Sour Cream Cheesecake Cupcakes Rezept

Craving cheesecake but short on time? These individual Sour Cream Cheesecake Cupcakes are the perfect solution! Baked in cupcake tins for faster cooling, these delightful treats boast a buttery graham cracker crust, creamy cheesecake filling, tangy sour cream swirl, and a vibrant berry topping. Perfect for parties, after-dinner desserts, or a delightful weekday treat. Get ready to impress with this easy, elegant recipe!

Vorbereitung 20 Min.
Kochzeit 40 Min.
Kalorien 198.4 kcal
Eiweiß 4g
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Sour Cream Cheesecake Cupcakes 43

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Zutaten für Sour Cream Cheesecake Cupcakes

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Zubereitung von Sour Cream Cheesecake Cupcakes

  1. **Crust:**
  2. Preheat oven to 350°F (175°C).
  3. In a medium bowl, finely crush 1 ½ cups graham cracker crumbs.
  4. Add ¼ cup (50g) melted unsalted butter and ¼ cup (50g) granulated sugar to the crumbs. Mix until well combined.
  5. Evenly distribute a tablespoon of the mixture into each of 12 cupcake liners, pressing firmly into the bottom to form a crust.
  6. **First Layer (Cheesecake):**
  7. In a large bowl, beat together 16 ounces (450g) cream cheese (softened), 2 large eggs, ½ cup (100g) granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
  8. Pour the cheesecake mixture into the prepared cupcake liners, filling them about ⅔ full.
  9. Bake for 20 minutes.
  10. **Second Layer (Sour Cream):**
  11. In a separate medium bowl, combine 1 cup (240g) sour cream and ⅓ cup (65g) granulated sugar. Mix until smooth and creamy.
  12. Gently spoon the sour cream mixture over the partially baked cheesecake layer, filling each cupcake liner to the top.
  13. Bake for an additional 8 minutes, or until the center is just set.
  14. **Berry Topping:**
  15. While the cupcakes bake, prepare the berry topping. In a small saucepan, combine 1 cup (240g) frozen mixed berries and 1 tablespoon cornstarch.
  16. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until the mixture thickens and becomes clear.
  17. Remove from heat and let cool completely to room temperature.
  18. **Finishing Touches:**
  19. Let the cupcakes cool completely in the muffin tin before transferring them to a wire rack to cool completely.
  20. Once completely cool, refrigerate for at least 2 hours, or until firm enough to hold their shape.
  21. Top each cupcake with a spoonful of the cooled berry topping.
  22. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

47g

Fat

42g

Carbs

4g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy American Oven Refrigerator Dinner Party Summer Vegetarian Cheesecake Cheese Dietary Seasonal Brunch Taste Mood Sweet Equipment

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Sour Cream Cheesecake Cupcakes?

Sour Cream Cheesecake Cupcakes dauert insgesamt etwa 60 Minuten – ungefähr 20 Minuten Vorbereitung und 40 Minuten Kochzeit.

Wie viele Kalorien hat Sour Cream Cheesecake Cupcakes?

Sour Cream Cheesecake Cupcakes hat etwa 198.4 Kalorien pro Portion, mit ungefähr 4 g Eiweiß, 4 g Kohlenhydraten und 23 g Fett.

Welche Zutaten brauche ich für Sour Cream Cheesecake Cupcakes?

Die wichtigsten Zutaten für Sour Cream Cheesecake Cupcakes sind Graham Crackers, Butter, Sugar, Cream Cheese, Eggs, Vanilla. Die vollständige Liste mit Mengenangaben findest du oben.

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