Description
These Strawberry Cheesecake Cupcakes combine a classic graham cracker crust with a creamy, rich cheesecake filling and a delightful homemade strawberry sauce. Perfectly portioned as individual cupcakes, they are baked to perfection and served chilled, offering a deliciously refreshing dessert ideal for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons sugar
Cheesecake Filling
- 16 ounces cream cheese (softened)
- ½ cup sour cream
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Strawberry Topping
- 1 cup strawberries (cut in half)
- ½ teaspoon lemon juice
- 2 teaspoons sugar
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and line a muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture has a wet sand-like texture. Evenly divide this crust mixture among the muffin cups, pressing it down gently. Bake for 5-6 minutes or until golden brown. Remove from the oven and let the crusts cool completely.
- Make the cheesecake filling: In a stand mixer fitted with the beater attachment, beat softened cream cheese until smooth. Add in sour cream, ¼ cup granulated sugar, eggs, and vanilla extract. Mix thoroughly until the batter is well combined and creamy. Pour about 2-3 tablespoons of the cheesecake filling into each muffin cup over the cooled crust, filling almost completely.
- Bake the cheesecake cupcakes: Bake the filled muffin pan for 20 minutes, or until the cheesecakes are set but still slightly jiggle in the center. This slight jiggle means they will firm up as they cool. Remove from the oven and allow the cupcakes to cool completely in the pan. Once cooled, refrigerate them until chilled. Serve cold, topped with fresh strawberries or the homemade strawberry sauce.
- Make the homemade strawberry sauce: In a small saucepan, combine the strawberries, lemon juice, and 2 teaspoons of sugar. Simmer on low heat for 15 minutes, mashing the strawberries gently with the back of a wooden spoon to release their juices and break them down. Remove from heat and let the mixture cool.
- Blend the strawberry sauce: Once cooled, transfer the strawberry mixture to a food processor or blender. Blend until the sauce is creamy and thick. Chill the sauce in the refrigerator before serving.
Notes
- The cheesecake cupcakes are best served chilled for a firm texture and enhanced flavor.
- You can substitute the sour cream with Greek yogurt for a slightly tangier taste.
- If fresh strawberries are not available, frozen strawberries (thawed) can be used for the sauce.
- To avoid cracks on the cheesecake surface, avoid overbaking and allow them to cool gradually.
- These cupcakes can be stored in the refrigerator for up to 3 days.
