Pin it
Creamy Cheesecake Cupcakes with real vanilla bean have a crisp graham base and a shiny caramelized sugar shell on top. This twist takes classic crème brûlée and turns it into cute single-serve treats. Great for parties, fancy dinners, or anytime you want something that feels extra nice with little effort.
The first time I made these was at a friend's engagement bash. Guests kept asking for how I made them. Now I pull this out whenever I want to wow a crowd without a lot of work.
Tasty Ingredients
- Vanilla bean: Scrape out the seeds right before mixing in for the most flavor. Those little black specks are the best part.
- Granulated sugar: Superfine sugar works best for a smooth crust and melting on top. You'll use it for the crust, in the cheesecake, and that shiny brûlée finish.
- Cream cheese: Go for full-fat, brick-style cream cheese. Let it sit out until soft so it blends lump-free and tangy.
- Heavy cream: Cold heavy cream will make the cheesecake silkier and rich.
- Eggs: Use big, fresh eggs to get that lovely set texture and creamy bite.
- Vanilla extract: Use pure vanilla for an extra flavor boost. Add it along with the beans for a deep vanilla hit.
- Sour cream: Full-fat here so your filling is velvety and light. Skip low-fat for the best mouthfeel.
- Unsalted butter: Fresh, quality butter makes the graham crust rich and holds it together.
- Graham cracker crumbs: Make sure they're fresh for a crispy buttery crust that stays in one piece.
Easy-to-Follow Steps
- Serve and Enjoy:
- Pop them out of the fridge and serve cold so you get that perfect crack of caramel with creamy filling underneath.
- Caramelize the Tops:
- Sprinkle each cupcake with a little sugar. Torch carefully until you’ve got a golden hard top. Let them stand a bit so the caramel sets.
- Cool and Chill:
- Take them out, rest in the pan briefly, then move to a rack to finish cooling. Chill in the fridge for a good two hours so everything sets up and the flavors blend.
- Fill and Bake:
- Scoop batter into the liners, filling them most of the way. Bake until they’re puffy but not brown—about twenty to twenty-five minutes.
- Make the Cheesecake Batter:
- Blend soft cream cheese and sugar until smooth. Mix eggs in one at a time, then add the cream, vanilla, sour cream, and vanilla beans. Don’t overmix—just bring it all together.
- Mix the Crust:
- In a bowl, stir together graham crumbs, some sugar, and melted butter. Press into the bottom of your liners for a flat, sturdy base.
- Prepare the Oven and Pan:
- Kick off by heating the oven to three twenty-five. Line your muffin tin with paper liners for simple cleanup.
Pin it
I go nuts for those vanilla flecks in the soft filling. My whole family crowds in when I bust out the kitchen torch. Watching the sugar instantly bubble and crackle never gets old. This dessert is just as fun to make as it is to nibble.
How to Store Them
Stash extras in a sealed container in your fridge. Eat within four days for best flavor. Wait to torch the tops till right before serving so they stay crunchy. If freezing, skip the sugar bit and wrap them chilled. Caramelize after thawing in the fridge for the best bite.
Switch-Ups
Vanilla paste or extra extract swaps in fine for vanilla bean and saves money. Want gluten-free? Just grab gluten-free graham crackers. For lighter filling, sub in some plain Greek yogurt instead of half the cream cheese.
How to Serve
Top with berries like fresh raspberries or strawberries for a pop of color and tang. Go fancier by adding a swirl of whipped cream or a little berry sauce. They look great on big plates for brunch or fancy up dessert time after dinner.
Pin it
How This Dessert Came To Be
This treat mashes up old-school French brûlée with the classic American cheesecake. That crispy sugar top comes from crème brûlée, and the baked creamy base is all cheesecake. Making them into cupcakes means every guest gets their own fancy sweet, no forks needed.
Frequently Asked Questions
- → What type of vanilla works best?
Split-open vanilla beans add tons of flavor and those little black specks. But you can use really good vanilla extract if that’s what you’ve got.
- → How can I caramelize the sugar topping?
Go for a small kitchen torch for super even, crispy sugar. If you don’t have one, try your broiler, just watch it close so it doesn’t burn.
- → Why chill the cheesecakes before serving?
Letting them hang out in the fridge helps them get firm and creamy, just how you want them. It also amplifies all that good vanilla flavor.
- → Can I make these cupcakes in advance?
Yep, bake and chill the cheesecakes ahead of time. Just add and torch the sugar right before eating, so the top stays nice and crunchy.
- → How do I prevent soggy crusts?
Use sturdy cupcake wrappers and bake that crust until it’s deep golden before you add filling. That way it stays firm—not soggy.