A Quick Preview
There’s something magical about crème brûlée—the crackle of caramelized sugar, the creamy custard beneath, and the feeling of elegance it brings to even the simplest of moments. Pair that with the rich indulgence of cheesecake, and you’ve got the ultimate dessert upgrade: Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes. These bite-sized beauties are perfect for special gatherings, holidays, or when you just want a little luxury in your everyday life.
My Story with This Recipe
Hi, I’m Michonne from Cook Joy Recipes, and desserts like this are exactly why I love baking. Growing up, cheesecake was always a big treat in my family, but crème brûlée was something reserved for restaurant dining. The first time I combined the two into these petite cupcakes, I felt like I had created the best of both worlds—comfort and elegance in one. Now, I make them whenever I want to impress guests without the fuss of a full-sized cheesecake.
Why You’ll Love This Recipe
Mini-sized indulgence—perfect for parties or portion control
Classic cheesecake flavor with a fun brûlée twist
Creamy, smooth texture with a crisp caramelized topping
Easy to make ahead for stress-free entertaining
Elegant presentation that makes you look like a pastry pro
Ingredients You’ll Need
Here’s everything to gather for these delightful cheesecake cupcakes:
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the cheesecake filling:
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- Pinch of salt
For the brûlée topping:
- ⅓ cup granulated sugar (or superfine sugar works best)
Step-by-Step Instructions
1. Prepare the crust
- Preheat your oven to 325°F (163°C).
- Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 tablespoon of mixture into each liner to form the base.
2. Make the cheesecake filling
- In a mixing bowl, beat softened cream cheese until smooth and creamy.
- Add sugar and beat until light and fluffy.
- Mix in eggs, one at a time.
- Stir in sour cream, vanilla bean paste, and a pinch of salt until just combined.
3. Bake the cheesecakes
- Divide filling evenly over the crusts.
- Bake for 18–20 minutes, until centers are just set.
- Cool completely, then refrigerate for at least 2 hours (or overnight).
4. Add the brûlée topping
- Just before serving, sprinkle about 1 teaspoon sugar over each cheesecake.
- Using a kitchen torch, carefully caramelize the sugar until golden and crisp.
- Let the sugar harden for 1–2 minutes before serving.
Tips for Success
Use room-temperature cream cheese for a smooth, lump-free filling.
Don’t overbake—the centers should jiggle slightly when you remove them.
If you don’t have a kitchen torch, you can broil the sugar topping, but watch closely so it doesn’t burn.
Chill overnight for best flavor and texture.
Serving Suggestions
These mini cheesecakes are a dessert star on their own, but you can dress them up by:
- Adding fresh berries for a pop of color
- Serving on a pretty dessert tray for holidays
- Pairing with coffee or espresso for a café-style treat
FAQs
Can I make these cheesecake cupcakes ahead of time?
Yes! Bake the cheesecakes up to 2 days in advance and keep them in the fridge. Add the brûlée topping right before serving.
Do I need a kitchen torch for the brûlée topping?
A torch works best, but you can also use your oven’s broiler. Place the cheesecakes under high broil for 1–2 minutes—just keep a close eye to avoid burning.
Can I freeze cheesecake cupcakes?
Yes, freeze without the sugar topping. When ready to serve, thaw in the fridge overnight, then add and torch the sugar topping.
Can I use vanilla extract instead of vanilla bean paste?
Absolutely. Vanilla bean paste gives a stronger flavor and speckled look, but pure extract works beautifully too.
Final Thoughts
These Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a show-stopping dessert that’s surprisingly simple to make. Whether you’re hosting a dinner party or just want to elevate your weeknight dessert, these little gems are guaranteed to impress.
Vanilla Bean Crème Brûlée Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press about 1 tablespoon mixture into the bottom of each liner to form crust.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and 1 cup sugar until fluffy. Add eggs and vanilla bean paste, mixing until combined.
- Add dry ingredients alternately with milk, mixing until smooth. Fill liners about 2/3 full over crusts.
- Bake 20–22 minutes, until a toothpick comes out clean. Cool completely.
- Whip heavy cream until soft peaks form. Spoon onto cooled cupcakes.
- Sprinkle sugar evenly over whipped cream. Use a kitchen torch to caramelize until golden and crisp.