Sour Cream Cheesecake Cupcakes

Indulge your dessert cravings with these irresistible Sour Cream Cheesecake Cupcakes—perfectly portioned mini cheesecakes with a rich, creamy filling and a buttery graham cracker crust. These cupcakes are elevated with a tangy sour cream topping that adds a delightful layer of flavor, making them a standout dessert for any occasion. Ready in under an hour and chilled to perfection, they’re ideal for make-ahead treats or special gatherings. With a smooth blend of cream cheese, vanilla, and a hint of sweetness, these bite-sized delights offer all the decadence of traditional cheesecake in an easy-to-serve format. Whether you're hosting a party or simply treating yourself, these crowd-pleasing cheesecake cupcakes promise pure dessert bliss!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup Graham cracker crumbs
• 2 tablespoons Granulated sugar
• 4 tablespoons Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 2 pieces Large eggs
• 1 cup Sour cream
• 2 tablespoons Granulated sugar (for topping)
• 1 teaspoon Vanilla extract (for topping)

Directions

Step 1

Preheat your oven to 325°F (160°C) and line a standard 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter until the mixture is evenly coated and resembles wet sand.

Step 3

Spoon about 1 tablespoon of the crust mixture into each cupcake liner and press down firmly with the back of a spoon or the bottom of a small glass. Set aside.

Step 4

In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 3/4 cup of granulated sugar together until smooth and creamy, about 2-3 minutes.

Step 5

Mix in the vanilla extract, then add the eggs one at a time, beating until fully incorporated after each addition.

Step 6

Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.

Step 7

Bake the cheesecake cupcakes in the preheated oven for 20-22 minutes, or until the centers are just set and slightly jiggly.

Step 8

While the cupcakes bake, make the topping by combining the sour cream, 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract in a small bowl. Stir until smooth.

Step 9

Remove the cupcakes from the oven and immediately spoon about 1 tablespoon of the sour cream mixture onto each cupcake, spreading it gently to cover the surface evenly.

Step 10

Return the cupcakes to the oven and bake for an additional 3 minutes to set the topping.

Step 11

Remove from the oven and let the cupcakes cool completely in the pan before transferring them to the refrigerator. Chill for at least 2 hours or overnight for best results.

Step 12

Serve cold and enjoy your creamy, tangy cheesecake cupcakes!

Nutrition Facts

Serving size	(1169.0g)

Amount per serving	% Daily Value*
Calories	3917.3

Total Fat 272.8g	0%
Saturated Fat 161.3g	0%
Polyunsaturated Fat g
Cholesterol 1113.2mg	0%
Sodium 2492.7mg	0%
Total Carbohydrate 337.4g	0%
Dietary Fiber 3g	0%
Total Sugars 262.1g
Protein 57.1g	0%

Vitamin D 80IU	0%
Calcium 888.1mg	0%
Iron 7.8mg	0%
Potassium 792.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 5.7%

Carbs: 33.5%