Creme Brûlée Cheesecake Cupcakes

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An easy-to-make mini cheesecake cupcake with all the goodness of creme brulee. You’ll love these delicious little single-serve desserts!

Is it a cupcake? Cheesecake? Caramel pudding? Yes, yes, yes. Plus, it’s delicious. These three desserts are definitely our favorites, and nothing makes us happier than finding a way to combine them into one ultimate dessert. Did we mention these cupcakes are surprisingly quick and easy to throw together? We are absolutely ecstatic about this dessert, and you will be too!

What if I don’t have a flashlight? Can creme brulee use a lighter instead of a flashlight?

Not every full-time chef will own a pudding torch. A common question then is: Can one use a lighter or even a candle instead of sugar to caramelize sugar? The short answer is no. Lighters and candles don’t generate enough heat to caramelize the sugar evenly or in a timely manner. If you don’t have a personal pudding torch, you can also use the broiler setting in your oven to toast creme brulee. When using this method, you need to be careful and watch carefully so that the sugar does not burn.

Can Creme Brûlée Cheesecake Cupcakes be made ahead of time?

These Creme Brulee Cheesecake Cupcakes can be made two to three days in advance, but there’s a catch. To make these ahead of time, simply store the cupcakes in the refrigerator, then sprinkle and caramelize the tops with fine sugar with a kitchen torch. Then when you’re ready to eat, pull out the cupcakes, sprinkle with fine sugar, and caramelize the sugar with a kitchen torch.

Aerial view of creme brulee cheesecake cupcakes and kitchen torch on marble countertop.

Storage Instructions:

Creme Brulee Cheesecake Cupcakes are best eaten fresh. Store any leftovers in an airtight container in the refrigerator for up to 4 days. When ready to eat, simply sprinkle the top with sugar and caramelize with a kitchen torch.

If you enjoyed this recipe, you might also be interested in my other cheesecake desserts:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Aerial view of creme brulee cheesecake cupcakes and kitchen torch on marble countertop.

An easy-to-make mini cheesecake cupcake with all the goodness of creme brulee. You’ll love these delicious little single-serve desserts!

Preparation time 15 minute

cooking time 25 minute

total time 40 minute

raw material

Graham Cracker Crust

  • 9 Graham Crackers 1 set, finely chopped
  • 6 tablespoon melted butter
  • 1/4 cup granulated sugar

Cheesecake Filling

  • 16 ounce cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 big egg
  • 2 yolk
  • 1/2 cup sour cream
  • 1 pinch Salt
  • 1/3 cup superfine sugar

instruct

  • Preheat oven to 275°F. Line muffin tins with cupcake liners.

  • Make a graham cracker crust by whisking crushed graham crackers with sugar and melted butter. Divide crumble between cupcake liners and press into bottom.

  • In a large bowl, whisk together cream cheese and sugar until smooth. Add vanilla extract, eggs, egg yolks, sour cream and salt. Continue beating until well combined.

  • Pour cheesecake batter into each cupcake liner until 3/4 full.

  • Bake in the preheated oven for 22-25 minutes, until the filling is set. Cool completely in the tin before removing.

  • Once cupcakes have cooled, remove from wrappers. Sprinkle each top with about 1 teaspoon of superfine sugar. Caramelize the sugar using a kitchen torch, or arrange in a row on a tray and place under the oven’s broiler. Watch carefully, swirling as needed until sugar caramelizes. Serve chilled.