These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are an indulgent twist on two beloved desserts—rich, creamy cheesecake and the crackly-topped magic of crème brûlée. Infused with fragrant vanilla bean and finished with a torched sugar top, these mini treats are elegant, satisfying, and absolutely unforgettable.
Why You’ll Love This Recipe
I love how these cupcakes bring together the silky texture of cheesecake with the crisp, caramelized sugar topping of crème brûlée. They’re made in cupcake form, so they’re perfectly portioned and ideal for entertaining or special occasions. Plus, the vanilla bean adds a depth of flavor that makes them feel truly luxurious without being overly complicated.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Graham cracker crumbs
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Granulated sugar
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Unsalted butter, melted
For the cheesecake filling:
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Cream cheese, softened
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Granulated sugar
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Eggs
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Sour cream
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Vanilla bean paste or scraped vanilla bean
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Heavy cream
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A pinch of salt
For the brûlée topping:
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Granulated sugar (for caramelizing on top)
directions
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I preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
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For the crust, I combine graham cracker crumbs, sugar, and melted butter, then press about a tablespoon of the mixture into each liner. I bake the crusts for 5 minutes and let them cool.
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To make the filling, I beat the cream cheese and sugar until smooth. Then I add the eggs one at a time, mixing gently after each.
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I stir in the sour cream, heavy cream, vanilla bean paste, and a pinch of salt until well combined.
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I spoon the mixture evenly over the prepared crusts and tap the pan gently to remove any air bubbles.
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I bake the cupcakes for 18–22 minutes, just until the centers are set but slightly jiggly.
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After baking, I cool them to room temperature, then chill them in the refrigerator for at least 4 hours or overnight.
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Just before serving, I sprinkle a thin layer of sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until it’s golden and crisp.
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I let the sugar cool and harden for a minute or two before serving.
Servings and timing
This recipe makes about 12 cheesecake cupcakes.
Prep time: 25 minutes
Bake time: 20 minutes
Chill time: 4 hours minimum
Total time: about 5 hours
Variations
When I want a little extra richness, I top the cupcakes with whipped cream or berries before serving. I’ve also swapped the graham cracker crust with crushed vanilla wafers or shortbread for a different base flavor. Adding a touch of liqueur like Grand Marnier or Bailey’s to the filling gives them an elegant twist. For a more intense caramel flavor, I sometimes use brown sugar for the brûlée topping.
storage/reheating
I store the cupcakes in the fridge without the brûlée topping, tightly covered, for up to 5 days. Before serving, I add the sugar and caramelize it fresh for the best crackly texture. These cupcakes aren’t meant to be reheated, but I let them sit out for a few minutes to take the chill off before serving. They also freeze well (without the sugar topping)—I wrap them individually and thaw them overnight in the fridge.
FAQs
Can I use vanilla extract instead of vanilla bean paste?
Yes, I’ve used vanilla extract when I didn’t have paste on hand. The flavor is still lovely, but I do miss the specks and intensity of real vanilla bean.
What’s the best way to caramelize the sugar?
I use a small kitchen torch for best results. It gives me control and an even finish. If I don’t have a torch, I broil them very briefly in the oven, watching closely to avoid burning.
Why did my cheesecake crack?
Overmixing or overbaking can cause cracks. I mix the batter gently and bake just until set. Since the sugar topping covers the surface, minor cracks aren’t an issue.
Can I make these ahead of time?
Yes, I often make the cupcakes a day ahead and brûlée them just before serving. The texture and flavor hold up beautifully overnight.
What kind of sugar should I use for the topping?
I prefer using fine granulated sugar—it melts and caramelizes more evenly. Coarser sugar can take longer and sometimes burns before it melts.
Conclusion
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the best parts of two desserts into one elegant, bite-sized treat. I love their creamy texture, the pop of vanilla flavor, and that satisfying crack of caramelized sugar. Whether it’s for a party, a romantic dinner, or just because, these cupcakes never fail to impress.
Print
Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine creamy cheesecake with the crisp, caramelized sugar top of crème brûlée in a perfectly portioned dessert infused with real vanilla bean flavor.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla bean paste or seeds from 1 vanilla bean
- 2 tablespoons heavy cream
- Pinch of salt
- 1/4 cup granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Combine graham cracker crumbs, sugar, and melted butter for the crust. Press about 1 tablespoon into each liner and bake for 5 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
- Stir in sour cream, heavy cream, vanilla bean paste, and a pinch of salt until combined.
- Spoon mixture over cooled crusts and tap pan to remove air bubbles.
- Bake for 18–22 minutes until centers are just set but slightly jiggly.
- Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
- Before serving, sprinkle a thin layer of sugar on top of each cupcake and caramelize with a kitchen torch until golden and crisp.
- Let the sugar cool and harden for 1–2 minutes before serving.
Notes
- Top with whipped cream or berries for added richness.
- Use crushed vanilla wafers or shortbread for crust variation.
- Add a touch of liqueur like Grand Marnier for elegance.
- Use brown sugar for a deeper caramel flavor in the brûlée.
- Freeze without the topping and brûlée just before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
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