Vanilla Bean Crème Brûlée Cheesecake Cupcakes – The Ultimate Bite-Sized Indulgence 🧁🔥
If you’re craving a dessert that combines the creamy richness of cheesecake with the iconic caramelized top of crème brûlée, then these Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a dream come true. Each cupcake is layered with a buttery graham cracker crust, a smooth vanilla bean-speckled cheesecake center, and topped with a crisp brûléed sugar crust. The result? A show-stopping dessert that’s elegant enough for special occasions yet simple enough to make at home.
These cupcakes offer everything you love about classic desserts in a perfectly portioned handheld treat. They’re ideal for dinner parties, weddings, birthdays, or when you just want to treat yourself to something special.
Ingredients
For the Cheesecake Cupcakes
• 1 package (8 oz) cream cheese, softened
• ½ cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 vanilla bean, seeds scraped
• 1 cup sour cream
For the Crust
• 1 cup graham cracker crumbs
• ¼ cup unsalted butter, melted
• ¼ cup brown sugar
For the Topping
• ¼ cup granulated sugar (for caramelizing)
Instructions
Preheat oven to 325°F (160°C) and line a standard muffin tin with cupcake liners. In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until it resembles wet sand. Press 1 tablespoon of the mixture into the bottom of each liner to form the crust. Bake for 8 minutes, then remove and let cool.
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and the seeds from one vanilla bean. Gently fold in the sour cream until the batter is completely smooth.
Spoon the cheesecake filling over the cooled crusts, filling each cupcake liner about three-quarters full. Bake for 20–25 minutes, or until the edges are set and the centers jiggle slightly. Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours or overnight.
Once fully chilled, sprinkle a thin layer of granulated sugar over the tops of each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place under a broiler for 1–2 minutes, watching closely to avoid burning. Let sit for a few minutes before serving.
Chef’s Tips
For an ultra-smooth batter, let all ingredients come to room temperature before mixing. If you don’t have a vanilla bean, substitute with ½ teaspoon of vanilla bean paste for the same speckled appearance. A small offset spatula helps create even layers in the liners. Chill the cheesecakes fully before torching for the best caramelized top. If broiling, keep the oven door slightly ajar and rotate frequently to avoid hotspots.
Serving Suggestions
Serve as part of a dessert tray with chocolate mousse cups or fruit tartlets. Pair with espresso, cappuccino, or a dessert wine like Moscato or Tokaji. Top with a fresh raspberry or mint leaf for a pop of color. For special occasions, arrange them on a tiered dessert stand for a stunning display.
What Chefs Say About This Recipe
Gordon Ramsay – “These are an elegant twist on two classic desserts. Rich, creamy, and finished with that satisfying brûléed crunch.”
Ina Garten – “A perfect combination of texture and flavor. It’s hard to eat just one!”
Jamie Oliver – “Cheesecake meets crème brûlée? That’s a marriage of greatness. Love the presentation and the flavor.”
Martha Stewart – “These cupcakes are both refined and approachable. A brilliant addition to any dessert table.”
Bobby Flay – “The torching technique adds that pro touch. An impressive dessert made simple.”
10 Frequently Asked Questions (FAQs)
- Can I make these ahead of time? Yes! You can make them up to 2 days in advance—just add the brûlée topping before serving.
- What if I don’t have a torch? You can use your oven’s broiler, but keep a close eye to prevent burning.
- Can I freeze these cheesecake cupcakes? Yes, freeze before adding the sugar topping. Thaw in the fridge overnight.
- Can I use vanilla bean paste instead of a whole bean? Absolutely, ½ to 1 tsp of vanilla bean paste will work great.
- Do I need a water bath? Not for this recipe—baking them in cupcake tins ensures even cooking without cracks.
- Can I use a different crust, like Oreo or digestive biscuits? Definitely! Customize to your liking.
- How do I get a smooth top on the cheesecake? Tap the pan gently on the counter to remove air bubbles before baking.
- Why does my sugar topping melt instead of crisp? Make sure your cupcakes are chilled before torching.
- What if I don’t have sour cream? You can use full-fat Greek yogurt as a substitute.
- How do I store leftovers? Store in an airtight container in the fridge for up to 4 days. Don’t torch the sugar topping until just before serving.
Nutritional Information (Per Cupcake – Approximate)
Calories: 280
Fat: 19g
Saturated Fat: 11g
Carbohydrates: 22g
Sugar: 16g
Protein: 4g
Cholesterol: 90mg
Sodium: 150mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 4 days
Freeze: Freeze undecorated cupcakes for up to 1 month; thaw in fridge
Best Served: Fresh with brûléed sugar added just before serving for the crispy effect
Related Recipes You’ll Love
No-Bake Chocolate Éclair Cake
Pina Colada Pound Cake
Salted Caramel Butterscotch White Russian
Reese’s Dessert Cups
Conclusion
Vanilla Bean Crème Brûlée Cheesecake Cupcakes bring together the best of two iconic desserts into one elegant, easy-to-serve treat. With their rich cheesecake base, flecks of real vanilla, and caramelized sugar topping, these cupcakes are a true showstopper. Whether you’re making them for a holiday party or treating yourself midweek, they deliver that wow factor every single time. Don’t lose this recipe—it’s one for the recipe box forever! 🧁🔥 Must express something to keep getting my recipes… Thank you!