These elegant cheesecake cupcakes deliver all the creamy richness of traditional crème brûlée in a bite-sized, handheld form. With a buttery graham cracker crust, silky vanilla bean filling, and a crisp caramelized sugar top, they’re as impressive as they are irresistible.

Why You’ll Love This Recipe

• The best of both worlds: Cheesecake and crème brûlée combined into one luxurious treat.

• Vanilla-forward flavor: Real vanilla bean seeds (or extract) bring rich, aromatic depth.

• Showstopping presentation: The golden sugar crust adds a fancy, professional touch.

• Perfect portions: Individual servings make this ideal for parties or dessert trays.

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs

• ¼ cup unsalted butter, melted

For the Filling:

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• ¼ cup sour cream

• 1 vanilla bean, seeds scraped (or 1 tsp pure vanilla extract)

• ¼ cup heavy cream

For the Brûlée Topping:

• ¼ cup granulated sugar (more if needed)

Directions

Prep Time: 20 minutes
Bake Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 40 minutes
Yield: 12 cupcakes

1. Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.

2. Mix graham cracker crumbs and melted butter until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form a crust.

3. Beat cream cheese and granulated sugar in a bowl until smooth and creamy.

4. Add eggs one at a time, mixing on low speed just until incorporated.

5. Stir in sour cream, vanilla bean seeds (or extract), and heavy cream until the mixture is silky.

6. Divide batter evenly among cupcake liners over the crust.

7. Bake 18–22 minutes, or until centers are just set and no longer jiggly. Remove and cool completely.

8. Chill in the refrigerator for at least 4 hours or overnight for best texture.

9. Top each cupcake with a thin, even layer of sugar.

10. Torch the sugar using a kitchen torch until golden and caramelized. Let rest for 1 minute before serving.

Tips & Variations

• No kitchen torch? You can caramelize the sugar under a broiler, watching closely, though results may vary slightly.

• Use vanilla extract: If vanilla beans aren’t available, a good-quality extract still gives delicious flavor.

• Want a flavored twist? Add orange zest or a splash of almond extract to the filling for variation.

• For extra crunch: Use crushed vanilla wafers or Biscoff cookies instead of graham crackers.

Frequently Asked Questions

Can I freeze these cheesecake cupcakes?
Yes. Freeze them without the brûlée topping, then thaw and torch the sugar just before serving.

How long will they keep in the fridge?
They’ll stay fresh for up to 5 days in an airtight container.

Can I make them in advance?
Absolutely—prepare and chill the cupcakes the day before, and brûlée the sugar just before serving for the perfect crackly top.

Do I need to use a water bath?
Not for these small portions. The gentle oven temperature prevents cracking without a water bath.

Final Thoughts

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the ultimate mini dessert—sophisticated, creamy, and topped with a satisfying sugar crunch. Whether you’re hosting a dinner party or just want to treat yourself to something special, they’re guaranteed to impress.