If you’re a fan of crème brûlée and cheesecake, then these Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect dessert for you! They’re a delightful twist on two classic desserts, bringing together the smooth and creamy texture of cheesecake with the caramelized sugar crunch of crème brûlée. These mini indulgences are perfect for special occasions or simply treating yourself to something sweet and elegant. With the richness of vanilla bean and the satisfying crack of the caramelized sugar topping, these cupcakes are sure to impress.
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/2 cup heavy cream
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar (for caramelizing)
Preparation:
Step 1:
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners. This will ensure easy removal of the cupcakes after they bake and chill.
Step 2:
Make the crust by combining the graham cracker crumbs, melted butter, and sugar in a small bowl. Stir until the crumbs are evenly moistened with the butter, creating a texture that holds together when pressed. Divide the mixture evenly among the lined muffin cups, adding about 1 tablespoon of the mixture to each. Use the back of a spoon or your fingers to firmly press the crust down. Bake for 5 minutes to set the crust. Remove from the oven and allow the crusts to cool while you prepare the filling.
Step 3:
To make the cheesecake filling, start by beating the softened cream cheese and sugar together in a large mixing bowl. Beat until smooth and creamy, ensuring there are no lumps. Add the eggs one at a time, beating thoroughly after each addition. Next, stir in the vanilla bean paste (or vanilla extract) and heavy cream, blending until the mixture is silky and fully incorporated.
Step 4:
Spoon or pour the cheesecake filling into the prepared muffin cups, filling each one about three-quarters full. Gently smooth the tops with the back of a spoon or a spatula to ensure even baking.
Step 5:
Bake the cheesecake cupcakes in the preheated oven for 18-20 minutes. Keep an eye on them – the centers should be just set but still have a slight jiggle when you gently shake the tin. Once done, remove the cupcakes from the oven and let them cool at room temperature. After they’ve cooled down, refrigerate them for at least 2 hours to fully set and chill.
Step 6:
Once the cheesecakes are chilled and ready to serve, it’s time for the iconic crème brûlée topping. Sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar by heating it until it melts and turns golden brown. Be cautious not to burn the sugar – you want it to be crackly and golden. Allow the sugar topping to cool for a few minutes, so it hardens into that characteristic crackly crust.
Cooking Notes:
- If you don’t have vanilla bean paste, vanilla extract will work perfectly fine. However, vanilla bean paste gives these cupcakes a richer vanilla flavor with the added beauty of vanilla bean specks.
- If you don’t own a kitchen torch, you can also caramelize the sugar under the broiler in your oven. Place the cupcakes on a baking sheet, sprinkle the sugar on top, and broil for 1-2 minutes. Watch closely, as the sugar can burn quickly.
Serving Suggestions:
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are best served chilled to allow the creamy cheesecake to contrast with the crisp caramelized sugar top. For a touch of freshness, serve them with fresh berries on the side or a drizzle of berry sauce. They also pair beautifully with a cup of coffee or a glass of dessert wine.
Tips:
- Ensure your cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
- When caramelizing the sugar, move the kitchen torch in small circles to evenly melt the sugar without scorching it.
- These cupcakes can be made a day ahead and stored in the refrigerator. Add the caramelized sugar topping just before serving for the freshest, crunchiest top.
Prep Time:
20 minutes
Cooking Time:
20 minutes
Chill Time:
2 hours
Total Time:
2 hours 40 minutes
Nutritional Information:
- Calories: 280 kcal per cupcake
- Protein: 5g
- Sodium: 220mg
- Fat: 19g
- Carbohydrates: 22g
- Sugars: 16g
FAQs:
1. Can I use a different type of cookie for the crust?
Absolutely! While graham crackers are traditional, you can use any type of cookie crumb for the crust. Try shortbread, digestive biscuits, or even chocolate cookies for a unique twist.
2. How do I prevent cracks in my cheesecake?
To avoid cracks, make sure to beat the cream cheese until smooth and avoid overmixing once the eggs are added. Also, allowing the cheesecakes to cool gradually at room temperature before refrigerating them will help prevent cracking.
3. Can I freeze these cheesecake cupcakes?
Yes, these cupcakes freeze well. Skip the sugar topping before freezing. To freeze, wrap each cupcake tightly in plastic wrap and place them in an airtight container. When ready to serve, thaw in the refrigerator and add the sugar topping before caramelizing.
4. How long will these cupcakes keep in the fridge?
Stored in an airtight container, these cupcakes will last up to 4-5 days in the refrigerator. Add the sugar topping just before serving for the best texture.
5. What if I don’t have a kitchen torch?
No worries! You can use your oven’s broiler to caramelize the sugar. Place the cupcakes under the broiler for a minute or two, watching carefully to avoid burning.
Conclusion
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine two beloved desserts into one indulgent treat. The buttery graham cracker crust serves as the perfect base for a luscious vanilla-infused cheesecake, topped with a golden caramelized sugar crust. With each bite, you’ll experience the satisfying contrast between the creamy cheesecake and the crackling sugar topping. Whether for a special occasion or a sweet indulgence, these mini cheesecakes are sure to impress. Easy to make yet elegant in presentation, they’re perfect for dinner parties, holidays, or whenever you’re craving something rich and luxurious.
PrintVanilla Bean Crème Brûlée Cheesecake Cupcakes
- Total Time: 2 hours 40 minutes
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/2 cup heavy cream
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar (for caramelizing)
Instructions
Step 1:
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners. This will ensure easy removal of the cupcakes after they bake and chill.
Step 2:
Make the crust by combining the graham cracker crumbs, melted butter, and sugar in a small bowl. Stir until the crumbs are evenly moistened with the butter, creating a texture that holds together when pressed. Divide the mixture evenly among the lined muffin cups, adding about 1 tablespoon of the mixture to each. Use the back of a spoon or your fingers to firmly press the crust down. Bake for 5 minutes to set the crust. Remove from the oven and allow the crusts to cool while you prepare the filling.
Step 3:
To make the cheesecake filling, start by beating the softened cream cheese and sugar together in a large mixing bowl. Beat until smooth and creamy, ensuring there are no lumps. Add the eggs one at a time, beating thoroughly after each addition. Next, stir in the vanilla bean paste (or vanilla extract) and heavy cream, blending until the mixture is silky and fully incorporated.
Step 4:
Spoon or pour the cheesecake filling into the prepared muffin cups, filling each one about three-quarters full. Gently smooth the tops with the back of a spoon or a spatula to ensure even baking.
Step 5:
Bake the cheesecake cupcakes in the preheated oven for 18-20 minutes. Keep an eye on them – the centers should be just set but still have a slight jiggle when you gently shake the tin. Once done, remove the cupcakes from the oven and let them cool at room temperature. After they’ve cooled down, refrigerate them for at least 2 hours to fully set and chill.
Step 6:
Once the cheesecakes are chilled and ready to serve, it’s time for the iconic crème brûlée topping. Sprinkle about 1 teaspoon of granulated sugar evenly over the top of each cheesecake. Using a kitchen torch, carefully caramelize the sugar by heating it until it melts and turns golden brown. Be cautious not to burn the sugar – you want it to be crackly and golden. Allow the sugar topping to cool for a few minutes, so it hardens into that characteristic crackly crust.
Notes
- If you don’t have vanilla bean paste, vanilla extract will work perfectly fine. However, vanilla bean paste gives these cupcakes a richer vanilla flavor with the added beauty of vanilla bean specks.
- If you don’t own a kitchen torch, you can also caramelize the sugar under the broiler in your oven. Place the cupcakes on a baking sheet, sprinkle the sugar on top, and broil for 1-2 minutes. Watch closely, as the sugar can burn quickly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280 kcal per cupcake
- Sugar: 16g
- Sodium: 220mg
- Fat: 19g
- Carbohydrates: 22g
- Protein: 5g