These Mediterranean Vanilla Bean Crème Brûlée Cheesecake Cupcakes have an indulgent and velvety texture. We prepare these cheesecake cupcakes with cream cheese, plain Greek yogurt, vanilla bean, vanilla extract, lemon zest, lemon juice, eggs, granulated sugar, cornstarch, digestive biscuits, honey, butter, cinnamon, and caster sugar. These cupcakes contain approximately 26 g of net carbs and 320 calories. We bake these cupcakes for about 30 minutes. These Mediterranean Vanilla Bean Crème Brûlée Cheesecake Cupcakes are perfect for dinner parties, birthdays, holiday celebrations, afternoon tea, family gatherings, or elegant homemade desserts. These individual cheesecakes remain fresh in the refrigerator for more than 5 days and can be frozen for approximately 2 months, so you can prepare them earlier. You can serve these cupcakes with fresh berries, honey-drizzled Greek yogurt, pistachio brittle, espresso, or Earl Grey tea.
STATS:
- Prep Time: 25 minutes
- Course: Dessert
- Calories: 320 kcal
- Diet: Mediterranean, Vegetarian
- Cook Time: 30 minutes
- Cuisine: Mediterranean Fusion
- Total Time: 5 hours
- Servings: 12 cupcakes
- Cooking Method: Baking, Chilling & Caramelizing
- Serving Size: 1 cupcake
- Difficulty Level: Intermediate
TOOLS:
- Muffin pan (12-cup)
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Fine grater or zester
- Cooling rack
- Baking tray
- Kitchen torch
INGREDIENTS:
CRUST:
- 1½ cups digestive biscuits
- ¼ cup butter
- 1 tablespoon honey
- ½ teaspoon cinnamon
CHEESECAKE FILLING:
- Cream cheese, sixteen oz.
- ½ cup Greek yogurt
- Sugar, 2/3 cup
- Two eggs
- Vanilla extract, one tsp.
- One tsp. lemon zest
- 1 tablespoon lemon juice
- Seeds from 1 vanilla bean
- 1 tablespoon cornstarch
- Sea salt
CRÈME BRÛLÉE TOPPING:
- ¼ cup superfine sugar
- Optional Garnish
- Fresh berries
- Mint leaves
- Lemon zest
- Edible flowers
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
CREAM CHEESE:
- We use cream cheese to give these cheesecake cupcakes a rich, smooth, and creamy texture. You can also use mascarpone, Neufchâtel cheese, or reduced-fat cream cheese.
GREEK YOGURT:
- Greek yogurt deserves a creamy texture and a light Mediterranean touch to the filling. As a substitute, you can use skyr, sour cream, crème fraîche, or dairy-free Greek yogurt.
VANILLA BEAN:
- We use vanilla bean to provide an intense vanilla flavor and beautiful vanilla specks. Instead, you can use vanilla bean paste or pure vanilla extract.
DIGESTIVE BISCUITS:
- Digestive biscuits create a buttery and crisp crust for the cupcakes. Alternatively, you can use graham crackers, vanilla wafers, shortbread cookies, or oat biscuits.
HONEY:
- Honey provides natural sweetness and enhances the Mediterranean flavor. You may replace it with maple syrup or agave nectar.
LEMON ZEST:
- We add lemon zest to brighten the flavor and balance the richness. Alternatively, you might add the zest of an orange or lime.
CORNSTARCH:
- Cornstarch helps the cheesecake filling set with a smooth texture. Alternatively, you may utilize arrowroot starch or all-purpose flour.
CASTER SUGAR:
- Caster sugar creates the signature crisp caramelized crème brûlée topping. You can substitute it with fine granulated sugar.
UNSALTED BUTTER:
- Rich flavor is added and the crust is bound together by unsalted butter. Alternatively, you can use salted butter, coconut oil, or plant-based butter.
INSTRUCTIONS:
- Warm the empty oven to 163°Celcius and coat a twelve-cup muffin pan using cupcake liners.
- Stir the cinnamon, crushed biscuits, honey, and melted butter.
- Distribute the mixture on the liners and firmly blend it.
- Bake for almost six minutes, and then leave to cool.
- We whip the cream cheese till smooth.
- Include the sugar and stir till creamy.
- Whisk in the Greek yogurt.
- Include the eggs one by one, and carefully mix.
- Blend the sea salt, cornstarch, lemon juice, vanilla essence, and lemon zest.
- Distribute the batter uniformly on the prepared crusts.
- Bake till the corners are set perfectly, for almost twenty-two minutes.
- Fully cool at a neutral temperature, then chill for almost four hours.
- Garnish all the cupcakes with almost one tsp. of caster sugar and caramelize it using a kitchen torch till crisp and golden.
- Leave the sugar to harden for almost two minutes and then serve.
TIPS:
- We utilize a neutral-temperature items to create a smooth batter.
- Refrigerate perfectly and then include the sugar topping.
- Caramelize the sugar first and then serve.
- We utilize classic vanilla beans for a perfect flavor.
SERVING SUGGESTIONS:
FRESH FRUIT PAIRINGS:
- Fresh Strawberries
- Mixed Berries
- Fresh Figs
- Peach Slices
- Pomegranate Arils
CRUNCHY TOPPINGS:
- Crushed Pistachios
- Toasted Almonds
- Candied Pecans
- Honey Granola
- Coconut Flakes
DESSERT PAIRINGS:
- Almond Biscotti
- Lemon Shortbread Cookies
- Coconut Macaroons
- Dark Chocolate Truffles
- Vanilla Bean Ice Cream
HOT BEVERAGES:
- Espresso
- Cappuccino
- Earl Grey Tea
- Chamomile Tea
- Vanilla Latte
STORAGE INFORMATION:
FRIDGE:
- Put these cupcakes in a closed box and stock them for approximately five days.
FREEZER:
- Store these cupcakes without a sugar topping for just 1-2 months.
FAQs:
May we utilize just vanilla extract?
- Yes, you can use two tsp. of vanilla extract if vanilla beans are not available.
Will we prepare these cupcakes earlier?
- Yes, you can make these cupcakes one to two days earlier, caramelize the sugar, and then serve.
Could we prepare these cupcakes gluten-free?
- Yes, you can use gluten-free cookies to prepare the crust.
NUTRITIONAL FACTS:
Calories: 320 kcal
Serving Size: 1 cupcake
Total Carbs: 27 g
Sugar: 20 g
Net Carbs: 26 g
Fiber: 1 g
Fat: 21 g
Protein: 7 g
Sodium: 220 mg