Mini Cheesecake Cupcakes (vanilla Bean Crème Brûlée)
These delightful mini cheesecake cupcakes take inspiration from the classic vanilla bean crème brûlée. Each bite offers a rich, creamy filling with a satisfying caramelized sugar crust. Perfect for gatherings or as a sweet treat, they are a lovely individual dessert that impresses.
Equipment
- 1 muffin tin (12-cup)
- 12 cupcake liners
- 2 mixing bowls
- 1 hand mixer or stand mixer
- 1 rubber spatula
- 1 small saucepan
- 1 kitchen torch for brûlée topping
- 1 cooling rack
Ingredients
- 8 oz cream cheese, softened Make sure the cream cheese is softened to ensure a smooth filling.
- ½ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla bean paste (or pure vanilla extract) For a more intense flavor, you can use fresh vanilla beans instead of vanilla bean paste.
- ½ cup graham cracker crumbs
- 2 tablespoons melted butter
- ¼ cup granulated sugar (for topping) Keep an eye on the sugar while caramelizing to avoid burning.
Instructions
- Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and crumbly. Spoon a small amount of the mixture into the bottom of each cupcake liner and press down gently to form a base.
- In another mixing bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy.
- Add sour cream, eggs, and vanilla bean paste. Beat the mixture on medium speed until fully combined and smooth.
- Carefully pour the cheesecake mixture over the graham cracker crust in each cupcake liner, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until the edges are set but the center remains slightly jiggly.
- Once baked, remove the mini cheesecakes from the oven and let them cool in the tin for 10 minutes. Then, carefully transfer them to a cooling rack to cool completely.
- Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set.
- Before serving, sprinkle about 1 teaspoon of granulated sugar on top of each mini cheesecake. Using a kitchen torch, carefully caramelize the sugar until it forms a golden crust. Let it sit for a few minutes to harden.
- Serve and enjoy your delicious mini cheesecake cupcakes!
Notes
Make sure the cream cheese is softened to ensure a smooth filling.
For a more intense flavor, you can use fresh vanilla beans instead of vanilla bean paste.
Keep an eye on the sugar while caramelizing to avoid burning.