Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

If you love the silky smooth texture of cheesecake and the caramelized top of crème brûlée, these Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the ultimate dessert for you! These mini treats combine the rich, creamy flavor of cheesecake with the iconic crunchy sugar topping of crème brûlée. They’re perfect for dinner parties, holidays, or anytime you want an elegant dessert in a bite-sized form.

Ingredients

Graham Cracker Crust:

1 cup graham cracker crumbs
2 tbsp sugar
1/4 cup unsalted butter, melted

Vanilla Bean Cheesecake Filling:

16 oz (2 packages) cream cheese, softened
2/3 cup sugar
2 large eggs, room temperature
1/3 cup sour cream
1 tbsp vanilla bean paste (or seeds from 1 vanilla bean)
1 tsp vanilla extract
Pinch of salt

Crème Brûlée Topping:

1/4 cup granulated sugar (for caramelizing)

Preparation

Prepare the Crust

Preheat the oven: Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crust into the liners: Spoon about 1 tablespoon of the crumb mixture into each cupcake liner, pressing it down firmly with the back of a spoon or the bottom of a small glass to form an even layer.
Bake the crust: Bake for 5-7 minutes, or until lightly golden. Remove from the oven and let cool while you prepare the cheesecake filling.

Make the Vanilla Bean Cheesecake Filling

Beat the cream cheese: In a large bowl, using an electric mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
Add sugar and vanilla: Gradually add the sugar, vanilla bean paste, and vanilla extract. Beat until well incorporated, scraping down the sides of the bowl as needed.
Incorporate the eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Add sour cream and salt: Gently fold in the sour cream and a pinch of salt until the batter is smooth and silky.

Bake the Cheesecake Cupcakes

Fill the liners: Divide the cheesecake batter evenly among the cupcake liners, filling each about 3/4 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let the cupcakes cool completely in the pan. Once cooled, refrigerate for at least 2 hours, or overnight for best results.

Create the Crème Brûlée Topping

Caramelize the sugar: Just before serving, sprinkle about 1/2 teaspoon of granulated sugar evenly over the top of each cheesecake cupcake.
Torch the sugar: Using a kitchen torch, carefully caramelize the sugar until it melts and turns a deep amber color. Be careful not to burn the sugar. If you don’t have a torch, you can place the cupcakes under the broiler on high for 1-2 minutes, keeping a close eye on them to avoid burning.
Let the sugar set: Allow the caramelized sugar to harden for about 1 minute before serving.

Variations

Chocolate Crème Brûlée Cheesecake Cupcakes: Add 2 tablespoons of cocoa powder to the cheesecake batter for a chocolatey twist, and use chocolate graham crackers for the crust.
Citrus Twist: Add 1 tablespoon of lemon or orange zest to the cheesecake filling for a bright, citrusy flavor that pairs beautifully with the vanilla and caramelized sugar.
Biscoff Crust: For a spiced version, use crushed Biscoff cookies instead of graham crackers for the crust, adding a hint of cinnamon and ginger to the base.

Cooking Note

Make sure your cream cheese and eggs are at room temperature before starting the recipe. This will ensure a smooth and lump-free cheesecake filling. Overmixing can cause air bubbles, so mix the batter just until the ingredients are combined.

Serving Suggestions

Serve these mini cheesecake cupcakes as is, or with a few fresh berries on the side for a pop of color and freshness. A drizzle of caramel sauce or a dollop of whipped cream can also add a decadent touch.

Tips

Cracking Prevention: To avoid cracks in your cheesecake, bake at a lower temperature and avoid overbaking. If cracks do form, they’ll be hidden by the caramelized sugar topping!
No Kitchen Torch?: If you don’t have a kitchen torch, you can still achieve that crunchy caramel top by using your oven’s broiler. Just watch them closely to prevent burning.
Make-Ahead Dessert: These cheesecake cupcakes can be made ahead of time and stored in the fridge for up to 3 days before adding the brûlée topping. This makes them a great option for entertaining.
Room Temperature Serving: For the best flavor, serve these cupcakes at room temperature, but add the brûlée topping just before serving for the crunchiest result.

Prep Time:

20 minutes

Cooking Time:

20 minutes

Total Time:

2 hours 40 minutes (includes chilling time)

Nutritional Information (per cupcake):

Calories: 285
Protein: 5g
Carbohydrates: 22g
Fat: 20g
Fiber: 0g
Sodium: 150mg

FAQs

Can I make these cupcakes without a torch?

Yes! If you don’t have a torch, you can use your oven’s broiler to caramelize the sugar. Place the cupcakes on a baking sheet and broil them for 1-2 minutes, watching closely to prevent burning.

How do I store leftover cheesecake cupcakes?

Store leftover cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture, wait to add the caramelized sugar topping until just before serving.

Can I freeze these cheesecake cupcakes?

Yes, you can freeze the cupcakes without the brûlée topping. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and add the brûlée topping before serving.

What’s the best way to ensure a smooth cheesecake filling?

To get the smoothest cheesecake filling, make sure your cream cheese and eggs are at room temperature before you start. Also, avoid overmixing the batter, as this can incorporate too much air and lead to cracks during baking.

Why is my caramelized sugar sticky?

If the sugar doesn’t harden properly, it may be due to humidity or not caramelizing the sugar long enough. Use a torch to melt the sugar completely, creating a hard, crackly layer that cools quickly.

Conclusion

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are an irresistible dessert that combines two classics—creamy cheesecake and the crispy caramel top of crème brûlée. With their smooth vanilla bean-infused filling and crunchy sugar crust, these mini treats are perfect for impressing guests or treating yourself to something extra special.