Sour Cream Cheesecake Cupcakes Recette

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!

Préparation 20 min

Cuisson 40 min

Calories 198.4 kcal

Protéines 4g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Sour Cream Cheesecake Cupcakes

1 ½ cups graham cracker crumbs
Butter
¾ cup (150g) granulated sugar, divided
16 ounces (450g) cream cheese (softened)
2 large eggs
1 teaspoon vanilla extract
1 cup (240g) sour cream
Berries
Cornstarch

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Comment préparer Sour Cream Cheesecake Cupcakes

**Crust:**
Preheat oven to 350°F (175°C).
In a medium bowl, finely crush 1 ½ cups graham cracker crumbs.
Add ¼ cup (50g) melted unsalted butter and ¼ cup (50g) granulated sugar to the crumbs. Mix until well combined.
Evenly distribute a tablespoon of the mixture into each of 12 cupcake liners, pressing firmly into the bottom to form a crust.
**First Layer (Cheesecake):**
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.
Pour the cheesecake mixture into the prepared cupcake liners, filling them about ⅔ full.
Bake for 20 minutes.
**Second Layer (Sour Cream):**
In a separate medium bowl, combine 1 cup (240g) sour cream and ⅓ cup (65g) granulated sugar. Mix until smooth and creamy.
Gently spoon the sour cream mixture over the partially baked cheesecake layer, filling each cupcake liner to the top.
Bake for an additional 8 minutes, or until the center is just set.
**Berry Topping:**
While the cupcakes bake, prepare the berry topping. In a small saucepan, combine 1 cup (240g) frozen mixed berries and 1 tablespoon cornstarch.
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.
Remove from heat and let cool completely to room temperature.
**Finishing Touches:**
Let the cupcakes cool completely in the muffin tin before transferring them to a wire rack to cool completely.
Once completely cool, refrigerate for at least 2 hours, or until firm enough to hold their shape.
Top each cupcake with a spoonful of the cooled berry topping.
Enjoy!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

47g

Fat

42g

Carbs

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Questions fréquentes

Combien de temps faut-il pour préparer Sour Cream Cheesecake Cupcakes ?

Sour Cream Cheesecake Cupcakes prend environ 60 minutes du début à la fin — environ 20 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Sour Cream Cheesecake Cupcakes ?

Sour Cream Cheesecake Cupcakes contient environ 198.4 calories par portion, avec environ 4 g de protéines, 4 g de glucides et 23 g de lipides.

De quels ingrédients ai-je besoin pour Sour Cream Cheesecake Cupcakes ?

Les principaux ingrédients de Sour Cream Cheesecake Cupcakes sont Graham Crackers, Butter, Sugar, Cream Cheese, Eggs, Vanilla. Consultez la liste complète avec les quantités ci-dessus.