Introduction

These Decadent Vanilla Bean Crème Brûlée Cheesecake Cupcakes combine the creamy richness of classic cheesecake with a crisp brûlée topping and a crunchy graham cracker crust. Perfectly portioned for any occasion, they offer a sophisticated dessert experience in a delightful cupcake form.

A single cupcake with a golden brown bottom layer inside a white ridged paper liner sits in the center. On top of the cake layer is a thick, creamy pale yellow frosting swirled into multiple smooth, curved layers forming a tall peak. The frosting is sprinkled with small, dark golden brown crumb pieces evenly scattered on the surface. Light golden syrup drizzles softly down the frosting's sides. Several blurred cupcakes are seen behind the main one, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups graham cracker crumbs
0.25 cups unsalted butter, melted
1 cup granulated sugar
16 oz cream cheese, softened
0.5 cups sour cream
2 teaspoons vanilla bean paste
3 large eggs
0.5 cups heavy cream
Turbinado sugar, for topping

Instructions

Step 1: Preheat your oven to 325°F and line a cupcake pan with paper liners.
Step 2: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is crumbly. Press this mixture evenly into the bottom of each cupcake liner to form the crust.
Step 3: In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 3 minutes.
Step 4: Add the sour cream, vanilla bean paste, and eggs one at a time, mixing well after each addition.
Step 5: Spoon the cheesecake filling over the crust in each cupcake liner, filling about three-quarters full.
Step 6: Bake the cupcakes for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly.
Step 7: Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Refrigerate the cupcakes for at least 2 hours or overnight to let them set fully.
Step 9: Just before serving, sprinkle a layer of turbinado sugar on top of each cupcake and carefully caramelize it using a kitchen torch to create the signature brûlée crust.

Tips & Variations

For a twist, substitute vanilla bean paste with vanilla extract, though the paste delivers a richer vanilla flavor.
Try coconut sugar instead of granulated sugar for a deeper, caramel-like sweetness in the filling.
If you don’t have a kitchen torch, you can quickly broil the sugared tops in the oven — watch carefully to avoid burning.
Ensure cream cheese is softened to room temperature for a smooth, lump-free filling.

Storage

Store these cheesecake cupcakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen without the brûlée topping for up to 1 month; thaw overnight in the fridge, then add the caramelized sugar just before serving. To reheat, bring to room temperature and re-caramelize if desired.

How to Serve

A close-up view of a single cupcake with three distinct layers: the bottom layer is a light golden yellow soft cake wrapped in a white paper liner, the middle layer is a thick swirl of smooth off-white cream frosting, and the top layer is sprinkled with golden brown crumbly bits and drizzled with a shiny caramel sauce. The cupcake is set against a white marbled textured background, with blurred cupcakes of the same style visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without a kitchen torch?

Yes, you can caramelize the turbinado sugar topping by placing the cupcakes under a preheated broiler for 1-2 minutes. Watch closely to prevent burning, as this method is quicker and less controlled than using a torch.

Why is the center of the cheesecake still jiggly after baking?

A slightly jiggly center indicates that the cheesecake is perfectly baked and will firm up as it cools and chills. Overbaking can dry out the texture, so it’s best to remove the cupcakes while the centers still have a slight wobble.