Vanilla Bean Creme Brulee Cheesecake Cupcakes

I have to tell you right out of the gate, these little cheesecake cupcakes ruin me in the best way possible. Every time I make them, I think, “Okay, I’ll only have one,” and then suddenly I’m standing over the counter like a dessert gremlin with two empty wrappers. You’re about to understand why.

These Vanilla Bean Creme Brulee Cheesecake Cupcakes take the elegance of creme brulee, the comfort of cheesecake, and the cuteness of cupcakes. Then they merge all three into one treat that feels both fancy and totally doable at home.

What makes them special is that contrast. You bite into silky vanilla bean cheesecake and then hit that thin, crackly sugar shell on top. It’s the cupcake version of tapping a spoon on creme brulee at a restaurant. Only here, you’re the one who gets the applause.

Why You’ll Love This Recipe

• The texture is unreal. Creamy inside with a caramelized sugar top that cracks perfectly.
• They look impressive. You’ll feel like a pastry chef without needing a pastry degree.
• Small portions mean easy serving. No slicing, no mess.
• Vanilla bean flavor hits differently. Rich, warm, and aromatic.
• You can make them ahead. Great for parties or when you’re saving your energy for the brûlée moment.
• Kid friendly and adult approved. Everyone loves these cupcakes.

Yield, Time, and Nutrition

• Yield: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 22 to 25 minutes
• Cooling + Chill Time: 3 hours
• Total Time: About 3 hours and 45 minutes
• Approx Calories: 290 per cupcake

Tools You’ll Need

• 12 cup muffin pan. This keeps everything uniform and helps the cheesecakes set evenly.
• Paper cupcake liners. They make removing the cheesecakes stress free. No sticking. No crumbling.
• Hand mixer or stand mixer. Helps you beat cream cheese into that dreamy smooth texture.
• Mixing bowls. One for the crust and one for the batter.
• Rubber spatula. Super handy for scraping the bowl so nothing goes to waste.
• Kitchen torch. This is for caramelizing the sugar. If you don’t have one, I’ll give an alternative later.
• Cooling rack. Lets the cupcakes cool without getting soggy bottoms.
• Small spoon. Perfect for sprinkling sugar evenly.

Ingredients

For the crust

• 1 cup (100g) graham cracker crumbs
• 2 tablespoons (25g) granulated sugar
• 3 tablespoons (42g) melted butter

For the cheesecake filling

• 16 ounces (454g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1/2 cup (120g) sour cream
• 2 teaspoons (10ml) pure vanilla extract
• 1 vanilla bean, seeds scraped
• Pinch of salt

For the brulee topping

• 1/4 cup (50g) granulated sugar

Step by Step Instructions

1. Prep your pan

Line your muffin pan with cupcake liners. This makes everything easier later. You’ll thank yourself.

2. Make the crust

Mix the graham crumbs, sugar, and melted butter in a bowl until it feels like damp sand.

Spoon about 1 tablespoon into each liner. Press it down firmly using the bottom of a small cup.

You want it tight so the crust doesn’t crumble when you bite into the cupcake.

3. Beat the cream cheese

In a large bowl, beat the cream cheese on medium speed until smooth.

Don’t rush this part. You’re building the creamy base, and lumps here mean lumps later.

4. Add sugar and eggs

Beat in the sugar, then add the eggs one at a time. Mix just until combined.

You don’t want to whip in too much air. Air can cause cracks.

5. Add the flavor

Mix in the sour cream, vanilla extract, vanilla bean seeds, and salt.

You’ll see tiny black specks throughout the batter. That’s the magic.

6. Fill the liners

Divide the batter evenly between the 12 liners. They should each be a little over halfway full.

7. Bake

Bake at 325°F (163°C) for 22 to 25 minutes.

You’re looking for a set edge and a slightly jiggly center. That jiggle is your friend.

Overbaking leads to cracks, so pull them out while they still have that gentle wobble.

8. Cool slowly

Let the cupcakes cool in the pan for 20 minutes.

Then move them to a cooling rack until they reach room temperature.

Finally, chill them for at least 2 hours in the fridge. Overnight is even better.

9. The brûlée moment

Just before serving, sprinkle about 1 teaspoon of sugar on each cupcake.

Use a kitchen torch to melt and caramelize the sugar until it turns amber.

Keep the flame moving so you don’t scorch one spot.

If you don’t have a torch, place them under the broiler for 2 to 3 minutes.

Watch them closely. Sugar goes from “perfect” to “burnt” very fast.

Serving Ideas

• Serve with fresh berries for a pop of color and acidity.
• Add a dollop of whipped cream if you’re in the mood for extra richness.
• Pair with hot coffee or cold brewed vanilla iced coffee for a café moment at home.
• Drizzle a tiny bit of caramel sauce on the plate for presentation.

Variations and Customizations

• Swap graham crackers with Oreos for a chocolate twist.
• Add lemon zest to the batter for a citrusy brightness.
• Use brown sugar for a deeper, almost caramel flavor.
• Add a splash of bourbon or rum for an adult version.
• Mix crushed freeze dried strawberries into the crust for color and flavor.

Pro Tips and Mistakes to Avoid

• Always start with room temperature cream cheese. Cold cream cheese refuses to turn smooth.
• Don’t overmix once the eggs are in. That air leads to sinking or cracking.
• Use real vanilla bean when possible. The flavor difference is noticeable.
• Chill the cupcakes fully before brûléeing. Warm cheesecake melts under the torch.
• Torch the sugar right before serving. That keeps the topping crisp.

Storage and Make Ahead

• Store the cupcakes without the brulee topping in the fridge for up to 4 days.
• Add the sugar topping only when you’re ready to serve so it stays crisp.
• You can freeze the baked cupcakes (un-torched) for up to 2 months. Just thaw overnight in the fridge.

Final Thoughts

I really hope you make these Vanilla Bean Creme Brulee Cheesecake Cupcakes because they’re the kind of dessert that makes people pause mid-bite. You’ll feel proud serving them, and you’ll definitely have a moment where you crack that caramel top and think, “Yep, I made that.”