Crème Brûlée Cheesecake Cupcakes – creamy, crackly & elegant
Mini cheesecakes infused with real vanilla bean, topped with a caramelized sugar crust for a perfect crème brûlée finish.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
Crust:
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¾ cup graham cracker crumbs
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2 tbsp granulated sugar
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3 tbsp unsalted butter, melted
Filling:
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16 oz cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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⅓ cup sour cream
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1 tbsp vanilla bean paste (or extract)
Brûlée Topping:
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¼ cup granulated sugar, for torching
Instructions
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Preheat oven to 325°F. Line muffin tin with cupcake liners.
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Mix crust ingredients and press 1 tbsp into each liner. Bake 5–6 minutes.
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Beat cream cheese until smooth. Add sugar, eggs, sour cream, and vanilla. Mix until creamy.
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Divide batter into liners. Bake 18–22 minutes. Cool, then chill at least 4 hours.
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Sprinkle tops with sugar and torch until golden. Let set 1–2 minutes. Serve immediately.
Notes
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Use mini muffin pan for bite-sized treats.
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Freeze (without topping) up to 2 months.
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Use vanilla extract if vanilla bean paste isn’t available.