Vanilla Bean Crème Brûlée Cheesecake Cupcakes

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect fusion of rich cheesecake and elegant crème brûlée—all in a handheld form. With a creamy vanilla bean filling and that irresistible caramelized sugar top, they deliver all the indulgence of a fancy dessert in a perfectly portioned cupcake size.

Why You’ll Love This Recipe

I love how these cheesecake cupcakes offer such a show-stopping result with minimal effort. The texture is ultra-smooth, the vanilla bean flavor is deep and aromatic, and the crackly brûléed sugar topping adds a beautiful contrast in both flavor and texture. These are great for parties, holidays, or any time I want to impress without making a full cheesecake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (softened)

• Granulated sugar

• Vanilla bean paste or seeds from 1 vanilla bean

• Eggs

• Sour cream

• Heavy cream

• Digestive biscuits or graham crackers (for crust)

• Unsalted butter (melted)

• Additional granulated sugar (for brûlée topping)

Directions

1. I preheat the oven to 325°F (163°C) and line a muffin tin with paper cupcake liners.

2. For the crust, I combine crushed digestive biscuits with melted butter, then press about a tablespoon of the mixture into the bottom of each liner. I bake it for 5 minutes, then set it aside.

3. In a large bowl, I beat the cream cheese until smooth, then mix in the sugar and vanilla bean paste.

4. I add the eggs one at a time, mixing on low speed to avoid incorporating too much air.

5. I fold in the sour cream and heavy cream until everything is fully combined.

6. I pour the batter over the crusts, filling each liner nearly to the top.

7. I bake the cupcakes for 20–22 minutes, until the centers are set but still slightly jiggly.

8. After baking, I let them cool to room temperature, then chill them in the fridge for at least 4 hours (or overnight).

9. Just before serving, I sprinkle a thin, even layer of granulated sugar on top of each cupcake and use a kitchen torch to caramelize the sugar until golden and crisp.

Servings and timing

This recipe makes about 12 cheesecake cupcakes. It takes me around 20 minutes to prepare the ingredients, 20–22 minutes to bake, and at least 4 hours of chill time. From start to finish, I plan for around 5 hours total, with most of that being inactive chill time.

Variations

I like to experiment with different flavors and toppings:

• Add a splash of bourbon or vanilla liqueur to the batter for extra depth.

• Use chocolate cookie crumbs for the crust to make it richer.

• Top with fresh berries after torching for a fruity contrast.

• Mix in a hint of lemon zest for a bright twist.

storage/reheating

I store the cheesecake cupcakes in an airtight container in the fridge for up to 4 days. I recommend adding the brûlée topping just before serving, as the sugar crust softens over time in the fridge. If I want to make them ahead, I keep them chilled and torch the tops right before serving.

FAQs

Can I make these without a kitchen torch?

Yes, I sometimes use the broiler, but it’s trickier. I chill the cupcakes well, then place them under the broiler briefly to caramelize the sugar—watching closely to avoid burning.

Can I use vanilla extract instead of vanilla bean paste?

Absolutely. I use about 1½ teaspoons of pure vanilla extract if I don’t have vanilla bean paste. The flavor is still delicious, though the flecks from the bean paste give a fancier look.

Why did my cheesecakes crack?

Overmixing or baking at too high a temperature can cause cracks. I always mix on low speed and avoid overbaking—they should be just set with a slight jiggle in the center.

Can I freeze them?

Yes, I freeze them without the brûlée topping. I wrap them tightly and freeze for up to 2 months. I thaw overnight in the fridge and brûlée the tops just before serving.

Do I need a water bath?

Not for cupcakes. Their small size allows them to bake evenly without a water bath, making this recipe much easier than traditional cheesecake.

Conclusion

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are everything I love in a dessert—creamy, elegant, and irresistibly delicious. With their buttery crust, smooth vanilla filling, and crisp caramel top, they’re always a hit whether I’m making them for guests or treating myself. Once I tried these, they instantly became one of my go-to mini desserts.