Mini cheesecakes with a caramelized crunch!
If you adore the classic elegance of crème brûlée and the rich creaminess of cheesecake, these Vanilla Bean Crème Brûlée Cheesecake Cupcakes are your new dessert obsession! 💛 Each bite delivers silky cheesecake infused with real vanilla bean and a golden caramelized sugar top that crackles just like the original French dessert. Perfect for parties, afternoon tea, or a sweet make-ahead treat for busy schedules — these mini cheesecakes are a stunning way to impress without the stress.
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 45 minutes
- Servings: 12 cupcakes
📝 Ingredients List
For the crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla bean paste)
- ½ cup sour cream
- 1 tsp pure vanilla extract
For the crème brûlée topping:
- ¼ cup superfine sugar (for torching)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Muffin tin + paper cupcake liners
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Baking sheet
- Kitchen torch (for the caramelized topping)
👩🍳 Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until sandy and press about 1 tablespoon into each liner. Bake for 5 minutes, then let cool.
- Mix the filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in vanilla bean seeds, sour cream, and vanilla extract until creamy.
- Fill & bake: Divide batter evenly over crusts. Bake for 20–22 minutes, or until centers are just set. Cool to room temperature, then chill for at least 2 hours.
- Add the brûlée magic: Before serving, sprinkle a thin layer of superfine sugar over each chilled cupcake. Use a kitchen torch to caramelize until golden and crisp 🔥.
- Serve & enjoy: Let the sugar harden for 2 minutes, then crack through that caramel top and enjoy the creamy vanilla filling beneath! 😋
💡 Pro Tips
- Storage: Keep refrigerated in an airtight container for up to 4 days.
- Make ahead: You can bake and chill these a day early — torch the sugar right before serving for the best texture.
- No torch? Use your oven’s broiler on high for 1–2 minutes, watching closely.
- Flavor twist: Add a touch of espresso powder or swap vanilla bean for almond extract for a gourmet variation.