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Vanilla Bean Crème Brûlée Cheesecake Cupcakes

Vanilla Bean Crème Brûlée Cheesecake Cupcakes to Delight Your Sweets

Indulge in Vanilla Bean Crème Brûlée Cheesecake Cupcakes, a delicious blend of cheesecake and crème brûlée flavors.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 cupcakes
Course: Desserts
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can replace with crushed cookies or gluten-free crumbs
  • 5 tablespoons Melted Butter Use dairy-free butter for a dairy-free option
For the Filling
  • 8 ounces Cream Cheese Substitute with plant-based cream cheese for dairy-free
  • 1/2 cup Granulated Sugar Optionally swap with sugar alternatives
  • 2 teaspoons Vanilla Bean Seeds/Extract Replace with one teaspoon of pure vanilla extract if preferred
  • 2 large Eggs
  • 1/2 cup Heavy Cream Swap with a dairy-free cream substitute if needed
For Caramelizing
  • 1/4 cup Granulated Sugar Use to sprinkle on top before caramelizing

Equipment

  • muffin tin
  • kitchen torch
  • Mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a mixing bowl, combine graham cracker crumbs with melted butter, then press about 1 tablespoon into each cupcake liner.
  3. Beat cream cheese, granulated sugar, and vanilla bean seeds together until smooth, then add eggs one at a time.
  4. Gently stir in heavy cream until fully combined, ensuring a rich and velvety texture.
  5. Fill each cupcake liner about ¾ full with the cheesecake batter. Bake for 20-25 minutes until edges are set.
  6. Cool cupcakes at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours.
  7. Just before serving, sprinkle granulated sugar over the tops and caramelize with a kitchen torch.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 65mgSodium: 210mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 10IUCalcium: 40mg

Notes

Ensure the cupcakes chill for at least 2 hours for ideal texture and flavor. Avoid over-baking to keep centers slightly jiggly.

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