For a smoother cheesecake batter, make sure your cream cheese is fully softened to room temperature before mixing. Don't overbake the cupcakes, as they will continue to set as they cool. Feel free to experiment with different extracts in the cheesecake batter or sour cream topping, such as almond or lemon. These cupcakes can be stored in the refrigerator for up to 3 days. For best results, store them in an airtight container.
Cheesecake Cupcakes
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING18 People
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VIEWS591
Indulge in the creamy delight of these miniature cheesecakes, each crowned with a velvety sour cream topping. Perfect for parties or a delightful personal treat!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol98 mg
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Protein5 g
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Saturated Fat10 g
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Sodium137 mg
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Sugar23 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners. (5 minutes)
02 Step
Recipe View 3 mins In a large bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy. (3 minutes)
03 Step
Recipe View 4 mins Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract. (4 minutes)
04 Step
Recipe View 5 mins Spoon the cream cheese mixture into the prepared cupcake liners, filling each about 2/3 to 3/4 full. (5 minutes)
05 Step
Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the centers are almost set. (30 minutes)
06 Step
Recipe View 10 mins Remove from the oven and let cool in the pan for 5-10 minutes. (10 minutes)
07 Step
Recipe View 3 mins While the cupcakes are cooling, prepare the sour cream topping: In a medium bowl, whisk together the sour cream, 1/4 cup sugar, and 1/2 teaspoon vanilla extract until smooth. (3 minutes)
08 Step
Recipe View 4 mins Spoon a generous dollop of the sour cream topping onto each cupcake. (4 minutes)
09 Step
Recipe View 7 mins Return the cupcakes to the oven and bake for an additional 5-7 minutes, or until the sour cream topping is set. (7 minutes)
10 Step
Recipe View 1 hrs Remove from the oven and let the cupcakes cool completely in the pan before transferring them to a wire rack to cool completely. (60 minutes)
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RECIPE REVIEWS
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Please Rate
Anjali Hoeger
Feb 5, 2025I added a graham cracker crust to the bottom of each cupcake liner and it was delicious!
Lenny Schneider
Jan 14, 2025The sour cream topping makes these cupcakes extra special.
Octavia Windler
Sep 25, 2024These are amazing! So easy to make and everyone loved them.
Robin Little
Jun 30, 2023I used a different extract, and it tasted so good.