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Crème Brûlée Cheesecake Cupcakes hero shot

Crème Brûlée Cheesecake Cupcakes: A Decadent Delight

Abby Martin
Indulge in the fusion of creamy cheesecake and classic creme brûlée with these mini cheesecake cupcakes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 280 kcal

Ingredients
  

  • 9 graham crackers finely crushed
  • 6 tablespoons butter melted
  • 1/4 cup granulated sugar
  • 16 ounces cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla bean paste
  • 1 large egg
  • 2 egg yolks
  • 1/2 cup sour cream
  • 1 pinch salt
  • 1/3 cup super fine sugar

Instructions
 

  • 1. Preheat the oven to 275°F. Line a muffin tin with cupcake liners.
  • 2. Mix crushed graham crackers, granulated sugar, and melted butter. Press into cupcake liners to form crusts.
  • 3. Beat cream cheese and sugar until smooth. Add vanilla, egg, yolks, sour cream, and salt. Mix until combined.
  • 4. Spoon filling into liners, filling three-quarters full.
  • 5. Bake for 22-25 minutes until set. Cool completely.
  • 6. Sprinkle 1 teaspoon superfine sugar on each. Caramelize with a kitchen torch or broil until sugar is caramelized. Serve chilled.

Notes

Ensure cupcakes are completely cool before adding the brûlée topping.
Use full-fat cream cheese for best results.
Keyword American, cheesecake, creme brûlée, creme brûlée cheesecake cupcakes, cupcakes, dessert, Vegetarian