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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Mini cheesecakes infused with real vanilla bean, topped with a caramelized sugar crust just like crème brûlée. Elegant, creamy, and perfectly portioned.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: French-American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar for crust
  • 3 tbsp unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar for filling
  • 2 eggs large, room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla bean paste or seeds from 1 vanilla bean
  • 1/2 tsp vanilla extract
  • 1/4 cup heavy cream
Topping
  • 1/4 cup granulated sugar for brûlée topping

Equipment

  • Muffin pan
  • Cupcake liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • Kitchen torch

Method
 

  1. Preheat oven to 325°F (160°C). Line muffin pan with cupcake liners.
  2. Mix graham cracker crumbs, sugar, and melted butter. Press into liners for crust.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time.
  4. Mix in sour cream, vanilla bean paste, vanilla extract, and heavy cream until creamy.
  5. Divide filling into liners. Bake 18–20 minutes until just set. Cool completely, then chill 2 hours.
  6. Before serving, sprinkle sugar on top and torch until caramelized.

Notes

For best results, don’t brûlée until right before serving. Can freeze without topping for up to 2 months.