Once upon a time, in a bustling market filled with tantalizing aromas and the sound of laughter, a humble dessert caught the glimmer of my adventurous spirit. Cities may be known for their street food, but oh, honey! There are desserts that tell stories in every bite, and today we’re diving into the world of Creme Brulee Cheesecake Cupcakes—where the classic flan meets plush cheesecake in a cupcake you’ll crave on day two of your two-week travel binge!
Why make this recipe?
Listen up, dessert devotees! This isn’t just any cupcake—this is a culinary passport that takes your taste buds on a spellbinding journey! Imagine a luscious cheesecake adorned with a caramelized sugar crust, served in cute little cupcake liners. Talk about packing magic into bite-sized adventures! Whether you’re celebrating a birthday, hosting brunch for your besties, or just treating yourself because you deserve every indulgent morsel, these little beauties will steal the show.
How to make Creme Brulee Cheesecake Cupcakes.
Ingredients:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar (plus extra for topping)
- 2 large eggs
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
Directions:
- The journey begins! Preheat that oven to a cozy 325°F (163°C). Line a muffin tin with 12 cute liners, because let’s be honest, we eat with our eyes first.
- Grab those graham cracker crumbs and mix them with the melted butter. It should be like wet sand, the kind you’d use to build a sandcastle of gastronomic dreams! Press the mixture into the bottom of the liners, calling on all your strength for just the right amount of pressure. Bake for a stellar 5 minutes, letting the crust set while your kitchen fills with the scent of nostalgia.
- In another bowl, beat the cream cheese and granulated sugar together until they join forces in a smooth army of goodness. Add the eggs, heavy cream, and vanilla, and mix until they form an irresistible, velvety batter.
- Pour this heavenly mixture over your baked graham cracker base—like a dream that’s finally coming true—and bake for 18–20 minutes until the centers are just set. When you take them out, wait! Patience is a virtue here; let them cool completely.
- Slap a chill on those cupcakes in the fridge for at least 3 hours. They deserve it—and so do you!
- Now comes the showstopper moment: sprinkle a thin layer of sugar on top, break out that trusty kitchen torch, and caramelize the sugar until it’s golden and crisp! Serve immediately, because why keep perfection waiting?
How to serve Creme Brulee Cheesecake Cupcakes
Plating is an art form, darling! Serve these cupcakes on a dramatic platter—think rustic elegance or modern glam. You could sprinkle a bit of sea salt on top of the caramelized sugar for a sweet-salty twist, or even add some edible flowers for that Instagrammable factor. Remember, we eat first with our eyes—let’s make it unforgettable!
How to store Creme Brulee Cheesecake Cupcakes
If, and I do mean if, there are any leftovers (but who are we kidding?), these delightful treats can be stored in an airtight container in the fridge for up to 3 days. Just hold off on bruleeing the tops until you’re ready to serve them again—trust me, you want that sugar to stay crisp and delicious!
Tips to make Creme Brulee Cheesecake Cupcakes
- If you’re feeling adventurous, banana or matcha can be swapped in for the classic vanilla in the batter for an unexpected twist.
- For the ultra-luxurious feel, use vanilla beans instead of extract—it’s the stuff of dessert dreams!
- If you don’t have a kitchen torch, pop them under the broiler for a minute or two, but don’t take your eyes off them, or they’ll turn into a sad, burnt mess!
Variations
Feeling inspired? Try a chocolate version! Fold in some melted chocolate into the batter or use chocolate graham cracker crumbs. Dark chocolate lovers, this one’s for you! Or go fruity by adding a layer of raspberry or mango puree at the bottom before you pour in the cheesecake filling. Adventure is out there—grab it!
FAQs:
-
Can I make these ahead of time?
Absolutely! You can prep everything up to the chilling point a day before your big reveal. Just torch them before serving for that fresh brulee magic! -
Can I freeze these cupcakes?
You betcha! Freeze without the brulee topping in an airtight container for up to a month. When you’re ready to dive in, thaw in the fridge overnight and then brulee for a sweet, creamy delight. -
Can I use something other than cream cheese?
You could try a non-dairy cream cheese alternative if you’re looking for a vegan twist. Just keep in mind that it may affect the taste and texture slightly—so get ready for those adventurous flavor notes!
Now, go forth, my fellow culinary explorers! Embark on this flavor journey and serve up a slice of joy with these delightful Creme Brulee Cheesecake Cupcakes! ✈️✨
Creme Brulee Cheesecake Cupcakes
Ingredients
Method
- Preheat your oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners.
- Mix the graham cracker crumbs with the melted butter until it resembles wet sand. Press the mixture into the bottom of the liners.
- Bake the crust for 5 minutes.
- In a separate bowl, beat together the cream cheese and granulated sugar until smooth.
- Add eggs, heavy cream, and vanilla extract. Mix until you have a smooth, velvety batter.
- Pour the cheesecake mixture over the cooled crust in the liners.
- Bake for 18-20 minutes until the centers are just set.
- Allow cupcakes to cool completely, then refrigerate for at least 3 hours.
- Once chilled, sprinkle a thin layer of sugar on top of each cupcake and caramelize using a kitchen torch or broiler.
- Serve immediately for best texture, optionally garnishing with a sprinkle of sea salt or edible flowers.