Vanilla Bean Crème Brûlée Cupcakes

Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a dreamy mashup of two beloved desserts in irresistible single-serve form. The creamy vanilla cheesecake sits atop a buttery graham crust and gets finished with a glassy brûléed sugar shell—no fancy equipment needed beyond a muffin pan and a kitchen torch. These bright and rich treats shine on any dessert table or make-ahead brunch spread.

The crack of the brûlée top against the silky filling is simply addictive. It only took making these once to have my family asking for them at every holiday and birthday gathering.

Gather Your Ingredients

• Graham cracker crumbs: Essential for a classic base Choose fresh crackers for best flavor
• Granulated sugar: Sweetens both the crust and filling Use cane sugar for a cleaner taste
• Melted butter: Binds the crust and adds rich flavor Use unsalted for more control over saltiness
• Cream cheese: Forms the creamy core of the cupcake Full-fat is best for a smooth texture
• Eggs: Help set the filling and provide structure Use fresh large eggs for consistent results
• Vanilla bean paste: Stars in the flavor profile Brings intense pure vanilla and pretty specks Opt for a quality brand or the freshest extract you can find
• Heavy cream: Contributes to rich and silky texture Use cold fresh cream for best volume and taste
• Brown sugar: For the brûlée topping Caramelizes perfectly over the chilled cheesecake Use soft fresh sugar for easy sprinkling

How to Make It

Prepare the Crust:

Mix graham cracker crumbs granulated sugar and melted butter in a small bowl until every crumb is moistened Clumps are okay but make sure there are no dry patches Line a muffin pan with cupcake liners Spoon about one tablespoon of crumb mixture into each cup Press the mixture down very firmly using a spoon or the flat bottom of a small glass so you get a solid base Bake the crusts in a preheated 325°F oven for 5 minutes This sets them up so they hold together when topped with cheesecake Remove from the oven and let cool slightly While they cool turn your oven down to 300°F if you like gentler baking

Make the Cheesecake Filling:

In a large bowl beat the softened cream cheese with the remaining granulated sugar Use medium speed and scrape down the sides often Continue beating for as long as needed to get a completely smooth mixture with no lumps This step decides the final creamy texture Add eggs one at a time beating each until just incorporated Do not overmix at this stage to avoid extra air bubbles in your cupcakes Gently stir in the vanilla bean paste and heavy cream Mix on low speed or fold by hand to keep the batter silky and rich

Fill and Bake:

Pour the cheesecake filling evenly over the baked crusts filling each liner about three fourths full Tap the pan on the counter a few times to remove any trapped air bubbles in the batter Bake for 18 to 20 minutes or until the centers of the cheesecakes are just set but still have a slight jiggle when moved They will firm up more as they cool If your oven bakes unevenly turn the pan halfway through Let the cheesecakes cool in the pan for 15 minutes then remove from the pan and cool completely on a wire rack Once cooled refrigerate for at least 2 hours so the texture fully sets up

Crème Brûlée Topping:

Sprinkle a thin even layer of brown sugar over the top of each chilled cheesecake cupcake Make sure none of the filling is showing through for the best caramel crust Using a kitchen torch carefully melt and caramelize the sugar until deep golden and shiny Keep the flame moving and do not linger in one spot for too long Let the sugar cool for 1 to 2 minutes so you get that signature crack before serving if desired add a dollop of whipped cream

Vanilla bean paste is my not-so-secret weapon in baking I love how it infuses these cheesecakes with warm aromatic notes and tiny flecks of real vanilla making every bite feel indulgent My youngest loves tapping the sugar top with a spoon to hear that satisfying crack

Flavor Boosters

Replace graham crackers with digestive biscuits vanilla wafers or even chocolate cookies for the base for more variety No vanilla bean paste Use pure vanilla extract or scrape a whole vanilla bean pod for similar flavor Lactose free cream cheese and plant based cream also work though texture may be slightly softer

Serving Suggestions

Top with whipped cream and fresh berries for color and tang Add edible flowers for a festive touch at showers or summer gatherings Turn these into mini cheesecakes in small ramekins for a plated dessert feel Individual cupcakes are perfect for dessert buffets and picnics with no need for plates or forks

Creative Twists

Crème brûlée hails from French kitchens while cheesecake is beloved worldwide The fusion of both brings together silky custard and creamy cheese with a classic touch of caramel Making individual servings follows the modern trend of easy serving and built in portion control Swap the crust for gingersnap crumbs or add orange zest to the batter in winter In spring drizzle with strawberry sauce or scatter sliced peaches in summer Autumn versions are amazing with apple compote or a hint of cinnamon mixed into the base

Brûlée right before eating so the sugar shell stays glassy. Even baking beginners get bakery worthy results so I encourage everyone to try a batch & enjoy the crackly tops!

Common Questions About This Recipe

→ How do I achieve a perfectly creamy cheesecake texture?

Make sure your cream cheese is softened and beat until smooth to prevent lumps. Adding eggs one at a time and mixing gently helps avoid overbeating, giving a silky texture.

→ Can I use vanilla extract instead of vanilla bean paste?

Yes, vanilla extract can substitute for vanilla bean paste, though the flavor may be slightly less intense and you won’t see the vanilla specks.

→ What’s the best way to caramelize the sugar on top?

Sprinkle an even layer of brown sugar and use a kitchen torch for optimal caramelization. Move the flame in circles until the sugar bubbles and turns golden.

→ How should I store these cupcakes?

Store finished cupcakes in an airtight container in the refrigerator. For best texture, add the brûlée topping just before serving.

→ Is it possible to make these ahead?

Yes, the cheesecakes can be made a day in advance. Wait to add and caramelize the sugar topping until ready to serve for a crisp finish.

→ Can I freeze mini cheesecakes?

You can freeze them without the brûlée topping. Thaw in the refrigerator and add the caramelized sugar topping before serving.