This is a rich, thick cheesecake in cupcake-size. Be sure to chill completely as the flavor only gets better. Top with choice of fruit fillings.

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Cupcakes:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

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  • Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.

  • Bake in the preheated oven until set in the middle, about 35 minutes.

  • Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.

  • Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.

Nutrition Facts

227 calories; protein 5g 10% DV; carbohydrates 14.2g 5% DV; fat 17.1g 26% DV; cholesterol 98.4mg 33% DV; sodium 136.8mg 6% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/13/2014
I was a little surprised at the texture of my finished product for these cupcakes--I thought they'd be creamier than they turned out to be. When they were done baking they were standing up way above the liners and I wondered how I was going to put the sour cream topping on them but they calmed down and made a perfect little dent for me to fill them (were mine not done enough?). I was able to put two teaspoons of the sour cream onto each of the cupcakes using the ingredients called for. I think I would cut the eggs to 4 and add more vanilla to the mix. I liked that these came out gluten free for some of the people I was serving. Thanks Poppy127! Read More
(4)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/13/2014
I was a little surprised at the texture of my finished product for these cupcakes--I thought they'd be creamier than they turned out to be. When they were done baking they were standing up way above the liners and I wondered how I was going to put the sour cream topping on them but they calmed down and made a perfect little dent for me to fill them (were mine not done enough?). I was able to put two teaspoons of the sour cream onto each of the cupcakes using the ingredients called for. I think I would cut the eggs to 4 and add more vanilla to the mix. I liked that these came out gluten free for some of the people I was serving. Thanks Poppy127! Read More
(4)
Rating: 5 stars
10/24/2014
Mom has made these since I was a girl and they would DISAPPEAR at parties. One fun element missing here is the cookie in the bottom as a "crust" -- Mom always put one vanilla wafer or you can use an Oreo. These sink on top as they cool and don't look very pretty so we always topped them with a bit of jam or pie filling or a bit of fruit. Read More
(2)
Rating: 5 stars
04/04/2015
I wanted a creamy thick texture so I followed the previous suggestion of using 4 eggs instead of 5 eggs. The cheesecake cupcakes came out fabulously. I also placed a vanilla wafer at the bottom of the cupcake wrapper to work as a crust. Read More
(1)
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Rating: 5 stars
12/08/2019
Love them. Only change- I would not fill them to an 1/8 of an inch from the top. This is too full. They look prettier if the are lower. They rise like mini souffles. I topped them with glazed raspberries. They were a hit at my party. Read More
Rating: 5 stars
08/13/2018
My hubby who loves pastries but not if they are very sweet called these "spectacularly good." Several times. I doubled the recipe for a big event but the only change I made was to substitute almond flavoring for the vanilla as I do love almond and cherry together. I live in Guatemala and most everyone loves cheesecake but what is normally available here isn't all that great in my opinion. Should be fun to see how these little babies are received tomorrow. Update: Wow!! I brought home a few crumbs and requests for more in the future. Don't hesitate to make these if you want an elegant and special dessert. You will not regret them. Read More