These Vanilla Crème Brûlée Cheesecake Cupcakes are a delightful fusion of two classic desserts, featuring a rich, creamy cheesecake filling and a perfectly crisp, caramelized sugar top. This cupcake cheesecake recipe offers an elegant, single-serving treat that’s perfect for any occasion.
My sister Jennifer, the dessert dreamer in our family, came up with these one sunny afternoon. We spent the day in her kitchen, laughing while perfecting that caramelized sugar top. These little cupcakes are the sweet memory of that day, a perfect blend of creamy and crunchy.
What Makes These Little Cupcakes So Special?
- Flavor Fusion: This recipe masterfully combines the creamy, tangy flavor of vanilla bean cheesecake with the beloved crackly, caramelized sugar topping of crème brûlée.
- Perfect Portions: The cupcake format makes for elegant, individual servings, ideal for parties and gatherings.
- Unique Base: Instead of a traditional graham cracker crust, these cupcakes sit on a soft, tender vanilla cupcake base, offering a delightful texture contrast.
- Textural Delight: The contrast between the smooth, creamy cheesecake, the soft cake base, and the hard, crackly sugar cap is what makes this dessert truly special.
Gathering Our Ingredients
Here’s everything you’ll need to create these little bites of heaven.
For the Cupcake Base:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup whole milk, room temp
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup neutral oil
- 1 large egg, room temp
- 1 teaspoon vanilla bean paste
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg, room temp
- 1/4 cup sour cream
- 1 teaspoon vanilla bean paste
- 1 teaspoon cornstarch
- Pinch fine salt
For the Brûlée Topping:
- 1/3 cup superfine or granulated sugar
- 1–2 tablespoons turbinado sugar (optional, for extra crunch)
My Trusted Kitchen Tools for This Recipe
Before we begin, there are two simple tools that I find make this recipe a breeze.
A Handy Kitchen Torch
A small kitchen torch is my go-to for achieving that signature glassy, caramelized sugar crust safely and evenly.
A Classic Muffin Tin
A standard 12-cup muffin tin is essential for baking these cheesecake cupcakes into their perfect, individual portions.
Let’s Bring These Cupcakes to Life
Step 1: Setting the Stage for Baking
First things first, let’s get the oven preheating to 325°F (160°C). While it warms up, line a 12-cup muffin tin with paper liners. Getting everything ready beforehand makes the whole process feel calm and easy.
Step 2: Crafting the Perfect Cupcake Foundation
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the milk, melted butter, oil, egg, and vanilla. Gently pour the wet ingredients into the dry and mix them just until they’re smooth. A light touch is key here for a tender cupcake base!
Step 3: Getting the Batter Ready
Carefully divide the batter evenly among the paper liners. You’ll only need about 2 tablespoons per cup. Give the pan a gentle tap on the counter to level out the batter.
Step 4: The First Quick Bake
Bake the cupcake bases for 8–10 minutes. You want them to be just starting to set but still pale. Pull them out of the oven, but leave the oven on for the next step.
Step 5: The Secret to Our Creamy Filling
For the lovely cheesecake layer, beat your softened cream cheese until it’s perfectly creamy. Then, mix in the sugar and salt. Beat in the egg, followed by the sour cream, vanilla, and cornstarch until everything is smooth. My best advice is not to overmix, as this keeps the cheesecake dense and rich.
Step 6: Layering on the Goodness
Spoon the cheesecake batter over each cupcake base, filling the liners almost to the top. Use the back of a small spoon to smooth the tops for a pretty finish.
Step 7: Baking Until Just Right
Place the pan back in the oven and bake for 12–15 minutes. The centers should be set but still have a slight jiggle. Turn off the oven, crack the door open, and let the cupcakes rest inside for 10 minutes to prevent cracking.
Step 8: A Little Patience While They Chill
After their rest in the oven, move the pan to a wire rack to cool for about 30 minutes. Then, they need to chill in the refrigerator for at least 2 hours. A properly cold cupcake is essential for the caramelized sugar to set perfectly.
Step 9: That Magical, Crackly Finish
Right before you’re ready to serve, sprinkle about 1 to 1 1/2 teaspoons of sugar evenly over each cupcake. Using a kitchen torch, carefully melt the sugar until it becomes a deep amber, glassy top. For an extra crunchy texture, you can add a pinch of turbinado sugar and torch it again.
Step 10: The Moment We’ve Been Waiting For
Allow the caramelized tops to stand for a minute or two to harden. Then, all that’s left is to peel back the liners and enjoy that satisfying crackle as you dig into the creamy vanilla bean cheesecake center.
A Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used. This information is for guidance only and should not be considered a substitute for a professional nutritionist’s advice.
For a Slightly Lighter Treat
- Reduced-Fat Cream Cheese: For a lighter cheesecake layer, you can substitute reduced-fat cream cheese (Neufchâtel), though the texture may be slightly less rich.
- Greek Yogurt: Swap the sour cream for an equal amount of plain, full-fat Greek yogurt to add a bit of protein and reduce fat content.
- Natural Sweeteners: While it will change the flavor and texture, you could experiment with coconut sugar or maple sugar for the filling, but granulated sugar is essential for the brûlée top to caramelize properly.
A Few Ideas for Serving and Sharing
- With Fresh Berries: The tartness of fresh raspberries, strawberries, or blueberries beautifully cuts through the richness of the cheesecake.
- A Dollop of Cream: A small spoonful of lightly sweetened whipped cream on the side can add another layer of creamy texture.
- Coffee or Dessert Wine: These cupcakes are a perfect companion to a hot cup of coffee or a small glass of a sweet dessert wine like a Sauternes or a late-harvest Riesling.
A Gentle Guide to Avoiding Little Mishaps
- Overmixing the Cheesecake Batter: Mixing the cheesecake filling too much incorporates excess air, which can cause the cupcakes to puff up and then crack as they cool. Mix just until the ingredients are smooth and combined.
- Overbaking the Cupcakes: Baking the cheesecake cupcakes for too long will result in a dry, crumbly texture. They are done when the center has a slight jiggle to it.
- Burning the Sugar: When torching the tops, keep the flame moving constantly in a circular motion to ensure the sugar melts and caramelizes evenly without burning. If you see dark spots forming, pull the flame away immediately.
Keeping Them Fresh for Later
These cheesecake cupcakes are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 4 days. It’s highly recommended to add and torch the caramelized sugar topping just before serving to ensure the best crispy texture. If you need to make them ahead of time, store the untopped cupcakes in the fridge and brûlée them right before you plan to eat them.
From My Kitchen to Yours
There is something truly special about combining two beloved desserts into one perfect bite. I hope this recipe for Vanilla Crème Brûlée Cheesecake Cupcakes brings as much joy to your kitchen as it has to mine. May each crackle of the caramelized sugar and every creamy bite help you create your own sweet memories with the ones you love.
Just in Case You Were Wondering…
Could I use a graham cracker crust instead?
Absolutely! If you prefer a more traditional cheesecake base, you can easily substitute the cupcake batter with a classic graham cracker crust. Simply mix 1 cup of graham cracker crumbs with 2 tablespoons of sugar and 4 tablespoons of melted butter, press the mixture into the bottom of the liners, and bake for 5 minutes at 350°F before adding the cheesecake filling.
What if I don’t have a kitchen torch?
If you don’t own a kitchen torch, you can use your oven’s broiler. Place the chilled, sugar-topped cupcakes on a baking sheet and position them a few inches from the broiler element. Watch them very closely, as the sugar can go from caramelized to burnt in a matter of seconds.
Can I prepare these ahead for a party?
Yes, these are great for making in advance. You can bake the cupcakes and store them, without the sugar topping, in an airtight container in the refrigerator for up to two or three days. Then, just before your guests arrive, sprinkle on the sugar and torch the tops for that fresh, crackly finish.
Print
Vanilla Crème Brûlée Cheesecake Cupcakes
- Total Time: 50 minutes + chilling time
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Vanilla Crème Brûlée Cheesecake Cupcakes are a delightful fusion of two classic desserts, featuring a rich, creamy cheesecake filling and a perfectly crisp, caramelized sugar top. A single-serving treat that’s elegant and perfect for any occasion.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup whole milk, room temperature
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup neutral oil
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- 16 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla bean paste
- 1 teaspoon cornstarch
- Pinch fine salt
- 1/3 cup superfine or granulated sugar
- 1–2 tablespoons turbinado sugar (optional)
Instructions
- Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
- Whisk together flour, sugar, baking powder, and salt in a bowl.
- In another bowl, whisk milk, melted butter, oil, egg, and vanilla, then combine with dry ingredients until smooth.
- Divide batter among liners (about 2 tbsp each) and bake 8–10 minutes until just set but pale. Leave oven on.
- Beat softened cream cheese until creamy, then mix in sugar, salt, egg, sour cream, vanilla, and cornstarch until smooth.
- Spoon cheesecake batter over cupcake bases, filling almost to the top, and smooth with a spoon.
- Bake 12–15 minutes until centers are set but slightly jiggly. Let rest in oven with door cracked for 10 minutes.
- Cool on a wire rack 30 minutes, then chill at least 2 hours.
- Before serving, sprinkle 1–1 1/2 tsp sugar over each cupcake and torch until caramelized. Add turbinado sugar for extra crunch if desired.
- Let tops harden 1–2 minutes before serving and enjoy the crackle with every bite.
Notes
Best enjoyed fresh. Store cupcakes (without brûlée topping) in the refrigerator up to 4 days, then caramelize sugar just before serving for the perfect crisp texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 65mg
Keywords: vanilla, crème brûlée, cheesecake, cupcakes, dessert, baking