Crème Brûlée Cheesecake Cupcakes

Close-up of a creme brulee cheesecake cupcakes with a caramelized sugar top and creamy center.

Hannah Cooking

Crème Brûlée Cheesecake Cupcakes

Creamy crème brûlée cheesecake cupcakes with a crunchy caramelized sugar top and silky vanilla bean filling. An elegant, bakery-style dessert made easy with simple ingredients.

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Prep Time 15

Cook Time 20

Chill Time 4

Total Time 4 35

Servings: 12 cupcakes

Course: Dessert

Cuisine: American, French-inspired

Calories: 245

Ingredients Equipment Method Notes

Ingredients

Graham Cracker Crust

1.5 cups graham cracker crumbs Finely crushed
3 tablespoon granulated sugar
6 tablespoon butter, melted
1 pinch salt

Cheesecake Filling

16 oz cream cheese Room temperature
½ cup granulated sugar
2 large eggs Room temperature
⅓ cup sour cream
¼ cup heavy cream
1 tablespoon vanilla bean paste Or substitute extract
½ teaspoon vanilla extract
1 pinch salt

Brûlée Topping

¼ cup turbinado sugar Best for crisp topping
Kitchen torch For caramelizing

Equipment

1 Muffin tin (12-cup) For baking cupcakes
12 cupcake liners Prevent sticking / easy serving
1 Electric mixer For smooth cheesecake batter
1 Large roasting pan For water bath
1 Kitchen torch For caramelizing sugar
1 Mixing bowls
1 Small spatula For smoothing tops

Method

Mix crumbs, butter, sugar, and salt; press into liners; bake 5 min at 325°F.
Mix cream cheese and sugar until smooth and fluffy.
Beat in eggs, sour cream, heavy cream, and vanilla gently.
Pour batter into liners, about ¾ full.
Place muffin tin in roasting pan; add hot water; bake 18–22 minutes.
Cool in oven 30 minutes, then chill 4 hours or overnight.
Sprinkle sugar; torch until caramelized and crisp; serve immediately.

Notes

Use a torch for the best brûlée texture. Chill fully for the creamiest cheesecake texture. Vanilla bean paste adds a deep, rich flavor.