If you’ve ever wondered what it would be like to marry rich, creamy cheesecake with the luxurious, caramelized crunch of crème brûlée, wonder no more. These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the ultimate indulgence—perfect for treating yourself or impressing your guests with a dessert that looks as stunning as it tastes.
Every bite is a little celebration: a buttery graham cracker crust, silky smooth cheesecake bursting with real vanilla bean flavor, and a perfectly torched sugar topping that shatters delightfully in your mouth. Whether it’s a special occasion or a lazy Sunday treat, these cupcakes bring pure joy.
Why You’ll Fall in Love
- Luxuriously creamy: The cheesecake filling melts in your mouth with every bite.
- Elegant yet fun: A crisp brûlée topping makes these cupcakes fancy enough for a dinner party but playful enough to enjoy casually.
- Perfectly portable: All the decadence of a full-sized cheesecake, in a neat little handheld portion.
- Vanilla perfection: Real vanilla bean seeds add an aromatic, sophisticated flavor you just can’t beat.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Seeds from 1 vanilla bean (or 1 tsp vanilla bean paste)
- ¼ cup heavy cream
For the crème brûlée topping:
- ¼ cup granulated sugar
- ¼ cup heavy cream
Step-by-Step Instructions
1. Preheat & prep
Set your oven to 325°F (163°C) and line a 12-cup muffin tin with liners.
2. Make the crust
Combine graham cracker crumbs, sugar, and melted butter. Press 1–2 tablespoons of the mixture into the bottom of each cupcake liner. Bake 5 minutes for a lightly toasted, buttery base.
3. Whip up the cheesecake filling
Beat cream cheese until silky smooth. Gradually mix in sugar, then add eggs one at a time. Stir in vanilla extract and the fragrant vanilla bean seeds. Fold in heavy cream for extra creaminess. Pour over the crusts in each liner.
4. Bake in a water bath
Place the cupcake tin in a larger pan and pour hot water halfway up the sides to prevent cracking. Bake 18–22 minutes until centers are just set. Cool at room temperature, then chill for at least 2 hours—or overnight for best results.
5. Create the caramelized topping
Sprinkle sugar evenly over each chilled cupcake. Torch until golden and crisp, or broil for 1–2 minutes (keep a close eye to avoid burning).
6. Serve & savor
Let the caramel cool for a moment, then dive in. Each bite is a heavenly combination of creamy, smooth cheesecake, aromatic vanilla, and that signature brûlée crunch.
Tips for Cheesecake Cupcake Perfection
- Full-fat cream cheese = silky, rich filling.
- Room-temperature eggs prevent lumps.
- Don’t skip the water bath—it’s the secret to a smooth, crack-free top.
- Garnish with fresh berries, a sprig of mint, or a light dusting of cinnamon for extra flair.
Pro Tip: These cupcakes can be made a day ahead—just caramelize the sugar right before serving for that perfect, delicate crackle on top.
Whether you’re hosting a party or treating yourself after a long week, these Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the kind of dessert that leaves people asking for seconds… and thirds. Rich, elegant, and utterly irresistible, they’re a little bit fancy and a lot completely indulgent.