Why You’ll Love This Recipe
I love this recipe for its fancy yet approachable charm. These cupcakes look stunning and taste even better. The combination of cheesecake richness and crème brûlée’s signature burnt sugar top is unforgettable. They’re easy to make in a muffin tin and ideal for dinner parties, gifting, or personal indulgence.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 large egg
1 tsp pure vanilla extract
½ vanilla bean (seeds scraped) or 1 tsp vanilla bean paste
¼ cup heavy cream
1 tbsp all-purpose flour
Brûlée topping:
2 tsp granulated sugar (per cupcake)
directions
I preheat the oven to 325°F (160°C) and line 8 muffin cups with paper liners.
In a bowl, I beat the softened cream cheese and granulated sugar until smooth and creamy, about 2 minutes.
I add the egg, vanilla extract, and vanilla bean seeds or paste, mixing until well combined.
Next, I pour in the heavy cream and add the flour, whisking gently until the batter is silky and lump-free.
I divide the batter evenly among the muffin cups, filling each about ¾ full.
I bake the cupcakes for 18 to 20 minutes, or until the edges are set and the centers jiggle slightly.
After baking, I cool the cupcakes on a wire rack, then refrigerate for at least 2 hours or overnight to let them fully set.
Just before serving, I sprinkle about 2 teaspoons of granulated sugar on each cupcake and use a kitchen torch (or broiler) to melt and caramelize the sugar until golden and crisp. I let the topping set for a few minutes before serving.
Servings and timing
This recipe makes 8 cupcakes. It takes about 15 minutes to prep, 20 minutes to bake, and at least 2 hours to chill, for a total time of around 2 hours and 35 minutes. Each cupcake is approximately 250 kcal.
Variations
Sometimes I add a pinch of sea salt to the sugar topping for a salted caramel twist. I’ve also used lemon or orange zest in the batter for a citrusy flavor. For a more dramatic presentation, I top each cupcake with a small dollop of whipped cream or a berry.
storage/reheating
I store the cupcakes in the refrigerator in an airtight container for up to 4 days. I brûlée the sugar topping just before serving so it stays crisp. These are best enjoyed chilled or at room temperature.
FAQs
Can I make these cupcakes ahead of time?
Yes, I bake and chill them in advance, then add the sugar topping and torch just before serving.
Do I need a kitchen torch for the topping?
A torch gives the best result, but I can also use a broiler—just keep a close eye on it to avoid burning.
Can I use vanilla extract only?
Yes, but the vanilla bean or paste gives a deeper, more luxurious flavor.
Are these gluten-free?
They can be. I use a gluten-free flour substitute in place of all-purpose flour.
Can I freeze them?
Yes, I freeze the un-brûléed cupcakes and thaw them overnight in the fridge before adding the sugar topping.
Conclusion
Vanilla Bean Crème Brûlée Cheesecake Cupcakes are my go-to when I want a dessert that’s elegant and indulgent but easy to make. With their creamy centers and crunchy sugar tops, they deliver a perfect balance of textures and flavors in every luxurious bite.
Print
Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Total Time: 2 hours 35 minutes (includes chilling)
- Yield: 8 cupcakes
- Diet: Vegetarian
Description
Smooth vanilla bean cheesecake baked into cupcake form with a crisp caramelized sugar top—classic crème brûlée meets handheld indulgence.
Ingredients
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ vanilla bean (seeds scraped) or 1 tsp vanilla bean paste
¼ cup heavy cream
1 tbsp all-purpose flour
Brûlée Topping:
2 tsp granulated sugar (per cupcake)
Instructions
Preheat oven to 325°F (160°C) and line 8 muffin tins with paper liners.
Beat cream cheese and sugar until smooth.
Add egg, vanilla extract, and vanilla bean seeds or paste; mix until combined.
Add cream and flour, mix until batter is smooth.
Divide batter into muffin tins, filling ¾ full.
Bake for 18–20 minutes until set at edges and slightly jiggly in center.
Cool completely, then refrigerate for at least 2 hours or overnight.
Before serving, sprinkle each cupcake with 2 tsp sugar and torch or broil until caramelized. Let sit for a few minutes before serving.
Notes
Add a pinch of sea salt to the sugar topping for a salted caramel touch.
A citrus zest (lemon or orange) can add brightness.
Torch just before serving for the crispest topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
