Here’s a delightful dive into the sweet world of desserts with our Vanilla Bean Crème Brûlée Cheesecake Cupcakes. These treats blend the classic elegance of crème brûlée with the rich texture of cheesecake, all packaged in a cupcake form. Perfect for gatherings, they offer a sweet surprise with every bite!
Why Make This Vanilla Bean Crème Brûlée Cheesecake Cupcakes
There’s something magical about combining famous desserts into one absolutely delicious creation. The vanilla bean adds a beautiful aroma, while the caramelized sugar on top brings that iconic crunch, reminiscent of a traditional crème brûlée. These cupcakes are not only visually stunning with their golden caramelized tops, but they also feature a creamy, luscious filling that promises to excite your taste buds. They are perfect for celebrations, potlucks, or even just a sweet treat at home. Plus, they are a delightful way to impress your family and friends without spending hours in the kitchen.
How to Make Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Creating these cupcakes is simpler than you might think. You’ll start with a buttery graham cracker crust, followed by a rich cheesecake filling flavored with real vanilla bean. The finale? A quick torching of sugar on top for that satisfying crème brûlée finish. Read on for step-by-step details that will guide you in making these scrumptious treats!
Ingredients:
- 225g cream cheese
- 100g granulated sugar
- 2 large eggs
- 60g sour cream
- 2 teaspoons vanilla bean paste
- 50g unsalted butter, melted
- 100g graham cracker crumbs
- 2 tablespoons brown sugar
- 2 tablespoons heavy cream (optional)
- Extra granulated sugar for caramelizing tops
- Powdered sugar for dusting (optional)
Directions:
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and brown sugar. Press a tablespoon of the mixture into each liner to form a crust. Bake for 5–7 minutes and let cool.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar, continuing to beat until combined.
- Add the eggs one at a time, mixing on low speed until fully incorporated.
- Stir in the sour cream, vanilla bean paste, and heavy cream, if using, until you achieve a smooth, creamy batter.
- Fill each cupcake liner with the cheesecake mixture nearly to the top. Gently tap the pan to release any air bubbles.
- Bake for 18–22 minutes until the centers are set but still slightly jiggly. Cool in the pan, then chill for at least 4 hours or overnight for best results.
- Before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch. Allow to cool for a minute to harden the sugar.
- Optional: Dust with powdered sugar or top with whipped cream for an extra touch. Serve chilled.
Nutritional Information
- Calories: 310
- Total Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 0g
- Sugars: 19g
- Protein: 6g
Nutritional information is based on a serving size of one cupcake, and may vary based on individual ingredients and brands.
How to Serve Vanilla Bean Crème Brûlée Cheesecake Cupcakes
These cupcakes are best served chilled and straight from the refrigerator. Their rich flavors goes wonderfully with a cup of coffee or tea. For special occasions, consider serving them on a dessert platter, garnished with fresh berries or a drizzle of chocolate sauce.
If you’re hosting a dinner party, pair them with dessert wines like a sweet Riesling or a creamy dessert cocktail to enhance the luxurious experience.
How to Store Vanilla Bean Crème Brûlée Cheesecake Cupcakes
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. Properly kept, they can last up to 5 days. Due to the caramelized tops, it’s best to wait until just before serving to add the sugar and torch them, ensuring they remain crunchy and delightful.
Expert Tips for Perfect Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Cream Cheese Temperature: Ensure your cream cheese is at room temperature before mixing. This helps achieve a smooth texture without lumps.
- Don’t Overmix: When you add the eggs, mix just until combined; overmixing can cause the cheesecake to crack.
- Chill Time: For the best flavor and texture, allow your cupcakes to chill overnight. This gives them time to set properly.
- Alternatives: If you don’t have vanilla bean paste, vanilla extract will work just as well, though you may miss that pretty speckled look.
Delicious Variations
- Chocolate Crust: Swap graham cracker crumbs for crushed chocolate cookies for a chocolaty twist.
- Fruit Topping: Add fresh fruits like raspberries or strawberries on top for a fruity, tart flavor that balances the richness.
- Nutty Flavor: Incorporate crushed nuts or pecans into your crust for an extra layer of texture and flavor.
Frequently Asked Questions
1. Can I use low-fat cream cheese?
Yes! Low-fat cream cheese can reduce calories and fat. However, it may alter the texture slightly, making it less creamy.
2. What if I don’t have a kitchen torch?
If you don’t have a kitchen torch, you can place the cupcakes under the broiler in your oven for a minute or two, watching carefully to avoid burning.
3. Can I freeze these cupcakes?
You can freeze the cheesecake cupcakes before caramelizing them. Wrap each tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months. Thaw in the fridge and caramelize before serving.
4. How can I make these cupcakes gluten-free?
Use gluten-free graham crackers or almond flour mixed with melted butter to create a tasty gluten-free crust.
5. What’s the best way to make vanilla bean paste from scratch?
You can make your own vanilla bean paste by blending scraped vanilla bean seeds with sugar to create a syrupy consistency.
6. Can I use different flavors for the cheesecake?
Absolutely! Experiment with flavors like lemon or pumpkin puree for seasonal variations that bring new zest to this treat.
7. Should I let the cupcakes cool before cooling them in the fridge?
Yes, allow them to cool in the pan for about an hour before transferring them to the refrigerator. This helps maintain their texture.
8. Is it possible to make these cupcakes without eggs?
Yes! Replace each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water).
9. What are some great toppings for these cupcakes?
Try whipped cream, fresh fruit, or chocolate shavings to elevate your cupcakes further.
10. How do I know when my cupcakes are done baking?
The centers should be set but slightly jiggly. You can also gently touch the surface to see if it springs back. If it leaves a dent, they need a bit more time.
Conclusion
Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a delightful combination of flavors and textures that will impress anyone who tries them. Their creamy filling paired with a crunchy caramel top makes them irresistibly delicious. Whether you’re celebrating a special event or just treating yourself, these cupcakes are sure to satisfy your sweet tooth. I encourage you to gather your ingredients and get started on this delicious journey today—your taste buds will thank you! Let us know how they turned out; we love to hear from our fellow bakers!
Print
Vanilla Bean Crème Brûlée Cheesecake Cupcakes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cupcakes combining the elegance of crème brûlée with creamy cheesecake in a portable cupcake form, topped with a caramelized sugar crust.
Ingredients
- 225g cream cheese
- 100g granulated sugar
- 2 large eggs
- 60g sour cream
- 2 teaspoons vanilla bean paste
- 50g unsalted butter, melted
- 100g graham cracker crumbs
- 2 tablespoons brown sugar
- 2 tablespoons heavy cream (optional)
- Extra granulated sugar for caramelizing tops
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs, melted butter, and brown sugar in a bowl. Press a tablespoon of the mixture into each liner to form a crust. Bake for 5–7 minutes and let cool.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar, continuing to beat until combined.
- Add the eggs one at a time, mixing on low speed until fully incorporated.
- Stir in the sour cream, vanilla bean paste, and heavy cream (if using) until you achieve a smooth, creamy batter.
- Fill each cupcake liner with the cheesecake mixture nearly to the top. Gently tap the pan to release any air bubbles.
- Bake for 18–22 minutes until the centers are set but still slightly jiggly. Cool in the pan, then chill for at least 4 hours or overnight for best results.
- Before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch. Allow to cool for a minute to harden the sugar.
- Optional: Dust with powdered sugar or top with whipped cream for an extra touch. Serve chilled.
Notes
Chill overnight for best flavor and texture. Can use low-fat cream cheese or almond flour for gluten-free variation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 19g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, vanilla bean, cupcakes, dessert, crème brûlée
