What the heck is this?
Imagine if silky vanilla bean cheesecake and classic crème brûlée had a love child—and made it portable. That’s what we’re dealing with here. These cheesecake cupcakes have a buttery graham cracker crust, a rich vanilla bean cheesecake center, and that signature brûléed sugar topping that cracks like magic. They look fancy, but they’re totally doable and absolutely addictive.
Why You’ll Love This Recipe
– All the elegance of crème brûlée, no water bath required
– Individual portions = perfect for parties or just personal indulgence
– That crackly caramelized top? Pure drama (and deliciousness)
– Infused with real vanilla bean for luxurious flavor
– Make-ahead friendly and freezer-approved
The Good Stuff You’ll Need
For the crust:
– 1 cup graham cracker crumbs
– 3 tbsp melted butter
– 1 tbsp sugar
– Pinch of salt
For the cheesecake filling:
– 2 (8 oz) blocks cream cheese, softened
– ½ cup sour cream
– ¾ cup granulated sugar
– 2 eggs
– 1 vanilla bean, split and scraped (or 1 tbsp vanilla bean paste)
– 1 tsp vanilla extract
– Pinch of salt
For the brûlée topping:
– ~¼ cup superfine or granulated sugar, for torching
Let’s Do This
Step 1: Prep the Crust
Preheat your oven to 325°F (165°C). Line a muffin tin with 12 paper liners. Mix graham crumbs, melted butter, sugar, and salt until it feels like wet sand. Spoon about 1 tablespoon into each liner and press firmly. Bake for 5 minutes, then cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese until super smooth. Add sour cream and sugar, and beat again. Mix in eggs one at a time, then stir in vanilla bean seeds (or paste), vanilla extract, and a pinch of salt. Don’t overmix—just until smooth.
Step 3: Fill and Bake
Spoon the cheesecake batter over the cooled crusts, filling each about ¾ full. Bake for 18–20 minutes, until centers are just set with a slight jiggle. Cool completely at room temp, then chill at least 4 hours (or overnight) until fully set.
Step 4: Brûlée Time
Right before serving, sprinkle 1–2 teaspoons of sugar evenly over each chilled cupcake. Use a kitchen torch to melt and caramelize the sugar until golden and crackly. Let it sit a minute so the top sets up into that signature glassy finish.
Serving Suggestions
– Add fresh berries on top for a pop of color and tang
– Serve with a tiny mint leaf or dollop of whipped cream for extra flair
– A drizzle of raspberry coulis makes it restaurant-worthy
Switch It Up
– Use chocolate cookie crumbs for a twist on the crust
– Add a splash of bourbon or almond extract to the cheesecake base
– Skip the brûlée topping and swirl in raspberry or lemon curd before baking
Make-Ahead Tips
– Bake and chill the cupcakes a day or two in advance
– Only brûlée the tops right before serving to keep them crisp
– You can freeze un-torched cupcakes for up to 2 months—thaw overnight in the fridge, then torch and serve
Questions People Actually Ask
Q: Can I brûlée these without a torch?
A: Kind of. You can use your broiler, but it’s tricky. Chill the cupcakes, sprinkle sugar, and broil for 1–2 minutes. Watch closely—it goes from brûlée to burnt in seconds.
Q: Can I use vanilla extract instead of vanilla bean?
A: Yep! Use 2 teaspoons total. You’ll lose those pretty black flecks, but the flavor will still be fabulous.
Q: Do the liners come off easily?
A: Yes, especially if you chill the cupcakes thoroughly before peeling. Silicone liners work great too.
Vanilla Bean Crème Brûlée Cheesecake Cupcakes: Fancy Meets Fun in Every Bite
- Total Time: 45 minutes
- Yield: 12 cupcakes
Description
Imagine if silky vanilla bean cheesecake and classic crème brûlée had a love child—and made it portable. That’s what we’re dealing with here. These cheesecake cupcakes have a buttery graham cracker crust, a rich vanilla bean cheesecake center, and that signature brûléed sugar topping that cracks like magic. They look fancy, but they’re totally doable and absolutely addictive.
Ingredients
For the crust:
– 1 cup graham cracker crumbs
– 3 tbsp melted butter
– 1 tbsp sugar
– Pinch of salt
For the cheesecake filling:
– 2 (8 oz) blocks cream cheese, softened
– ½ cup sour cream
– ¾ cup granulated sugar
– 2 eggs
– 1 vanilla bean, split and scraped (or 1 tbsp vanilla bean paste)
– 1 tsp vanilla extract
– Pinch of salt
For the brûlée topping:
– ~¼ cup superfine or granulated sugar, for torching
Instructions
Step 1: Prep the Crust
Preheat your oven to 325°F (165°C). Line a muffin tin with 12 paper liners. Mix graham crumbs, melted butter, sugar, and salt until it feels like wet sand. Spoon about 1 tablespoon into each liner and press firmly. Bake for 5 minutes, then cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese until super smooth. Add sour cream and sugar, and beat again. Mix in eggs one at a time, then stir in vanilla bean seeds (or paste), vanilla extract, and a pinch of salt. Don’t overmix—just until smooth.
Step 3: Fill and Bake
Spoon the cheesecake batter over the cooled crusts, filling each about ¾ full. Bake for 18–20 minutes, until centers are just set with a slight jiggle. Cool completely at room temp, then chill at least 4 hours (or overnight) until fully set.
Step 4: Brûlée Time
Right before serving, sprinkle 1–2 teaspoons of sugar evenly over each chilled cupcake. Use a kitchen torch to melt and caramelize the sugar until golden and crackly. Let it sit a minute so the top sets up into that signature glassy finish.
Notes
– Add fresh berries on top for a pop of color and tang
– Serve with a tiny mint leaf or dollop of whipped cream for extra flair
– A drizzle of raspberry coulis makes it restaurant-worthy
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~310 kcal
- Fat: ~21g
- Carbohydrates: ~22g
- Protein: ~5g