Go Back
–+ servings
Vanilla Bean Creme Brulee Cheesecake Cupcakes

Vanilla Bean Crème Brûlée Cheesecake Cupcakes for Sweet Bliss

Delight in these Vanilla Bean Crème Brûlée Cheesecake Cupcakes, featuring a creamy base and caramelized topping that make every bite a sweet celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Chilling Time 4 hours
Total Time 4 hours 52 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese full-fat preferred
  • 1 cup Granulated Sugar
  • 2 large Eggs room temperature
  • 1/2 cup Sour Cream
  • 2 tbsp Vanilla Bean Paste or pure vanilla extract
  • 1/4 cup Heavy Cream optional
For the Cupcake Crust
  • 1/2 cup Unsalted Butter melted
  • 1 1/2 cups Graham Cracker Crumbs or crushed shortbread
  • 1/4 cup Brown Sugar
For the Topping
  • 1/4 cup Extra Granulated Sugar for caramelizing
  • 1 tbsp Powdered Sugar optional, for dusting

Equipment

  • muffin tin
  • mixing bowl
  • Electric Mixer
  • Kitchen torch

Method
 

Step-by-Step Instructions
  1. Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
  2. Combine graham cracker crumbs, melted butter, and brown sugar; press mixture into each liner and bake for 5-7 minutes.
  3. Beat cream cheese until smooth, gradually mix in sugar, then add eggs, sour cream, and vanilla bean paste.
  4. Fill each crust with the cheesecake mixture and bake for 18-22 minutes, until slightly jiggly in the center.
  5. Cool at room temperature for 30 minutes, then chill in refrigerator for at least 4 hours.
  6. Sprinkle granulated sugar on top of each cupcake and caramelize using a kitchen torch.
  7. Let the topping cool and serve, optionally dusting with powdered sugar or whipped cream.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 11gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 5 days, or freeze without topping for up to 2 months.

Tried this recipe?

Let us know how it was!