Easy Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the ultimate elegant dessert that combines three beloved classics into one stunning treat. These individual desserts feature a buttery graham cracker crust base, a rich and creamy vanilla bean cheesecake filling, and are topped with a brittle layer of caramelized sugar just like traditional crème brûlée. The combination creates a dessert that’s both impressive and surprisingly easy to make. Each cupcake delivers the smooth, tangy richness of cheesecake, the luxurious vanilla flavor from real vanilla bean, and that satisfying crack of the caramelized sugar top that makes crème brûlée so iconic. Perfect for dinner parties, special occasions, or anytime you want to serve something that looks and tastes restaurant-quality, these cupcakes are baked in muffin tins for convenient individual portions that are both elegant and portable.
Serving Quantity: 12 cupcakes
Cooking Time: 1 hour (plus 4 hours chilling time)
1. Ingredients for the Crust
- 1 and 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
2. Ingredients for the Cheesecake Filling
- 16 ounces cream cheese (two 8-ounce packages), softened to room temperature
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 vanilla bean pod
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
3. Ingredients for the Brûlée Topping
- 1/4 cup granulated sugar (about 1 teaspoon per cupcake)
- Kitchen torch
4. Nutrition Information Per Cupcake
- Calories: 295
- Protein: 5g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 0g
- Sodium: 220mg
5. Preheat the Oven
Preheat your oven to 325 degrees Fahrenheit. This moderate temperature ensures the cheesecakes bake gently and evenly without cracking. Position the oven rack in the center for the most even heat distribution.
6. Prepare the Muffin Tin
Line a 12-cup muffin tin with paper cupcake liners. For the easiest removal and best presentation, use foil or parchment cupcake liners which don’t absorb moisture and peel away cleanly from the cheesecake. Regular paper liners work but may stick slightly to the cheesecake.
7. Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Mix with a fork until the mixture resembles wet sand and holds together when pressed. All the crumbs should be moistened with butter. The texture should be like damp sand at the beach.
8. Press the Crusts
Divide the graham cracker mixture evenly among the 12 lined muffin cups, using about 1 and a half tablespoons per cup. Press the mixture firmly into the bottom of each liner using your fingers or the bottom of a small glass. The crust should be compact and even. Don’t bring the crust up the sides, just create a flat base on the bottom.
9. Bake the Crusts
Place the muffin tin in the preheated oven and bake the crusts for 5 minutes. This sets them and helps prevent them from becoming soggy when the filling is added. Remove from the oven and set aside to cool while you make the filling. Keep the oven on.
10. Prepare the Vanilla Bean
Using a sharp knife, split the vanilla bean pod lengthwise. Use the back of the knife to scrape out the tiny black seeds from inside the pod. These seeds contain intense vanilla flavor and create those beautiful black flecks throughout the cheesecake. Reserve both the seeds and the scraped pod.
11. Beat the Cream Cheese
In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese for about 2 to 3 minutes until smooth, fluffy, and completely lump-free. The cream cheese must be at room temperature or it won’t beat smoothly and will create lumps. Scrape down the sides of the bowl several times to ensure everything is smooth.
12. Add Sugar and Flour
Add the half cup of sugar and flour to the cream cheese. Beat on medium speed until completely combined and smooth, about 1 minute. The flour helps stabilize the cheesecake and prevents cracking. Make sure there are no lumps of flour remaining.
13. Add Sour Cream and Vanilla
Add the sour cream, vanilla bean seeds, vanilla extract, and salt. Beat on medium-low speed just until combined and smooth. The sour cream adds tanginess and creates an even creamier texture. Don’t overmix at this stage or you’ll incorporate too much air, which can cause cracking.
14. Add Eggs
Add the eggs one at a time, beating on low speed just until each egg is incorporated. Mix only until you can no longer see streaks of egg. Overmixing after adding eggs creates air bubbles that lead to cracking and can make the texture less creamy. The batter should be smooth, thick, and pale yellow with beautiful black vanilla bean flecks throughout.
15. Fill the Cupcake Liners
Using a spoon or small ladle, carefully fill each muffin cup with the cheesecake batter, distributing it evenly. Fill each cup almost to the top, leaving just about an eighth of an inch of space. The cheesecakes won’t rise much, so you can fill them quite full. Try to avoid getting batter on the top rim of the liners.
16. Tap Out Air Bubbles
Gently tap the muffin tin on the counter a few times to release any air bubbles in the batter. You might see a few bubbles rise to the surface and pop. This step helps create a smoother, more even texture without holes in the finished cheesecake.
17. Prepare a Water Bath
Place the muffin tin inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the muffin tin. This water bath, called a bain-marie, creates a humid environment that prevents the cheesecakes from drying out and cracking. Be very careful not to splash water into the cheesecake batter.
18. Bake the Cheesecakes
Carefully transfer the entire setup to the oven. Bake for 18 to 22 minutes. The cheesecakes are done when the edges are set but the centers still jiggle slightly when gently shaken, like soft gelatin. They should not be liquid in the center, but they shouldn’t be completely firm either. They will continue to set as they cool.
19. Cool in the Oven
Turn off the oven and crack the oven door open about an inch. Let the cheesecakes cool in the oven for 30 minutes. This gradual cooling prevents thermal shock that can cause cracking. After 30 minutes, remove them from the oven and the water bath.
20. Cool to Room Temperature
Let the cheesecakes cool in the muffin tin at room temperature for about 1 hour. They’ll continue to firm up as they cool. Don’t rush this cooling process or try to refrigerate them while still warm, as sudden temperature changes can cause cracking or condensation.
21. Refrigerate
Once cooled to room temperature, cover the muffin tin with plastic wrap or aluminum foil. Refrigerate for at least 4 hours or overnight. Cheesecakes must be thoroughly chilled to set completely and develop their best flavor and texture. Overnight chilling is ideal.
22. Remove From Tin
Once thoroughly chilled, remove the cheesecake cupcakes from the muffin tin. If using foil liners, they should lift out easily. Gently peel away the liners if desired, or leave them on for easier handling. The cheesecakes should be firm and hold their shape perfectly.
23. Add the Brûlée Topping
Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each chilled cheesecake. Use your fingers or a small spoon to spread it in a thin, even layer that covers the entire surface. The sugar layer should be thin and uniform.
24. Caramelize the Sugar
Using a kitchen torch, hold the flame about 3 to 4 inches above the sugar and move it in circular motions over each cheesecake. The sugar will melt, bubble, and turn golden brown, then amber. Continue until the sugar is evenly caramelized with a deep golden color and no white spots remain. Work quickly and evenly to prevent burning. Let the caramelized sugar cool for about 1 minute until it hardens into a brittle shell.
25. Serve Immediately
Serve the crème brûlée cheesecake cupcakes right away after caramelizing the tops. The contrast between the cold, creamy cheesecake and the warm, crackling sugar top is part of the magic. Provide small spoons so everyone can crack through the sugar shell and enjoy the creamy filling beneath.
26. Tips for Success
Room temperature ingredients are crucial for smooth cheesecake filling. Cold cream cheese won’t beat smoothly and creates lumps. Take the cream cheese, eggs, and sour cream out of the refrigerator 1 to 2 hours before making the filling. Don’t skip the water bath. It creates gentle, even heat that prevents the edges from overcooking while the center finishes baking, and the humidity prevents cracking. Using a real vanilla bean creates incomparable flavor and those beautiful black specks. Vanilla extract alone won’t provide the same visual appeal or depth of flavor. Vanilla beans are expensive but worth it for special desserts. Don’t overbake the cheesecakes. They should still jiggle slightly in the center when done. They’ll continue to firm up as they cool and chill. Overbaked cheesecakes are dry and dense. The gradual cooling process is important. Turning off the oven and letting them cool slowly prevents sudden temperature changes that cause cracking. Patience pays off with smooth tops. Refrigerating for at least 4 hours is not optional. The cheesecakes need this time to fully set and develop their texture. Overnight is even better as the flavors meld and improve. Foil or parchment cupcake liners work better than regular paper liners for cheesecakes because they don’t stick. If using paper liners, the cheesecake may stick slightly when peeling them away. A kitchen torch is necessary for the brûlée topping. You can’t achieve the same effect under a broiler, which would melt the cheesecake before caramelizing the sugar. Kitchen torches are inexpensive and useful for many recipes. When caramelizing the sugar, keep the flame moving constantly to prevent burning. The sugar should be evenly golden-amber, not dark brown or black. Burnt sugar tastes bitter. The caramelized sugar stays crispy for about 15 to 20 minutes before it starts to soften from the moisture in the cheesecake. For this reason, caramelize the tops right before serving. Don’t caramelize too far ahead or you’ll lose the dramatic crackling effect. These cupcakes can be made a day or two ahead and kept refrigerated without the sugar topping. Add the brûlée topping right before serving. For a shortcut, skip the vanilla bean and use 2 teaspoons of vanilla extract or vanilla bean paste instead. The flavor won’t be quite as complex and you’ll miss the visual appeal of the seeds, but it’s still delicious. Graham cracker crust is traditional, but you can use crushed vanilla wafers, shortbread cookies, or even Oreos for a different flavor base. Different extracts create flavor variations. Try almond extract, lemon extract, or even espresso powder for different flavored cheesecakes using the same base recipe. Fresh berries make a beautiful garnish and add color and freshness. Arrange a few raspberries, blueberries, or sliced strawberries on the plate alongside each cupcake. These cheesecakes freeze well without the sugar topping. Wrap individually and freeze for up to 2 months. Thaw in the refrigerator overnight, then add the brûlée topping before serving. For extra decadence, drizzle with caramel sauce or chocolate sauce in addition to or instead of the caramelized sugar top. The individual portions make these perfect for parties. No slicing required, and everyone gets their own perfect serving with an intact brûlée top.
