First, I just want to say THANK YOU. Truly. Whether you’ve been baking alongside me for years or just stumbled across this recipe in your search for something sweet and unforgettable, I’m so glad you’re here. Every time you try one of my recipes, leave a comment, or share it with your friends, it fills my heart with joy. You’re the reason I keep whisking, testing, and writing—and today’s recipe is a special one I’ve been dying to share.
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the kind of dessert that makes people stop mid-bite and go, “Wait, what is THIS?!” A gorgeous mash-up of two iconic desserts—cheesecake and crème brûlée—these little bites are creamy, crunchy, smooth, and caramelized all at once. They’re elegant enough for a dinner party, but trust me, you’ll want to sneak one (or three) in your fridge for a late-night indulgence. Let’s dive in!
Ingredients
For the graham cracker crust:
-
1 cup graham cracker crumbs
-
2 tablespoons granulated sugar
-
4 tablespoons unsalted butter, melted
For the cheesecake filling:
-
16 oz cream cheese, softened
-
1/2 cup granulated sugar
-
2 large eggs
-
1/2 cup sour cream
-
1/2 cup heavy cream
-
1 vanilla bean, split and seeds scraped (or 2 tsp vanilla bean paste)
-
1 teaspoon vanilla extract
For the brûlée topping:
-
1/4 cup granulated sugar (for caramelizing)
How to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Step 1: Preheat & Prep
Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners—this recipe makes about 12 cupcakes. You can also use reusable silicone liners if you want a smoother finish on the sides.
Step 2: Make the crust
In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Spoon about a tablespoon into each liner and press it down firmly with the back of a spoon or your fingers. You want a solid base that holds up that luscious filling!
Step 3: Whip the cheesecake filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy—no lumps here, please! Add the eggs one at a time, mixing well after each. Then stir in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract. The mixture should be silky and fragrant—don’t be surprised if you’re tempted to taste a spoonful!
Step 4: Bake
Divide the cheesecake batter evenly among the cupcake liners, filling each about 3/4 full. Bake for 20–25 minutes, or until the centers are just set. They may puff up a bit, but they’ll settle beautifully as they cool. Let them come to room temperature, then refrigerate for at least 2 hours or overnight for best results.
Step 5: The brûlée magic
Right before serving, sprinkle a teaspoon of sugar evenly over each chilled cupcake. Use a kitchen torch to caramelize the sugar, moving it in a circular motion until it bubbles and turns a deep amber color. Let it sit for a couple of minutes to harden into that classic, crackly top.
Helpful Tips
-
Use room temp ingredients: Cold cream cheese leads to lumps. Trust me, taking the time to let your ingredients warm up a bit makes all the difference for a smooth filling.
-
Don’t skip the chill: These taste best after a few hours in the fridge. That rest time helps the texture settle into creamy perfection.
-
Torch with care: Keep the flame about 2 inches above the sugar and keep it moving so you don’t burn one spot. If you don’t have a torch, the broiler will work—but keep a close eye on them!
Substitutions & Variations
-
Crust options: Feel like playing around? Swap graham crackers for crushed Oreos, vanilla wafers, or even gingersnaps for a spicy twist. Anything crunchy and buttery works here.
-
No vanilla bean? No worries! Vanilla bean paste works beautifully and gives those same gorgeous specks. In a pinch, a good-quality pure vanilla extract will still shine.
-
Mini version: Want bite-sized treats? Use a mini muffin tin and bake for about 10-12 minutes. They’re adorable and dangerously poppable.
-
Add a twist: A little lemon zest in the filling adds brightness. Or swirl in a spoonful of raspberry jam before baking for a fruity surprise.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. In fact, they’re even better the next day. Just wait to brûlée the tops until just before serving so you get that satisfying crack.
What if I don’t have a kitchen torch?
You can use your broiler! Just place the cupcakes under the broiler for 1–2 minutes, watching like a hawk. The sugar will bubble and brown—just don’t walk away!
Why are my cheesecakes cracking?
It could be from overmixing or overbaking. Try not to overbeat the eggs, and pull them out when they’re just set. A water bath isn’t necessary for cupcakes, but it can help if you’re in a dry climate.
Storage Instructions
Store the cupcakes (without the brûlée topping) in an airtight container in the refrigerator for up to 3 days. If you’ve already torched them, they’ll still be tasty the next day, but the sugar topping may soften a bit. You can try giving them a second quick torch to crisp it up again.
If you want to freeze them, go for it—but skip the brûlée step until after thawing. Freeze the cooled cheesecakes individually, then store in a freezer-safe bag or container for up to a month. Thaw in the fridge overnight.
More Recipes You’ll Love
If these cupcakes got you swooning, you’re in for a treat with more of my favorite desserts:
There you have it—Vanilla Bean Crème Brûlée Cheesecake Cupcakes, the dreamy dessert you didn’t know you needed in your life. They’re elegant, exciting, and oh-so-easy to devour. I promise they’ll be a hit whether you’re baking for a special occasion or just treating yourself (as you should!).
Let me know how they turn out, and don’t forget to crack that sugar top with a smile—you earned it. Happy baking, my friend!