Description
Ready for a dessert that feels fancy but is actually super doable? These mini cheesecake cupcakes combine silky vanilla-bean cheesecake with a crackly brûléed sugar top — all in single-serve form. Perfect for parties, gifts, or an indulgent weeknight treat. Let’s bake.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Cheesecake filling
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste)
- 1 tsp vanilla extract
Brûlée topping
- ¼ cup granulated sugar
Instructions
Heat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
Stir the graham crumbs, 2 tablespoons sugar, and melted butter until the crumbs are evenly moistened. Press about 1 tablespoon of the mixture into the bottom of each liner, compacting it with the back of a spoon.
In a large bowl, beat the room-temperature cream cheese and ½ cup sugar until smooth. Add the eggs one at a time, mixing well after each. Blend in the sour cream, heavy cream, vanilla bean seeds, and vanilla extract until silky and lump-free.
Divide the cheesecake batter among the liners, filling each about three-quarters full.
Place the tin on a baking sheet and bake for 20–25 minutes, or until the centers are mostly set and the tops look just slightly puffed. Remove from oven and cool to room temperature. Chill in the refrigerator for at least 2 hours (overnight is fine).
Right before serving, sprinkle ~1 teaspoon granulated sugar over each chilled cupcake. Use a kitchen torch to melt and caramelize the sugar until it forms a glossy, amber crust. No torch? Pop the cupcakes under a very hot broiler for 30–60 seconds — watch closely so the sugar doesn’t burn.
Let the caramel harden for a minute or two, then enjoy chilled. They’re best the day you torch them.
Notes
- Room temp matters. For a velvety filling, make sure the cream cheese, eggs, and sour cream are at room temperature.
- Torch technique: Move the flame in small circles and keep it constantly moving to avoid scorching.
- Water bath option: For ultra-creamy texture, set the muffin tin inside a larger pan and pour hot water halfway up the sides before baking.
- Make-ahead: You can bake and chill the cupcakes a day ahead — torch just before serving so the sugar stays crispy.
- No vanilla bean? Use 1½ tsp vanilla extract or 1 tsp vanilla bean paste instead.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days. The brûlée will soften over time; re-torch briefly if you want to refresh the crust.