Mini Cheesecake Cupcakes

    55 mins

    Yummy cheesecake cupcakes topped with sour cream and vanilla. Great dessert and easy to make.

    158 people made this

    Serves: 18 

    • 750g cream cheese
    • 200g white sugar
    • 5 eggs
    • 1 teaspoon vanilla essence
    • Topping
    • 226g sour cream
    • 200g white sugar
    • 1 teaspoon vanilla essence

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Line muffin pan with patty pan cups.
    2. In a medium bowl cream together the cream cheese and one cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into muffin pan to fill 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 sour cream topping, whisk together the sour cream, one cup sugar and vanilla until smooth. Spoon into the well on the top of each cheesecake.
    5. Return to the oven and bake for an additional 5 to 7 minutes, until set. Put the patty pan cups on racks to cool, do not remove cupcakes from the patty pans until they are completely cool.

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    Reviews and ratings
    Global ratings:

    Reviews in English (146)


    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)


    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)


    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)