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Creamy Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Crème Brûlée Cheesecake Cupcakes - featured image
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These individual cheesecake cupcakes feature a creamy vanilla bean filling and a crackly caramelized sugar topping, combining the best of crème brûlée and classic cheesecake in a portable, festive treat. Perfect for holidays, potlucks, or any occasion where you want to impress with minimal effort.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar (for crust)
  • 4 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 1/2 cup sour cream
  • 2 teaspoons vanilla bean paste (or pure vanilla extract)
  • 2 large eggs, room temperature
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 1/4 cup granulated sugar (for brûlée topping, divided)

Instructions

  1. Line a standard 12-cup muffin tin with paper cupcake liners. Preheat oven to 325°F (163°C).
  2. In a medium bowl, mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture resembles wet sand.
  3. Spoon about 1 tablespoon of crust mixture into each liner and press down firmly. Bake for 5 minutes, then set aside to cool.
  4. In a large bowl, beat softened cream cheese and 3/4 cup sugar until smooth and creamy (about 2 minutes).
  5. Add sour cream, vanilla bean paste, cornstarch, and a pinch of salt. Mix until fully combined.
  6. Add eggs one at a time, beating well after each addition. Scrape down the bowl to ensure everything is incorporated.
  7. Spoon the filling onto the cooled crusts, filling each liner almost to the top (about 2 heaping tablespoons per cupcake).
  8. Bake at 325°F for 18–22 minutes, until centers are just set but still slightly wobbly.
  9. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack. Chill in the refrigerator for at least 2 hours, or overnight for best results.
  10. Just before serving, sprinkle about 1 teaspoon of sugar over each chilled cupcake. Use a kitchen torch to caramelize the sugar until golden and crisp, or broil for 1–2 minutes watching closely.
  11. Allow the sugar crust to cool for 2–3 minutes before serving.

Notes

For best results, use full-fat cream cheese and room temperature ingredients. Chill cupcakes overnight for optimal flavor and texture. If you don’t have a kitchen torch, use the broiler but watch closely to avoid burning the sugar. Gluten-free and dairy-free adaptations are possible. Add citrus zest or berries for seasonal variations.

Nutrition

Keywords: cheesecake cupcakes, crème brûlée, vanilla bean, holiday dessert, easy dessert, individual cheesecake, party dessert, cupcake recipe

Find it online: https://jodierecipes.com/creamy-vanilla-bean-cr-e-me-br-u-l-e-e-cheesecake-cupcakes-easy-holiday-dessert-recipe/