Description
Rich, creamy vanilla bean cheesecake cupcakes finished with a crackly caramelized sugar topping—classic crème brûlée vibes in an easy, party-perfect mini dessert.
Ingredients
8 oz (226 g) cream cheese, softened
3/4 cup (150 g) granulated sugar, plus 3–4 tbsp for brûlée topping
2 large eggs, room temperature
1/2 cup (120 ml) heavy cream
1/4 cup (60 g) sour cream
1 tsp vanilla bean paste
1/4 tsp salt
Instructions
1. Preheat oven to 325°F (165°C). Line a muffin tin with 10 cupcake liners.
2. Beat cream cheese and 3/4 cup sugar until totally smooth (no lumps). Scrape bowl.
3. Add eggs one at a time, mixing on low just until combined after each.
4. Mix in heavy cream, sour cream, vanilla bean paste, and salt until silky. Don’t overmix.
5. Divide batter evenly into liners, filling each about 3/4 full.
6. Bake 18–22 minutes, until edges are set and centers are slightly jiggly.
7. Cool in the pan 15 minutes, then move cupcakes to a rack to cool completely.
8. Chill at least 2 hours (or overnight) until fully set.
9. Right before serving, sprinkle a thin, even layer of sugar over each cupcake.
10. Torch the sugar until golden and glassy. Let sit 1–2 minutes to harden, then serve.
Notes
No torch? Broil on a top rack for 30–90 seconds, watching nonstop so the sugar doesn’t burn.
For the smoothest batter, use room-temperature eggs and fully softened cream cheese.
Brûlée topping is best done right before serving so it stays crisp.
Substitutions: vanilla bean paste → 1 1/2 tsp vanilla extract; sour cream → full-fat Greek yogurt; heavy cream → half-and-half (slightly less rich).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (French-inspired)
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg