Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Delicious bite-sized desserts combining creamy cheesecake and caramelized crème brûlée in cupcake form, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup unsalted butter, melted
For the filling
- 16 oz cream cheese, softened Can use vegan alternatives
- 1 cup sugar
- 3 large eggs May substitute with flaxseed meal or aquafaba for vegan option
- 1 tablespoon vanilla extract
- 2 teaspoons vanilla bean paste Enhances the vanilla flavor
- 1 cup heavy cream Can use coconut cream for non-dairy option
For topping
- 2 tablespoons granulated sugar For caramelizing on top
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and prepare a cupcake pan with paper liners.
- Gather all your ingredients on the counter.
Prepare the crust
- Combine graham cracker crumbs, sugar, and melted butter in a bowl until it resembles wet sand.
- Press the mixture into the bottom of each cupcake liner to create a solid crust.
Make the filling
- In a bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and vanilla bean paste.
- Gradually mix in the heavy cream until well combined.
Bake the cupcakes
- Pour the cheesecake batter into prepared liners, filling each about two-thirds full.
- Bake for 20-25 minutes until the centers are just set.
Cool and serve
- Remove from the oven and allow to cool completely at room temperature.
- Refrigerate for at least 3 hours to firm up.
- Before serving, sprinkle a layer of sugar on top and caramelize with a kitchen torch.
Notes
Refrigerate in airtight containers for up to a week. Can freeze individually for up to 3 months.