Print

Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini crème brûlée cheesecake cupcakes feature a graham cracker crust, vanilla bean cheesecake filling, and a crisp caramelized sugar top. Elegant, portioned, and restaurant-quality at home.

Ingredients

Scale

Crust:

  • 1 cup graham cracker crumbs

  • 3 tbsp melted butter

  • 1 tbsp sugar

Cheesecake Filling:

  • 16 oz cream cheese, softened

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1/4 cup sour cream or crème fraîche

  • 1 tbsp vanilla bean paste or seeds from 1 vanilla bean

Topping:

  • 3–4 tbsp granulated sugar, for brûlée

Instructions

  • Preheat oven to 325°F. Line muffin tin with paper liners.

  • Mix crust ingredients and press into each liner. Bake 5 min. Cool.

  • Beat cream cheese and sugar. Add eggs, sour cream, and vanilla. Mix until smooth.

  • Fill liners 3/4 full. Bake 18–22 min until just set. Cool, then refrigerate 4+ hours.

  • Just before serving, sprinkle sugar on top and torch until golden. Serve immediately.

Notes

  • Use vanilla bean for best flavor and visual appeal.

  • Keep chilled until ready to brûlée and serve.

  • Great for make-ahead dessert (just torch when ready).

Find it online: https://foodemily.com/vanilla-bean-creme-brulee-cheesecake-cupcakes-recipe/