Description
Strawberry cheesecake cupcakes combine the rich, creamy flavor of traditional cheesecake with the convenience of cupcakes. Featuring a buttery graham cracker crust, smooth cream cheese filling, and sweet strawberry topping, they’re perfect for any occasion.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1/4 cup strawberry jam
- Whipped cream (optional)
- Mint leaves (optional)
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined.
- Spoon the mixture into the bottom of each cupcake liner and press firmly to form the crust.
- Bake the crusts for 5 minutes, then remove from the oven and let cool.
- In a large bowl, beat the cream cheese until smooth. Add 1/2 cup sugar and mix until combined.
- Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract until smooth.
- Pour the cheesecake filling over the cooled crusts, filling each liner nearly to the top.
- Bake for 18–22 minutes, or until centers are just set.
- Let the cupcakes cool in the pan, then transfer to the refrigerator to chill for at least 3 hours.
- In a small saucepan, combine chopped strawberries and strawberry jam. Heat gently until warm and well combined.
- Spoon the strawberry topping over the chilled cheesecakes before serving.
- Optionally, top with whipped cream and mint leaves.
Notes
- Use sturdy paper or foil cupcake liners for easier removal.
- Do not overmix the batter to avoid cracks.
- You can use frozen strawberries for the topping—just thaw and drain first.
- Let the cupcakes sit for 10–15 minutes at room temperature before serving for a softer texture.
- Store in the fridge for up to 5 days or freeze (without topping) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
