these vanilla bean crème brûlée cheesecake cupcakes are a heavenly fusion of two decadent desserts—classic crème brûlée and rich, creamy cheesecake. Each cupcake features a smooth vanilla bean cheesecake filling nestled in a buttery graham cracker crust, topped with a caramelized sugar layer that cracks just like the traditional French dessert.
Why I Love This Recipe
I love how these cupcakes combine elegance and comfort in every bite. The creamy vanilla bean flavor feels luxurious, and that crisp sugar top adds a satisfying contrast in texture. They’re baked in individual portions, making them perfect for entertaining or a sweet little treat I can enjoy anytime. Plus, the brûléed topping is always a showstopper.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Melted butter
- Granulated sugar
- Cream cheese, softened
- Sour cream
- Eggs
- Vanilla bean or vanilla bean paste
- Heavy cream
- Brown sugar or granulated sugar (for brûlée topping)
Directions
- Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
- Combine graham cracker crumbs with melted butter and a bit of sugar, then press the mixture into the bottoms of each liner to form a crust.
- Beat the cream cheese until smooth, then add sugar, sour cream, eggs, and vanilla bean paste. Mix until everything is creamy and well blended.
- Spoon the cheesecake filling over the crusts and smooth the tops.
- Bake for about 18-22 minutes, or until the centers are just set. Let them cool completely, then chill in the fridge for at least 2 hours.
- Just before serving, sprinkle a thin layer of sugar on top of each cupcake and use a kitchen torch to caramelize it until golden and crisp.
- Let the sugar cool and harden before serving.
Servings and Timing
- Servings: 12 cheesecake cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours
- Total Time: About 2 hours and 40 minutes
Variations
- Fruit Topping: Add a layer of raspberry or strawberry compote under the brûlée topping.
- Chocolate Crust: Use chocolate cookie crumbs instead of graham crackers for a richer base.
- Espresso Infusion: Add a teaspoon of espresso powder to the filling for a mocha twist.
- Mini Version: Make them in a mini muffin tin for bite-sized party treats.
- Classic Cheesecake Style: Skip the brûlée topping and serve with whipped cream or fruit instead.
Storage/Reheating
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze without the brûlée topping for up to 1 month. Thaw overnight in the fridge.
- Reheating: Not necessary—these are best enjoyed chilled or at room temperature. Torch the sugar topping just before serving.
FAQs
Can I use vanilla extract instead of vanilla bean paste?
Yes, but the vanilla bean paste gives a stronger, more fragrant vanilla flavor with those lovely little flecks.
What if I don’t have a kitchen torch?
I can broil the sugar-topped cupcakes in the oven for 1-2 minutes, watching very closely to avoid burning.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and don’t overbake. Letting them cool gradually also helps.
Can I make these ahead of time?
Absolutely. I often make the cupcakes a day ahead and brûlée them right before serving.
Is there a low-sugar version of this recipe?
I can reduce the sugar slightly in the filling and use a sugar substitute like monk fruit for the crust and brûlée topping.
Conclusion
Vanilla bean crème brûlée cheesecake cupcakes are elegant, indulgent, and surprisingly easy to make. I love serving these at dinner parties, holidays, or whenever I’m craving something creamy and a little fancy. With that golden sugar crunch on top and the luscious cheesecake beneath, they never fail to impress.
Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 cheesecake cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These vanilla bean crème brûlée cheesecake cupcakes are a luxurious fusion of two classic desserts. Each bite offers a rich, creamy vanilla bean cheesecake nestled in a graham cracker crust and finished with a crackly caramelized sugar topping. Perfect for dinner parties, holidays, or whenever you want an elegant individual treat.
Ingredients
- Graham cracker crumbs
- Melted butter
- Granulated sugar
- Cream cheese, softened
- Sour cream
- Eggs
- Vanilla bean or vanilla bean paste
- Heavy cream
- Brown sugar or granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs with melted butter and sugar. Press into liners to form crusts.
- Beat cream cheese until smooth. Add sugar, sour cream, eggs, and vanilla bean paste. Mix until creamy.
- Fill liners with cheesecake mixture and smooth tops.
- Bake 18-22 minutes, until centers are just set. Cool completely and chill at least 2 hours.
- Before serving, sprinkle sugar on each cupcake and torch until golden and crisp.
- Let the sugar cool and harden before serving.
Notes
- Use vanilla bean paste for maximum flavor and visual appeal.
- Torch the topping just before serving for best texture.
- Chill thoroughly for a creamy, set texture.
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