Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Okay, so you love cheesecake and you secretly adore crème brûlée — why not marry them in cupcake form?
I made these Vanilla Bean Crème Brûlée Cheesecake Cupcakes on a whim and my kitchen turned into a tiny dessert cult.
You get a buttery graham crust, silky vanilla cheesecake, and that glorious caramelized sugar crown.
This recipe balances decadence and simplicity, so you can impress people without calling in reinforcements.
If you like a lighter cheesecake vibe, check out my take on fluffy Japanese cotton cheesecake cupcakes for contrast.

Why You’ll Love This Recipe

• Every bite combines two classics: crème brûlée and cheesecake in a handheld form.
• Make-ahead friendly: refrigerate overnight and serve like a boss.
• Customizable toppings: drizzle caramel, add berries, or keep it classic with a brûlée crust.
• Kid-friendly and party-ready: people smile at these; trust me.

I love making these when I host because they feel special but they don’t demand a ton of work.
Ever served a dessert that gets actual applause? These will.

Ingredients You’ll Need

Ingredient

• Graham cracker crumbs
• Butter (melted)
• Cream cheese (room temperature)
• Granulated sugar
• Vanilla bean paste
• Egg
• Sour cream
• Heavy cream
• Caramel sauce
• Brown sugar

Use full-fat cream cheese for the creamiest texture; low-fat makes the filling gummy.
I always scrape real vanilla beans or use vanilla bean paste for those pretty black specks and big flavor. FYI, give the cheesecake time to chill — patience rewards you.

How to Make (Step-by-Step)

Method

STEP 1

Preheat your oven to 325°F (163°C).

STEP 2

In a bowl, combine graham cracker crumbs, melted butter, and a tablespoon of sugar. Press the mixture into the bottom of cupcake liners in a muffin tin to form the crust.

STEP 3

In a mixing bowl, beat cream cheese, granulated sugar, and vanilla bean paste until smooth.

STEP 4

Add the egg, sour cream, and heavy cream, blending until fully combined.

STEP 5

Pour the cheesecake batter over the crust in each cupcake liner, filling them about 2/3 full.

STEP 6

Bake for about 20-25 minutes, or until the centers are set but slightly jiggly.

STEP 7

Allow to cool, then refrigerate for at least two hours or overnight.

STEP 8

Before serving, drizzle caramel sauce over the top and sprinkle lightly with brown sugar.

STEP 9

Use a kitchen torch to caramelize the sugar topping until golden brown for that signature crème brûlée finish. Enjoy your delicious cupcakes!

I recommend testing one cupcake for doneness rather than all of them; ovens lie.
If the centers look slightly wobbly, they will set as they chill.

Pro Tips for the Best Results

• Room-temperature cream cheese wins: it blends smoother and prevents lumps.
• Don’t overbake: centers should wobble slightly.
• Torch carefully: keep the flame moving to avoid burning.
• Use good vanilla: vanilla bean paste gives specks and real flavor.
• Chill well: cold cupcakes set better and cut cleaner.

Warm cream cheese blends fast, so you avoid overmixing and air pockets.
When torching, practice on a spoon if you feel nervous — no shame. IMO, a light sprinkle of flaky sea salt after torching makes the flavors pop.

Fun Variations & Topping Ideas

Variations:

• Swap the graham crust for crushed shortbread for extra butteriness.
• Fold in a tablespoon of lemon zest for a bright twist.
• Make mini versions for bite-sized decadence.

If you want a chocolate twist, check my caramel brownie cheesecake for inspo.
Want a citrusy note? Add lemon or orange zest to the batter for freshness.

Toppings:

• Classic brûlée: brown sugar torched until glassy.
• Salted caramel drizzle: adds balance and a grown-up edge.
• Fresh berries: brightens flavor and adds color.
• Crumbled toffee or nuts: add crunch for texture contrast.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
To revive the brûlée top, use a kitchen torch again just before serving.
If you don’t have a torch, broil briefly but watch closely to avoid burning.

For longer storage, freeze the cupcakes without the brûlée topping in a single layer, then move to a container.
Thaw them in the fridge to keep texture intact.
Torch after thawing for a fresh caramelized shell.

Leftover ideas

Turn leftover cupcakes into parfaits by layering chunks with whipped cream and berries.
Use slightly stale cupcakes as bases for ice cream sundaes — instant upgrade.
You can also crumble leftovers into a boozy trifle if you’re feeling naughty.

Frequently Asked Questions (FAQ)

Can I make these without a torch?

Yes. You can broil the tops for a minute or so but you must watch them the whole time.

Can I freeze these?

Yes. Freeze individually, then thaw in the fridge overnight before torching the sugar.

What else can I use instead of graham crackers?

Try crushed digestive biscuits, Oreos for a chocolate twist, or shortbread for extra richness.

How do I avoid cracked tops?

Bake gently at the right temperature and avoid overbeating the batter; cracks come from too much air or high heat.

Can I make this gluten-free?

Yes. Use gluten-free graham crackers or almond flour crusts and check labels on all ingredients.

Conclusion

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes hit the sweet spot between fancy and doable. You get a crisp caramel shell, lush vanilla cheesecake, and a buttery base — all in one bite. If you want a nerdy read on crème brûlée cupcakes science and technique, this article explains the caramelization process well: Crème Brûlée Cupcakes – Scientifically Sweet Go make them, then come back and tell me if you torched your way to glory. Please leave a comment and a rating if you try the recipe — I read every one and I care more than my cat, which is saying something.