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Mini Cheesecake Cupcakes (vanilla Bean Crème Brûlée)

These delightful mini cheesecakes are inspired by the smooth and creamy texture of crème brûlée, infused with real vanilla bean. Topped with a caramelized sugar crust, they are perfect bite-sized desserts for any occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 muffin tin
  • 12 cupcake liners
  • 2 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 small saucepan
  • 1 whisk
  • 1 kitchen torch or broiler for caramelizing sugar
  • 1 spoon or measuring cup

Ingredients
  

  • 1 cup cream cheese, softened
  • ½ cup granulated sugar
  • ¼ cup sour cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ vanilla bean seeds scraped or additional vanilla extract
  • ½ cup heavy cream
  • ¼ cup granulated sugar for topping

Instructions
 

  • Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
  • In a mixing bowl, combine the softened cream cheese and ½ cup sugar. Beat on medium speed with an electric mixer until smooth and creamy.
  • Add the sour cream, eggs, vanilla extract, and vanilla bean seeds to the cream cheese mixture. Mix until well blended and smooth.
  • Gently fold in the heavy cream until just combined. Be careful not to over-mix.
  • Divide the cheesecake batter evenly into the prepared muffin tin, filling each liner about ⅔ full.
  • Bake in the preheated oven for about 18-20 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
  • Once baked, remove the muffin tin from the oven and allow the cupcakes to cool completely in the tin. Refrigerate for at least 2 hours to set.
  • Before serving, sprinkle a thin layer of granulated sugar evenly over each cupcake. Using a kitchen torch or broiler, caramelize the sugar until it forms a golden crust. Be careful not to burn it.
  • Allow the caramelized sugar to cool and harden for a few minutes before serving.

Notes

The mini cheesecakes can be made ahead of time and stored in the refrigerator for up to 3 days before caramelizing the sugar.
If you don't have a kitchen torch, you can place them under the broiler for a few minutes, watching closely to avoid burning.
Feel free to substitute the vanilla bean with more vanilla extract if you prefer.