If you’re craving something creamy, tangy, lightly sweet, and portion-sized just for you (or maybe two if you’re feeling generous), then these little cheesecake cupcakes are going to hit all the right notes.
They’re soft in the middle, have that buttery graham cracker bottom we all love, and are topped with a cool berry compote that feels way fancier than the effort it actually takes. Which, let’s be honest, is the kind of dessert we actually want. Fun, delicious, and not a full-time job to make.
So if your last attempt at cheesecake involved a cracked top and questionable texture, don’t even worry. These come together fast, cool quicker than the full-size ones, and are basically no-fail once you know a couple of tricks.
Let’s get into it.
What You’ll Need
Here’s what you’re working with ingredient-wise. Most of this stuff is probably already in your kitchen.
For the crust:
| Ingredient | Amount |
|---|---|
| Graham crackers | About 2 cups (from 16 crackers) |
| Butter, melted | 1/4 lb (1 stick) |
| Sugar | 1/4 cup |
For the cream cheese layer:
| Ingredient | Amount |
|---|---|
| Cream cheese | 16 oz (2 blocks), softened |
| Eggs | 2 |
| Sugar | 1/2 cup |
| Vanilla extract | 1/2 tsp |
For the sour cream layer:
| Ingredient | Amount |
|---|---|
| Sour cream | 1 pint |
| Sugar | 1/3 cup |
For the topping:
| Ingredient | Amount |
|---|---|
| Frozen berries | 1 lb |
| Cornstarch | 1½ tbsp |
Tools You’ll Need
Nothing fancy required. Just the basics:
- Muffin tin (standard 12-cup)
- Cupcake liners
- Mixing bowls (a few)
- Electric hand mixer or stand mixer (optional, but makes it easier)
- Saucepan (for the topping)
- Spoon or spatula
- Measuring cups + spoons
- Food processor or rolling pin + plastic bag (to crush crackers)
Pro Tips
1. Soften your cream cheese fully
This isn’t the time to cut corners. Cold cream cheese = lumpy filling. Let it sit out for at least 30 minutes before using, or microwave in short 10-second bursts if you’re in a rush.
2. Don’t skip the liners
These cupcakes stick hard without them. The liners make everything easier, from baking to removing to storing.
3. Layer smart
Pour the cream cheese layer first and bake before adding the sour cream layer. This gives the cheesecake its structure and lets each layer set properly.
4. Let them rest in the oven
Turn off the oven after baking and leave the cupcakes in there with the door cracked open for 10 minutes. It helps prevent sinking and cracking from the sudden temp change.
5. Chill overnight if you can
They’re edible after 2 hours in the fridge, but for that ultra-smooth texture and flavor? Overnight is gold.
Substitutions and Variations
If you want to make this recipe your own (or adjust to what’s in your pantry), here are a few ideas that actually work:
| Ingredient | Swap With | Notes |
|---|---|---|
| Graham crackers | Oreo crumbs, digestive biscuits | Chocolate crust? Yes please. |
| Sugar | Coconut sugar, honey | Watch for sweetness adjustments. |
| Cream cheese | Dairy-free cream cheese | Works, but expect a slightly different texture. |
| Sour cream | Greek yogurt | Tangier flavor, but great protein boost. |
| Frozen berries | Fresh berries, cherries, or even mango chunks | Adjust cook time slightly for fresh fruit. |
Make-Ahead Tips
You can make these fully the day before and they’ll be even better the next day. Just keep them covered in the fridge.
For even more prep help:
- The crust can be pressed into the liners and chilled a day ahead.
- The topping can be made and cooled ahead of time, then added right before serving.
How to Make Sour Cream Cheesecake Cupcakes
Here’s how it all comes together.
Step 1: Preheat your oven to 350°F
Line your muffin tin with cupcake liners.
Step 2: Make the crust
- Crush the graham crackers into fine crumbs.
- Mix with melted butter and sugar.
- Spoon about a tablespoon into each cupcake liner and press down firmly (use the back of a spoon or the bottom of a shot glass).
Step 3: Make the cheesecake layer
- In a bowl, beat cream cheese until smooth.
- Add eggs, sugar, and vanilla. Mix just until combined.
- Spoon mixture into each crust, filling each liner about 2/3 of the way.
Step 4: Bake the first layer
- Bake for 20 minutes.
- While that’s baking, mix sour cream and sugar in a separate bowl.
Step 5: Add the sour cream layer
- Remove the cupcakes from the oven.
- Spoon a layer of sour cream mix over each one (just enough to cover the top).
- Return to oven for 8 more minutes.
Step 6: Cool
- Turn off oven. Crack the door. Leave cupcakes inside for 10 minutes.
- Then remove and cool on a rack. Once room temp, move to the fridge and chill at least 2 hours (or overnight).
Step 7: Make the berry topping
- In a saucepan, mix frozen berries and cornstarch over medium heat.
- Stir constantly until thickened and slightly glossy.
- Cool completely before using.
Step 8: Assemble
- Spoon topping onto each cupcake right before serving.
Nutritional Breakdown (Per Cupcake – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | 3g |
| Fat | 14g |
| Carbs | 18g |
| Sugar | 13g |
| Fiber | 1g |
This is an estimate. It’ll vary based on portion size and ingredients, but this gives you a rough idea of what you’re working with.
Leftovers and Storage
These keep like a dream.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze without the topping. Wrap each cupcake in plastic, then foil. Thaw overnight in fridge and add fresh topping before serving.
They’re best eaten cold or slightly chilled. Skip reheating.
FAQ
Can I use mini muffin tins instead?
Yes, just reduce the baking time (try 10–12 minutes for the first layer, and 5 minutes for the sour cream layer). You’ll get bite-sized cheesecakes!
What if I want to use a full-size muffin for thicker cupcakes?
Totally fine. You may want to bake a few minutes longer for the first layer—around 23–25 minutes.
Is the topping necessary?
Nope. They’re great plain or with just a sprinkle of crushed nuts or shaved chocolate if fruit’s not your thing.
Can I make these without eggs?
You can try a flax egg substitute (1 tbsp flaxseed + 2.5 tbsp water per egg), though it’ll alter the texture. Worth testing if you’re egg-free!
Wrap Up
If you’ve ever wanted to make cheesecake without the drama, this is your moment. These sour cream cheesecake cupcakes are ridiculously easy, satisfying, and honestly a little addictive. Whether you’re baking for guests, meal prepping your sweet tooth, or just feeling the cream cheese calling, this recipe is a win every single time.
Try them out, tweak them your way, and if you do make a batch—let me know how it turned out. I want to hear all about it. Did you top them with strawberries? Did your crust fall apart (because I’ve been there)? Leave a comment and let’s talk cheesecake.
