A delightful twist on two classic desserts, these Vanilla Bean Crème Brûlée Cheesecake Cupcakes offer the velvety richness of cheesecake paired with the crisp, caramelized sugar top of crème brûlée. With a simple vanilla wafer crust and a smooth, creamy filling, they deliver a gourmet experience in individual portions.

Why You’ll Love This Recipe

These cheesecake cupcakes are the perfect blend of elegance and convenience. Whether you’re serving guests or treating yourself, their individual size makes them easy to serve and enjoy. The contrast of textures—from the crunchy brûlée topping to the smooth cheesecake base—creates a sophisticated dessert that’s both accessible and impressive. Plus, they’re make-ahead friendly and require minimal decorating skills.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 vanilla wafer cookies (for crust)
16 oz cream cheese, softened
1/2 cup sugar
Seeds from 1 vanilla bean (or 2 tsp vanilla extract)
2 large eggs
1/4 cup sour cream
2 tbsp heavy cream
2–3 tbsp granulated sugar (for brûlée topping)

directions

Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
Place one vanilla wafer cookie in the bottom of each liner to serve as the crust.
In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla bean seeds (or extract), and mix until combined.
Add the eggs, one at a time, beating just until blended.
Mix in the sour cream and heavy cream until the batter is smooth and creamy.
Pour the batter evenly over each vanilla wafer in the cupcake liners.
Bake for 18–22 minutes, or until the centers are just set and no longer jiggly.
Allow the cheesecakes to cool to room temperature, then chill in the refrigerator for at least 2 hours.
Before serving, sprinkle 2–3 tablespoons of granulated sugar over the tops of the cupcakes.
Use a kitchen torch or broiler to caramelize the sugar until golden and crisp. Let it cool briefly to harden the topping.

Servings and timing

This recipe yields 12 cheesecake cupcakes. Preparation and baking take approximately 30 minutes, plus a minimum of 2 hours for chilling. Total time including chilling is around 2 hours and 30 minutes.

Variations

Flavor Swap: Substitute the vanilla bean with almond extract or citrus zest for a new flavor profile.
Crust Options: Replace vanilla wafers with crushed graham crackers or chocolate cookies for a different base.
Topping Ideas: Add fresh berries on top after brûlée for a refreshing finish.
Mini Cheesecakes: Use mini muffin pans for bite-sized versions, adjusting the baking time to about 12–15 minutes.

storage/reheating

Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 4 days. To maintain the brûlée topping’s crunch, torch the sugar just before serving. Avoid freezing once the sugar topping is applied, as it may weep or soften.

FAQs

How do I know when the cheesecakes are done baking?

They are done when the centers are set but still slightly jiggly. Avoid overbaking to maintain a creamy texture.

Can I use vanilla extract instead of a vanilla bean?

Yes, 2 teaspoons of pure vanilla extract is a great substitute for one vanilla bean.

Can I make these in advance?

Yes, you can bake the cheesecakes a day ahead and refrigerate. Add the brûlée topping just before serving.

Do I need a kitchen torch for the topping?

A kitchen torch works best, but you can also use your oven’s broiler. Watch closely to avoid burning.

What can I use instead of sour cream?

Greek yogurt or crème fraîche are suitable alternatives for sour cream in this recipe.

Can I freeze the cheesecakes?

Yes, freeze them without the brûlée topping. Thaw in the fridge and add the sugar topping before serving.

Why is my brûlée topping not crispy?

If the sugar isn’t fully caramelized, it may remain grainy. Make sure to heat it evenly until golden and bubbling.

Can I use flavored wafer cookies?

Yes, flavored wafers like lemon or chocolate can add an extra dimension to the dessert.

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and overbaking. Let the cheesecakes cool gradually to prevent cracking.

What’s the best way to chill them quickly?

Place them in the refrigerator uncovered for quicker chilling, then cover once fully cooled.

Conclusion

Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a sophisticated dessert that marries creamy indulgence with the satisfying crunch of caramelized sugar. Perfect for dinner parties or everyday treats, these mini cheesecakes offer rich flavor and elegant presentation with minimal effort. Their make-ahead convenience and customizable variations make them a favorite for any occasion.

Vanilla Bean Crème Brûlée Cheesecake Cupcakes

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Indulge in these Vanilla Bean Crème Brûlée Cheesecake Cupcakes—miniature desserts that combine creamy cheesecake with a crisp, caramelized sugar topping. Perfect for parties or a gourmet treat at home. Keywords: crème brûlée cheesecake cupcakes, vanilla bean cheesecake, mini cheesecake recipe

Ingredients

12 vanilla wafer cookies (for crust)
16 oz cream cheese, softened
1/2 cup sugar
Seeds from 1 vanilla bean (or 2 tsp vanilla extract)
2 large eggs
1/4 cup sour cream
2 tbsp heavy cream
2-3 tbsp granulated sugar (for brûlée topping)

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Instructions

Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
Place one vanilla wafer at the bottom of each liner.
In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well.
Add eggs one at a time, then mix in sour cream and heavy cream until fully combined.
Divide batter evenly among liners, filling almost to the top.
Bake for 18–22 minutes or until centers are just set.
Remove and chill in the refrigerator for at least 2 hours.
Sprinkle tops with sugar and caramelize with a kitchen torch or under a broiler until golden and crisp.

Notes

For best flavor, use real vanilla bean seeds.
A kitchen torch gives better control over caramelization than a broiler.
Store in the fridge and brûlée just before serving for best texture.