Vanilla bean cheesecake cupcakes are the perfect blend of rich, creamy indulgence and elegant presentation—all packed into a convenient, handheld treat. These mini cheesecakes combine the classic flavor of smooth vanilla bean with a buttery graham cracker crust, making them a crowd-pleasing favorite for parties, holidays, or any time you’re craving something sweet and satisfying. Each bite offers that irresistible cheesecake texture with a hint of warmth and depth from real vanilla bean.

 

What sets these cupcakes apart is the use of both vanilla extract and fresh vanilla bean seeds (or paste), which adds an aromatic richness that elevates the flavor beyond your typical cheesecake. The filling is luxuriously creamy thanks to the combination of cream cheese and sour cream, while the graham cracker crust provides just the right amount of crunch and sweetness to balance every bite. Baked to perfection and topped with a touch of caramelized sugar, they’re both rustic and refined.

 

Whether you’re serving them at a celebration or simply making a batch to enjoy throughout the week, these vanilla bean cheesecake cupcakes are a delightful twist on a beloved dessert. Garnish them with fresh berries, a dollop of whipped cream, or a sprig of mint for an extra touch of beauty and freshness. They’re simple to prepare, bake up beautifully, and are sure to impress with their taste and charm.

 

 

Ingredients You’ll Need

Makes 12 cupcakes

For the Cheesecake Filling:
16 oz cream cheese , softened
1/2 cup granulated sugar
2 large eggs , room temperature
1 tsp pure vanilla extract
Seeds from 1 vanilla bean pod (or 1 tsp vanilla bean paste)
1/4 cup sour cream (for added creaminess)
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 10–12 sheets, crushed)
2 tbsp granulated sugar
6 tbsp unsalted butter , melted
For the Topping:
1/4 cup granulated sugar (for caramelizing)
Optional Garnish:
Fresh berries
Whipped cream
Mint leaves

 

 

Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat your oven to 325°F (160°C) . Line a muffin tin with cupcake liners.
If using a vanilla bean, split it lengthwise and scrape out the seeds with the back of a knife.
Step 2: Make the Crust
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press about 1 tablespoon of the mixture into the bottom of each liner, pressing down firmly to create an even crust.
Bake the crusts for 5 minutes , then remove and let cool while you prepare the filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing gently after each addition to avoid overmixing.
Stir in the vanilla extract, vanilla bean seeds, and sour cream until fully incorporated.
Step 4: Assemble the Cupcakes
Divide the cheesecake filling evenly among the prepared crusts, filling each liner about 3/4 full.
Gently tap the muffin tin on the counter to release any air bubbles.