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!
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Recipe Information
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)
Instructions
Preheat your oven to 325°F (160°C) and line a standard 12-cup muffin tin with cupcake liners.
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.
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.
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.
Mix in the vanilla extract, then add the eggs one at a time, beating until fully incorporated after each addition.
Divide the cheesecake batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Bake the cheesecake cupcakes in the preheated oven for 20-22 minutes, or until the centers are just set and slightly jiggly.
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.
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.
Return the cupcakes to the oven and bake for an additional 3 minutes to set the topping.
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.
Serve cold and enjoy your creamy, tangy cheesecake cupcakes!
Nutrition Facts
Calories |
3917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 161.3 g | 807% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1113 mg | 371% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 337.4 g | 123% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 262.1 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 888 mg | 68% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 793 mg | 17% | |
*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.
