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.