Vanilla Bean Cheesecake Cupcakes: A Delightful Dessert Recipe to Satisfy Your Sweet Tooth

Vanilla Bean Cheesecake Cupcakes are a delightful treat that perfectly combines the rich, creamy texture of cheesecake with the convenience of a cupcake. As a dessert lover, I can’t help but be enchanted by the way these little bites of heaven bring joy to any occasion. Originating from the classic cheesecake, these cupcakes have evolved into a popular choice for celebrations, potlucks, and even casual family dinners. The use of real vanilla beans elevates the flavor, making each bite a luxurious experience that tantalizes the taste buds.

People adore Vanilla Bean Cheesecake Cupcakes not only for their exquisite taste but also for their delightful texture. The smooth, velvety filling nestled in a buttery graham cracker crust creates a perfect balance that is hard to resist. Plus, their individual serving size makes them incredibly convenient for sharing or enjoying on your own. Whether you’re a cheesecake aficionado or a cupcake enthusiast, these Vanilla Bean Cheesecake Cupcakes are sure to become a favorite in your dessert repertoire!

Ingredients:

• For the crust:
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• For the cheesecake filling:
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla bean paste (or 1 vanilla bean, seeds scraped out)
• ½ cup sour cream
• ¼ cup heavy cream
• For the topping:
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or fresh berries for garnish (optional)

Preparing the Crust

1. Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners. This will make it easier to remove the cupcakes later.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
3. Using a tablespoon, scoop about 1 tablespoon of the crust mixture into each cupcake liner. Press down firmly with the back of a spoon or your fingers to create an even layer. Make sure it’s compact so it holds together after baking.
4. Bake the crusts in the preheated oven for about 8-10 minutes, or until they are lightly golden. Remove from the oven and let them cool while you prepare the cheesecake filling.

Preparing the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps for a silky texture.
2. Add the granulated sugar and continue to beat until well combined, about 1 minute.
3. Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, making it light and fluffy.
4. Stir in the vanilla bean paste (or the seeds from a vanilla bean) until evenly distributed. The little specks of vanilla will give your cupcakes a beautiful look and flavor.
5. Finally, add the sour cream and heavy cream. Mix on low speed until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecake.

Filling the Cupcakes

1. Once your crusts have cooled, it’s time to fill them with the cheesecake batter. Using a cookie scoop or a spoon, fill each cupcake liner with the cheesecake mixture, about ¾ full. This allows room for the cupcakes to rise without overflowing.
2. Gently tap the muffin tin on the counter to release any air bubbles that may have formed in the batter. This step is crucial for a smooth top.
3. Bake the filled cupcakes in the oven at 325°F (160°C) for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. They will firm up as they cool.
4. Once baked, turn off the oven and crack the oven door open. Let the cupcakes cool in the oven for about 30 minutes. This gradual cooling helps prevent cracks from forming.
5. After 30 minutes, remove the cupcakes from the oven and let them cool completely at room temperature. Once cooled, transfer them to the refrigerator to chill for at least 2 hours, or overnight for the best flavor.

Preparing the Whipped Topping

1. When you’re ready to serve the cupcakes, it’s time to make the whipped topping. In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. This usually takes about 3-5 minutes

   Conclusion:

   In wrapping up this delightful journey into the world of Vanilla Bean Cheesecake Cupcakes, I can confidently say that this recipe is a must-try for anyone who loves a sweet treat that’s both elegant and easy to make. The creamy, rich filling paired with the subtle notes of vanilla bean creates a flavor profile that is simply irresistible. Plus, the individual cupcake format makes them perfect for sharing at gatherings, parties, or even just as a special dessert for yourself! For serving suggestions, consider topping these cupcakes with a fresh berry compote or a drizzle of chocolate ganache for an extra touch of decadence. You can also experiment with variations by adding a hint of lemon zest for a citrus twist or incorporating crushed cookies into the crust for added texture. The possibilities are endless, and that’s what makes this recipe so versatile! I wholeheartedly encourage you to try making these Vanilla Bean Cheesecake Cupcakes. I promise you won’t be disappointed! Once you’ve whipped up a batch, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a photo of your delicious creations. Let’s spread the joy of baking together! Happy baking! Print

   Vanilla Bean Cheesecake Cupcakes: A Delightful Dessert Recipe to Satisfy Your Sweet Tooth

   

   Print Recipe

   These mini cheesecake cupcakes feature a buttery graham cracker crust and a rich, creamy filling, topped with light whipped cream. Perfectly portioned for any celebration, these delightful treats are sure to impress your guests!

   • Author: Maria
   • Prep Time: 30 minutes
   • Cook Time: 30 minutes
   • Total Time: 15 minutes
   • Yield: 12 mini cheesecake cupcakes 1x

   Ingredients

   Scale 1x2x3x

   • 1 ½ cups graham cracker crumbs
   • ½ cup unsalted butter, melted
   • ¼ cup granulated sugar
   • 1 teaspoon vanilla extract
   • 16 oz cream cheese, softened
   • ½ cup granulated sugar
   • 2 large eggs
   • 1 teaspoon vanilla bean paste (or 1 vanilla bean, seeds scraped out)
   • ½ cup sour cream
   • ¼ cup heavy cream
   • 1 cup heavy whipping cream
   • 2 tablespoons powdered sugar
   • 1 teaspoon vanilla extract
   • Chocolate shavings or fresh berries for garnish (optional)

   Instructions

   1. Preheat your oven to 325°F (160°C). Line a standard muffin tin with cupcake liners.
   2. 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.
   3. Scoop about 1 tablespoon of the crust mixture into each cupcake liner. Press down firmly to create an even layer.
   4. Bake the crusts for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
   5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.
   6. Add the granulated sugar and beat until well combined, about 1 minute.
   7. Add the eggs one at a time, mixing well after each addition.
   8. Stir in the vanilla bean paste until evenly distributed.
   9. Add the sour cream and heavy cream, mixing on low speed until just combined.
   10. Once the crusts have cooled, fill each cupcake liner with the cheesecake mixture, about ¾ full.
   11. Tap the muffin tin on the counter to release any air bubbles.
   12. Bake at 325°F (160°C) for 18-20 minutes, until the edges are set but the centers jiggle slightly.
   13. Turn off the oven and crack the door open. Let the cupcakes cool in the oven for about 30 minutes.
   14. Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator to chill for at least 2 hours, or overnight.
   15. In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
   16. Beat on medium-high speed until soft peaks form, about 3-5 minutes.

   Notes

   • For best results, chill the cupcakes overnight to enhance the flavor.
   • Feel free to garnish with chocolate shavings or fresh berries before serving.