If you love classic crème brûlée and creamy cheesecake, this dessert is going to blow your mind. These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the best of both worlds: a buttery graham cracker crust, a silky vanilla bean cheesecake filling, and a crisp caramelized sugar topping that shatters with every bite. It’s elegant enough for special occasions, yet simple enough to make for a weekend treat.
I still remember the first time I made these for a family gathering. Everyone assumed I’d spent hours in a fancy bakery, but in reality, they were surprisingly easy to put together. Once you taste that creamy center paired with the caramelized top, you’ll understand why they’ve become a permanent part of my dessert rotation.
Why You’ll Love This Recipe
Elegant yet approachable – It looks like something from a patisserie, but you don’t need professional skills to make it.
- Vanilla bean perfection – The combination of vanilla extract and vanilla bean paste creates an intensely aromatic flavor.
- That caramelized topping – Just like classic crème brûlée, the crunchy sugar shell gives a satisfying crack.
- Perfectly portioned – Individual cupcakes make serving a breeze—no slicing, no mess.
- Make ahead friendly – You can prepare them in advance and finish with the sugar topping just before serving.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
- 1 teaspoon all-purpose flour
- ¼ teaspoon salt
- ⅓ cup sour cream
For the Topping
- ¼ cup granulated sugar (for caramelizing)
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners. This ensures even baking and easy removal.
2. Make the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
3. Fill & Bake the Crust
Spoon about 1 tablespoon of the crust mixture into each liner, pressing it firmly down. Bake for 5–7 minutes until just golden. Remove and let cool while you prepare the filling.
4. Prepare the Cheesecake Filling
In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add sugar and mix until combined. Next, add the eggs one at a time, beating after each addition. Stir in vanilla extract, vanilla bean paste, flour, salt, and finally the sour cream until the mixture is silky.
5. Fill and Bake
Divide the cheesecake filling evenly among the cupcake liners, filling each about ¾ full. Bake for 20–25 minutes, until the centers are set but still slightly jiggly. Avoid overbaking to keep them creamy.
6. Cool Gently
Turn off the oven and let the cupcakes rest inside for 10 minutes. Then transfer to a wire rack and cool another 10 minutes before refrigerating for at least 1 hour.
7. Caramelize the Sugar
Right before serving, sprinkle a thin, even layer of sugar over each cupcake. Use a kitchen torch to caramelize until golden and bubbly. Allow the sugar to cool and harden for that signature crack.
Serving Suggestions
Serve these cheesecake cupcakes slightly chilled with a crisp caramelized sugar top. For a touch of elegance, pair them with fresh berries, a dollop of whipped cream, or a drizzle of raspberry coulis. They make a stunning addition to dessert tables, brunch spreads, or after-dinner coffee.
Variations
- Berry Twist: Add a spoonful of raspberry or strawberry jam on top of the crust before adding the filling.
- Chocolate Base: Swap graham crackers for chocolate cookies for a richer flavor.
- Nutty Crunch: Stir finely chopped pecans into the crust for added texture.
- Espresso Infusion: Add 1 teaspoon of instant espresso powder to the filling for a coffee-flavored version.
Make-Ahead Tips
These cupcakes are ideal for prepping in advance. You can make and bake them up to 2 days ahead and store them covered in the refrigerator. Only caramelize the sugar topping right before serving to keep that perfect crunch. Alternatively, freeze the cheesecakes without the topping for up to 1 month, then thaw overnight in the fridge.
Notes
- Don’t overmix the batter once you add the eggs—this helps prevent cracks.
- Always use room temperature cream cheese for a silky filling.
- A kitchen torch gives the best caramelized topping, but you can use the broiler in a pinch (watch closely!).
- If your sugar isn’t caramelizing evenly, rotate the cupcake as you torch it for a uniform finish.
FAQ
Can I make these without a kitchen torch?
Yes! You can caramelize the sugar under a broiler. Place the cupcakes on a baking sheet, sprinkle the sugar, and broil for 1–2 minutes until golden. Keep a close eye to avoid burning.
Can I use vanilla extract only and skip the vanilla bean paste?
Absolutely. Vanilla bean paste gives a richer flavor and those pretty specks, but pure vanilla extract works perfectly too.
How should I store leftover cupcakes?
Keep them in an airtight container in the refrigerator for up to 4 days. If you’ve already caramelized the sugar, note that the topping will soften slightly over time.
Can I freeze the cheesecake cupcakes?
Yes. Freeze them (without the sugar topping) on a tray first, then transfer to an airtight container. Thaw overnight in the fridge before torching the sugar.
Why did my cheesecakes crack on top?
Cracking often happens if the batter is overmixed or baked too long. The gentle cooling step also helps prevent sudden temperature changes that cause cracks.
Can I make these in a mini muffin tin?
Definitely! Just reduce the baking time to around 10–12 minutes for mini cheesecakes. They’re adorable bite-sized treats.
Prep Time: 30 minutes
Cook Time: 20–25 minutes
Total Time: 47 minutes
Yield: 12 cupcakes
Calories: 320 kcal per cupcake