Anti-Inflammatory Vanilla Bean Crème Brûlée Cheesecake Cupcakes are a creamy dessert. It offers a satisfying flavor. It contains almond flour, cream cheese, Greek yogurt, vanilla bean, maple syrup, cinnamon, and coconut sugar. This dessert has dairy; add vegan cream cheese & Greek-style yogurt, or don’t consume this dessert if dairy doesn’t suit you. Anti-Inflammatory Vanilla Bean Crème Brûlée Cheesecake Cupcakes are prepared in 50 minutes (plus 3 hours chilling). Serve this dessert with mixed berries, green tea, Greek yogurt parfait, or a berry smoothie. These cupcakes store in the freezer for more than 2 months without the brûlée topping, so you can prepare them ahead of time. These cupcakes are versatile enough to garnish with fresh berries, mint leaves, or your favorite healthy toppings.
STATS:
- Calories: 245 kcal
- Preparation Duration: Twenty minutes
- Cooking Duration: Thirty minutes
- Overall Duration: Fifty minutes
- Cuisine: French-Inspired
- Servings: 12 cupcakes
- Course: Dessert
- Diet: Anti-Inflammatory
- Serving Size: 1 cupcake
EQUIPMENT:
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric hand mixer
- Rubber spatula
- Small baking pan
- Kitchen torch
- Cooling rack
INGREDIENTS:
CRUST:
- 1½ cups almond flour
- 2 tbsp. melted coconut oil
- 1 tbsp. maple syrup
- ½ tsp. ground cinnamon
- Sea salt
CHEESECAKE FILING:
- 16 ounces reduced-fat cream cheese
- ½ cup plain Greek yogurt
- ⅓ cup pure maple syrup
- 2 large eggs
- 1 vanilla bean
- 1 tsp. lemon zest
- ½ tsp. ground cinnamon
- ¼ tsp. sea salt
BRULEE TOPPING:
- 2 tbsp. coconut sugar
GARNISH:
- Fresh raspberries
- Blueberries
- Mint leaves
INGREDIENT NOTES:
ALMOND FLOUR:
- Add the almond flour to make the crust gluten-free naturally. We have to finely ground the almond flour to offer a smooth and soft texture to balance the filling.
COCONUT OIL:
- Add the coconut oil to bind the crust and also offer the MCTs. We have to use unrefined, melted coconut oil to offer good taste.
MAPLE SYRUP:
- It will add a naturally sweet taste to the crust without the addition of refined sugar. Use pure maple syrup to offer a nice taste.
GROUND CINNAMON:
- Add ground cinnamon to include the anti-inflammatory properties in these cupcakes. It is best to utilize fresh cinnamon powder to provide a strong taste.
SALT:
- It will enrich the sweet taste & stabilize the opulent filling of cheesecake. It is best to utilize fine sea salt, which will mix equally in the filling and crust.
REDUCED-FAT CREAM CHEESE:
- Reduced-fat cream cheese will provide the creamy texture of cheesecake with low fat content, and it also lowers the calories. It should be soft, so it mixes nicely.
PLAIN GREEK YOGURT:
- Add the Greek yogurt to prepare the light & creamy filling. It should be plain to prevent the addition of other flavors in the dessert.
EGGS:
- Eggs will help to set the smooth and silky texture of the cheesecake, and they should be at neutral temperature to mix them properly.
VANILLA BEAN:
- Vanilla bean will provide the strong and natural vanilla taste in the cheesecake. You would also utilize the pure vanilla extract instead for this purpose.
COCONUT SUGAR:
- Use the coconut sugar to provide the real crunchy topping of these brûlée cupcakes. It provides the light taste of caramel and also lowers the glycemic impact slightly.
INSTRUCTIONS:
- Heat the oven to 325°F and put the 12 muffin liners in the pan.
- Add the coconut oil, almond flour, maple syrup, sea salt, and cinnamon.
- Then we divide the mixture equally in the liners and press them firmly.
- Now bake the crust for eight minutes, then cool it.
- Now beat the soft cream cheese to make it smooth.
- Put the maple syrup, Greek yogurt, vanilla bean, cinnamon, lemon zest, & salt, then mix to make it creamy.
- Then include eggs one by one and beat on low speed till they get combined.
- Now add the filling to the cups and bake them for 22 to 25 minutes till the middle parts jiggle lightly.
- First, cool the cupcakes properly, then place them in the fridge for three hours or for the whole night.
- Sprinkle coconut sugar on each cupcake, then serve them.
- Caramelize the coconut sugar with a kitchen torch till it gets crisp.
- Sprinkle the mint or fresh berries for the best taste.
SERVING SUGGESTIONS:
FRESH FRUITS:
- Mixed Berries
- Strawberries
- Raspberries
- Blueberries
- Blackberries
HEALTHY TOPPING:
- Chopped Pistachios
- Sliced Almonds
- Toasted Pecans
- Unsweetened Coconut Flakes
- Chia Seeds
BREAKFAST & BRUNCH:
- Greek Yogurt Parfait
- Fresh Fruit Salad
- Cottage Cheese Bowl
- Overnight Oats
- Almond Granola
HOT BEVERAGES:
- Green Tea
- Chamomile Tea
- Matcha Latte
- Vanilla Rooibos Tea
- Cinnamon Herbal Tea
COLD BEVERAGES:
- Iced Green Tea
- Sparkling Lemon Water
- Berry Smoothie
- Almond Milk Latte
- Iced Matcha
DESSERTS:
- Dark Chocolate Squares
- Baked Pears
- Poached Peaches
- Berry Compote
- Vanilla Greek Yogurt
PARTY PAIRING:
- Fresh Fruit Platter
- Mini Cheeseboard
- Chocolate-Dipped Strawberries
- Mixed Nut Platter
- Fruit Skewers
TIPS:
- Use the neutral temperature items to make the smooth cheesecake.
- Don’t mix the batter much after including the eggs.
- Chill the cupcakes, then scorch the sugar to caramelize it.
- Add the real vanilla bean to offer the strong & rich flavor.
STORAGE INFORMATION:
Add the cupcakes to an airtight box.
FRIDGE:
- Store them for 5 days.
FREEZER:
- Freeze the cupcakes without sugar topping for 2 months.
FAQs:
How to prepare the non-dairy cheesecake cupcakes?
- Use the vegan cream cheese & Greek yogurt to make the vegan cupcakes.
Would I add the vanilla essence instead?
- Yes, include 2 tsp. vanilla essence, but it should be pure; vanilla beans are best to provide the strong flavor.
NUTRITIONAL INFORMATION:
Calories: 245 kcal
Net Carbs: 10 g
Total Carbs: 13 g
Fiber: 3 g
Protein: 9 g
Calcium: 0.18 g
Iron: 0.0014 g
Vitamin A: 0.00012 g
Sodium: 0.19 g
Potassium: 0.19 g
Serving Size: 1 cupcake
Servings: 12
