Can I make these Crème Brûlée Cheesecake Cupcakes without a torch?

Yes, you can place them under the broiler for 1–2 minutes. Just keep a close eye so the sugar caramelizes without burning.

How far in advance can I prepare them?

Bake the cupcakes up to two days ahead and store in the fridge. Add the brûléed topping right before serving.

Can I freeze these cupcakes?

Absolutely. Freeze without the sugar topping for up to one month, then thaw in the fridge overnight before torching.

What’s the best sugar for brûlée?

Granulated sugar works best because it melts evenly. Finer sugars may burn too quickly.

Why did my cheesecakes sink in the middle?

That usually means they were overmixed or baked too long. Next time, mix gently after adding eggs and remove from the oven as soon as the centers are just set.

Can I flavor the filling with something other than vanilla?

Yes, almond extract, citrus zest, or even espresso powder are great ways to add variety.

Crème Brûlée Cheesecake Cupcakes: 5 Secrets to Irresistible Luxury

Name: Crème Brûlée Cheesecake Cupcakes: 5 Secrets to Irresistible Luxury
Prep time: 20 min
Cook time: 20 min
Total time: PT-488311H43M14S
Cuisine: Fusion (French-American)
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; ½ cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla bean paste (or vanilla extract); ½ cup sour cream; Pinch of salt; ⅓ cup granulated sugar (for brûlée)

Description

These Crème Brûlée Cheesecake Cupcakes are a decadent fusion of creamy cheesecake and caramelized sugar, baked into individual portions for the perfect bite-sized indulgence.

Ingredients

For the Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Filling

16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla bean paste (or vanilla extract)
½ cup sour cream
Pinch of salt

For the Topping

⅓ cup granulated sugar (for brûlée)

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Instructions

1️⃣ Prepare the Crust
• Preheat oven to 325°F and line a muffin pan with 12 cupcake liners.
• Mix graham cracker crumbs, sugar, and melted butter until coated.
• Press 1 tablespoon into each liner, forming a firm base.

2️⃣ Make the Filling
• Beat cream cheese until smooth. Add sugar and mix until fluffy.
• Add eggs one at a time, mixing gently. Stir in vanilla, sour cream, and salt.

3️⃣ Bake the Cupcakes
• Divide filling among cups.
• Bake 18–20 minutes, until centers are just set.
• Cool completely, then refrigerate for 2 hours.

4️⃣ Brûlée the Tops
• Sprinkle each cupcake with sugar.
• Torch until golden and crisp.
• Serve immediately and enjoy the crackle.

Notes

Use room-temperature cream cheese and eggs for best results.
Chill fully before torching to prevent melting.
Freeze cupcakes without sugar topping, then brûlée before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion (French-American)