Sour Cream Cheesecake Cupcakes Recipe

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!

Prep Time 20 mins
Cook Time 40 mins
Calories 198.4 kcal
Protein 4g
Rating Be the first
Sour Cream Cheesecake Cupcakes 45

Recipe Actions

Share this recipe:

Recipe Author

Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Sour Cream Cheesecake Cupcakes

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Sour Cream Cheesecake Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 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

Frequently Asked Questions

How long does it take to make Sour Cream Cheesecake Cupcakes?

Sour Cream Cheesecake Cupcakes takes about 60 minutes from start to finish — roughly 20 minutes to prepare and 40 minutes to cook.

How many calories are in Sour Cream Cheesecake Cupcakes?

Sour Cream Cheesecake Cupcakes has approximately 198.4 calories per serving, with about 4 g protein, 4 g carbohydrates and 23 g fat.

What ingredients do I need for Sour Cream Cheesecake Cupcakes?

The key ingredients for Sour Cream Cheesecake Cupcakes are Graham Crackers, Butter, Sugar, Cream Cheese, Eggs, Vanilla. See the full list with measurements above.

Reviews

No reviews yet — be the first to share your thoughts on this recipe!

Write a Review