Mini Cheesecake Cupcakes with Brûlée Topping

Introduction

Mini Cheesecake Cupcakes with Brûlée Topping are delightful little treats that combine creamy cheesecake with a crispy, caramelized sugar crust. These bite-sized sweets are perfect for any occasion, from casual gatherings to fancy celebrations. With their rich flavor and charming presentation, they are sure to impress your guests and satisfy your sweet cravings.

Why Make This Recipe

Making Mini Cheesecake Cupcakes is an excellent choice for dessert lovers. They are easy to prepare, and you don’t need special tools to create them. Plus, the brûlée topping adds a fun twist, making these cupcakes feel extra special. You can enjoy a delicious cheesecake without the fuss of a whole cake!

How to Make Mini Cheesecake Cupcakes with Brûlée Topping

Ingredients:

1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons granulated sugar
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup heavy cream
1/4 cup granulated sugar (for topping)

Directions:

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture into the bottom of each cupcake liner. Bake for 5 minutes and then set aside to cool.
In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth. Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract and heavy cream.
Pour the cheesecake filling over the crust in each liner, filling them about 3/4 full. Bake for 18-20 minutes. The edges should be set, while the center should jiggle slightly. Let them cool at room temperature, then place them in the refrigerator for at least 2 hours.
Once the cupcakes are chilled, sprinkle 1 teaspoon of sugar on top of each cheesecake. Use a kitchen torch or a broiler to caramelize the sugar until it turns golden brown and bubbly.

How to Serve Mini Cheesecake Cupcakes

Serve these Mini Cheesecake Cupcakes chilled for the best texture and flavor. They make a great dessert for parties, and you can even add fresh fruit or whipped cream for extra decoration. Just place them on a nice serving plate and watch your guests enjoy!

How to Store Mini Cheesecake Cupcakes

Store any leftover Mini Cheesecake Cupcakes in an airtight container in the refrigerator. They will keep well for up to 4 days. If you want to enjoy them later, you can freeze them, but it’s best to do so before adding the brûlée topping. Just thaw them in the fridge before serving.

Tips to Make Mini Cheesecake Cupcakes

Make sure to soften your cream cheese before mixing. This will help you achieve a smooth and creamy batter.
Don’t overmix the batter after adding the eggs. Just mix until combined to keep the cupcakes light and fluffy.
For a more even caramelization, make sure the sugar topping is spread evenly on each cupcake before torching or broiling.

Variation

You can add different flavors to the cheesecake filling by incorporating ingredients like lemon zest, chocolate chips, or even fruit purees. This will give your Mini Cheesecake Cupcakes a unique twist and cater to different tastes.

FAQs

1. Can I make these Mini Cheesecake Cupcakes ahead of time?
Yes! You can prepare them a day in advance and store them in the refrigerator until you’re ready to serve.

2. What if I don’t have a kitchen torch?
You can use your oven’s broiler to caramelize the sugar. Just keep a close eye on them to avoid burning.

3. Can I use something other than graham crackers for the crust?
Absolutely! You can use chocolate cookie crumbs, digestive biscuits, or any favorite cookie to create a different flavor profile for the crust.