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Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

This Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe is rich, creamy, and very simple to make.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 290 kcal

Ingredients
  

For crust:

  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 4 tbsp melted butter

For cheesecake filling:

  • 16 oz cream cheese softened
  • ½ cup sugar
  • 2 eggs
  • 1 tbsp vanilla bean paste
  • ½ cup sour cream
  • 1 tbsp cornstarch

For brûlée top:

  • ¼ cup sugar

Instructions
 

Prepare the crust

  • Mix graham crumbs, sugar, and melted butter until they look like wet sand with even texture.

Fill cupcake liners

  • Add one spoon of the crust mixture into each cupcake liner and press down gently with a spoon.

Preheat the oven

  • Heat your oven to 325°F (160°C) so the cupcakes bake slowly and stay creamy inside.

Mix cream cheese

  • Beat the cream cheese until soft and smooth, making sure no lumps remain in the bowl.

Add sugar and vanilla

  • Add sugar and vanilla bean paste and mix gently until the mixture becomes creamy and well-blended.

Add eggs

  • Add eggs one at a time and mix slowly because this keeps the cheesecake light and smooth.

Add sour cream and cornstarch

  • Mix in sour cream and cornstarch until the batter becomes thick, silky, and fully combined.

Fill liners with batter

  • Pour the cheesecake batter over the crust so the cups become ¾ full before baking.

Bake the cupcakes

  • Bake for 22–25 minutes until edges look set but centers still wiggle slightly when touched.

Cool slowly

  • Let the cupcakes cool inside the oven with the door open, preventing cracks from forming.

Chill in the fridge

  • Refrigerate the cooled cupcakes for at least two hours to help them set completely.

Add sugar topping

  • Sprinkle sugar evenly on top of each cupcake before caramelizing it with a kitchen torch.

Torch the sugar

  • Heat the sugar until melted and golden brown, forming a hard caramel shell on each cupcake.

Rest before serving

  • Let the caramel topping cool for a few minutes so it becomes crisp and easy to crack.

Notes

  • Use room-temperature cream cheese for the smoothest texture.
  • Do not overmix the batter because it adds too much air.
  • Chill the cupcakes well for the best crème brûlée flavor.
  • Use a kitchen torch for perfect caramel crunch.
  • Add a tiny pinch of salt to boost vanilla flavor.
Keyword Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe