Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe

Introduction

These Easy Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a stunning dessert mashup. They combine the rich, creamy texture of cheesecake with the iconic caramelized sugar crust of crème brûlée, all in a convenient single-serving cupcake form. For another elegant layered dessert, try this Dark Chocolate Mousse Cake Recipe. The recipe is straightforward, making it perfect for impressing guests at any special occasion.

Ingredients

These decadent Vanilla Bean Creme Brulee Cheesecake Cupcakes combine a buttery crust, a luxuriously smooth and creamy vanilla bean filling, and a signature crackly sugar top. Gather these simple ingredients to create this elegant dessert.

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar (for crust)
• 4 tablespoons melted butter
• 2 (8-ounce) packages cream cheese, softened
• 2/3 cup granulated sugar (for filling)
• 1 teaspoon vanilla extract
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste)
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup granulated sugar (for brûlée topping)

Timing

Prep Time	30 minutes
Cook Time	25 minutes
Total Time	55 minutes (plus chilling)

Context: This streamlined process for Vanilla Bean Creme Brulee Cheesecake Cupcakes is about 20% faster than similar recipes that require a water bath for a full-sized cheesecake.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and a pinch of sugar. Press the mixture firmly into the bottom of each lined cupcake tin well. Pre-bake this crust at 325°F (163°C) for 5 minutes to set it, then let it cool while you make the filling.

Step 2 — Make the Cheesecake Filling

Beat room-temperature cream cheese and sugar until perfectly smooth and creamy. Scrape the seeds from a vanilla bean pod and add them to the mixture for that authentic, aromatic flavor. Add eggs one at a time, mixing just until incorporated after each to avoid over-beating.

Tip: For the silkiest texture, ensure all ingredients are at room temperature before you begin.

Step 3 — Assemble and Bake

Pour the vanilla bean cheesecake filling over the cooled crusts, filling each cup about three-quarters full. Bake the Vanilla Bean Creme Brulee Cheesecake Cupcakes in a water bath at 325°F (163°C) for 18-22 minutes.

The centers should be just set but still have a slight jiggle when you gently shake the pan. Over-baking will cause cracks.

Step 4 — Cool Slowly

Turn off the oven, crack the door open, and let the cupcakes cool inside for one hour. This gradual temperature change prevents the tops from cracking. Afterwards, transfer them to a wire rack to cool completely before chilling.

Step 5 — Chill Thoroughly

Refrigerate the cupcakes for at least 4 hours, but ideally overnight. This extended chilling is crucial for the texture to firm up properly, making them easier to handle for the final step.

Step 6 — Create the Brulee Topping

Just before serving, sprinkle a thin, even layer of granulated or turbinado sugar over the top of each chilled cupcake. Use a kitchen torch to caramelize the sugar by moving the flame in small circles until it melts and turns a deep golden brown.

Tip: If you don’t have a torch, you can carefully broil them for 1-2 minutes, watching constantly to prevent burning.

Step 7 — Serve and Enjoy

Let the caramelized sugar harden for a minute to form the classic crisp shell. Serve your Vanilla Bean Creme Brulee Cheesecake Cupcakes immediately to enjoy the wonderful contrast of the warm, crackly topping and the cool, creamy cheesecake beneath.

Nutritional Information

Calories	320
Protein	5g
Carbohydrates	28g
Fat	21g
Fiber	0.5g
Sodium	180mg

Note: These values are estimates for one Vanilla Bean Creme Brulee Cheesecake Cupcake, based on standard ingredients and portion sizes. Actual nutrition can vary.

Healthier Alternatives

These Vanilla Bean Creme Brulee Cheesecake Cupcakes can be adapted to fit various dietary needs without sacrificing their decadent core. Here are practical ingredient swaps to try.

• Greek Yogurt for Cream Cheese — Swap half the cream cheese for plain, full-fat Greek yogurt. This adds protein and tang, creating a slightly lighter, airier cheesecake filling.
• Almond or Coconut Flour for Graham Cracker Crumbs — Use a 1:1 ratio for a gluten-free, lower-carb crust with a nutty flavor that complements the vanilla bean.
• Coconut Cream for Heavy Cream — For a dairy-free version, use the solid part from a can of full-fat coconut cream. It whips well and adds a subtle tropical note to the brulee topping.
• Monk Fruit or Allulose for Granulated Sugar — These keto-friendly sweeteners caramelize similarly to sugar, making them ideal for creating the signature crackly brulee top on your cheesecake cupcakes.
• Low-Sodium Graham Crackers — Simply seek out a low-sodium brand for the crust to reduce the overall sodium content without changing the classic texture.
• Silken Tofu for Portion of Cream Cheese — Blend soft silken tofu with the cream cheese for a higher-protein, lower-fat filling that remains remarkably creamy and smooth.
• Date Paste in the Crust — Bind a nut-based crust with a little date paste instead of butter for added fiber and natural sweetness, reducing refined sugar.

Serving Suggestions

• Pair with a glass of late-harvest Riesling or a shot of espresso to complement the rich vanilla bean and caramelized sugar notes.
• Serve as a stunning finale for a dinner party, plating each Vanilla Bean Creme Brulee Cheesecake Cupcake on a small, elegant dessert plate.
• Create a dessert trio by offering these cupcakes alongside a berry compote and a dark chocolate mousse for a varied tasting experience.
• Perfect for bridal showers or afternoon tea; present them on a tiered stand for a beautiful and sophisticated display.
• For a festive touch, garnish each cupcake with a single edible gold leaf or a fresh raspberry just before serving.
• Transform them into a holiday dessert by sprinkling a little cinnamon or nutmeg over the torched sugar crust.
• Pack them in individual boxes for a memorable and portable party favor at weddings or upscale events.

The key to serving these decadent cupcakes is to highlight their elegant dual texture—the creamy cheesecake filling and the crisp, caramelized topping should be the stars.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to a lumpy batter. Fix: Ensure all dairy ingredients are at true room temperature for a perfectly smooth filling.
• Mistake: Overmixing the batter after adding eggs, incorporating too much air. Fix: Mix on low speed just until combined to prevent the cupcakes from puffing up and cracking.
• Mistake: Not using a water bath, causing dry, dense texture. Fix: Place the cupcake pan in a larger pan with hot water to bake gently and evenly.
• Mistake: Scraping vanilla bean seeds inefficiently, wasting the precious paste. Fix: Split the pod and scrape with the back of your knife, then steep the empty pod in warm cream for extra flavor.
• Mistake: Applying the sugar topping too thickly or too early before serving. Fix: Sprinkle a thin, even layer of granulated sugar just before torching to ensure a crisp, glass-like shell.
• Mistake: Torching the sugar topping from too far away, melting instead of caramelizing. Fix: Hold the torch 2-3 inches away and move it constantly for an even, golden-brown brulee.
• Mistake: Overbaking the Vanilla Bean Creme Brulee Cheesecake Cupcakes, leading to a dry, grainy center. Fix: Bake until the edges are set but the center still has a slight jiggle; it will firm up as it chills.
• Mistake: Skipping the essential long chill time, resulting in a filling that won’t slice cleanly. Fix: Chill your cupcakes for at least 4 hours, preferably overnight, for the perfect set.
• Mistake: Using a weak crust that crumbles under the filling’s weight. Fix: Firmly press the graham cracker mixture into each liner and pre-bake it briefly for a stable base.

Storing Tips

• Fridge: Store cooled Vanilla Bean Creme Brulee Cheesecake Cupcakes in an airtight container in the refrigerator for up to 5 days. Ensure they are covered to prevent them from absorbing other odors.
• Freezer: For longer storage, freeze the cupcakes (without any bruleed topping) on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before serving and torching.
• Reheat: These cupcakes are best served chilled. If you prefer a warm cheesecake base, briefly warm a refrigerated cupcake (without the sugar crust) in a 300°F oven for 5-7 minutes, until just warmed through, ensuring the internal temperature stays below 150°F to maintain texture. Always torch the sugar topping just before serving.

For optimal food safety, always refrigerate your Vanilla Bean Creme Brulee Cheesecake Cupcakes within two hours of baking or torching. The creamy filling must be kept at or below 40°F.

Conclusion

These Vanilla Bean Creme Brulee Cheesecake Cupcakes are an elegant, decadent dessert that’s sure to impress. If you love this fusion of creamy cheesecake and caramelized sugar, you might also enjoy our Strawberry Cream Cheese Icebox Cake Recipe. Give this recipe a try and let us know what you think in the comments!

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Vanilla Bean Creme Brulee Cheesecake Cupcakes

Print Recipe

These Vanilla Bean Creme Brulee Cheesecake Cupcakes combine the creamy richness of classic cheesecake with the caramelized sugar topping of creme brulee. They feature a graham cracker crust, smooth vanilla bean cheesecake filling, and a crisp brûlée topping, perfect for handheld indulgence.

• Total Time: 55 minutes
• Yield: 12 cupcakes 1x

Ingredients

Scale 1x2x3x

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar (for crust)
• 4 tablespoons melted butter
• 2 (8-ounce) packages cream cheese, softened
• 2/3 cup granulated sugar (for filling)
• 1 teaspoon vanilla extract
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste)
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup granulated sugar (for brûlée topping)

Instructions

1. Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix well and press about a tablespoon of mixture into the bottom of each cupcake liner to form the crust.
3. Bake the crusts for 5 minutes, then remove and let cool.
4. In a large mixing bowl, beat cream cheese and 2/3 cup sugar until smooth and creamy.
5. Add vanilla extract and vanilla bean seeds, mixing well.
6. Beat in eggs one at a time, mixing fully after each addition.
7. Blend in sour cream and heavy cream until smooth.
8. Spoon cheesecake filling over cooled crusts, filling cupcake liners almost to the top.
9. Bake for 22-25 minutes until the filling is set but still slightly jiggly in the center.
10. Cool completely in the tin, then remove from liners.
11. Sprinkle about 1 teaspoon granulated sugar on top of each cupcake and caramelize the sugar using a kitchen torch or oven broiler until golden and crisp.
12. Serve chilled.

Notes

Use a kitchen torch for best brûlée topping results. If unavailable, use the oven broiler but watch closely to prevent burning. Let cupcakes cool completely before caramelizing sugar to ensure the topping crisps properly. Can be stored refrigerated in an airtight container for up to 3 days.

• Author: Olivia Bennett
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 320
• Sugar: 18g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg

FAQs

Can I make these cheesecake cupcakes ahead of time?

Yes, you can prepare these Vanilla Bean Creme Brulee Cheesecake Cupcakes a day in advance. Chill them thoroughly in the refrigerator, then add the caramelized sugar topping just before serving for the perfect crackly texture.

What’s the best way to create the brulee topping?

Sprinkle a thin, even layer of granulated sugar over each chilled cupcake. Use a kitchen torch to caramelize the sugar until it bubbles and turns a deep amber. This step is essential for achieving the classic creme brulee finish on your cheesecake cupcakes.

Do I need to use a water bath for baking?

Using a water bath is recommended for these Vanilla Bean Creme Brulee Cheesecake Cupcakes. It ensures gentle, even baking and prevents cracks, resulting in the creamy, smooth texture characteristic of a perfect cheesecake.