Mini Cheesecake Cups With Sour Cream Topping Recipe

Name: Mini Cheesecake Cups With Sour Cream Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 2/3 cup chocolate graham cracker crumbs; 2 tablespoons butter, melted; 1 1/2 tablespoons white sugar; Filling:; 1 (8 ounce) package cream cheese, at room temperature; 1/4 cup white sugar; 1 egg; 1 tablespoon lemon juice; 1 tablespoon milk; 1 tablespoon all-purpose flour; 1 teaspoon vanilla extract; Topping:; 1/2 cup sour cream; 1 tablespoon white sugar; 1/2 teaspoon vanilla extract

Servings: persons

Crust:
2/3 cup chocolate graham cracker crumbs
2 tablespoons butter, melted
1 1/2 tablespoons white sugar
Filling:
1 (8 ounce) package cream cheese, at room temperature
1/4 cup white sugar
1 egg
1 tablespoon lemon juice
1 tablespoon milk
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Topping:
1/2 cup sour cream
1 tablespoon white sugar
1/2 teaspoon vanilla extract

1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-cup muffin tin. Line the bottoms with parchment paper cut into circles.
2
Mix graham cracker crumbs, butter, and sugar together in a small bowl. Distribute mixture evenly into the muffin cups and press firmly to form the crusts.
3
Bake in the preheated oven for 5 minutes. Leave oven on and let crusts cool for 5 minutes.
4
Meanwhile, beat cream cheese, sugar, egg, lemon juice, milk, flour, and vanilla extract together in a medium bowl until light and fluffy. Mix in egg; pour batter into the prepared muffin cups.
5
Bake in the preheated oven for 15 minutes.
6
Mix sour cream with sugar and vanilla extract in a small bowl. Top each cake with a small dollop of the mixture and continue baking until topping is set, about 10 minutes more.
7
Allow the cheesecakes to cool completely at room temperature before removing from the tin, at least 1 hour. Refrigerate.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust:, 2/3 cup chocolate graham cracker crumbs, 2 tablespoons butter, melted, 1 1/2 tablespoons white sugar, and more.

Yes, Mini Cheesecake Cups With Sour Cream Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Cheesecake Cups With Sour Cream Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions