Introduction

These Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of cheesecake with the crisp, caramelized sugar topping of classic crème brûlée. Perfectly portioned and packed with intense vanilla flavor, they make an elegant dessert for any occasion.

Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe - Recipe Image

Ingredients

1.5 cups graham cracker crumbs
0.25 cups unsalted butter, melted
1 cup granulated sugar
16 oz cream cheese, softened
0.5 cups sour cream
2 teaspoons vanilla bean paste
3 large eggs
0.5 cups heavy cream
Turbinado sugar, for topping

Instructions

Step 1: Preheat your oven to 325°F and line a cupcake pan with paper liners.
Step 2: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is crumbly.
Step 3: Divide the crumb mixture evenly into each cupcake liner, pressing down gently to form a crust.
Step 4: Using a mixer, blend the cream cheese and granulated sugar until smooth and creamy, about 3 minutes.
Step 5: Add the sour cream, vanilla bean paste, and eggs one at a time, mixing well after each addition.
Step 6: Spoon the cheesecake filling over the crusts, filling each liner about three-quarters full.
Step 7: Bake for 20-25 minutes until the edges are set but the centers are slightly jiggly.
Step 8: Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Step 9: Refrigerate the cupcakes for at least 2 hours or overnight to allow them to fully set.
Step 10: Just before serving, sprinkle turbinado sugar generously on top of each cupcake and caramelize it with a kitchen torch for that signature brûlée finish.

Tips & Variations

For a different flavor twist, substitute granulated sugar with coconut sugar in the filling.
If you don’t have a kitchen torch, you can place the cupcakes under a broiler for a minute or two, watching carefully to prevent burning.
Use regular vanilla extract if you don’t have vanilla bean paste, but increase to 1 tablespoon for a stronger flavor.
To keep crusts extra crunchy, avoid over-pressing the crumb mixture and bake them briefly for 5 minutes before adding the filling.

Storage

Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 4 days. The caramelized sugar topping is best enjoyed fresh, but you can re-caramelize with a kitchen torch before serving if it softens. These cupcakes do not freeze well due to their delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can prepare and refrigerate them overnight. Just wait to caramelize the sugar topping until right before serving to keep the brûlée crisp.

What can I use if I don’t have graham cracker crumbs?

You can substitute with crushed digestive biscuits, vanilla wafers, or even crushed shortbread cookies for a similarly delicious crust.

Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

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These Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of classic cheesecake with a crunchy graham cracker crust and a caramelized turbinado sugar topping. Infused with intense vanilla bean flavor and a velvety texture, these individual-sized treats are perfect for any dessert occasion.

Author: Lila
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1.5 cups graham cracker crumbs
0.25 cups unsalted butter, melted

Cheesecake Filling

16 oz cream cheese, softened
1 cup granulated sugar
0.5 cups sour cream
2 teaspoons vanilla bean paste
3 large eggs
0.5 cups heavy cream

Topping

Turbinado sugar (for caramelizing)

Instructions

Preheat Oven: Set your oven to 325°F (163°C) to ensure it’s at the perfect temperature when you’re ready to bake your cupcakes.
Prepare Cupcake Pan: Line a cupcake pan with paper liners to prevent sticking and make removing cupcakes easier.
Make Crust: Combine the graham cracker crumbs with the melted unsalted butter until the mixture becomes crumbly and holds together when pressed.
Form Crust Base: Divide the crumb mixture evenly into each cupcake liner and press gently to create a firm, even crust layer.
Blend Cheesecake Base: Using a mixer, blend the softened cream cheese and granulated sugar until the texture is smooth and creamy, taking about 3 minutes.
Add Remaining Filling Ingredients: Incorporate the sour cream, vanilla bean paste, and eggs one at a time into the cream cheese mixture, mixing well after each addition for uniformity.
Fill Cupcakes: Spoon the cheesecake filling over the crust in each liner, filling them about three-quarters full to allow room for slight rising.
Bake: Place the pan in the preheated oven and bake for 20-25 minutes. The edges should be set while the centers remain slightly jiggly to achieve a perfect creamy texture.
Cool: Let the cupcakes cool in the pan for 10 minutes to reduce shock from temperature changes, then transfer them to a wire rack to cool completely to room temperature.
Refrigerate: Chill the cupcakes in the refrigerator for at least 2 hours or preferably overnight to fully set the cheesecake.
Caramelize Topping: Just before serving, sprinkle turbinado sugar evenly over each cupcake and use a kitchen torch to caramelize the sugar, creating a signature crunchy brûlée finish.

Notes

Ensure cream cheese is fully softened to avoid lumps in the cheesecake batter.
When caramelizing the sugar topping, keep the kitchen torch moving to prevent burning.
You can substitute coconut sugar for granulated sugar for a different flavor profile.
For easier removal from liners, allow cupcakes to chill completely.
The slight jiggle in the center after baking is essential for the ideal creamy texture once chilled.

Keywords: vanilla bean cheesecake cupcakes, crème brûlée cheesecake, graham cracker crust, caramelized sugar topping, creamy cheesecake cupcakes