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Creme Brulee Cheesecake Cupcakes with a bite taken out, showing its creamy filling, caramelized sugar topping, and golden graham cracker crust in a white paper liner.

Creme Brulee Cheesecake Cupcakes

5 from 1 vote
Creamy, individual cheesecakes topped with a crackly caramelized sugar shell—these Creme Brulee Cheesecake Cupcakes combine the best of two classic desserts. Buttery graham crust, silky vanilla-bean filling.
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Prep Time 25 minutes
Cook Time 22 minutes
Chill Time 3 hours
Total Time 3 hours 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Turn off oven, crack the door open for 10 minutes, then cool cupcakes completely. Refrigerate at least 4 hours or overnight to set fully.
  5. 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.

Nutrition

Serving: 1cupcake (~95 g)Calories: 285kcalCarbohydrates: 25gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 180mgPotassium: 90mgSugar: 20gVitamin A: 650IUCalcium: 55mgIron: 0.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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