Looking for a show-stopping dessert that’s elegant, rich, and perfectly portioned? These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the ultimate sweet treat that combines the silky smoothness of classic cheesecake with the crackly caramelized sugar topping of crème brûlée.
Whether you’re hosting a party, need a fancy dessert for date night, or just want to impress yourself, these cupcakes are a delicious blend of two iconic desserts in one bite-sized masterpiece.
✨ Why You’ll Love This Recipe
- Individual servings – perfect for events or easy storage
- Rich vanilla bean flavor – naturally aromatic and elegant
- That brûléed sugar crunch – just like the classic dessert
- No water bath needed – simple, no-fuss baking method
Bonus: If you love single-serving desserts, you’ll also enjoy these Sausage Egg Breakfast Roll-Ups – Quick & Easy Morning Treat! for the perfect sweet & savory balance on your blog.
📝 Ingredients You’ll Need
For the Cheesecake Base:
- 1 ½ cups crushed graham crackers
- ¼ cup granulated sugar
- 6 tbsp melted unsalted butter
For the Filling:
- 16 oz cream cheese, softened
- ½ cup sour cream
- ¾ cup granulated sugar
- 2 tsp vanilla bean paste or 1 scraped vanilla bean
- 2 eggs
- 1 tsp lemon juice
- ¼ tsp salt
For the Crème Brûlée Topping:
- ⅓ cup granulated sugar (for torching)
👩🍳 Step-by-Step Instructions
1. Preheat & Prepare
Preheat oven to 325°F (163°C) and line a muffin pan with cupcake liners.
2. Make the Crust
- Mix graham cracker crumbs, sugar, and melted butter
- Press 1–2 tablespoons into each liner
- Bake for 5 minutes, then cool
3. Mix Cheesecake Filling
- Beat cream cheese until smooth
- Add sour cream, sugar, vanilla, lemon juice, and salt
- Beat in eggs one at a time
- Scoop batter into liners, filling ¾ full
4. Bake
- Bake for 18–22 minutes, until centers are set
- Let cool completely, then chill in fridge for at least 4 hours
5. Add Crème Brûlée Topping
- Before serving, sprinkle 1–2 tsp sugar on top of each cupcake
- Use a kitchen torch to melt and caramelize the sugar
Don’t have a torch? Broil under high heat for 1–2 minutes, watching carefully.
🔥 Pro Tips
- Use room temp cream cheese for a smoother filling
- Don’t overmix the batter after adding eggs
- Chill thoroughly before torching to prevent melting
🥄 Serving Suggestions
Serve these cupcakes:
- With fresh berries
- Alongside espresso or coffee
- As a mini dessert trio with fruit tarts or mini brownies
🧊 How to Store & Make Ahead
These cupcakes are perfect for making in advance. After baking and chilling:
- Refrigerate for up to 4 days in an airtight container.
- Freeze (without brûlée topping) for up to 2 months. Wrap each cupcake tightly in plastic wrap and place in a freezer bag.
- When ready to serve, thaw in the fridge overnight and brûlée the tops just before serving for the signature caramel crunch.
They make a fantastic prep-ahead dessert for dinner parties or holidays when oven space is tight!
🧠 Cheesecake FAQs
Can I make these ahead?
Yes! You can make them 2 days in advance. Torch the sugar topping just before serving.
Can I freeze them?
Absolutely. Freeze without the sugar topping for up to 2 months. Thaw in fridge and torch fresh sugar.
What’s the difference between crème brûlée and cheesecake?
Crème brûlée is a custard dessert with a caramelized sugar top. Cheesecake has a thicker cream cheese base. This recipe fuses both into one!
🌐 External Resource for Baking Lovers
Want to learn more about baking with real vanilla beans and techniques? Visit King Arthur Baking’s guide on vanilla for tips on using paste vs extract.
🍮 Final Thoughts
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect combination of creamy, crunchy, and crave-worthy. Whether it’s for a dinner party or just your sweet tooth calling, this dessert is guaranteed to impress.
Craving more mini-dessert magic? You’ll also love our Crème Brûlée French Toast Casserole it’s a rich, custardy breakfast version of your favorite dessert.
Rich vanilla bean cheesecake cupcakes with a caramelized crème brûlée topping. A fancy, creamy dessert in perfect single-serve portions.
Print
Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe
Creamy vanilla bean cheesecake cupcakes with a caramelized sugar topping. A decadent mini dessert that’s perfect for entertaining or gifting!
Ingredients
For the Crust
– 1½ cups graham cracker crumbs
– ¼ cup granulated sugar
– 6 tbsp unsalted butter, melted
For the Cheesecake Filling
– 16 oz cream cheese, softened
– ¾ cup granulated sugar
– ½ cup sour cream
– 2 tsp vanilla bean paste (or 1 scraped vanilla bean pod)
– 2 large eggs
– 1 tsp lemon juice
– ¼ tsp salt
For the Brûlée Topping
– ⅓ cup granulated sugar (for topping)
Instructions
Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. Mix graham cracker crumbs, sugar, and melted butter. Press ~2 tbsp into each liner. Bake for 5 minutes. Let cool.
3. Beat cream cheese until smooth. Add sour cream, sugar, vanilla bean paste, lemon juice, and salt. Mix until combined.
4. Add eggs one at a time, mixing just until incorporated. Avoid overmixing.
5. Spoon filling into cupcake liners ¾ full.
6. Bake for 18–22 minutes until centers are slightly jiggly but not wet.
7. Cool at room temperature, then chill for at least 4 hours or overnight.
8. Just before serving, sprinkle 1–2 tsp of sugar over each cupcake. Use a kitchen torch to caramelize until golden and crackly. Serve immediately.
Notes
Make-Ahead: Bake and chill the cupcakes up to 2 days ahead. Add the brûlée topping just before serving.
Storage: Store in the refrigerator for 3–4 days. Freeze without brûlée topping for up to 2 months.
No Torch? Use your oven’s broiler to caramelize sugar. Place cupcakes under high heat for 1–2 minutes—watch closely!
