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Crème Brûlée Cheesecake Cupcakes

Elegant mini cheesecake cupcakes with a buttery graham cracker crust, silky vanilla cheesecake filling, and crisp caramelized sugar topping.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 4 hours 47 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, French
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 4 tbsp unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla bean paste or vanilla extract
  • 0.25 cup sour cream
  • 0.25 cup heavy cream
  • 1 pinch salt
Brûlée Topping
  • 0.33 cup granulated sugar

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or stand mixer
  • Kitchen torch

Method
 

  1. Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  2. Mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Press crust mixture into cupcake liners and bake for 5 minutes.
  4. Beat cream cheese until smooth, then mix in sugar.
  5. Add eggs one at a time, then mix in vanilla, sour cream, heavy cream, and salt.
  6. Fill cupcake liners with cheesecake batter.
  7. Bake 18–22 minutes until centers are slightly jiggly.
  8. Cool completely, then refrigerate for at least 4 hours.
  9. Sprinkle sugar on top and caramelize with a kitchen torch before serving.

Notes

For best results, caramelize the sugar topping immediately before serving to maintain the crisp brûlée texture.