Vanilla Bean Creme Brulee Cheesecake Cupcakes

The delicate crack of caramelized sugar giving way to creamy, velvety custard meets the rich tanginess of cheesecake in these extraordinary Vanilla Bean Creme Brulee Cheesecake Cupcakes. Each bite delivers the perfect marriage of two beloved desserts, transformed into an elegant handheld treat. The aromatic vanilla beans infuse every morsel with warm, floral notes that elevate these cupcakes beyond ordinary desserts. Whether for a special occasion or an indulgent weekend project, these Vanilla Bean Creme Brulee Cheesecake Cupcakes will impress even the most discerning sweet tooth. You’ll learn how to create bakery-quality cupcakes with that signature caramelized top that makes creme brulee so irresistible.

Why You’ll Love This Recipe

These Vanilla Bean Creme Brulee Cheesecake Cupcakes represent the best of both dessert worlds. The contrast between the crisp, caramelized sugar topping and the silky-smooth cheesecake filling creates a textural masterpiece that’s impossible to resist. Unlike traditional cheesecake that requires hours of baking and cooling, these cupcakes come together in a fraction of the time.

The vanilla bean-speckled filling offers visual appeal alongside its incredible flavor—tiny black flecks signaling the authentic, premium ingredients inside. Each cupcake provides the perfect portion control, eliminating the need for slicing and serving a full cheesecake.

The graham cracker crust adds a buttery, slightly sweet foundation that perfectly complements the creamy filling and brittle caramelized topping. The contrast between textures—crunchy crust, creamy filling, and crackling sugar top—creates a sensory experience that makes these creme brulee cheesecake cupcakes utterly unforgettable.

Ingredients

For the Graham Cracker Crust:

• 1½ cups (150g) graham cracker crumbs
• 5 tablespoons (70g) unsalted butter, melted
• 3 tablespoons (38g) granulated sugar

For the Cheesecake Filling:

• 2 (8-ounce/450g) packages cream cheese, room temperature
• ⅔ cup (133g) granulated sugar
• 2 large eggs, room temperature
• ¼ cup (60ml) heavy cream
• 2 teaspoons (10ml) pure vanilla extract
• 2 vanilla beans, split and seeds scraped (or 2 tablespoons vanilla bean paste)
• ¼ teaspoon salt

For the Creme Brulee Topping:

• ¼ cup (50g) granulated sugar (for torching)

The real stars here are the vanilla beans, which infuse the filling with authentic flavor and those beautiful specks. Make sure your cream cheese is truly at room temperature—this prevents lumps and ensures your vanilla bean creme brulee cupcakes have that perfectly smooth texture.

Pro Tips

Master the Water Bath: For the silkiest cheesecake filling without cracks, place your cupcake tin inside a larger baking pan filled with about 1 inch of hot water. This creates gentle, even heat that prevents the cheesecake from drying out or cracking. If you’re worried about water seeping into your cupcake liners, double-wrap the outside of your cupcake tin with aluminum foil.

Perfect Vanilla Bean Extraction: To get maximum flavor from your vanilla beans, warm them slightly before slicing them lengthwise. Using the back of your knife, scrape from top to bottom, collecting all those tiny seeds. Don’t discard the pods—add them to your sugar container to make vanilla sugar for future baking projects.

Achieve the Perfect Brulee: For that signature crackable crust, apply a thin, even layer of sugar to each chilled cupcake. Use a kitchen torch in a circular motion, keeping it moving constantly to prevent burning. The ideal distance is about 2-3 inches from the surface—any closer and you risk burning the sugar before it properly caramelizes. If you don’t have a torch, a carefully monitored broiler can work, but watch them like a hawk.

Instructions

Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with cupcake liners. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar, mixing until it resembles wet sand. Press about 1½ tablespoons of the mixture firmly into the bottom of each cupcake liner using the bottom of a small glass or measuring cup. Bake the crusts for 5 minutes to set, then remove from the oven and cool while preparing the filling.

Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes. Add the sugar gradually and continue beating until well incorporated. Scrape down the sides of the bowl to ensure everything is well mixed. Add eggs one at a time, beating well after each addition. Pour in the heavy cream, vanilla extract, vanilla bean seeds, and salt, beating on low speed until just combined. The mixture should be smooth and silky without overmixing, which can introduce too much air.

Step 3: Assemble and Bake
Divide the cheesecake batter evenly among the cupcake liners with pre-baked crusts, filling each about ¾ full. Place the cupcake tin in a larger baking pan and add hot water to the larger pan until it reaches about halfway up the sides of the cupcake tin. Bake for 22-25 minutes, until the edges appear set but the centers still have a slight jiggle. Turn off the oven, crack the door open, and let the cupcakes cool in the oven for 1 hour. This gradual cooling prevents cracks and sinking.

Step 4: Chill and Brulee
Remove the cupcakes from the water bath and allow them to cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight. When ready to serve, sprinkle about 1 teaspoon of granulated sugar in an even layer over each chilled Vanilla Bean Creme Brulee Cheesecake Cupcake. Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden-brown crust. Let the caramelized sugar harden for 2-3 minutes before serving your perfect vanilla bean creme brulee cheesecake cupcakes.

Variations

Chocolate Creme Brulee Cheesecake Cupcakes: Add 4 ounces of melted and cooled dark chocolate to the cheesecake batter along with 2 tablespoons of unsweetened cocoa powder. This creates a decadent chocolate version that pairs beautifully with the caramelized sugar top and offers a stunning contrast when sliced open.

Citrus-Infused Variation: Add 1 tablespoon of lemon or orange zest to the filling for a bright, citrusy note that cuts through the richness of the cheesecake. This variation works particularly well for spring and summer gatherings, offering a refreshing twist on the traditional vanilla bean creme brulee cupcakes.

Dairy-Free Adaptation: Substitute the cream cheese with dairy-free cream cheese, replace heavy cream with full-fat coconut cream, and use coconut oil instead of butter for the crust. While the texture will be slightly different, this variation allows those with dairy sensitivities to enjoy the decadence of these specialty cheesecake brulee cupcakes.

Storage and Serving

Store your Vanilla Bean Creme Brulee Cheesecake Cupcakes in an airtight container in the refrigerator for up to 5 days. For best results, add the caramelized sugar topping just before serving to maintain that perfect crackling texture. If you need to make these in advance, you can freeze the un-bruleed cupcakes for up to 2 months; thaw overnight in the refrigerator before adding the sugar topping.

Serve these elegant cupcakes with a light dusting of powdered sugar and a few fresh berries for color contrast. For an extra-special presentation, add a small sprig of mint and a drizzle of berry coulis on the plate. These creme brulee cheesecake cupcakes make stunning desserts for dinner parties when placed on individual dessert plates with a small dollop of lightly sweetened whipped cream on the side.

For brunch gatherings, pair them with a cup of strong coffee or espresso to balance the sweetness and enhance the vanilla notes in each bite.

FAQs

Can I make these without a kitchen torch?
Yes! You can place the sugar-topped cupcakes under a broiler for 2-3 minutes, watching carefully to prevent burning. Position the rack about 6 inches from the heat source and keep the oven door slightly ajar to monitor them constantly.

Why did my cheesecake cupcakes crack?
Cracks typically form from overmixing (incorporating too much air) or rapid temperature changes. Beat ingredients just until combined, and always cool cheesecakes gradually in a turned-off oven with the door cracked.

Can I use vanilla extract instead of vanilla beans?
Yes, though you’ll lose the beautiful specks and some flavor depth. Replace the two vanilla beans with 1 tablespoon of high-quality vanilla extract in addition to the amount already called for.

How far in advance can I make these?
The cupcakes can be baked up to 3 days ahead and stored in the refrigerator. Add the sugar and torch just before serving for the best texture contrast.

Why isn’t my sugar caramelizing properly?
Ensure your cheesecakes are thoroughly chilled before adding sugar, use granulated (not powdered) sugar, and make sure it’s spread in a thin, even layer. If using a torch, hold it about 2-3 inches from the surface and keep it moving to prevent burning.

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