Indulge in the decadence of Vanilla Bean Crème Brûlée Cheesecake Cupcakes. These delightful treats combine the creamy richness of cheesecake with the caramelized top of a classic crème brûlée. Perfect for parties or personal indulgence, these mini desserts pack big flavors into a convenient cupcake size. Each bite is a journey through a buttery graham crust, luscious vanilla cheesecake, and a sweet crackly topping.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar
Instructions
- Prepare the Crust : Preheat your oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Divide the mixture evenly among the cupcake liners and press firmly to create a compact crust. Bake for 5 minutes, then let cool.
- Make the Cheesecake Filling : In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until just combined. Avoid overmixing.
- Assemble and Bake : Pour the cheesecake filling over the cooled crusts, filling each liner almost to the top. Bake for 20-22 minutes or until the centers are set but slightly jiggly. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Add the Crème Brûlée Topping : Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over the top of each cupcake.Use a kitchen torch to caramelize the sugar until it turns golden and crispy. Let cool for a minute to allow the sugar to harden.
Conclusion
These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are the perfect blend of creamy cheesecake and crisp brûlée topping, creating a dessert that’s as visually stunning as it is delicious. Ideal for any special occasion or as a sweet indulgence, these mini treats will leave your guests asking for more. Relish the harmony of textures and the aromatic hint of vanilla in every bite!
Mini Vanilla Bean Crème Brûlée Cheesecake Delights
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 vanilla bean split and seeds scraped
- 1 teaspoon vanilla extract
For the Crème Brûlée Topping:
- 1/4 cup granulated sugar
Instructions
- Prepare the Crust : Preheat your oven to 325°F (163°C). Line a muffin tin with 12 cupcake liners. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Divide the mixture evenly among the cupcake liners and press firmly to create a compact crust. Bake for 5 minutes, then let cool.
- Make the Cheesecake Filling : In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until just combined. Avoid overmixing.
- Assemble and Bake : Pour the cheesecake filling over the cooled crusts, filling each liner almost to the top. Bake for 20-22 minutes or until the centers are set but slightly jiggly. Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours.
- Add the Crème Brûlée Topping : Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over the top of each cupcake. Use a kitchen torch to caramelize the sugar until it turns golden and crispy. Let cool for a minute to allow the sugar to harden.