Cheesecake Cupcakes

    Cheesecake Cupcakes

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    155 people made this

    About this recipe: This recipe is for cheesecake in cupcake form! Absolutely delicious mini cheesecakes with a luscious soured cream topping. You could get creative by adding your favourite preserves or fresh fruits to serve.

    Ingredients
    Serves: 18 

    • 675g cream cheese
    • 200g caster sugar
    • 5 eggs
    • 1 teaspoon vanilla extract
    • 225ml soured cream
    • 200g caster sugar
    • 1 teaspoon vanilla extract

    Method
    Prep:25min  ›  Cook:35min  ›  Extra time:1hr cooling  ›  Ready in:2hr 

    1. Preheat oven to 180 C / Gas 4. Line muffin tin with paper cases.
    2. In a medium bowl, cream together the cream cheese and 200g of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into tin to fill each case about 2/3 to 3/4 full.
    3. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
    4. To make the soured cream topping, whisk together the soured cream, 200g sugar and vanilla until smooth. Spoon into the well on the top of each cupcake.
    5. Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake tins on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favourite fruit filling on top.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (172)

    Reviews in English (172)

    by
    210

    I don't know what the heck everyone is talking about - this is the worst cheesecake recipe I have ever tried. I have made tons of different cheesecakes and have never had them turn out as awful as these cupcakes. There seems to be something missing or too much of something. The cheesecake was undercooked even when I followed the exact directions, the sour cream topping did not "set" and the overall consistency was poor. Do NOT use this recipe - you'll waste time & money  -  03 Jul 2002  (Review from Allrecipes US | Canada)

    by
    164

    These mini cheesecakes were an immediate hit. I also used the standard 1 egg per brick of cream cheese rule and they turned out great. I also made the sour cream topping early and refridgerated it so it would thicken as per another reviewer.  -  17 May 2007  (Review from Allrecipes US | Canada)

    by
    159

    I made these last night with high hopes. I really wanted to love these as I love anything and everything cheesecake, yet had never made one in my life. I let them cool on the rack in the pan, and as soon as I was sure they were room temp, I just had to try one. I immediately noticed how overwhelmingly eggy they were. Not wanting to give up on them so soon, I refrigerated them overnight per peoples' suggestions in their reviews. They are better now for sure, but not QUITE the dense cheesecake texture and taste I was hoping for. I swirled some melted chocolate in some of them, which cuts the egg-like taste and texture some, but it unfortunately also cuts the cheesecake flavor as well. I may try these again with less eggs, but I won't try them again as is.  -  20 Oct 2005  (Review from Allrecipes US | Canada)

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