Introduction
Oh my goodness, have you ever wished you could combine two of the absolute best desserts on the planet? Like, take the creamy, smooth elegance of a classic crème brûlée and marry it with the rich, dreamy indulgence of a vanilla bean cheesecake? Well, my friend, your dessert dreams just came true! These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are exactly that – a match made in dessert heaven, all packaged up in a perfectly portioned, totally adorable cupcake size. I remember the first time I made these; everyone thought I’d spent hours in the kitchen, but shhh… they’re actually ridiculously simple. They have that impressive ‘wow’ factor, but you won’t break a sweat making them. Get ready, because these are about to become your go-to special occasion (or just because!) treat!
Why You’ll Love This Recipe
- Fast (relatively speaking for cheesecake, no water bath needed!)
- Easy (simple steps, perfect for beginners)
- Giftable (everyone loves getting their own mini dessert!)
- Crowd-pleasing (seriously, who can resist?)
Ingredients
Let’s gather up our goodies. Most of these are pantry staples, which makes whipping these up even easier!
For the Crust:
- 1 cup graham cracker crumbs (You can just crush up about 7-8 full graham cracker sheets. Easy peasy!)
- 2 tablespoons granulated sugar (Just a little sweetness to bind it together.)
- 4 tablespoons unsalted butter, melted (The glue that holds our lovely crust.)
For the Cheesecake Filling:
- 16 oz cream cheese, softened (Make sure it’s really soft! This is key to a smooth filling. Leave it out for an hour or two.)
- 1/2 cup granulated sugar (Sweetness balance!)
- 2 large eggs (Room temperature is best here too!)
- 1/2 cup sour cream (Adds that perfect tang and creaminess.)
- 1/2 cup heavy cream (Extra richness and silky texture.)
- 1 vanilla bean, split and seeds scraped (Oh, the magic of real vanilla bean! It makes all the difference. Learn how to split and scrape in my tips section below if you’re new to it.)
- 1 teaspoon vanilla extract (Double vanilla power!)
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar (This is what we’ll torch into that glorious, crackly sugar crust!)
How to Make It
Okay, let’s get baking! Follow along step by step, and you’ll have these beauties ready in no time.
Step 1: Prep Your Pan & Crust
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, stir together the graham cracker crumbs and 2 tablespoons of sugar. Pour in the melted butter and mix until the crumbs are evenly moistened and clump together like wet sand. Spoon about a tablespoon of the mixture into the bottom of each lined muffin cup and press down firmly with the back of a spoon or a small glass. Pop the pan in the freezer while you make the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy. This is important – make sure there are no lumps! Add the 1/2 cup granulated sugar and beat until combined. Scrape down the sides of the bowl as needed. Beat in the sour cream and heavy cream until just combined. Don’t overmix! Next, add the eggs, one at a time, beating on low speed just until the yolk disappears. Be careful not to incorporate too much air. Finally, add the vanilla bean seeds and vanilla extract. Mix on low just until the seeds are evenly distributed. Your filling should be silky smooth.
Step 3: Fill and Bake
Retrieve the muffin tin from the freezer. Pour the cheesecake filling into each cup, filling them almost to the top (about 3/4 full). Carefully place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the edges look set but the center is still slightly jiggly. The tops might puff up a little, that’s okay!
Step 4: Cool Down Slow
Turn the oven off, but leave the cupcakes inside with the oven door propped open slightly (you can use a wooden spoon handle). Let them sit in the cooling oven for about 15-20 minutes. This helps them cool down slowly and prevents cracking. After 20 minutes, remove the pan from the oven and let the cupcakes cool completely in the pan on a wire rack. This usually takes another 30-60 minutes.
Step 5: The All-Important Chill
Once they are completely cool to the touch, transfer the muffin tin to the refrigerator and chill the cupcakes for at least 4 hours, or ideally overnight. This is CRUCIAL for them to set up properly and get that classic dense cheesecake texture. Don’t skip this step!
Step 6: Brûlée Time!
Just before serving, remove the chilled cupcakes from the refrigerator. Sprinkle about 1-1.5 teaspoons of the remaining granulated sugar evenly over the top of each cupcake, making a thin layer. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber-colored crust. Work quickly! Alternatively, you can place the cupcakes on a baking sheet and briefly put them under a hot broiler for just 1-2 minutes (keep a very close eye on them, sugar burns fast!). Let the brûléed sugar harden for a minute or two before serving.
Substitutions & Additions
Want to play around with this recipe? Here are a few ideas:
- Crust Swap: Instead of graham crackers, try crushed vanilla wafers, shortbread cookies, or even chocolate cookies! Adjust melted butter slightly if needed.
- Vanilla Boost: If you don’t have a vanilla bean, you can use 1 tablespoon of good quality vanilla extract instead of the bean and 1 teaspoon. The bean gives a unique visual and flavor, but they’ll still be delicious with just extract.
- Citrus Kiss: Add a teaspoon of fresh lemon zest to the cheesecake filling for a subtle brightness that pairs wonderfully with vanilla.
- Swirl Fun: Swirl in a tablespoon or two of fruit puree (like raspberry or passionfruit) or melted chocolate into the cheesecake batter just before baking.
- Different Topping: Not a fan of the brûlée? You can top these with whipped cream and fresh berries instead after they are chilled.
Tips for Success
Follow these little tricks to make sure your cupcakes turn out perfect every time!
- Room Temp is Your Friend: Make sure your cream cheese and eggs are at room temperature. This helps everything blend together smoothly without lumps and prevents overmixing.
- Don’t Overmix: Once the eggs are added, mix on low speed just until combined. Overmixing can incorporate too much air, which can cause the cheesecakes to puff up too much and then sink or crack.
- How to Scrape a Vanilla Bean: Lay the vanilla bean pod on a cutting board. Use a sharp knife to slice lengthwise down the center, splitting it open. Use the back of the knife or a spoon to scrape down the inside of each half, collecting the tiny black seeds (the ‘caviar’). That’s where all the amazing flavor is!
- Know Your Oven: Oven temperatures can vary. Keep an eye on the cheesecakes during the last few minutes of baking. They’re done when the edges are set and the center is just slightly wobbly. They will continue to set as they cool and chill.
- Chilling is Non-Negotiable: Seriously, don’t rush the chilling process! This is essential for the cheesecake to firm up and develop the right texture.
- Brûlée Just Before Serving: The sugar crust is best when freshly torched. If you do it too far in advance, it can start to soften from the moisture in the cheesecake.
How to Store It
These little gems need to be stored in the refrigerator because of the dairy. Keep them in an airtight container. They will last for 3-4 days in the fridge. I personally think they are best enjoyed within the first day or two after chilling, especially with the freshly brûléed top.
FAQs
Got questions? I’ve got answers!
Q: Can I make these without a kitchen torch?
A: Yes! As mentioned in the instructions, you can use your oven’s broiler. Place the sugar-topped cupcakes on a baking sheet and put them under a hot broiler for 1-2 minutes. Watch them constantly as sugar burns very quickly!
Q: My cheesecake filling has lumps, what went wrong?
A: This usually happens if the cream cheese wasn’t soft enough when you started, or it wasn’t beaten until completely smooth before adding other ingredients. Make sure your cream cheese is very soft before you start mixing!
Q: How long do I need to chill them?
A: A minimum of 4 hours is needed for them to set up, but overnight in the refrigerator is truly best for that perfect cheesecake texture.
Q: Can I freeze these?
A: You can freeze the baked and cooled cheesecake cupcakes before adding the sugar topping. Wrap each cupcake well in plastic wrap and place in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator, then add and brûlée the sugar topping just before serving.
Easy Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Equipment
- 12-cup muffin tin
- Paper liners
- Medium bowl
- Large bowl
- Electric mixer
- Wire rack
- Refrigerator
- Airtight container
- Kitchen torch Alternatively, use a broiler and baking sheet
- Sharp knife For scraping vanilla bean
- Spoon or small glass For pressing crust
Ingredients
For the Crust
- 1 cup graham cracker crumbs About 7-8 full graham cracker sheets, crushed
- 2 tablespoons granulated sugar For the crust
- 4 tablespoons unsalted butter Melted
For the Cheesecake Filling
- 16 oz cream cheese Softened
- 0.5 cup granulated sugar For the filling
- 2 large eggs Room temperature
- 0.5 cup sour cream
- 0.5 cup heavy cream
- 1 vanilla bean Split and seeds scraped
- 1 teaspoon vanilla extract
For the Crème Brûlée Topping
- 0.25 cup granulated sugar For the topping
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, stir together the graham cracker crumbs and 2 tablespoons of sugar. Pour in the melted butter and mix until the crumbs are evenly moistened and clump together like wet sand. Spoon about a tablespoon of the mixture into the bottom of each lined muffin cup and press down firmly with the back of a spoon or a small glass. Pop the pan in the freezer while you make the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it's completely smooth and creamy. Add the 1/2 cup granulated sugar and beat until combined. Scrape down the sides of the bowl as needed. Beat in the sour cream and heavy cream until just combined. Don't overmix! Next, add the eggs, one at a time, beating on low speed just until the yolk disappears. Be careful not to incorporate too much air. Finally, add the vanilla bean seeds and vanilla extract. Mix on low just until the seeds are evenly distributed. Your filling should be silky smooth.
- Retrieve the muffin tin from the freezer. Pour the cheesecake filling into each cup, filling them almost to the top (about 3/4 full). Carefully place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the edges look set but the center is still slightly jiggly. The tops might puff up a little, that's okay!
- Turn the oven off, but leave the cupcakes inside with the oven door propped open slightly (you can use a wooden spoon handle). Let them sit in the cooling oven for about 15-20 minutes. This helps them cool down slowly and prevents cracking. After 20 minutes, remove the pan from the oven and let the cupcakes cool completely in the pan on a wire rack. This usually takes another 30-60 minutes.
- Once they are completely cool to the touch, transfer the muffin tin to the refrigerator and chill the cupcakes for at least 4 hours, or ideally overnight. This is CRUCIAL for them to set up properly and get that classic dense cheesecake texture. Don't skip this step!
- Just before serving, remove the chilled cupcakes from the refrigerator. Sprinkle about 1-1.5 teaspoons of the remaining granulated sugar evenly over the top of each cupcake, making a thin layer. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, amber-colored crust. Work quickly! Alternatively, you can place the cupcakes on a baking sheet and briefly put them under a hot broiler for just 1-2 minutes (keep a very close eye on them, sugar burns fast!). Let the brûléed sugar harden for a minute or two before serving.
Notes
Once the eggs are added, mix on low speed just until combined. Overmixing can incorporate too much air, which can cause the cheesecakes to puff up too much and then sink or crack.
To scrape a vanilla bean: Lay the pod on a cutting board. Use a sharp knife to slice lengthwise down the center. Use the back of the knife or a spoon to scrape down the inside of each half, collecting the seeds ('caviar').
Keep an eye on the cheesecakes during the last few minutes of baking; they're done when the edges are set and the center is just slightly wobbly.
Chilling for at least 4 hours (ideally overnight) is essential for the cheesecake to firm up.
The sugar crust is best when freshly torched; it can soften from moisture if done too far in advance.