Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a decadent dessert fusion that combines the creamy richness of cheesecake, the elegance of vanilla bean, and the satisfying crackle of a caramelized sugar topping. Each bite delivers velvety texture, fragrant vanilla flavor, and that signature brûlée crunch on top. These cupcake-sized treats are ideal for parties, date nights, or simply when I want to impress myself with something luxurious.
Why You’ll Love This Recipe
I love this recipe because it brings together the best parts of two classic desserts — cheesecake and crème brûlée — in a perfectly portioned cupcake form. The texture is incredibly creamy thanks to full-fat dairy, and the vanilla bean infusion gives it a deep, aromatic flavor that feels gourmet. I also appreciate how easy it is to make ahead, with the sugar topping torched just before serving for that freshly-brûléed finish. It’s a beautiful dessert with a balance of elegance and indulgence.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I preheat the oven to 325°F (≈163°C) and line a muffin tin with cupcake liners.
In a small bowl, I mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until the texture is like wet sand. I press about a tablespoon into each liner to create the crust.
I bake the crusts for about 5 minutes, then take them out to cool.
For the filling, I beat the cream cheese and 2/3 cup sugar until it’s silky smooth. Then I mix in the vanilla extract and vanilla bean seeds.
I add the eggs one at a time, making sure each is fully blended before adding the next.
I stir in the sour cream and heavy cream, blending just until smooth.
I spoon this rich filling into the cooled crusts, nearly filling each liner to the top.
I bake them for 22–25 minutes, until the centers are just set — not jiggly.
Once baked, I let the cupcakes cool to room temperature, then chill them in the fridge for at least 2 hours, or overnight.
Right before serving, I sprinkle about 1 teaspoon of sugar over each cupcake and use a kitchen torch to caramelize it into a golden, glassy crust. If I don’t have a torch, I carefully use the broiler instead.
Total Time: About 3 hours (including chill and brûlée time)
Variations
I sometimes swap the vanilla bean with vanilla bean paste for convenience — it still gives that speckled look and rich flavor.
For a twist, I add a touch of citrus zest (like lemon or orange) to the filling for a brighter flavor.
I’ve used chocolate cookie crumbs instead of graham crackers for the crust when I want a more intense contrast.
For a festive feel, I’ve topped the brûlée with fresh berries or a tiny mint leaf just before serving.
If I want smaller portions, I use a mini muffin tin and adjust the bake time accordingly.
storage/reheating
I keep these cupcakes in the refrigerator in an airtight container for up to 4 days. To keep the sugar topping crisp, I brûlée just before serving. If I’ve already brûléed them, I store them uncovered or loosely covered with wax paper to help preserve the crunch. I don’t recommend reheating them, but they’re delicious chilled or brought to room temperature before eating.
FAQs
How do I know when the cheesecakes are fully baked?
I check that the centers are set but still slightly soft — they should not be jiggly. They will firm up more as they chill.
Can I make these cupcakes ahead of time?
Yes, I often make them a day in advance. I chill them overnight and brûlée the tops just before serving to keep the crust crisp.
What if I don’t have a kitchen torch?
I’ve used the broiler on high heat, placing the cupcakes a few inches from the top for 1–2 minutes. I watch closely to avoid burning.
Can I freeze these cheesecake cupcakes?
I can freeze them without the brûlée topping. Once baked and chilled, I wrap them individually and freeze for up to 1 month. I thaw overnight in the fridge, then brûlée just before serving.
Why is my cheesecake lumpy?
If the cream cheese or eggs are too cold, they don’t blend smoothly. I always make sure they’re at room temperature before mixing.
Conclusion
Vanilla Bean Crème Brûlée Cheesecake Cupcakes are everything I want in a dessert: rich, creamy, elegant, and just the right size. They’re perfect for impressing guests or treating myself to something special. With that satisfying crack of caramelized sugar on top and a velvety center underneath, these little cheesecakes are worth every step.
Vanilla Bean Crème Brûlée Cheesecake Cupcakes: rich cheesecake baked in cupcake form, topped with a crisp brûlée sugar crust and infused with vanilla bean flavor.
Preheat oven to 325°F (≈163°C) and line a muffin tin with cupcake liners.
In a small bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until well combined. Press about a tablespoon of this mixture into the bottom of each cupcake liner to form the crust.
Bake the crusts for about 5 minutes. Remove and let cool.
In a large bowl, beat the cream cheese and 2/3 cup sugar until smooth and creamy. Add vanilla extract and vanilla bean seeds and mix well.
Beat in the eggs, one at a time, mixing fully between additions.
Blend in sour cream and heavy cream until the filling is smooth.
Spoon the cheesecake filling over the cooled crusts, filling each liner almost to the top.
Bake for about 22‑25 minutes, or until the centers are set (no longer jiggly).
Let the cupcakes cool to room temperature, then refrigerate for at least 2 hours (or overnight) so they firm up.
Before serving, sprinkle about 1 teaspoon of sugar on top of each cupcake. Use a kitchen torch to caramelize the sugar into a golden crust. If no torch, use the broiler very carefully.
Notes
Using full‑fat cream cheese, sour cream, and heavy cream gives richer texture.
Make sure ingredients (cream cheese, eggs) are at room temperature to avoid lumps.
Don’t overbake — the centers should still be slightly soft; they’ll set as they chill.
The brûlée sugar crust should be caramelized just before serving, to preserve crispness.
You can prepare ahead: bake and chill in advance, then brûlée the sugar topping when ready to serve.