Vanilla Bean Cheesecake Cupcakes – TikTok-Worthy Dessert

These Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a dessert lover’s dream: creamy, smooth cheesecake laced with real vanilla bean, topped with a crisp caramelized sugar crust that shatters with every bite. They combine everything you love about crème brûlée and classic New York cheesecake—but in a compact, easy-to-serve cupcake form.

Perfect for parties, weddings, holidays, or a fancy treat at home, these mini cheesecakes feel elevated but are surprisingly simple to make.

 When Two Elegant Desserts Become One

Cheesecake and crème brûlée are two of the most beloved desserts in French and American cuisine. One is dense and tangy, the other delicate and creamy with a signature glassy sugar crust. When you combine them? You get the best of both worlds.

These cheesecake cupcakes are infused with fragrant vanilla bean paste and baked in muffin tins for individual servings. After chilling, they’re topped with a layer of sugar that’s torched until caramelized, giving you that perfect brûlée crackle on top of silky cheesecake. Each one is elegant, rich, and absolutely irresistible.

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Ingredient Breakdown: Richness, Creaminess, and That Caramelized Finish

Cream Cheese

The base of the cheesecake. Use full-fat cream cheese and make sure it’s completely softened for a smooth batter.

Granulated Sugar

Sweetens both the cheesecake and the brûlée topping. Use superfine sugar for the topping if possible—it caramelizes more evenly.

Sour Cream

Adds tang and smoothness, helping balance the richness of the cream cheese.

Eggs

Bind the filling and help it set without cracking. Room temperature eggs incorporate better into the batter.

Vanilla Bean Paste

Infuses the cheesecakes with deep vanilla flavor and gives those signature black specks throughout. You can also use a scraped vanilla bean or high-quality vanilla extract.

Heavy Cream

Adds a velvety texture to the cheesecake filling.

Graham Cracker Crumbs

The classic cheesecake crust. Adds a bit of crunch and contrast to the creamy filling.

Butter

Binds the graham cracker crust and adds rich, toasted flavor.

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Step-by-Step Instructions: Creamy, Crackly, and Simple

1. Prep the Crust

Ingredients:

• ¾ cup graham cracker crumbs

• 2 tbsp granulated sugar

• 3 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.

2. Mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.

3. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner.

4. Bake for 5 minutes, then let cool while you make the filling.

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2. Make the Cheesecake Filling

Ingredients:

• 2 (8 oz) blocks cream cheese, softened

• ½ cup granulated sugar

• ¼ cup sour cream

• ¼ cup heavy cream

• 2 large eggs

• 2 tsp vanilla bean paste (or 1 scraped vanilla bean)

Instructions:

1. In a large bowl, beat the softened cream cheese with sugar until smooth and fluffy (about 2 minutes).

2. Mix in sour cream, heavy cream, and vanilla bean paste. Beat until fully combined.

3. Add eggs one at a time, mixing on low speed until just combined. Don’t overmix.

4. Divide the batter evenly among the 12 liners (they will be nearly full).

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3. Bake the Cheesecakes

1. Bake for 18–22 minutes, or until the centers are just set and slightly jiggly.

2. Turn off the oven, crack the door, and let cupcakes cool inside for 10–15 minutes to reduce cracking.

3. Remove from oven and chill completely in the fridge for at least 4 hours (preferably overnight).

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4. Caramelize the Sugar Topping

Ingredients:

• ¼ cup granulated sugar (or superfine sugar)

Instructions:

1. Just before serving, remove the cupcake liners and pat the tops dry with a paper towel if they appear damp.

2. Sprinkle a thin, even layer of sugar (about 1 teaspoon) over each cheesecake.

3. Use a kitchen torch to carefully caramelize the sugar until golden and glassy.

No torch? You can broil them for 1–2 minutes, watching closely, but a torch gives the best results.

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Tips, Variations, and Substitutions

Tips for Success

• Room temperature ingredients ensure a lump-free, smooth batter.

• Don’t overbake: A slight jiggle is perfect. They’ll firm up as they chill.

• Dry the tops before brûléeing to avoid soggy sugar crusts.

• Chill overnight for best flavor and texture.

Flavor Variations

• Chocolate Crust: Use Oreo or chocolate graham crumbs instead.

• Citrus Twist: Add 1 tsp lemon or orange zest to the batter.

• Espresso: Stir in 1 tsp instant espresso powder for mocha crème brûlée flavor.

• Salted Caramel: Drizzle caramel sauce over the crust before adding filling.

Ingredient Swaps

• Vanilla Extract: Sub 1 tbsp vanilla extract if you don’t have vanilla bean paste.

• Low-fat cream cheese: Works, but texture will be softer.

• Dairy-Free: Use vegan cream cheese and coconut cream—but expect some texture changes.

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Serving Ideas & Occasions

These cheesecake cupcakes are perfect for:

• Dinner parties: An elegant finish that doesn’t require slicing.

• Weddings or bridal showers: Fancy and finger-friendly.

• Holiday desserts: Add fresh berries or sugared cranberries for seasonal flair.

• Make-ahead desserts: Bake and chill the day before, torch before serving.

Serve with:

• Fresh berries or berry coulis

• Whipped cream

• Mint sprigs for garnish

• Espresso or dessert wine

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Nutritional & Health Notes

These are decadent little treats, so enjoy them in moderation—but each one is portion-controlled and satisfying.

• Cream cheese & eggs offer protein and calcium.

• Gluten-free option: Use gluten-free graham crackers.

• Lower sugar option: Reduce sugar slightly in the filling; the brûlée topping will still shine.

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Frequently Asked Questions (FAQ)

1. Can I make these ahead of time?

Yes! Bake and chill the cheesecakes up to 3 days in advance. Add the brûlée topping just before serving.

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2. Can I freeze them?

Yes. Freeze baked (unglazed) cheesecakes for up to 1 month. Thaw overnight in the fridge and brûlée just before serving.

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3. What if I don’t have a torch?

You can use the broiler: place cupcakes under a preheated broiler for 1–2 minutes. Watch carefully to prevent burning.

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4. Why is my cheesecake cracked?

It may have been overbaked or cooled too quickly. Avoid overmixing and let the cheesecakes cool gradually.

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5. Can I make these in a mini muffin tin?

Yes. Reduce baking time to 10–12 minutes. Use mini liners and watch closely to avoid overbaking.

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6. What’s the best sugar for the brûlée topping?

Superfine sugar (caster sugar) caramelizes evenly and quickly, but regular granulated sugar works well too.

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7. Can I use a water bath?

Not necessary for cupcakes. The small size bakes evenly without needing steam, but it’s optional if you want extra caution.

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