Elevate your dessert game with these Vanilla Bean Crème Brûlée Cheesecake Cupcakes—a dreamy blend of creamy cheesecake and the crackly, caramelized top of a classic crème brûlée. With rich vanilla bean flavor, a buttery graham cracker crust, and a crisp sugar shell, these mini cheesecakes are the perfect indulgence for special occasions or a luxe treat anytime.
✨ Why You’ll Love These Cupcakes
- Elegant & impressive yet easy to make
- Rich vanilla flavor from real vanilla bean
- Creamy cheesecake filling with a crisp brûlée topping
- Perfect individual portions for entertaining
- Customizable crust and toppings
🛒 Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- ¼ cup butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- Seeds from 1 vanilla bean (or 1 tsp vanilla extract)
- 2 large eggs
- ½ cup heavy cream
For the Topping:
- ¼ cup granulated sugar (for brûlée)
🧁 How to Make It
1. Prepare the Crust
Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
2. Make the Cheesecake Batter
In a large bowl, beat the softened cream cheese, sugar, and vanilla bean seeds (or extract) until smooth. Add the eggs one at a time, beating well after each addition. Stir in the heavy cream until fully incorporated.
3. Bake the Cupcakes
Divide the cheesecake batter evenly among the cupcake liners, filling each about ¾ full. Bake for 20–25 minutes or until the centers are set but still slightly jiggly. Let them cool completely at room temperature, then refrigerate until chilled.
4. Add the Brûlée Topping
Right before serving, sprinkle a thin layer of granulated sugar over the tops of each cupcake. Using a kitchen torch, carefully caramelize the sugar until golden and crisp. Let sit for a few minutes to harden.
🍴 Makes: 12 Cheesecake Cupcakes
Total Time: 45–50 minutes + cooling/chilling time
💡 Variations & Tips
- Flavor twist: Add lemon or orange zest to the batter for a citrus note
- Topping ideas: Try whipped cream, fresh berries, or a drizzle of caramel
- Crust swaps: Use crushed Oreos, digestive biscuits, or vanilla wafers
- Don’t have a kitchen torch? Use your oven’s broiler briefly, but watch closely!
🧊 Storage Instructions
- Store cupcakes in an airtight container in the fridge for up to 3 days.
- For best results, brûlée the sugar just before serving to keep the topping crisp.
- Want to freeze them? Freeze the cupcakes without the brûlée topping for up to 1 month. Thaw overnight in the fridge and torch before serving.
❓ Frequently Asked Questions
Can I use vanilla extract instead of a vanilla bean?
Yes—substitute with 1 teaspoon of pure vanilla extract.
How do I know when they’re done baking?
They should be firm around the edges with a slight jiggle in the center. They’ll firm up more as they cool.
Can I skip the crust?
You can, but the crust adds great texture and flavor. If you skip it, use parchment liners.
What’s the best way to clean my kitchen torch?
Wait until it’s cool, then wipe it down with a damp cloth.
Can I make them dairy-free?
Yes, use plant-based cream cheese, cream, and vegan butter for the crust.
🎉 Final Thoughts
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the ultimate mini dessert—creamy, rich, and topped with that irresistible brûlée crunch. Whether you’re hosting a dinner party, celebrating a birthday, or treating yourself, these cupcakes deliver elegance in every bite. Don’t be surprised if they disappear fast!