Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine two beloved desserts into one elegant, single-serving treat. With a buttery graham cracker crust, luscious vanilla bean cheesecake filling, and a crisp brûléed sugar topping, these cupcakes are perfect for entertaining or enjoying a refined sweet bite at home.

Why You’ll Love This Recipe

• Combines creamy cheesecake and caramelized crème brûlée in one
• Beautiful individual portions ideal for parties or gifting
• Easy to prepare with classic ingredients
• No water bath required
• A show-stopping dessert that impresses every time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

• Graham cracker crumbs
• Granulated sugar
• Melted butter

Cheesecake Filling:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Sour cream
• Heavy cream
• Vanilla bean paste or seeds
• Pinch of salt

Brûlée Topping:

• Superfine or granulated sugar

Directions

1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
2. Mix graham cracker crumbs, sugar, and melted butter. Press into each liner and bake for 5 minutes. Let cool.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, heavy cream, vanilla bean, and salt.
4. Fill liners about ¾ full with the cheesecake mixture. Bake 20–25 minutes, until centers are set but slightly jiggly. Cool to room temperature, then chill for at least 2 hours.
5. Just before serving, sprinkle 1 tsp sugar over each cupcake and caramelize with a kitchen torch or broiler until golden and crisp. Let sit for a few minutes before serving.

Servings and timing

• Servings: 12 cupcakes
• Prep time: 20 minutes
• Bake time: 25 minutes
• Chill time: 2 hours
• Total time: ~2 hours 45 minutes

Variations

• Add lemon or orange zest to the filling for a citrus twist
• Use gingersnap or Oreo crumbs instead of graham crackers
• Make mini versions in a mini muffin tin for bite-sized treats
• Swap vanilla bean paste with almond or coconut extract for new flavors
• Top with a berry compote under the brûlée layer for a fruity surprise

Storage/reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezing: Freeze without brûlée topping for up to 1 month. Thaw and brûlée before serving.
• Re-crisping: If sugar softens, lightly re-torch to restore crispness.

FAQs

1. Can I use vanilla extract instead of vanilla bean?

Yes, use 1 to 1½ teaspoons of pure vanilla extract.

2. Do I need a torch to brûlée the sugar?

No—a broiler works, but a torch gives more control and better results.

3. Why are my cheesecakes cracking?

It’s normal, and the sugar topping will hide them.

4. Can I make these ahead?

Yes, bake and chill up to 2 days ahead. Add sugar topping just before serving.

5. What type of sugar is best for brûlée?

Superfine sugar caramelizes more evenly, but regular granulated sugar works too.

6. How do I know when they’re done baking?

They should be slightly jiggly in the center but not wet.

7. Can I use store-bought crusts?

Yes, but homemade crusts offer better texture and flavor.

8. What’s the best way to serve them?

Serve chilled with freshly brûléed tops.

9. Are they gluten-free?

Use gluten-free graham crackers for the crust and ensure other ingredients are safe.

10. Can I double the recipe?

Yes, double all ingredients and bake in two muffin pans.

Conclusion

Vanilla Bean Crème Brûlée Cheesecake Cupcakes offer the perfect blend of creamy, crunchy, and sweet in every elegant bite. Whether for a celebration or a cozy evening indulgence, these cupcakes are guaranteed to impress with their rich vanilla flavor and caramelized finish.

Print