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Vanilla Bean Creme Brulee Cheesecake Cupcakes

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
  • 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