Description
These Vanilla Bean Cheesecake Cupcakes offer a creamy, rich dessert experience with a buttery graham cracker crust and a luscious vanilla bean-infused cheesecake filling. Perfectly portioned for individual servings, topped with whipped cream and fresh berries to delight your sweet tooth.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 vanilla bean, split and seeds scraped
Toppings
- Whipped cream
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate shavings
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners to prepare for the crust and cheesecake layers.
- Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and resemble wet sand, ensuring an even and flavorful crust.
- Form Crust in Liners: Press about 1 tablespoon of the crust mixture firmly into the bottom of each cupcake liner, creating a solid base for the cheesecake filling.
- Bake Crusts: Bake the crusts for 8-10 minutes until they turn lightly golden. Remove from the oven and let them cool completely to set before adding the filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, roughly 2-3 minutes, to avoid lumps in the cheesecake filling.
- Add Sugar: Add the granulated sugar to the cream cheese and beat until well combined, scraping down the bowl as needed to ensure even mixing.
- Incorporate Sour Cream: Mix in the sour cream until fully blended, contributing to the creamy texture of the cheesecake.
- Add Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Overmixing can cause cracking during baking.
- Add Flour: Sprinkle in the all-purpose flour and mix gently until just combined to help stabilize the cheesecake.
- Add Vanilla: Add both the vanilla extract and the scraped seeds from the split vanilla bean, mixing until the flavor is evenly incorporated throughout the batter.
- Fill Cups: Once the crusts have cooled, fill each cupcake liner with the cheesecake mixture, leaving about ¼ inch of space at the top to prevent overflow during baking.
- Remove Air Bubbles: Gently tap the muffin tin on the counter to release any trapped air bubbles in the filling for a smooth texture.
- Bake Cheesecakes: Bake for 18-20 minutes, or until the edges are set but the centers still jiggle slightly, indicating a creamy consistency.
- Cool in Oven: Turn off the oven and crack the door open. Let the cupcakes cool inside for about 30 minutes to prevent cracking.
- Cool Completely: Remove the cupcakes from the oven and let them cool to room temperature. Then transfer them to the refrigerator to chill for at least 2 hours or overnight for best firmness and flavor development.
- Add Toppings: Once chilled, top each cupcake with a dollop of whipped cream, fresh berries such as strawberries, blueberries, and raspberries, and optionally sprinkle with chocolate shavings for extra indulgence.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter and to prevent lumps.
- Avoid overmixing the batter to prevent cracking during baking.
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Allow the cupcakes to chill thoroughly to set properly before serving.
- Vanilla bean seeds add a more intense vanilla flavor compared to extract alone.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 4 days.
