Vanilla Bean Crème Brûlée Cheesecake Cupcakes



Why You’ll Love This Recipe

  1. Creamy & Dreamy : The cheesecake filling is velvety smooth with the warm aroma of real vanilla bean.
  2. Crackly Topping : The caramelized sugar layer adds a satisfying crunch, just like classic crème brûlée.
  3. Bite-Sized Perfection : Cupcake form makes them easy to share and serve at parties or gatherings.
  4. Customizable : Add fruit compote, chocolate drizzle, or whipped cream for extra flair.
  5. Crowd-Pleasing : A show-stopping dessert that’s as beautiful as it is delicious.

Ingredients You’ll Need

Makes 12 cupcakes

For the Cheesecake Filling:

  • 16 oz cream cheese , softened
  • 1/2 cup granulated sugar
  • 2 large eggs , room temperature
  • 1 tsp pure vanilla extract
  • Seeds from 1 vanilla bean pod (or 1 tsp vanilla bean paste)
  • 1/4 cup sour cream (for added creaminess)

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs (about 10–12 sheets, crushed)
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter , melted

For the Topping:

  • 1/4 cup granulated sugar (for caramelizing)

Optional Garnish:

  • Fresh berries
  • Whipped cream
  • Mint leaves

Step-by-Step Instructions

Step 1: Preheat & Prep

  1. Preheat your oven to 325°F (160°C) . Line a muffin tin with cupcake liners.
  2. If using a vanilla bean, split it lengthwise and scrape out the seeds with the back of a knife.

Step 2: Make the Crust

  1. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
  2. Press about 1 tablespoon of the mixture into the bottom of each liner, pressing down firmly to create an even crust.
  3. Bake the crusts for 5 minutes , then remove and let cool while you prepare the filling.

Step 3: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add the eggs one at a time, mixing gently after each addition to avoid overmixing.
  3. Stir in the vanilla extract, vanilla bean seeds, and sour cream until fully incorporated.

Step 4: Assemble the Cupcakes

  1. Divide the cheesecake filling evenly among the prepared crusts, filling each liner about 3/4 full.
  2. Gently tap the muffin tin on the counter to release any air bubbles.


 

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