When it comes to indulgent desserts, it’s hard to beat the combination of cheesecake and crème brûlée. Now imagine that duo transformed into perfectly portioned Vanilla Bean Crème Brûlée Cheesecake Cupcakes. These little gems are creamy, smooth, and crowned with a crisp caramelized sugar topping that crackles with every bite.

They’re elegant enough for holidays, weddings, or dinner parties, yet simple enough to whip up for a weekend treat. With real vanilla bean specks running through the creamy cheesecake base, these cupcakes are both gourmet and approachable.

Why You’ll Love These Cupcakes

Perfect Portions: No need to slice a big cheesecake — these cupcakes are individual-sized.
Impressive Presentation: That brûléed sugar topping instantly makes them look professional.
Rich Yet Light: Creamy cheesecake texture balanced with a crunchy sugar cap.
Vanilla Elegance: Real vanilla bean adds a flavor depth extract can’t match.

Ingredients

1 cup graham cracker crumbs
2 tablespoons granulated sugar (for crust)
3 tablespoons unsalted butter (melted)
16 ounces cream cheese (softened)
½ cup granulated sugar (for filling)
2 large eggs (room temperature)
½ cup sour cream
1 teaspoon vanilla bean paste (or seeds from 1 vanilla bean)
½ teaspoon vanilla extract
¼ cup heavy cream
¼ cup granulated sugar (for brûlée topping)

Instructions

Preheat Oven:
Preheat oven to 325°F (160°C). Line a muffin pan with cupcake liners.
Prepare Crust:
Mix graham cracker crumbs, sugar, and melted butter. Divide into liners, pressing firmly to form crusts.
Make Filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla bean paste, vanilla extract, and heavy cream until creamy.
Bake:
Divide filling among liners. Bake 18–20 minutes until centers are just set. Cool completely, then chill at least 2 hours.
Brûlée Topping:
Before serving, sprinkle ½ teaspoon sugar over each cupcake. Torch with a kitchen torch until golden and caramelized.

Tips for Success

For the smoothest cheesecake, use room-temperature cream cheese.
Avoid overbaking; slight jiggle in the center is perfect.
Chill thoroughly before brûléeing for best results.
Don’t brûlée until just before serving, so the topping stays crisp.

Variations

Chocolate Crust: Swap graham crackers for crushed chocolate cookies.
Berry Garnish: Add fresh raspberries or strawberries on top.
Espresso Version: Stir 1 teaspoon instant espresso into the filling for mocha cheesecake cupcakes.

Serving Suggestions

Pair with coffee, cappuccino, or espresso.
Serve with a dollop of whipped cream and berries.
Present on a dessert platter for parties and holidays.