Description:
Strawberry Cheesecake Cupcakes are a delightful combination of rich, creamy cheesecake and light, fluffy cupcakes, topped with a sweet strawberry sauce. These bite-sized treats are perfect for anyone who loves the indulgence of cheesecake in a portable, easy-to-eat cupcake form. They feature a graham cracker crust, smooth cheesecake filling, and are finished with a fresh strawberry topping.
Ingredients:
For the Crust:
- Graham cracker crumbs: 1 cup (120 g)
- Unsalted butter (melted): 4 tbsp (60 g)
- Granulated sugar: 2 tbsp
For the Cheesecake Filling:
- Cream cheese (softened): 16 oz (450 g)
- Granulated sugar: ¾ cup (150 g)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Lemon juice: 1 tbsp
- Sour cream: ½ cup (120 g)
For the Strawberry Topping:
- Fresh strawberries (hulled and sliced): 1 cup (150 g)
- Granulated sugar: ¼ cup (50 g)
- Lemon juice: 1 tsp
- Cornstarch (optional for thickening): 1 tsp
- Water: 2 tbsp (if using cornstarch)
Instructions:
Make the Graham Cracker Crust:
- Preheat the oven:
Preheat your oven to 325°F (165°C). Line a standard 12-cup muffin tin with cupcake liners. - Prepare the crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. - Press into muffin tin:
Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Use the back of a spoon or the bottom of a small glass to press the crumbs firmly into the bottom of each liner. Bake the crusts for 5 minutes, then remove from the oven to cool slightly.
Make the Cheesecake Filling:
- Beat the cream cheese:
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. - Add eggs and flavorings:
Add the eggs one at a time, beating after each addition. Stir in the vanilla extract, lemon juice, and sour cream until well combined. - Fill the cupcake liners:
Divide the cheesecake batter evenly among the muffin cups, pouring it over the cooled graham cracker crusts. - Bake the cheesecakes:
Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours (or overnight).
Make the Strawberry Topping:
- Cook the strawberries:
In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften, about 5-7 minutes. - Thicken the sauce (optional):
If you’d like a thicker sauce, mix the cornstarch with water in a small bowl to create a slurry. Stir the slurry into the strawberry mixture and cook for another 1-2 minutes until the sauce thickens. Remove from heat and let cool.
Assemble the Cupcakes:
- Top with strawberry sauce:
Once the cheesecakes are fully chilled, spoon a generous amount of the strawberry topping onto each cheesecake. - Serve:
Serve immediately or store in the refrigerator until ready to eat. Enjoy these delectable strawberry cheesecake cupcakes!
Tips for Success:
- Room temperature ingredients: Make sure the cream cheese and eggs are at room temperature for a smooth, lump-free cheesecake filling.
- Chill time: Allow the cheesecakes to chill fully before serving for the best texture and flavor.
- Graham cracker crust: Pack the crust firmly to ensure it holds up well under the cheesecake filling.
Recommendations:
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
- Serving suggestions: For extra decadence, drizzle with chocolate or top with whipped cream.
Nutrition (per cupcake, approx. based on 12 servings):
- Calories: 280
- Protein: 5 g
- Fat: 18 g
- Carbohydrates: 25 g
- Sugar: 18 g
- Sodium: 180 mg
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