It's Friday, October 24th, here in Austin, Texas, and my mind is officially in full-on holiday planning mode. With Thanksgiving and Christmas on the horizon, I'm deep in recipe-testing mode for that one "showstopper" dessert that will wow my guests. And let me tell you, these Crème Brûlée Cheesecake Cupcakes are it. They are the ultimate hybrid dessert: a tender, moist vanilla cupcake on the bottom, topped with a rich, creamy vanilla bean cheesecake, and finished with that signature, shatteringly-crisp torched sugar crust. They are pure, elegant, portable magic.
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My non-negotiable tip: Do not fill the cupcake liners more than halfway with the cake batter! On my first test, I filled them ⅔ full, and the cheesecake filling spilled over as it baked, creating a huge mess. A half-filled base provides the perfect cake-to-cheesecake ratio and keeps everything beautifully contained in the liner.
A Show-Stopping Holiday Treat
This is the dessert that gets all the "oohs" and "aahs" at a party. It's not just a cupcake, and it's not just a cheesecake. It's a true, two-in-one, layered dessert. The best part is that all the baking is done hours (or even a day) ahead. The only thing left to do just before serving is the fun part: sprinkling on the sugar and using your kitchen torch. That little bit of tableside drama is what makes these the perfect, impressive end to a holiday meal.
Why You'll Love This Recipe
- Three Desserts in One: You get a fluffy vanilla cupcake, a rich vanilla bean cheesecake, and a crackly crème brûlée topping all in one perfect bite.
- Perfectly Portioned: Making them in a standard 12-cup muffin pan means no slicing, no messy serving, and an elegant individual dessert for every guest.
- No Water Bath Needed: Unlike a full-sized cheesecake, these bake up perfectly tender and crack-free without the fuss of a water bath.
- The Ultimate Make-Ahead: They must be chilled for hours, making them the ideal stress-free dessert to prepare a day before a big party.
Ingredients
Here's what you'll need for each delicious layer. For the full list with precise measurements, see the recipe card at the end of the post!
For the Cupcake Base
- All-Purpose Flour: Spoon and level your flour for an accurate measurement.
- Sugar: Granulated sugar.
- Leavening: Baking powder for a light, fluffy lift.
- Salt: To balance the sweetness.
- Butter: Unsalted butter, softened to room temperature. This is essential for the creaming step.
- Eggs: 2 large eggs, at room temperature.
- Buttermilk: Full-fat buttermilk, at room temperature, gives the cake a tender crumb and slight tang.
- Vanilla Extract: Use pure vanilla extract.
For the Cheesecake Filling
- Cream Cheese: One 8-oz block of full-fat, brick-style cream cheese. It must be softened to room temperature.
- Sugar: Granulated sugar.
- Egg: 1 large egg, at room temperature.
- Flour: Just 2 tablespoons of all-purpose flour helps stabilize the filling.
- Vanilla Bean Paste: Vanilla bean paste is my secret here. It gives you those beautiful, professional-looking vanilla specks and an intense flavour.
For the Crème Brûlée Topping
- Sugar: Superfine (caster) sugar is ideal as it melts quickly and evenly, but regular granulated sugar works just fine.
How to Make Crème Brûlée Cheesecake Cupcakes
This recipe is all about simple layers. The key is using room temperature ingredients for a smooth, lump-free batter.
Step 1: Preheat and Prep
First, I preheat my oven to 350°F (175°C). I line a standard 12-cup muffin tin with paper cupcake liners.
Step 2: Make the Cupcake Batter
In a large bowl, I use a handheld electric mixer to cream the softened butter and 1 cup of granulated sugar together until they're light and fluffy. Then, I add the 2 room-temperature eggs, one at a time, mixing well after each addition. Finally, I stir in the room-temperature buttermilk and vanilla extract until everything is combined.
In a separate medium bowl, I whisk together the 1 ½ cups of all-purpose flour, baking powder, and salt. I gradually add this dry mixture to the wet ingredients, mixing on low speed just until the last streaks of flour disappear. Do not overmix!
Step 3: Make the Cheesecake Filling
In another medium bowl, I beat the room-temperature softened cream cheese with ¼ cup of granulated sugar until it's perfectly smooth and creamy. I add the 1 large egg, the 2 tablespoons of all-purpose flour, and the vanilla bean paste. I mix on medium-low speed until it's completely combined and silky smooth.
Step 4: Layer and Bake
This is the key assembly step. I divide the cupcake batter evenly among the 12 cupcake liners, filling each liner only about halfway full.
Next, I spoon the cheesecake filling evenly on top of the raw cupcake batter in each liner, filling them almost to the top.
I place the muffin tin in the preheated oven and bake for 25-30 minutes. The cupcakes are done when the cheesecake topping is set (it shouldn't look wet) and a toothpick inserted into the center (through the cheesecake and cake) comes out clean.
Step 5: Cool and Chill (Crucial!)
I let the cupcakes cool in the muffin tin on a wire rack for about 10-15 minutes. Then, I carefully transfer them to the wire rack to cool completely to room temperature.
Once at room temp, I place the cupcakes in an airtight container and refrigerate them for at least 2 hours, or preferably overnight, until they are fully chilled and the cheesecake layer is firm.
Step 6: Caramelize the Top (Just Before Serving!)
This is the grand finale! Just before serving, I sprinkle a thin, even layer of granulated sugar (about 1-2 teaspoons) on top of each chilled cupcake.
Using a kitchen torch, I hold the flame about 2-3 inches from the sugar and move it continuously until the sugar melts, bubbles, and turns a deep, glassy golden-brown. (Alternatively, you can place them under your oven's broiler for 1-3 minutes-but watch them constantly as they will burn in seconds).
I let the sugar harden for a few minutes. That crack of the spoon is the best part!
Common Mistakes to Avoid
- Overfilling the Liners: If you fill the liners more than halfway with the cupcake batter, you won't have room for the cheesecake, and it will overflow and make a mess during baking.
- Using Cold Cream Cheese: This is the #1 cause of a lumpy, chunky cheesecake filling. Your cream cheese must be at a soft room temperature to blend smoothly.
- Torching a Warm Cupcake: If the cupcake is not fully chilled, the heat from the torch will melt the cheesecake filling instead of just crisping the sugar. They must be cold!
Tips and Tricks for Success
- Room Temperature is Key: For both batters, having your butter, eggs, buttermilk, and cream cheese at room temperature is the secret to a smooth, lump-free, and perfectly emulsified result.
- The "Just Combined" Rule: For the cupcake batter, stop mixing as soon as the flour is incorporated. Overmixing develops gluten and makes the cake tough.
- Vanilla Bean Paste: This is my favorite "pro" trick. It's an easy 1-to-1 substitute for vanilla extract but provides the intense flavour and beautiful visual specks of a real vanilla bean pod.
- The Broiler Method: A kitchen torch gives you the best, most even crust. But if you use the broiler, place the cupcakes on the top rack and do not walk away. It will go from melted to burnt in less than 30 seconds.
Variations
This is a wonderful base recipe for all kinds of flavours!
- Lemon Crème Brûlée: Add 1 tablespoon of fresh lemon zest to the cheesecake filling for a bright, tangy twist.
- Chocolate Crème Brûlée: Use a chocolate cupcake base instead of vanilla for a rich, decadent treat.
- Pumpkin Spice: For a fall version (perfect for Thanksgiving!), add 1 teaspoon of pumpkin pie spice to the cheesecake filling and ¼ cup of pumpkin puree (blot it dry first!).
- Add a Crust: If you miss the graham cracker crust, press 1 tablespoon of a simple graham cracker crust (crumbs + melted butter) into the bottom of the cupcake liners before adding the cake batter.
How to Serve
These Crème Brûlée Cheesecake Cupcakes are an elegant, individual dessert.
- They are the star of a holiday dessert platter (Thanksgiving, Christmas, New Year's Eve) or a Bridal Shower.
- Serve them chilled, with the sugar topping torched just moments before they are presented for that perfect crack.
- For extra flair, garnish the plate with a single fresh raspberry or a mint sprig.
Make Ahead and Storage
These are the perfect make-ahead dessert!
- Make Ahead: You can bake the cupcakes (without the sugar topping) up to 2 days in advance. Once fully cooled, store them in an airtight container in the refrigerator.
- Storage: Leftover (torched) cupcakes will still be delicious, but the caramelized sugar topping will liquefy in the fridge after a few hours, turning into a simple sugar syrup. You will lose the "crack."
- Freezing: Freeze the un-torched cupcakes in an airtight container for up to 3 months. Thaw overnight in the refrigerator before sprinkling with sugar and torching.
Recipe Notes / What I Learned
This recipe is so much fun because it's a true "hybrid." It's not just a cheesecake in a cupcake liner; it's a cake with a cheesecake baked on top. The two batters bake perfectly together. The most important step for me was learning to trust the recipe and not overfill the liners with the cake batter. That half-and-half ratio is the secret to a perfect, stable, and delicious final cupcake.
Nutrition Snapshot
Estimated Nutrition Per Cupcake (1/12th): ~360 calories · 5g protein · 38g carbs · 21g fat (This is an approximation and can vary based on the specific brands of ingredients used.)
Vanilla Bean Creme Brulee Cheesecake Cupcakes
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Kitchen torch or broiler
- Wire rack
Ingredients
Group: For the Cupcake Base
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Group: For the Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla bean paste
Group: For the Creme Brulee Topping
- ¼ cup granulated sugar for caramelizing
- Additional fresh vanilla bean seeds optional for garnish
Instructions
- Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually combine the dry mixture into the wet ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about halfway.
- In a separate bowl, blend the softened cream cheese with sugar until smooth. Add in the egg, flour, and vanilla bean paste. Mix until completely combined.
- Spoon the cream cheese mixture on top of the batter in each cupcake liner, filling them almost to the top.
- Place the filled muffin tin in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are cool, sprinkle a thin layer of granulated sugar on top of each cheesecake filling.
- Use a kitchen torch to caramelize the sugar until it melts and turns golden brown. If you don't have a torch, you can place them under a broiler for a few minutes, watching closely to avoid burning.
- For added flair, you can include a few additional vanilla bean seeds on top of the caramelized sugar.
Notes
Nutrition
FAQs
Can I make these in a mini-muffin pan?
Absolutely! This makes adorable, one-bite cheesecakes. Press about 1 teaspoon of batter in a lined 24-cup mini-muffin pan, top with 1-2 teaspoons of filling, and bake for 12-15 minutes.
What if I don't have vanilla bean paste?
You can use the seeds from one whole vanilla bean pod, or just substitute an equal amount (1 teaspoon) of pure vanilla extract. The paste/bean just adds those beautiful visual specks.
Why did my cheesecake layer crack?
This is almost always due to overmixing the eggs in the cheesecake filling or baking for too long. The good news? The torched sugar topping will hide any crack perfectly!
