So, you’re reaching into the fridge mid-cheesecake and you find the sour cream tub suspiciously light or missing altogether. Uh-oh.
Sour cream feels like one of those must-have ingredients until real life happens and you need a backup. The good news? You can substitute sour cream without ruining your cheesecake. Let’s talk swaps, ratios, and why sour cream even shows up in your cheesecake recipe in the first place.
The best sour cream substitutes for cheesecake
Here are six ingredients that can stand in for sour cream in a pinch. See our cheesecake success guide alongside our New York cheesecake recipe for more tips and tricks.
1. Greek yogurt
Greek yogurt is going to be your best option for cheesecake. It’s tangy, creamy, and thick — think of it as sour cream’s overachieving cousin.
When substituting, use 1 cup Greek yogurt for every 1 cup of sour cream.
Similarities
Greek yogurt shares the same pleasant tang as sour cream. It also has a similar thick, creamy consistency, which adds moisture and softness to your recipe.
Differences
Greek yogurt can be less rich than sour cream, and it does have a particular taste that can make some cheesecakes taste yogurt-y. You’ll notice it more in no-bake cheesecakes.
2. Full-fat plain yogurt
You can also use regular yogurt as long as it’s full-fat. You’ll get that bit of tang you need for classic cheesecake balance.
When substituting, use 1 cup full-fat plain yogurt for every 1 cup sour cream. For best results, drain the yogurt through cheesecloth for 10 to 15 minutes.
Similarities
Plain yogurt has a mild tang and it keeps the cheesecake filling moist during baking.
Differences
Plain yogurt is somewhat thinner than sour cream. You can adjust for this by straining it through cheesecloth before adding the yogurt into your cheesecake filling. Your cheesecake may be slightly softer and less rich with yogurt versus sour cream.
3. Crème fraîche
Crème fraîche is another great sour cream substitute, assuming you have some on hand. It’s rich, velvety, and mildly tangy.
When substituting, use 1 cup crème fraîche per 1 cup sour cream.
Similarities
Crème fraîche is similar to sour cream in flavor and body. It will add a luscious creaminess to your cheesecake and is particularly appropriate for use in baked cheesecakes.
Differences
You may miss some tang by using crème fraîche in lieu of sour cream. This will be most noticeable in New York cheesecake recipes. Crème fraîche is also more expensive than sour cream.
4. Mascarpone
Mascarpone won’t give you the tang of sour cream, but it will deliver a lovely, silky texture. Mascarpone cheesecakes turn slightly sweeter and richer, almost like tiramisu.
Similarities
Mascarpone adds richness and an ultra-smooth texture for a dense, creamy bite.
Differences
Mascarpone doesn’t have the acidity of sour cream, so the cheesecake will be sweeter with this substitution.
5. Blended cottage cheese
If you need a protein-forward option or just want to shake things up, blended cottage cheese works surprisingly well.
When substituting, blend 1 cup of cottage cheese until it’s smooth and use that instead of 1 cup of sour cream.
Similarities
Cottage cheese has that zing of acidity and it’s quite creamy when blended. It will add moisture and lightness to your cheesecake filling.
Differences
Cottage cheese is not as rich as sour cream, so your cheesecake may be less creamy.
6. Buttermilk, only in a pinch
As a last resort, buttermilk can stand in for sour cream. This substitution works best when the recipe calls for a small amount of sour cream.
When substituting, use ¾ cup buttermilk for every 1 cup sour cream, and cut 1–2 tablespoons liquid from the recipe if possible.
Similarities
Buttermilk has the right flavor to step in for sour cream. It’s tangy and acidic.
Differences
Buttermilk is very thin compared to sour cream, so it will make the filling softer and less dense.
How sour cream enhances cheesecake
Sour cream is an understated hero in cheesecake-making. It provides four clear benefits to your recipe:
- Texture. Sour cream loosens the cream cheese just enough to make the batter silky without turning watery. You’ll notice the cheesecake slices more cleanly and feels velvety on the palate.
- Acidity. A little tang keeps cheesecake from tasting like straight sweetened cream cheese. That subtle acidity is what makes it taste classic.
- Moisture. Sour cream brings moisture and tenderness, preventing the cheesecake from baking up dry or overly dense. If you’ve ever had a crumbly cheesecake—yep, no sour cream.
- Improved presentation. A sour-cream-based batter resists cracking better because it has a slightly higher moisture content and a softer structure.
Substitute with confidence
You can confidently make a delicious cheesecake without sour cream. Or, if you don’t have any of these sour cream substitutes on hand, you can pivot to a recipe that doesn’t use sour cream. Sweeter recipes tend to omit the sour cream.
