Go Back
Desserts have an unparalleled ability to elevate any meal, transforming a regular dining experience into a memorable occasion. Among the myriad of sweet creations, few can rival the indulgence and sophistication of Vanilla Bean Crème Brûlée Cheesecake Cupcakes. This delightful dessert marries the classic elements of crème brûlée with the rich and creamy texture of cheesecake, all encapsulated in a convenient cupcake format. Each bite offers a luscious creaminess, perfectly balanced by a crispy, caramelized sugar topping that adds a satisfying crunch, making these cupcakes a show-stopping addition to any gathering or a sumptuous treat for personal indulgence.

Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Indulge in the deliciousness of Vanilla Bean Crème Brûlée Cheesecake Cupcakes! These exquisite treats blend the richness of cheesecake with the classic flavors of crème brûlée, topped with a crunchy caramelized sugar layer. Perfect for parties or a sweet personal treat, learn to create these show-stopping desserts with easy steps and essential tips. Your taste buds will thank you! #DessertGoals #Cupcakes #Cheesecake #BakingJoy #CrèmeBrûlée #SweetTreats #VanillaBean
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla bean paste

2 large eggs

1/2 cup sour cream

1/4 cup heavy cream

1/3 cup granulated sugar (for topping)

Optional: fresh berries for garnish

Instructions
 

Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until crumbly, then press the mixture into the bottom of each cupcake liner.

      In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the vanilla bean paste and mix until well incorporated.

        Add the eggs one at a time, mixing on low speed until just blended. Do not overmix.

          Stir in the sour cream and heavy cream until the batter is smooth.

            Divide the cheesecake batter evenly over the graham cracker crusts in the muffin tin.

              Bake for 20-25 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cupcakes inside for about 10 minutes to cool gradually.

                Remove from the oven and let them cool down to room temperature before refrigerating for at least 4 hours or overnight.

                  Before serving, sprinkle a thin layer of granulated sugar over the tops and use a kitchen torch to caramelize the sugar until golden brown and crispy.

                    Optional: Add fresh berries as a beautiful garnish.

                      Prep Time, Total Time, Servings:

                        20 minutes | 4 hours | 12 cupcakes

                          (including refrigeration time)