Can I Make Crème Brûlée Cheesecake Cupcakes Without a Kitchen Torch?

If you don’t have a kitchen torch, don’t worry! You can still achieve the beautiful caramelized sugar topping by using your oven’s broiler setting. Simply sprinkle the superfine sugar on top of the cupcakes and place them under the broiler for a few minutes, watching closely to ensure the sugar doesn’t burn.

Can I Make These Cupcakes in Advance?

Yes, Crème Brûlée Cheesecake Cupcakes can be made up to two days in advance. Simply store them in the refrigerator without the sugar topping. When you’re ready to serve, add the superfine sugar and caramelize it with a kitchen torch or broiler for that perfect brûlée finish.

Can I Use a Different Type of Crust?

Absolutely! While the graham cracker crust is traditional, you can experiment with different types of crusts, such as crushed Oreos, gluten-free cookies, or even a nut-based crust for a unique twist on this recipe.

How Long Can I Store Leftover Crème Brûlée Cheesecake Cupcakes?

Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 4 days. If you’re not planning on eating them right away, store the caramelized sugar topping separately and add it just before serving.

Crème Brûlée Cheesecake Cupcakes: Easy & Delicious Recipe

Name: Crème Brûlée Cheesecake Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 9 graham crackers, finely crushed; 6 tablespoons melted butter; 1/4 cup granulated sugar; 16 ounces cream cheese; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 egg; 2 egg yolks; 1/2 cup sour cream; 1 pinch salt; 1/3 cup superfine sugar

Description

Crème Brûlée Cheesecake Cupcakes are a delicious fusion of three iconic desserts: cheesecake, crème brûlée, and cupcakes. These little indulgent treats feature a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a perfectly caramelized sugar topping. They are perfect for parties, celebrations, or a special dessert after dinner.

Ingredients

Scale

9 graham crackers, finely crushed
6 tablespoons melted butter
1/4 cup granulated sugar
16 ounces cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 egg
2 egg yolks
1/2 cup sour cream
1 pinch salt
1/3 cup superfine sugar

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Instructions

Preheat oven to 275°F (135°C). Line a muffin tin with cupcake liners.
Prepare the graham cracker crust by mixing the crushed graham crackers, melted butter, and sugar. Divide the mixture evenly among the cupcake liners and press into the bottom.
In a large bowl, beat together the cream cheese and granulated sugar until smooth. Add the vanilla extract, egg, egg yolks, sour cream, and salt. Continue beating until fully combined and smooth.
Spoon the cheesecake batter into each cupcake liner, filling them about three-quarters full.
Bake for 22-25 minutes or until the filling is set. Allow the cupcakes to cool completely in the tin before removing.
Once cooled, remove cupcakes from the liners. Sprinkle superfine sugar on top of each one.
Use a kitchen torch to caramelize the sugar or broil under the oven’s broiler setting until the sugar is golden and crispy.
Serve chilled and enjoy!

Notes

For best results, let the cupcakes cool completely before caramelizing the sugar.
If you don’t have a kitchen torch, broil the cupcakes in the oven, but watch closely to avoid burning the sugar.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Feel free to experiment with different crusts, such as gluten-free graham crackers or crushed Oreos.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: French

Nutrition

Serving Size: 1 cupcake
Calories: 331 kcal
Sugar: 22g
Sodium: 246mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 29g
Fiber: 0.4g
Protein: 4g
Cholesterol: 105mg