lemon sour cream cups

I have voracious appetite for sour cream. If I considered it a condiment, it would by far be my favorite, easily surpassing mayo, salsa, and even butter. Yes, butter. Paula Deen is smacking me through her computer screen right now. But I can’t help it! I really, really love this stuff, and I always have.

To me, sour cream is not a condiment at all—it’s an ingredient. I throw it in every recipe, I whip it into every sauce. It’s rich but not sweet or fatty (as long as you buy the light version, which I do to give my love handles a break). Most of all, it’s a versatile ingredient that can be used in a ton of different ways.

This recipe showcases the tangy flavor of sour cream while adding a bit of sweetness and lemony flavor. Think sour cream cheesecake, plus lemon, minus a crust and all the prep and baking time. It’s a super easy dessert, perfect for the springy days we’ve been having around here.

All you need are some basic ingredients and a mixer of some sort. You can buy either regular full-fat versions of the sour cream and cream cheese, or the light or reduced-fat versions. Personally, I think the fat-free varieties taste like feet. Plus, a little fat is good for you. It keeps your love handles from getting lonely.

A note on the sour cream though, before we go any further: store brands tend to be soupy and less flavorful. If you can, buy Daisy, Darigold, Tillamook, or an organic brand. Yes, I am a sour cream snob. And I’m proud of it.

Greek yogurt would also work well in this recipe if you’re up for it.

First, beat the cream cheese until it’s light and fluffy. Okay, cream cheese never actually gets light and fluffy, unless you buy the pre-whipped stuff, but give it your best shot. We basically want to beat some air into it to lend a lighter texture.

Juice your lemons, removing the seeds…

…and pour in the juice, along with the rest of the ingredients, minus a little bit of the sugar. Beat until completely combined, taste to see how much sweeter you would like it (if at all), and add the remaining sugar accordingly.

Pipe into your serving dishes (cups, in this case)…

…top with some fresh fruit, and that’s it!

Purdy, but lonely.

That’s better.

These are so easy and a serious crowd-pleaser. I love making individual desserts for parties because it makes each guest feel special—they each get their own cute little cream cup.

The berries really add a nice touch, too. You could go with whatever is in season at the moment.

“C” is for “creamy”!

I’m such a dork. But maybe I’ll earn a guest spot on Sesame Street.

Try these creamy, lemony beauties soon. They’ll brighten and lighten your day!

Happy weekend!


Lemon Sour Cream Cups

  • 2 8-ounce packages cream cheese, at room temperature
  • 16 ounce container sour cream
  • 1/2 cup plus 1/4 cup sugar
  • 3 1/2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • Fresh berries, for topping

Using a mixer, beat the cream cheese until light and fluffy. Add the sour cream, lemon juice, vanilla, and 1/2 cup of the sugar. Beat until completely combined. Taste to test the sweetness, and add the remaining 1/4 cup sugar if desired.

Pipe into cups and top with fresh berries. Makes 8 3-4oz dessert cups.


  1. This looks so yummy. Lemon things are my biggest weakness, I love lemons!

  2. wow….these looks so good…..cream cheese and sour cream….yummm…..with fresh fruit, how could you not love this for dessert…or dare I say breakfast…
    thanks for sharing!

  3. What a simple and super tasty recipe that looks like. Looks like a great brunch dessert recipe also. Mm.

  4. These little cups look amazing, I love your recipe!

  5. It looks really good. It reminds me of a cheesecake and a mousse mixed together πŸ˜€

    • rainyd01 says:

      It totally is, Joy! I should rename it “Lemon Sour Cream Cheesecake Cups”…but that’s a mouthful πŸ™‚ Thanks for reading!

  6. That sounds pretty easy to assemble. Really like the topping of fresh fruits. yummy

  7. Question… if I wanted to take this to a potluck, can I make them ahead of time and the keep them refridgerate?


    — Dani

    • rainyd01 says:

      Of course! Just cover them with Saran and they should be fine for at least a few days. Thanks for the question, Dani!

  8. Fabulous! Thank you… I used just the 1/2 cup of sugar, and upped the lemon – but I love tart. Huge hit with everyone.

    • rainyd01 says:

      SO glad you all enjoyed them. And thanks for catching the typo—sorry it happened the way it did, but now it’s fixed πŸ™‚

  9. These look DELICIOUS! Can I just say that the combo of your picture-taking skills, witty writing, and knack for cooking tasty food is soooo impressive? You might be the next big name in the food world. I’m telling the Hubs that I want these for Mother’s Day!

    • rainyd01 says:

      Emily, you are the sweetest. I am no Paula Deen, but thank you for the kind words πŸ™‚ Have a fantastic mother’s day!

  10. Oh thank you so much for sharing your recipe – I have searched high and low for a “lemon mousse” recipe with no eggs and no gelatin…with no cooking needed. This is amazing!

    • And I just tried the recipe this morning! Fantastic – I licked the bowl! I live in France and have been asked to bring a dessert to our customer’s lunch tomorrow when we deliver some merchandise…I’m going to bring these lemon cups with a rhubarb tartlet on the side. Thanks again for sharing this recipe – I’ve looked on all the French web sites too for a fast lemon cup recipe…they all use gelatin, or complicated things like multi-steps…folding in whipped egg whites…etc…We can’t easily find cream cheese here but I substituted marscapone cheese which I think will be ok! Thanks again! πŸ™‚

  11. Renee Hull says:

    LOOKS amazing! How far in advance can these be made and stored in the refrigerator?


  1. Kylie Batt says:

    ??, ?????????????. ??? ???? ? ?? ????. ????? ?????????? ?? ??? ????….

    I have voracious appetite for sour cream…..

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