Crème Brûlée Cheesecake Cupcakes: The “Torched-Custard” Hybrid

This dessert is a 2026 favorite because it solves the “texture fatigue” of a standard cupcake. It combines the structural tang of a New York cheesecake with the shattered-glass sugar lid of a classic French Crème Brûlée.

The Science of “Phase-Shift” Topping

To get that iconic “crack” on a cheesecake, we deal with Sucrose Liquefaction:

The Thermal Barrier: Unlike a custard, cheesecake is dense. We must chill the cupcakes until “ice-cold” before torching. This creates a temperature gradient where the sugar melts and caramelizes at 320°F (160°C) while the cheesecake underneath remains cold and firm.
The “Hygroscopic” Race: Sugar is hygroscopic (it pulls moisture from the air and the cheesecake). Once you torch the lids, you have roughly 30 to 60 minutes before the sugar absorbs moisture from the cheesecake and turns back into a soft syrup.

Ingredients List

The “Shortbread” Base:
- Vanilla Wafers or Walkers Shortbread (1 ½ cups): Finely crushed.
- Unsalted Butter (3 tbsp, melted).
The Crème Cheesecake Filling:
- Cream Cheese (16 oz / 2 blocks): Must be room temperature.
- Granulated Sugar (½ cup).
- Egg Yolks (3 large): Using only yolks (no whites) provides that custard-like richness of a Crème Brûlée.
- Heavy Cream (1/3 cup).
- Vanilla Bean Paste (2 tsp): The visible black “specks” are essential for the aesthetic.
The “Glass” Lid:
- Superfine (Caster) Sugar: Melts more evenly than standard granulated.

Timing: The “Cold-Chain” Schedule

Prep: 20 minutes.
Bake: 18–22 minutes.
Chilling: 4 hours (Minimum).
Torching: 1 minute (Before serving).

Step-by-Step Instructions

Step 1: The Foundation

Combine crushed shortbread and melted butter. Press 1 tablespoon into the bottom of a lined cupcake tin. Bake at 325°F (160°C) for 5 minutes. Let cool.

Step 2: The “Custard” Batter

Beat the cream cheese and sugar on low speed until creamy. Add the egg yolks one at a time, followed by the vanilla bean paste and heavy cream.

Actionable Advice: Do not over-beat! You want to avoid air bubbles, which would cause the cupcakes to puff and then “crater,” leaving an uneven surface for the sugar topping.

Step 3: The Gentle Bake

Fill the cupcake liners almost to the top. Place the tin inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the cupcake tin (a Bain-Marie). Bake at 325°F for 20 minutes.

Step 4: The Deep Chill

Let the cupcakes cool to room temperature, then refrigerate for at least 4 hours.

The 2026 Pro-Tip: Use a paper towel to gently dab any condensation off the top of the cheesecakes before the next step. A wet surface will ruin the sugar crust.

Step 5: The “Brûlée” Moment

Sprinkle 1 teaspoon of superfine sugar evenly over each cold cheesecake. Using a kitchen torch, move the flame in circular motions until the sugar bubbles and turns a deep amber brown.

The Visual Check: The sugar should look like a dark, glossy mirror.

Common Mistakes to Avoid

The “Torch Burn”: If you hold the torch too close, the paper liner will catch fire. Keep the flame 2–3 inches away and keep it moving constantly.
Granulated Sugar Lumps: If your sugar is lumpy, it won’t melt evenly, leaving “raw” white grains in your crust. Sift the sugar if needed.
Skipping the Water Bath: Without the water bath, the edges will overcook and become porous, making them oily.

3 Modern Serving Ideas for 2026

Style	Finishing Touch	Why it Works
The “Berry Burst”	A single fresh raspberry on the hot sugar.	The heat slightly softens the berry, releasing its juice.
The “Salted Smoke”	A tiny pinch of Flaky Sea Salt.	Contrasts the intense sweetness of the burnt sugar.
The “Espresso”	Add 1 tsp of instant espresso to the batter.	Transforms the custard into a “Café au Lait” brûlée.

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Would you like me to recommend a specific kitchen torch model if you don’t have one, or show you how to use your oven broiler as a backup?