Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

Looking to impress with an elegant yet manageable dessert? These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are exactly what you need. They combine the rich, creamy decadence of cheesecake with the classic crackly sugar top of crème brûlée—all wrapped up in a single-serving cupcake form.

Perfect for dinner parties, weddings, holiday gatherings, or anytime you want to indulge in something extraordinary, these cupcakes strike a balance between sophistication and comfort. The flecks of real vanilla bean throughout the silky cheesecake base offer a gourmet touch, while the brûléed sugar adds an exciting crunch with every bite.

Ready to bake a dessert that gets gasps of delight? Let’s get started.

Ingredients for Vanilla Bean Crème Brûlée Cheesecake

✅ For the Crust:

• 1 cup graham cracker crumbs (about 8 full sheets)
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

✅ For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup sour cream
• 2/3 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla bean paste (or seeds scraped from 1 vanilla bean)
• 1/2 tsp pure vanilla extract
• Pinch of salt

✅ For the Brûlée Topping:

• 1/3 cup superfine sugar (or granulated sugar)
• Kitchen torch or broiler for caramelizing

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Step-by-Step Instructions

1️⃣ Preheat & Prepare Pans

Preheat oven to 325°F (160°C). Line a standard 12-cup muffin pan with foil or parchment cupcake liners (avoid paper liners as they may stick).

2️⃣ Make the Crust

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tbsp of mixture into the bottom of each liner. Use the back of a spoon or a shot glass to compact it firmly. Bake for 5 minutes, then let cool.

3️⃣ Mix the Cheesecake Filling

Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and creamy. Add sour cream, sugar, vanilla bean paste, vanilla extract, and salt. Beat until well combined. Add eggs one at a time, mixing on low just until incorporated—do not overmix.

4️⃣ Fill & Bake

Divide cheesecake batter evenly among prepared crusts. Fill each liner about 3/4 full. Tap the pan gently to remove air bubbles. Bake for 18–22 minutes, or until the centers are just set and slightly jiggly.

5️⃣ Cool & Chill

Let cupcakes cool in the pan for 30 minutes, then transfer to the fridge for at least 4 hours or overnight to chill and set completely.

6️⃣ Brûlée the Tops

Before serving, sprinkle about 1 tsp of sugar over the top of each chilled cupcake. Using a kitchen torch, carefully melt the sugar until it bubbles and turns a deep amber color. Let cool for 2–3 minutes until the sugar hardens. No torch? Use the broiler—place cupcakes under a preheated broiler for 1–2 minutes, watching closely.

💡 Recipe Tips & Tricks

• Use room temperature ingredients to avoid lumps in the batter.
• Avoid overbaking—a slightly jiggly center is perfect and will firm up while chilling.
• Torch just before serving to maintain the sugar’s crisp texture.
• Chill overnight for best flavor and texture development.

Make Ahead & Storage Guide

Tip: Add the brûlée sugar only before serving to maintain crunch!

Serving Suggestions

Elevate these cupcakes with any of the following:

• Fresh berries for color and tart contrast
• A swirl of whipped cream on the side
• Mint leaves for garnish
• Espresso or dessert wine pairing

Why You’ll Love This Recipe

Nutrition Information (per cupcake)

Recipe Variations

• Chocolate twist: Add 1 tbsp cocoa powder to the crust and top with shaved chocolate
• Citrus spin: Add 1 tsp orange or lemon zest to the batter
• Salted caramel version: Drizzle with salted caramel before torching
• Mini version: Use a mini muffin tin for bite-size brûlée bombs

You May Want To Try More Recipes:

• Easy 2 Banana Bread Recipe
• Chicken Bacon Ranch Stuffed Bread Recipe
• Easy Fluffy Vanilla Cake Recipe
• 5 Best Air Fryer Recipes You’ll Love

FAQs

1. Can I make these without a kitchen torch?

Yes! Use your oven’s broiler. Place chilled cupcakes under high broil for 1–2 minutes. Watch carefully to prevent burning.

2. Can I use vanilla extract instead of vanilla bean paste?

Absolutely. Use 2 tsp pure vanilla extract if you don’t have paste or vanilla beans.

3. Why are my cheesecake cupcakes cracked?

This usually happens from overmixing or sudden temperature changes. Chill them slowly and avoid opening the oven door during baking.

4. Can I use a different crust?

Yes—try crushed vanilla wafers, Oreos, or even a cookie like Biscoff for a fun twist.

5. Do I need to use foil cupcake liners?

Foil or parchment liners hold their shape better and release more cleanly than paper, especially for creamy desserts like cheesecake.

6. Can I make these gluten-free?

Yes—use gluten-free graham crackers for the crust, and the filling is naturally gluten-free!

Conclusion

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are everything you want in a dessert—decadent, elegant, and surprisingly easy to make. With their silky texture, real vanilla flavor, and that addictive crackly sugar top, they’re a guaranteed hit whether you’re baking for a celebration or treating yourself.

So preheat your oven, grab that kitchen torch, and enjoy creating a dessert that truly wows—bite after beautiful bite. 

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Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

Aima Solace

​These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a luxurious fusion of two classic desserts—cheesecake and crème brûlée—crafted into individual servings. Featuring a buttery graham cracker crust, a rich and creamy vanilla bean-infused cheesecake filling, and a crisp caramelized sugar topping, these cupcakes offer a delightful contrast of textures and flavors.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Baking, Dessert

Cuisine American

Servings 12

Ingredients

  

For the Crust:

• 1 cup graham cracker crumbs about 8 full sheets
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter melted​

For the Cheesecake Filling:

• 16 oz 2 packages cream cheese, softened
• ½ cup sour cream
• ⅔ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla bean paste or seeds from 1 vanilla bean
• ½ teaspoon pure vanilla extract
• Pinch of salt​

For the Brûlée Topping:

• ⅓ cup superfine sugar or granulated sugar
• Kitchen torch or broiler for caramelizing

Instructions

 

• Preheat & Prepare Pans: Preheat oven to 325°F (160°C). Line a standard 12-cup muffin pan with foil or parchment cupcake liners (avoid paper liners as they may stick).​
• Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner. Use the back of a spoon or a shot glass to compact it firmly. Bake for 5 minutes, then let cool.​
• Mix the Cheesecake Filling: Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and creamy. Add sour cream, sugar, vanilla bean paste, vanilla extract, and salt. Beat until well combined. Add eggs one at a time, mixing on low just until incorporated—do not overmix.​
• Fill & Bake: Divide the cheesecake batter evenly among the prepared crusts, filling each liner about 3/4 full. Tap the pan gently to remove air bubbles. Bake for 18–22 minutes, or until the centers are just set and slightly jiggly.​
• Cool & Chill: Let the cupcakes cool in the pan for 30 minutes, then transfer to the refrigerator for at least 4 hours or overnight to chill and set completely.​
• Brûlée the Tops: Before serving, sprinkle about 1 teaspoon of sugar over the top of each chilled cupcake. Using a kitchen torch, carefully melt the sugar until it bubbles and turns a deep amber color. Let cool for 2–3 minutes until the sugar hardens. If you don't have a torch, use the broiler—place cupcakes under a preheated broiler for 1–2 minutes, watching closely.

Notes

• Use room temperature ingredients: This ensures a smooth batter without lumps.
• Avoid overmixing: Overmixing can incorporate too much air, leading to cracks.
• Don’t overbake: The centers should be slightly jiggly; they’ll firm up as they cool.
• Caramelize just before serving: This maintains the crispness of the brûlée topping.

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Keyword Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe, vanilla bean crème brûlée cheesecake cupcakes recipe easy