Vanilla Bean Crème Brûlée Cheesecake Cups
Indulge in the decadent delight of Vanilla Bean Crème Brûlée Cheesecake Cups, where velvety cheesecake meets a crispy caramelized topping. Perfect for any occasion, these individual desserts offer a symphony of flavors and textures that will have your guests begging for more. Whether served at a dinner party or enjoyed as a personal treat, each cup is a celebration of creamy goodness and sweet satisfaction.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 vanilla bean, seeds scraped
- 1/2 cup heavy cream
- 2 large eggs, room temperature
- 2 tbsp brown sugar (for topping)
- 1 cup crushed graham crackers
- 4 tbsp unsalted butter, melted
Instructions
- Preheat oven to 325°F (160°C). Line muffin tins with cupcake liners.
- In a bowl, combine crushed graham crackers and melted butter. Press about one tablespoon into each liner to form the crust.
- Beat cream cheese until smooth; gradually add sugar and mix fluffy. Fold in heavy cream, eggs, and vanilla bean seeds.
- Pour cheesecake mixture over crusts, filling three-quarters full. Bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool at room temperature before chilling in the fridge for at least 4 hours or overnight.
- Before serving, sprinkle brown sugar on top and use a kitchen torch to caramelize until golden brown.
Nutrition
- Serving Size: 1 cheesecake cup (85g)
- Calories: 290
- Sugar: 18g
- Sodium: 175mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: For added flavor, consider layering fresh fruits on top before serving. Store leftovers in an airtight container in the fridge for up to three days.