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.