🧁 Mediterranean Vanilla Bean Crème Brûlée Cheesecake Cupcakes
Servings: 12 | Prep Time: 20 min | Cook Time: 25 min
🌾 Ingredients
Crust:
- 1 cup almond flour (or crushed whole-grain Mediterranean biscuits)
- 2 tbsp olive oil or melted coconut oil
- 1 tbsp honey or pure maple syrup
Filling:
- 8 oz (225 g) light cream cheese or Greek yogurt cream cheese
- 1 cup Greek yogurt (plain, full-fat)
- 1 egg
- 2 tbsp honey (or to taste)
- 1 vanilla bean (or 1½ tsp pure vanilla extract)
- 1 tbsp cornstarch or arrowroot powder
- Pinch of sea salt
Topping:
- 2 tbsp coconut sugar (for the brûlée top)
- Optional: Greek yogurt whipped cream, drizzle of date syrup
🍯 Directions
- Preheat oven to 325°F (165°C). Line a muffin pan with cupcake liners.
- Mix crust: Combine almond flour, oil, and honey. Press 1 tbsp into each liner. Bake 5–6 minutes.
- Prepare filling: In a bowl, whisk cream cheese and yogurt until smooth. Add egg, honey, vanilla, cornstarch, and salt. Blend until creamy.
- Fill cups: Pour over the baked crusts. Bake 20–25 minutes, until centers are just set.
- Cool completely, then refrigerate at least 2 hours.
- Add brûlée topping: Sprinkle coconut sugar evenly over each mini cheesecake and caramelize using a kitchen torch (or broil for 1–2 minutes, watching closely).
- Serve chilled with a light yogurt cream swirl or drizzle of date syrup for extra Mediterranean flair.
🌿 Health & Mediterranean Benefits
- Uses Greek yogurt and olive oil for heart-healthy fats.
- Sweetened naturally with honey and coconut sugar.
- Rich in protein and probiotics.
Would you like me to make a WW-friendly (Weight Watchers) version or keep it more authentic Mediterranean style?
