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Salted Caramel Crème Brûlée Cheesecake Cupcakes

Salted Caramel Crème Brûlée Cheesecake Cupcakes - featured image
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These decadent cheesecake cupcakes feature a buttery graham cracker crust, creamy cheesecake filling, homemade salted caramel, and a crackly brûlée sugar topping. Perfect for parties, these bite-sized treats combine the best of cheesecake, caramel, and crème brûlée in one irresistible dessert.

Ingredients

Scale
  • 1 cup graham cracker crumbs (or digestive biscuits)
  • 3 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • Pinch of salt
  • 16 oz cream cheese, room temperature (full-fat)
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 cup granulated sugar (for caramel)
  • 3 tbsp water
  • 3 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp flaky sea salt
  • 1/3 cup superfine sugar (for brûlée topping)

Instructions

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until mixture resembles wet sand. Spoon about 1 tablespoon into each liner and press down firmly. Bake crusts for 5 minutes, then cool slightly.
  3. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar and beat until fluffy. Add eggs one at a time, mixing well after each. Blend in sour cream, vanilla, and a pinch of salt. Scrape down the bowl for a smooth batter.
  4. Divide filling evenly among crusts (about 2 heaping tablespoons per liner). Tap pan gently to release air bubbles. Bake for 18–20 minutes, until centers are just set but slightly jiggly.
  5. Remove cupcakes from oven and let cool in pan for 10 minutes. Transfer to rack and cool completely, then chill in fridge for at least 2 hours (overnight is best).
  6. In a small saucepan over medium heat, combine sugar and water for caramel. Stir until sugar dissolves, then stop stirring. Boil until amber, about 5–7 minutes. Remove from heat, whisk in butter, then heavy cream. Stir in flaky sea salt. Let cool slightly.
  7. Spoon about 1–2 teaspoons of caramel over each chilled cupcake. Let caramel set for 5–10 minutes.
  8. Sprinkle a thin, even layer of superfine sugar (about 1 teaspoon) on top of each cupcake. Using a kitchen torch, caramelize sugar until deep golden and crackly. If broiling, place cupcakes under hot broiler for 1–2 minutes.
  9. Let cupcakes cool for 10 minutes (tops harden as they cool), then serve or refrigerate until ready.

Notes

Use room temperature ingredients for a smooth batter. Don’t overmix or overbake to avoid cracks. If you don’t have a torch, broil the sugar topping. Gluten-free and dairy-free adaptations are possible. Store in the fridge for up to 4 days; freeze unfrosted cupcakes for up to 2 months. Caramel flavor deepens after a day in the fridge.

Nutrition

Keywords: cheesecake cupcakes, salted caramel, crème brûlée, party dessert, easy cheesecake, caramel cupcakes, bite-sized dessert

Find it online: https://blixfood.com/salted-caramel-cr-e-me-br-u-l-e-e-cheesecake-cupcakes-easy-decadent-recipe-for-parties/