Why You’ll Love This Recipe
Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the best of two beloved desserts into one elegant treat. These individual cheesecakes feature a creamy vanilla bean filling baked on a buttery crust, finished with the signature caramelized sugar topping of crème brûlée. Each bite offers the rich smoothness of cheesecake paired with the delicate crunch of burnt sugar, creating a contrast in textures that is simply irresistible. They are an ideal dessert for parties, special occasions, or whenever you want to impress your guests with something indulgent yet portion-controlled. The cupcakes are easier to serve than a traditional cheesecake while still delivering all the decadence. With their aromatic vanilla flavor and sophisticated brûlée finish, these cupcakes elevate any dessert table and are sure to satisfy anyone with a sweet tooth.
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Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes – A Luxurious Mini Dessert
- Total Time: 2 hours 50 minutes (including chilling time)
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Rich and creamy vanilla bean cheesecake baked in cupcake form, topped with a caramelized sugar crust for a crème brûlée-inspired treat.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean (or 2 teaspoons vanilla bean paste)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into the bottom of each liner to form crusts.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Mix in eggs one at a time, followed by sour cream, heavy cream, vanilla bean seeds (or paste), vanilla extract, and salt until just combined.
- Divide batter evenly among the liners, filling about 3/4 full.
- Bake for 20–22 minutes, until centers are set but slightly jiggly. Cool completely, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle about 1 teaspoon of sugar evenly on top of each cupcake and caramelize with a kitchen torch until golden and crisp.
Notes
- For best results, chill cupcakes overnight before brûlée topping.
- If you don’t have a torch, you can broil the sugar topping in the oven, but watch closely to avoid burning.
- These cupcakes can be made up to 2 days in advance and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham Cracker Crumbs
These form the base crust, offering a sweet, slightly crunchy foundation that complements the creamy cheesecake.
Butter
Melted butter binds the graham cracker crumbs together, creating a firm and flavorful crust.
Cream Cheese
The star of the filling, cream cheese provides a rich, velvety texture essential for cheesecake.
Granulated Sugar
Sugar sweetens the cheesecake batter and balances the tang of the cream cheese.
Vanilla Bean or Vanilla Bean Paste
Vanilla bean specks give the cupcakes an intense, aromatic flavor and a gourmet appearance.
Eggs
Eggs add structure and stability to the cheesecake filling, ensuring a smooth and creamy result.
Sour Cream
Sour cream enhances the richness of the filling while adding a subtle tang for balance.
Heavy Cream
A small amount of heavy cream helps achieve a luscious, silky texture in the batter.
Salt
A pinch of salt intensifies the sweetness and highlights the vanilla flavor.
Brown Sugar or Granulated Sugar (for brûlée topping)
Sprinkled on top of each cupcake and torched, this sugar forms the signature glassy, caramelized crust.
Directions
Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners. Mix graham cracker crumbs with melted butter until combined, then press a spoonful firmly into the bottom of each liner to form the crust. In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy. Add in vanilla bean seeds (or paste), then mix in eggs one at a time. Stir in sour cream, heavy cream, and salt until fully incorporated. Divide the batter evenly among the cupcake liners, filling about three-quarters full. Bake for 20–22 minutes, or until the centers are set but slightly jiggly. Remove from oven and cool completely, then refrigerate for at least 3 hours or overnight. Just before serving, sprinkle an even layer of sugar on top of each cupcake and use a kitchen torch to caramelize until golden and crisp. Serve immediately to enjoy the crackly brûlée topping.
Servings and timing
This recipe makes 12 cheesecake cupcakes. Preparation requires about 20 minutes, baking takes 20–22 minutes, and chilling adds at least 3 hours, for a total time of around 3 hours and 40 minutes.
Storage/reheating
Store cheesecake cupcakes (without brûlée topping) in the refrigerator for up to 5 days in an airtight container. Add and caramelize the sugar topping just before serving for best results. They can also be frozen (without topping) for up to 2 months; thaw overnight in the refrigerator before adding the brûlée finish.
Variations and Customizations
Chocolate Crust
Use crushed chocolate cookies instead of graham crackers for a richer base.
Fruit Garnish
Top with fresh berries or a raspberry coulis alongside the brûlée sugar for a refreshing twist.
Espresso Infusion
Add a shot of espresso to the batter for a coffeehouse-inspired version.
Caramel Cheesecake Cupcakes
Swap the brûlée topping for a drizzle of caramel sauce and a pinch of sea salt.
Mini Bites
Make the cheesecakes in a mini muffin pan for bite-sized party treats.
Nutty Crust
Incorporate finely chopped pecans or almonds into the crust for added crunch.
Citrus Twist
Add lemon or orange zest to the batter for a hint of brightness.
FAQs
Can I make these cupcakes without a kitchen torch?
Yes, you can caramelize the sugar under a broiler, though it may not be as even.
Can I use vanilla extract instead of vanilla bean?
Yes, though vanilla bean or paste provides a more intense flavor and speckled look.
Do the cupcakes need a water bath?
No, since these are small portions, they bake evenly without one.
Can I make them ahead of time?
Yes, bake and chill the cupcakes in advance, then brûlée the sugar just before serving.
Why did my cheesecakes crack?
Overbaking or mixing too much air into the batter can cause cracks, though they will be hidden under the brûlée topping.
Can I freeze them with the brûlée topping?
It is best to brûlée just before serving, as the topping may lose its crispness if frozen.
Can I make them gluten-free?
Yes, use gluten-free graham crackers for the crust.
What kind of sugar is best for the brûlée topping?
Granulated sugar works best for an even caramelization, though brown sugar adds deeper flavor.
Conclusion
Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect marriage of two luxurious desserts, offering creamy cheesecake flavor with a crisp caramelized sugar finish. Elegant yet approachable, they are an ideal choice for entertaining or when you want to treat yourself to something special. These mini cheesecakes are versatile, customizable, and make dessert service effortless while still delivering a gourmet touch. With their silky filling, rich vanilla notes, and irresistible brûlée topping, these cupcakes are bound to impress every time.