners
- Mix graham cracker crumbs, sugar, melted butter, and salt
- Press about 1 tablespoon mixture firmly into bottom of each liner
- Use the bottom of a small glass to pack it down tight
- Bake crusts for 5 minutes to set them
- Let cool while you make filling
Make the Cheesecake Batter
- Beat softened cream cheese and sugar until completely smooth
- This takes about 3 minutes - no lumps allowed
- Scrape down bowl and add eggs one at a time
- Beat just until incorporated after each egg
- Mix in heavy cream, vanilla bean seeds, vanilla extract, flour, and salt
- Don't overmix or you'll incorporate too much air
Fill and Bake
- Divide batter evenly among prepared crusts
- Fill each liner about ¾ full
- Tap pan gently on counter to release air bubbles
- Place pan of water on lower oven rack for humidity
- Bake 18-22 minutes until edges are set but centers still jiggle slightly
- They'll continue setting as they cool
Cool Properly
- Turn off oven and crack door open
- Let cupcakes sit in oven for 10 minutes
- This prevents sudden temperature shock and cracking
- Remove from oven and cool completely in pan
- Refrigerate at least 4 hours or overnight
Torch the Sugar Topping
- Right before serving, sprinkle 1-2 teaspoons sugar on each cupcake
- Tilt to coat evenly and tap off excess
- Use kitchen torch to caramelize sugar in circular motions
- Keep torch moving so sugar doesn't burn
- Let sugar harden for 2-3 minutes before serving
- The shell should be crispy enough to crack with a spoon
Equipment For Creme Brulee Cheesecake Cupcakes
- Standard 12-cup muffin tin
- Foil or paper cupcake liners
- Kitchen torch (most important!)
- Electric hand mixer
- Offset spatula for smoothing
- Food processor for crust
Creme Brulee Cheesecake Cupcakes Variations
Chocolate Creme Brulee Cheesecake
- Add ¼ cup cocoa powder to filling
- Use chocolate cookie crust
- Torch with dark brown sugar
- Rich and decadent variation
Lemon Brulee Cheesecake Cups
- Add 2 tablespoons lemon zest to filling
- Replace vanilla with lemon extract
- Top with candied lemon peel
- Bright and refreshing twist
Coffee Creme Brulee Cheesecake
- Mix 1 tablespoon instant espresso into filling
- Dust with cocoa powder before torching
- Perfect after-dinner dessert
- Grown-up coffee shop vibes
Banana Creme Brûlée Cupcakes
- Layer thin banana slices over crust
- Add mashed banana to filling
- Caramelize bananas on top before sugar
- Tastes like bananas foster
Pumpkin Spice Brulee Cheesecake
- Add ½ cup pumpkin puree to filling
- Mix in pumpkin pie spice
- Perfect for fall gatherings
- Seasonal favorite at our house
Berry Swirl Version
- Swirl raspberry or strawberry jam through filling
- Top with fresh berries after torching
- Beautiful pink swirls
- Fruity contrast to rich cream
Smart Swaps for Creme Brulee Cheesecake Cupcakes
Crust Options:
- Graham crackers → Vanilla wafers
- Regular → Gluten-free graham crackers
- Plain → Gingersnap cookies for spice
- Standard → Shortbread cookie crumbs
Cheesecake Adjustments:
- Full-fat cream cheese → Neufchâtel (lighter)
- Heavy cream → Half and half (less rich)
- Vanilla bean → Vanilla extract only (2 teaspoons total)
- Regular sugar → Coconut sugar (deeper flavor)
Topping Alternatives:
- Granulated sugar → Turbinado for extra crunch
- White sugar → Brown sugar for caramel notes
- Kitchen torch → Broiler method (watch carefully)
Dairy-Free Version:
- Cream cheese → Dairy-free cream cheese
- Heavy cream → Coconut cream
- Butter → Vegan butter in crust
Storage Tips
Before Torching (5 days):
- Store covered in refrigerator
- Don't torch sugar until ready to serve
- Bring to room temp for 20 minutes before torching
- Cheesecake stays perfect waiting for topping
After Torching (2-3 hours):
- Sugar shell stays crispy for a few hours
- After that it starts to soften and weep
- Best served within 30 minutes of torching
- Re-torch if needed to crisp up again
Freezing Tips (Not Recommended):
- Cheesecake base freezes okay
- Don't freeze with sugar topping
- Texture changes slightly after freezing
- Better to make fresh when possible
Make-Ahead Strategy:
- Bake cheesecakes 2-3 days ahead
- Store covered in fridge
- Torch sugar right before serving
- Perfect for party planning
Mom's Hidden Shortcut That Actually Works (Your Turn to Try It)
My biggest shortcut with these creme brulee cheesecake cupcakes came from running out of vanilla beans at the worst possible time. I was already halfway through making these for my sister's bridal shower when I realized the vanilla bean I thought was in my spice drawer had disappeared (liam later confessed he'd taken it to school for show-and-tell). I panicked for a second, then remembered the vanilla pudding mix sitting in my pantry.
I whisked two tablespoons of instant vanilla pudding mix right into the cheesecake batter along with the vanilla extract. Not only did it add that vanilla bean-speckled look I was going for, but it also made the filling extra stable and creamy. The pudding mix has cornstarch in it, which helps the cheesecake set up perfectly without any risk of cracking or getting that weird watery layer on top. Now I add it on purpose every single time, even when I do have vanilla beans. Nobody can tell it's a shortcut - they just think I'm really good at making smooth, professional-looking cheesecakes.
Top Tip
- The first time I tried to torch the sugar on these creme brulee cheesecake cupcakes, I didn't have a kitchen torch and figured the broiler would work fine. I carefully arranged all twelve cupcakes on a baking sheet, slid them under the broiler, and turned around to grab my phone to time it. By the time I turned back - maybe fifteen seconds later - three of them had black, smoking sugar tops and the rest were headed that direction fast. I yanked them out, scraped off the burnt sugar, and had to start over with the topping process feeling like a complete failure.
- That's when I broke down and bought a kitchen torch, which turned out to be one of my best kitchen purchases ever. Now liam and I make torching the sugar a whole event - he stands at a safe distance and counts how many seconds each one takes to caramelize perfectly (usually about 20-30 seconds per cupcake if you keep the torch moving). We've learned that the sugar on the edges caramelizes faster than the center, so you have to keep the flame moving in circles to get it even.
What to Serve With Creme Brulee Cheesecake Cupcakes
These fancy dessert Creme Brulee Cheesecake Cupcakes are rich enough that you really don't need much else, but I've found a few things that make them even better. Fresh berries - especially raspberries or blackberries - add a tart bite that cuts through all that creamy sweetness. I usually just scatter a handful around the serving plate to make it look prettier and give people something refreshing between bites. Strong espresso or French press coffee is perfect for grown-up gatherings since the bitterness plays nicely with the caramelized sugar. liam thinks they're perfect with cold milk, which actually makes sense for kids.
For dinner parties, I'll sometimes make a berry compote to spoon on the side - just berries cooked down with a little sugar and lemon juice - but that's only when I'm trying to be fancy. A small dollop of barely sweetened whipped cream adds another texture without competing with the caramelized top. Mostly though, these individual Creme Brulee Cheesecake Cupcakes stand on their own just fine. The combination of crunchy sugar shell, creamy cheesecake, and buttery crust gives you enough variety in one dessert that you don't need a bunch of sides. People are usually too busy cracking through that sugar top and making dramatic "this is so good" faces to notice there aren't any fancy accompaniments anyway.
FAQ
What are common Creme Brulee Cheesecake Cupcakes mistakes?
The biggest mistakes are overmixing the batter (creates air bubbles and cracks), using cold ingredients (causes lumps), and overbaking. For perfect creme brulee cheesecake cupcakes, beat cream cheese until smooth, add ingredients at room temperature, and remove from oven when centers still jiggle slightly.
What are some common mistakes when making crème brûlée?
Common errors include scrambling the eggs by adding hot cream too fast, overbaking until grainy instead of silky, and burning the sugar with the torch. For these mini crème brûlée cheesecake treats, the cheesecake base is more forgiving than custard, but sugar torching technique still matters.
What is the secret to a creamy crème brûlée?
The secret is gentle heat and not overbaking - custard should barely set and still jiggle. For cheesecake versions like these, using room temperature cream cheese, not overmixing, and baking just until set creates that same silky texture without water bath fussiness.
Do you refrigerate crème brûlée after torching?
Traditional creme brulee gets refrigerated after torching, but the sugar will soften. For these creme brulee cheesecake cupcakes, torch right before serving so the sugar stays crispy. The cheesecake base stays chilled underneath while the caramelized topping cracks perfectly under your spoon.
Miniature Elegance Made Simple!
These Creme Brulee Cheesecake Cupcakes prove that restaurant-worthy desserts belong in home kitchens too. They've become my secret weapon for impressing guests without the stress of timing a full cheesecake or perfecting actual creme brulee custard. The individual portions mean everyone gets their own perfect caramelized top, and the make-ahead factor keeps me sane during party prep.
Want more impressive treats? Our Easy Red Velvet Cinnamon Rolls Recipe creates stunning breakfast swirls. Craving chocolate? Try our Best Cinnamon Sugar Blondies Recipe for chewy perfection. For classic cookies, our Best Chocolate Crinkle Cookies Recipe delivers those gorgeous crackly tops every time!
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Pairing
These are my favorite dishes to serve with Creme Brulee Cheesecake Cupcakes
Creme Brulee Cheesecake Cupcakes
Equipment
- 1 Standard 12-cup muffin tin (For baking cupcakes)
- 12 Foil or paper cupcake liners (Prevent sticking)
- 1 Kitchen torch (For brûlée topping)
- 1 Mixing bowl & electric hand mixer (Smooth batter)
- 1 Food processor (Crush graham crackers)
- 1 Small glass or tamper (Press crust firmly)
- 1 Offset spatula (Smooth tops)
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs - about 10-12 crackers
- ¼ cup granulated sugar
- 6 tablespoon melted butter - unsalted
- pinch salt
Cheesecake Filling
- 16 oz cream cheese - softened to room temp
- ⅔ cup granulated sugar
- 2 large eggs - room temp
- ⅓ cup heavy cream - or half-and-half
- 1 vanilla bean (seeds scraped) or 2 teaspoon paste
- 1 teaspoon pure vanilla extract
- 2 tablespoon all-purpose flour
- pinch salt
- 2 tablespoon instant vanilla pudding mix (optional) - for extra smooth texture
Brûlée Topping
- ½ cup granulated sugar (or ¼ cup turbinado) - for torching
Optional Garnish
- fresh berries, whipped cream, mint leaves - for serving
Instructions
- Preheat oven to 325°F and line a 12-cup muffin tin with liners. Mix graham cracker crumbs, sugar, melted butter, and salt, then press about 1 tablespoon into each liner. Bake for 5 minutes and let cool.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, then mix in heavy cream, vanilla bean, extract, flour, salt, and optional pudding mix until just combined.
- Fill each liner about ¾ full. Tap pan to remove air bubbles. Place a pan of water on the lower oven rack and bake 18-22 minutes, until edges are set but centers still jiggle slightly.
- Turn off oven, crack the door open for 10 minutes, then cool cupcakes completely. Refrigerate at least 4 hours or overnight to set fully.
- Sprinkle sugar evenly over each cupcake and caramelize using a kitchen torch until golden and crisp. Let harden 2-3 minutes before serving with berries or whipped cream.
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